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Old 12-10-2005, 06:06 PM   #1
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Powdered milk?

Does anyone use this stuff? Or do they even still make it? We rarely drink milk at our house. I had to stop drinking it when nursing the little one, and it has never agreed with us since, so we switched to soy or rice milk. I still use milk when I bake (i.e quick breads), and occasionally can use the rice or soy (pancakes, etc.). It would be much easier to keep a box of this stuff on hand than to have to run to the store, but I was wondering if it is the "same" as milk, and if I would need to make adjustments. Any suggestions?

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Old 12-10-2005, 06:17 PM   #2
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I keep it on hand. I don't use it for drinking, but as an ingredient. I also have used it to make evaporated milk.
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Old 12-10-2005, 06:30 PM   #3
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I use it. It is a bit expensive, but lasts forever. It is the same as milk. You can do whatever you need to do with this stuff.
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Old 12-10-2005, 06:38 PM   #4
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I havent used it, but with the price of milk, it's a good idea, it does last a long time.
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Old 12-10-2005, 06:42 PM   #5
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I grew up on that stuff and prefer the taste over regular milk. Around here it's simply known as 'non-fat dry milk.' It has a slightly sweeter taste (I think)than regular milk and a cup of it will cure my absurd heartburn situation immediately. Two thumbs up from me!
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Old 12-10-2005, 06:57 PM   #6
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Cool! Thanks for all the suggestions and info! I will definitely have to buy some the next time I go to the store!
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Old 12-11-2005, 12:32 AM   #7
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Carnation is a national brand. Wal-mart has their own brand as do most of the local chains.
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Old 12-11-2005, 01:12 AM   #8
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Powdered milk is non-fat - fat will go rancid so it has to be removed to make the milk powder shelf stable. If you are going to use it in a recipe (especially for baking) that calls for whole milk you will need to make an adjustment to put the fat back in for the recipe to work right.

1 Cup whole milk = 1/4 cup powdered milk plus 7/8 cup water plus 1 Tablespoon melted butter or margarine.

If the recipe calls for skim/non-fat milk - just follow the directions on the box to make a cup of liquid milk.

Of course, if you have a recipe that calls for powdered milk you would just follow the recipe. I have a couple of bread recipes that use powdered milk as nutritional fortifiers - to increase the Vitamin D and Calcium content.

I have no problem with powdered milk as something to use in baking, but personally can't stand the taste to drink it.
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Old 12-11-2005, 07:12 AM   #9
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Quote:
Originally Posted by DampCharcoal
I grew up on that stuff and prefer the taste over regular milk. Around here it's simply known as 'non-fat dry milk.' It has a slightly sweeter taste (I think)than regular milk and a cup of it will cure my absurd heartburn situation immediately. Two thumbs up from me!
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....
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Old 12-11-2005, 09:56 AM   #10
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Good point, Michael! That makes a LOT of sense!! Thanks!!!
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