Non fat dry milk
 

I have a recipe that calls for 2 TB of dry milk. I would like to skip this step, does anyone have a good reason to keep it in? (It is for the Cinnamon-Raisin Oatmeal Bars)What does it add to final product? Thanks!

Nonfat dry milk adds a softer texture to bread products. I don't have access to any of my bread books that discuss the merits of various ingredients for a more detailed answer - but there is a reason its used for baked goods other than as a milk substitute.

Kim

My sister-in-law uses dry milk (with water added) to make biscuits, as opposed to regular milk. There is a MAJOR difference in the texture (lighter/fluffier).

Thanks for the replies! I ended up at the grocery store anyway and found a small container so I will use it. Thanks again!

I bought some nonfat dry milk for baking and to try to add some calcium to my son's diet. I have since considered it a blessing to have on hand when I am out of milk and the espresso is brewing. I can mix up just enough to steam before the coffee's ready, and it steams and foams just like the stuff out of the fridge.

I use dry milk all the time. Reconstitute it for all my cooking instead of using real milk. Dry milk is much cheaper and doesn't spoil. And you can make evaporated nonfat milk for recipes with it too (1/2 cup water + 1/3 cup dry milk, mixed = 1/2 cup evaporated skim milk).

Hi,

I want to thank all of you for this interesting information on Non-Fat Dry Milk.

Many years ago My folks would have this stuff in the pantry, I'm not sure if they ever used it for anything except for drinking milk, as someone said it doesn't spoil and they had a long way to go to get to town.

I have been buying it though for the past year or so to use as an ingredient when I make treats for my Dog, (Dog Biscuits).

And I also use it for an ingredient in a Cocoa mix.

Thanks to what you nice people had to say I will try it in some other recipes too.

Here's the Cocoa mix recipe I use, I think it really tastes good and so does everyone who tries it. At least so far.

2 Cups of Non-Fat dry milk powder
1 cup of Sugar
3/4 Cup powdered Non-Dairy Creamer
1/2 cup + 1 heaping tablespoon of unsweetened Cocoa powder. (I like Chocolate)
1/4 teaspoon of Sea Salt.

Put 1/4 cup of this mix in a cup and add 3/4 cup of hot water and stir it up, it's pretty good. I also stir in 1/4 teaspoon of Vanilla,
that really adds something.

This mixture makes about 4 cups.

I also make this with half the sugar for my wife, she thinks I use too much sugar in mine, and her version tastes pretty good too.

I don't like to mess with a quarter cup so I just put 3 heaping tablespoons of the mix in a cup and add the water and the Vanilla.

If you try it I hope you like it.

Ed



[This message has been edited by Ed (edited 10-05-2000).]

Thanks for the recipe Ed! I love having a mug of Hot Chocolate in the evenings when its at all cool (and Fall has definitely arrived in the NW). Quite honestly I'd never thought of making my own mix. I bet it'll be especially good with the vanilla that I'm making. Sheesh the things I never knew you could make yourself!

Kim

I eat oatmeal almost every morning and always stir in some powdered milk and wheat germ. The milk is a great calcium boost and it makes it really creamy and yummy. Try it! JennyLiz

Hi,

Just a note to thank Bev P and to tell everyone that I used her advise on using non-fat dry milk to make evaporated milk.

It worked just fine.

I was planning on making some Chocolate pudding for a get together here at the house at noon today (Saturday), and I planned to try what Bev suggested, I did and it worked out just fine.

It was a good pudding recipe and everyone liked it, I'm convinced the dry milk mixture gave it a better flavor than canned evaporated milk would have.

Thanks again,

Ed

SandyM, how much water and dry milk powder does your SIL use to make biscuits?

I'll check with her and get back to you.

My sister-in-law uses dry milk powder according to package directions for making milk (for use in biscuits and other cooking/baking), but she says she adds a little extra powder to make it extra creamy.

Thanks, Sandy! I can't wait to try this. My husband like homemade biscuits and because of his HDL-LDL ratio, I must use skim milk in my cooking. I also use canola oil to make biscuits. It takes a little practice, but I use a recipe from the National Heart Association Cookbook that is pretty good. This will help out with the taste creamier milk in biscuits, I am hoping.

Just for giggles, I thought I'd let you all know that I grew up drinking powdered milk because of how inexpensive it was. I didn't hate it but remember really enjoying going to other kid's homes where "real milk" was on the table. Needless to say, when I hit college, it was 2% all the way, baby!

I've since managed to pare myself down to 1% but when people tell me I should go with skim, I tell them I'll cut my fat out elsewhere, thank you very much. I do use skim to make hot chocolate, though.

Can anyone tell me how much powdered milk to add to water to make just 1 cup of milk. My container only has how to make a whole quart.

Rachel

The amount may vary somewhat from barand to brand...divide what yours says by 4.

I have always used nonfat dry milk in many of my baking things, rolls, breads, etc. Unfortunately, my 1 year old daughter was just diagnosed with a milk allergy, so I have had to stop using it in things that I make for her. Does anyone know of any substitutes? I made one bread substituting regular soy milk for some of the water called for in the recipe and it turned out pretty well. Any other ideas out there?
Thanks,
Kim

Hi Kim,

Sorry to hear your daughter has a milk allergy.

One thought I have, (being kind of a novice cook and a simple one to boot) is that they have some imitation Cream and Half & Half in the dairy section of the store. They claim it works fine in cooking and baking. Maybe this kind of thing would work out O.K. for your daughter.

Another thought I have is that when I was a kid a friend of my folks had a little girl who was alergic to cows milk so they swithced to goats milk. Maybe using goats milk in cooking and baking might be an answer for you.

Below is a muffin recipe I posted on the Rhubarb thread. I think, however, that this muffin recipe can be used for a number of different kinds of fruits, or other things put in it. Like Blueberries for instance.

It has no milk in the recipe, just orange juice. These are pretty good muffins.

Although I've never done it I have often thought as I put this batter in Muffin tins that it might work o.k. in a loaf pan too.

Hope this is a help to you and your daughter.

Ed

P.S. Some of the better cooks than I am on this tread should be able to help you more than I can, but having said that, I have a question for those fine cooks.

What is the milk (or orange juice) in a recipe for, except maybe moisture and flavor?

If that's all it's for I would think you could substitute any kind of liquid you want in baking and cooking. I'm probably way off on that, wait for some better advise from the real cooks on this BB.

Ed

Rhubarb Muffins.

4 cups all purpose flour
1 cup sugar
3 teaspoons Baking Powder
1 teaspoon Baking Soda
1 teaspoon Sea Salt
2 Eggs (I use x-tra large)
4 Tablespoons Canola oil
4 Tablespoons unsweetened Applesauce
1 1/2 cups orange juice
2 1/2 cups finely chopped Rhubarb

(Finely chopped means diced 1/4 inch or less)

Pre heat oven to 350° F
In a large mixing Bowl combine Flour, Sugar, Baking Powder, Baking Soda, And Sea Salt.

In another bowl Combine Eggs, Oil, applesauce, and Orange juice.

Add Egg mixture to the dry ingredients and stir until moistened.

Stir in Rhubarb.

Spray Muffin tins with non-stick spray.

Fill 24 Muffin cups almost to the top.

Bake 25 to 30 minutes. Check that a tester comes out clean.

WW points are 3 points per Muffin

Kim, Just a short note from me this time. There is a site from the Mayo clinic you might find helpful, among other things there is a section where you can ask questions of a dietician. Here's the url: [url="http://www.mayohealth.org/mayo/common/htm/dietpage.htm"]http://www.mayohealth.org/mayo/common/htm/dietpage.htm[/url]

Hope this helps.

Ed

Kim, good luck with the milk allergy. I had to cut all dairy from my diet while nursing, and you find milk protien in things that say they are non-dairy. I bet yuo're reading a lot of fine print now. Hope she'll grow out of it like many kids do. I have one sone who drinks milk and one who won't touch it since it stopped coming in a bottle....so we do lots of OJ with calcium. For drinking and getting calcium, I noticed that some of the juices you buy in the refrigerated section of the grocery store have nearly twice the calcium of the frozen juice concentrates.

On a different note, I wanted to ask if anyone has tried making whipped topping with nonfat dry milk. I noticed my package has instructions (1/2 cup powder and 1/2 cup water, whipped then a little sugar and vanilla as you would for whipped cream), but I hadn't heard of that before. I think I'll try it, but was wondering if someone else already has and how it worked for them. Thanks.

Hi Beth,

Yes it works to whip non-fat dry milk. My Mother used to do that when she was out of whipping cream, which seemed to me to be pretty often as they lived a long way from town.

She used to do a lot with that non-fat dry milk, and I have come to realize what a good thing it is. I have taken to using it more and more, although when it comes to a whipped topping, around here we use real whipping cream or coolwhip.

I seem to remember my Mom having some other whipped topping that was in a box, like Dream Whip, that was always better than whipping the non-fat dry milk. But because it came in a box it was easy and safe to store as was the powdered milk.

Ed

Ed, I'm usually a purist with whipped cream, although it doesn't have to be the super heavy stuff. I don't have it more than a few times a year anyway, and my husband wouldn't go for the CoolWhip and such. I guess the whipped nonfat might be more like the foam on steamed milk for capuccino. Kind of empty for a topping.

Beth,

Never had a Capiccino, but I presume you're right.

The whipped powdered milk is pretty light, but the point is, in a pinch you can whip it, and also in a pinch Dream Whip will do.

With this stuff and an old fashioned Egg Beater you can have a topping without electricity and refrigeration.

I agree with your Husband, I like the real stuff much better too.

Ed

Ed,
I finally made your cocoa mix. It has not been that cold here in southern Ohio, but I did get cool at work this afternoon, and your cocoa was an excellent treat. It's so silky. I used the 1/2 cup of sugar, and I think it was plenty. Thanks for sharing!

Hi Connie,

Thanks, I'm glad you like it.

I like it too.

Ed

[This message has been edited by Ed (edited 11-04-2000).]

To anyone who read my question about how much to make just a cup, I have to apologize for asking such a dumb question. Of course I can figure out a cup from a quart. I would tell you all that I was a math teacher before children, but I wouldn't want to worry anyone about the state of education in this country any more than they already are so I will just blame it on the tired, dazed state I must have been in to post that question. ARRGG!

Hey Rachel,

Don't worry about it, I think we all understand.

Years ago I saw a saying on a young Woman's T-Shirt that I liked; (As a person who is always eager to learn, I try to always read T-Shirts whenever I can) "Insanity is hereditary, you catch it from your kids."

I know that dosen't have anything to do with what you wrote, but I like the saying anyway.

That's another thing that happens to a person after you get your kids raised, you ramble on a bit.

See what you have to look forward to.

Ed

[quote]Originally posted by jandy2:
[b]To anyone who read my question about how much to make just a cup, I have to apologize for asking such a dumb question. Of course I can figure out a cup from a quart. I would tell you all that I was a math teacher before children, but I wouldn't want to worry anyone about the state of education in this country any more than they already are so I will just blame it on the tired, dazed state I must have been in to post that question. ARRGG![/b][/quote]

Been there. Maybe that's why I made the seemingly obvious reply. When my sister was about to get married, we all claimed she had "bride brain"; later I had a touch of the same affliction. Later still, I had 2 bouts of "baby brain", afflicts moms both pre-and post-delivery, apparently hormones pre- and sleep deprivation post. Now the boys are in school, scouts, sports, there's job and other activities....my head still finds itself in the ozone sometimes. Glad you've returned to earth. Hope it wasn't a bumpy ride.