For the taste, you just can't beat it. Each can comes with approximately 5 gallons of milk making the price about $3.76 per gallon. If buying it in a case, don't forget that you get it an additional 5% cheaper bringing it to $3.57. I know that we have cheaper milk here, but for places like CA and NY... that is tons cheaper. But wait... what if you were to host a party and earn half off credit? That would bring the cost of one #10 can to $1.88 per gallon or a case to $1.79. And finally, you can't forget free credit. Whoever said you can't get milk for free?
The freedom to never having to go to the store just to buy milk and ending up with a cart full of regrets...priceless! Email me at thrivingtexasmama@gmail.com if you'd like to learn more about hosting an online or home party.
Powdered Milk is sort of the unsung hero of all of the food storage we need. Most people know that it is a priority in food storage, and yet it is usually the last thing people buy. There are several reasons for this. One being that powdered milk is much pricier than all of the other basics we need, another being that most people remember a time when they had to drink it when they were little and immediately get a sour taste in their mouth. Thirdly, some people don’t feel like they could rotate through it fast enough, so they feel it is a waste of money. Let me tell you that powdered milk has come a LONG way and there are so many varieties that most people can find something that they can tolerate. Even if you are not ready for dry milk to become a part of your everyday drink of choice, there are still plenty of ways you can use this great ingredient to beef up some of your old recipes or to fabricate other canned foods you used to buy at the store for a much cheaper and healthier alternative. Also, if you are using a little dry milk in everyday cooking, you should be able to rotate through it fast enough. Powdered milk is still good even past the expiration, it just tends to develop an off taste. If this is the case, save it just for cooking and it will continue to add great texture and flavor to your cooking without being noticeable.
First, let’s talk about the different varieties on the market.
Regular non-fat dry milk is the type most people are familiar with. This milk must be added to warm water in order to dissolve well and for best flavor should be refrigerated overnight. Most would agree that it taste’s more like milk when doctored with a couple teaspoons of sugar and a couple drops of vanilla.
Instant milk is the regular dry milk that tastes closer to the milk we buy from the grocery store. It usually looks more like clumps and is able to dissolve in hot or cold water. It is generally more expensive than the non-fat varieties, but is better suited for times when you would need to bring milk with you on the go. Due to its texture, it generally takes about double the amount of powder to equal the equivalent amount of milk.
Moo’s Milk is not actually milk, but is a whey-based protein with other ingredients used to taste like milk. It is a great option for people who are lactose intolerant who still need a milk replacement for food storage. I have heard it referred to as the “Tang” of milks because although it has calcium and some vitamins, it is less complete nutritionally then other powdered milks.
The great thing about powdered milk is that it provides a large variety of things we have in our regular diets which we would have a difficult time doing with out including buttermilk, sweetened condensed milk, evaporated milk, cheese, yogurt, cream cheese, cottage cheese, ricotta cheese, whipped cream… you get the picture. So, if you like one or more of the proceeding items, you might want to consider getting some milk in your “Home Store”.
Powdered milk will become more than just a comfort food if we ever had to solely rely on food storage as you think about all of the calcium it provides for strong healthy bones in growing children and adults as well as a much more flavorful option than water in recipes.
Basic powdered milk conversions:
To Make: You need | Water | Instant Milk | Non-Instant |
¼ cup | ¼ cup | 1-½ T | ¾ T |
½ cup | ½ cup | 3 T | 1 ½ T |
1 cup | 1 cup | 1/3 c | 3T |
1 quart | 1 quart | 1-1/3 c | 1/3 c |
1 pint | 1 pint | 2-2/3 c | 1-1/3 c |
1 gallon | 1 gallon | 5-1/3 c | 2-2/3 c |
To Make: You need | Water | THRIVE Instant Milk |
¼ cup | ¼ cup | 1/2 T |
½ cup | ½ cup | 1 T |
1 cup | 1 cup | 2 T |
1 quart | 1 quart | 1/2 C- 3/4C |
1 pint | 1 pint | 1 C - 1.5 C |
1 gallon | 1 gallon | 2 C - 2.5 C |
In most cases (like for baking bread) double the amount of powder for instant milk. NOTE: If using THRIVE milk, go by the directions on the can. What does this mean? THRIVE gives you more in a #10 can of instant milk than most would!!! I left variance in it because I know that some people like it stronger, but it is great with the lower amount.
When I taught a powdered milk class, hands down the THRIVE won 1st place. I get people who drink it at my house all of the time who didn't realize it was "fake milk" or whatever haters like to call it ;) We also sell a milk alternative we call powdered milk as well as a chocolate drink mix!
Now for the recipes!
Buttermilk aka Sour Milk
In recipes that call for buttermilk you simply need to put a teaspoon of either lemon juice or vinegar in the bowl, then add water and powdered milk. Let it stand for 5 minutes as the acid creates the chemical reaction, then use as needed.
Evaporated Milk
1-1/2 C Water
1/2 C + 1 T non fat dry powdered milk
Blend very well in a blender.
Evaporated Milk was created back in the 1920′s and 30's as a way to replace expensive cream and whole milk in recipes. It is whole milk with more than half the water removed before it is homogenized. Alot of women in this early time period fed this to thier babies instead of breast milk. (Do not do this, just giving you a little tid bit if history;) ) DO NOT USE IT AS A SUBSTITUTE FOR SWEETENED CONDENSED MILK. However, you can use it to substitute for half and half. Isn’t that great?! I know I don’t keep half and half stocked in my fridge. Use Evaporated Milk, made from your food storage, in any recipe by doubling the amount of the dry powdered milk and leaving the water the same. As a good rule of thumb to go by, for normal milk made from your powdered milk it is 3 T. dry powdered milk per 1 C. water and don’t forget there are 16 T. in a cup.
Sweetened Condensed Milk
½ c hot water 2T melted margarine or butter
1 c sugar 1 c non fat dry powdered milk
Mix all ingredients in a blender or food processor. If lacking electricity you can boil the water beforehand and mix quickly with a whisk but it will not be as smooth. Mix on high for one full minute. The mixture will be kind of thin, but will thicken up after standing for about an hour. This recipe makes about 1 ½ cups, or the equivalent of one can of condensed milk. This mixture stores in the fridge for a week, or for longer storage, freeze it for a few months, and then just thaw before using. The cans of SCM cost about $1.50 in the store so this is a great deal with very little effort involved in the process! Sweetened condensed milk was actually started back in Civil War times as a way for soldiers to have milk that wouldn’t go bad.
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