Cow in the Kitchen

There’s a Cow in the Kitchen
(Information taken from Virginia D. Nelson’s There’s a Cow in the Kitchen recipe book)

What is nonfat dry milk? Also referred to as powdered milk, it is nothing more than milk from which the water and most of the butterfat have been removed. It still contains all the minerals, vitamins, and high quality protein of whole milk.

Instant – has the advantage of being easier to mix for fluid milk, but is usually more expensive. Also requires more powder to water ratio.

Non-instant – is a little more difficult to mix, but does so quickly in a blender or with a whisk. It is also lower in coast than the instant. Non-instant has the advantage of not requiring scalding in those recipes that call for scalded milk.

With a few adjustments in your recipes you will find powdered milk oftentimes more convenient than using fresh milk.

Baking with powdered milk – When baking, add the required amount of milk powder to the dry ingredients and use plain water for the liquid. For example: If a recipe calls for 1 cup of milk, stir 3 Tbsp. of non-instant milk powder into the flour, and use 1 cup of water in place of the milk in the recipe. If you keep a container of milk powder next to your flour container, you’ll find this more convenient than using fluid milk.

Directions for reconstituting dry milk will vary with each product. The following is a general guide.
1 Tbs. dry milk + ½ cup water = ½ cup milk
2 Tbs. dry milk + 1 cup water = 1 cup milk
½ cup dry milk + 1 quart water = 1 quart milk
1 cup dry milk + ½ gallon water = ½ gallon milk
2 cups dry milk + 1 gallon water = 1 gallon milk