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Thread: should I toss this malted milk powder?

  1. #1

    Question should I toss this malted milk powder?

    I used malted milk powder in an ice cream recipe a few weeks ago. It's the first time I ever used it, and it came in a plastic zip-top bag from King Arthur. It is now hard as a rock- one big clump in the bag. It smells the same as before though- not bad, just malty!

    Should I toss it, or should I keep it? I guess I could break off chunks as needed and whirl them back to powder in the food processor. Does malted milk powder normally harden like this?

    Thanks!

  2. #2
    Join Date
    Oct 2002
    Location
    Milwaukee, WI
    Posts
    450
    Yes, it can harden like that. I always buy mine in a glass jar at the grocery store, and if I keep it for a really long time it will eventually harden. I would think that you would be fine to break it up and still use it. I've never tried it because I would probably have to break the jar just to get it out.
    Cheryl-If I was organized, I'd be dangerous.

  3. #3

    Cool

    Well, gee... Does that mean I should toss the jar I've had in the pantry since the eighties?

  4. #4
    Join Date
    Jun 2000
    Location
    Columbus, OH, USA
    Posts
    3,079
    No, Gail, just do what I do: rake the surface with a fork until you have the amount of powder that you want. Repeat at five-year intervals...

    Cheers,
    Phoebe

  5. #5

    Cool


  6. #6
    Oh-kay. So if Gail and Phoebe are still with us after eating 80s-vintage malted milk-scrapings, I'm probably okay with mine.

    Thanks all!

  7. #7
    It's probably okay if you can figure out how to unclump it.

    I keep malted milk powder in the refrigerator or freezer and mine has lasted for over a year. I've never tried King Arthur, though. Mine's just plain old Carnation.

  8. #8

    Cool

    Originally posted by gertdog
    Oh-kay. So if Gail and Phoebe are still with us after eating 80s-vintage malted milk-scrapings, I'm probably okay with mine.

    Thanks all!
    Oh, to be perfectly fair, I've HAD the stuff forever. Just haven't used it. Probably should have a look just to make sure there aren't little green moon colonies set up in there now...

  9. #9

    Cool

    Originally posted by gertdog
    Oh-kay. So if Gail and Phoebe are still with us after eating 80s-vintage malted milk-scrapings, I'm probably okay with mine.

    Thanks all!
    Oh, to be perfectly fair, I've HAD the stuff forever. Just haven't used it. Probably should have a look just to make sure there aren't little green moon colonies set up in there now...

    But, for what it's worth, I come by this tendency from a mother who had a 30 year-old bottle of Karo Syrup.

    Hmm. I seem to have picked up a stutter. Sorry about that.

  10. #10

    Cool

    (grumbling) Two posts and it still didn't bump!

  11. #11
    Join Date
    Jun 2000
    Location
    Columbus, OH, USA
    Posts
    3,079

    Red face

    I'll have to chime in, too, and say that I was just fooling about the five-year intervals with malted powder. I really wouldn't keep anything with casein or other milk solids around that long. But I do scrape the surface of my block-hard Penzey's Dutch process cocoa when I need some, and I've had that stuff for about two years.

    Cheers,
    Phoebe

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