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Old 12-11-2005, 10:07 AM   #11
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We use non fat powdered milk for our ice cream making, where the composition of liquid contents, solids and fats are quite delicate. We only use the product made of real milk, the one that cara mentioned, the fake one made from vegetable oil (something like coffeemate) also exist but they are nasty!! So if you use it make sure it is made from real milk!!
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Old 12-11-2005, 05:03 PM   #12
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It seems to me, reading these replies, that powdered milk must vary rather a lot, according to where you live.

I have an unopened packet of powdered milk on my knee as I type. It's Full Cream Powdered Milk, but we can also buy skim powdered milk, and other forms of milk powder. We can get it in several brands, including generic brands.

On the packet, the ingredients are listed as 'full cream milk, emulsifier (soy lecithin), antioxidant (301), vitamins A and B'. It's very reassuring, after reading your horror stories, to know that our milk powder in Australia is just that - milk!

The nutritional information (which I won't copy in full - it's hard for old eyes to read), indicates that per 100ml, it contains 3.8g total fats.

I bought it about a month ago, and it has a Use By date of May, 2006. Instructions are to 'store in a cool, dry place'.

All of which tells me that powdered milk DOES contain fat, and that it DOESN'T keep forever - it CAN go off - in fact the shelf life is probably only about one year.

As for price, it works out at a little over $AUS1 per litre, a little cheaper than fresh milk.

Mixing instructions are 'Add 1 level cup... powder to 3 cups of hot or cold water to make 3/4 litre of milk. For best results, add powder to water, not water to powder. Stir briskly until dissolved. Once mixed, keep refrigerated.'

I rarely buy fresh milk. I never drink it. For visitors who like milk in their tea of coffee, I buy the UHT milk in tiny containers, which most people find more palatable than powdered milk.

I use powdered milk quite a lot for cooking, however. I make things like custard, rice pudding etc, and when mashing potatoes, I leave a little of the cooking water, and add roughly an equivalent amount of milk powder. I'm rather generous with it, because I like my mashed potatoes creamy!

In other recipes, cakes, biscuits (cookies), scones, breads etc, I simply measure out the same amount of powder as water, when the recipe calls for 'milk'. I mix the powder with the dry ingredients, and add the water along with other liquids according the recipe I'm using. That way there's no waste - I'm too lazy to mix up a batch of milk first!

I actually reared my daughter on full cream powdered milk. I was living 'out bush' and it's all that was available at the time. (Going back several decades!) She's always been remarkably healthy.
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Old 12-12-2005, 08:12 AM   #13
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I always kept some on hand in Canada, and used it mostly in desserts. Last week actually I went looking for some here in Ireland and had a very hard time finding it. I was able to locate a little box (I think it was 200 or 250 grams) at the health food store, it was quite expensive and the brand was German. It did not have any English on the box, but the helpful clerk assured me that it was powdered milk. I used it to make homemade hambuger helper, and was quite pleased with the results. I think that I will buy more of it to keep on hand the next time I'm in that shop
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Old 12-12-2005, 09:20 AM   #14
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I would think that any Irish supermarket would stock the British dried milk powder! It's trade name is Marvel and here most of the supermarket chains sell Marvel and also their own version. I always have a tub in the pantry, but only use it for emergencies when whole milk is running low and the milkman won't deliver until the morning!
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Old 12-12-2005, 09:24 AM   #15
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Quote:
Originally Posted by Ishbel
Piccolina
I would think that any Irish supermarket would stock the British dried milk powder! It's trade name is Marvel and here most of the supermarket chains sell Marvel and also their own version. I always have a tub in the pantry, but only use it for emergencies when whole milk is running low and the milkman won't deliver until the morning!
Hi ishbel, I would have thought that you could find it at the super market too, but I looked at both of the local grocery stores, and asked the clerks and they do not carry any brands of powdered milk. I am not familiar with the brand "Marvel", the next time I go grocery shopping I will ask if it is something that they can bring in. Thanks Ish, you are always so helpful with UK/Irish brands
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Old 12-12-2005, 09:31 AM   #16
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Sometimes we use powdered milk for baking. But never for drinking.

Cameron
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Old 12-12-2005, 10:56 AM   #17
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we always keep some powdered milk around for drinking purposes...made early and kept cold, it tastes close to old fashioned skimmed milk. It does last a long time in a moderate climate. We also keep canned milk (evaporated) for baking etc. dilute re directions. Canned milk will not last forever.
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Old 12-12-2005, 11:31 AM   #18
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I bought some to put in my dog's food (I cook up a batch each week) - to up the calcium. Oddly enough there is no mention of calcium on the packaging. Years ago I had read in the cook book "Cook & Enjoy It", that milk powder could be used to increase calcium in the diet - it could be added to stews, anything.... The book was written a long time ago - maybe that information is no longer true.
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Old 12-12-2005, 06:08 PM   #19
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Quote:
Originally Posted by cara
I can't believe that!!!
That stuff is good for whiten the coffee at work or anywhere real milk wouldn`t last long enough without getting sour...
over here in Germany it is made of vergetable ingridients, it`s not real dairy....

you are confusing non fat dry milk with non dairy creamer. they are quite different...Carnation makes both by the way.
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