#2 What If. . . DRY MILK --- when the grocery shelves are empty!

This Tuesday and Thursday series of posts is to help you prepare for the time when the grocery store shelves may be empty---something that can happen quickly even if there is just the potential for some type of emergency. Please check out all the others under the "What If. . .?" heading, especially the post on water---the absolute essential for sustaining life.

Also, please consider making these "storage" items a part of your everyday life---giving you peace of mind while saving you money!

POWDERED MILK contains all the nutrients, except fat, found in fresh milk.

A United States government study on nutritional adequacy during periods of food shortage states that the equivalent to approximately one 8-ounce glass of milk per day per individual will maintain minimum health standards. Children and pregnant or nursing mothers will require more than the minimum amount of stored milk. 

One glass per day equals approximately 7-1/2 quarts of reconstituted dry milk per person per month (or 90 quarts per person per year). Check the labels of the various types and brands to determine the amount of product you would need to reconstitute to the needed liquid equivalent. 

Milk is probably the most expensive of the storage basics. 

Many turn up their noses at the thought of drinking powdered milk but I can assure you it has come a long, long way, taste-wise, over the past 45 years. Most of it is very good. 

There are 3 types of powdered milk: Non-Instant, Instant and Milk Alternatives 

Non-Instant

Non-instant (also referred to as regular) powdered milk is made of fresh, pasteurized milk that has had the water and fat removed. Nutritionally it includes all the protein, calcium, and B vitamins found in fresh milk. It is generally less expensive than fresh milk but is not readily available in a regular grocery store. 

The non-instant variety is more compact and requires less storage space than the instant variety. The taste is usually also far superior to the instant but it requires more mixing to reconstitute.  (Put the powdered milk in a bowl or pitcher and add about half of the water needed. Stir, shake or beat with wire whip or  with an electric mixer on slow speed to disperse milk. Add in remaining water.) 

Instant

A spray-drying method is used in processing both instant and non-instant powdered milk.  However, the instant variety has been processed further so it will dissolve in water quicker and easier. (Simply combine the proper amounts of the instant powder to the water in a pitcher and stir with a spoon.) It has the same nutrient composition and is the most common variety of powdered milk found in the grocery stores. 

More air has been added into the instant variety, usually requiring double the amount of the instant milk to get the same results as non-instant.

Milk Alternatives 

These are commonly made from sweet dairy whey (the liquid by-product from cheese-making),  non-fat dry milk solids, partially hydrogenated vegetable oil, and vitamins A and D. A common brand is "Morning Moo," available in both regular and chocolate flavors---both surprisingly good. It can be used in place of milk or powdered milk in any recipe calling for milk. Morning Moo is reported to be great in breads, rolls, and soups, and makes biscuits very flaky!

Hints for Using Powdered Milk

• Follow specific directions included on each container  because amounts to use differs between types and brands. 
• If you are using the powdered milk for drinking, mix it the night before you use it to make sure it is well-chilled.
• If you want to enhance the flavor, try adding a teaspoon of sugar or vanilla flavoring to the reconstituted milk.

If you are using powdered milk and/or powdered eggs in a recipe, add them dry with the other dry ingredients and then add the required water with the other liquid ingredients. 

Baking with Powdered Milk

In cooking, powdered milk can be substituted for fresh milk in just about any recipe with excellent results. (You may want to work towards cooking with powdered milk exclusively!) When baking with powdered milk, reconstituting is not necessary---just add the dry milk to the dry ingredients, and the water to the wet ingredients. 

Cooking with Powdered Milk

If you keep a container of reconstituted milk in your refrigerator you can use it whenever a recipe calls for fresh milk. You can add extra nutritive value to your cooked foods by using powdered milk in its dry form as follows:

Ground Meats: Use 1/2 to 3/4 cup instant dry milk powder to each pound of meat.

Cooked Cereals: Before cooking, add 1/4 to 1/2 cup instant dry milk powder to each cup of cereal.

Mashed Vegetables: 6 to 8 Tablespoons instant dry milk may be beaten into each two cups of mashed cooked vegetables such as potatoes, squash, sweet potatoes, turnips or rutabagas. Add enough cooking liquid or water to make them light and fluffy.

Sauces, Gravies, Soups, Custards: Add 4 T. instant dry milk to each cup of milk or add 1/2 cup to each cup of water or broth.

The following recipe is from allrecipes.com, where it received a 5 out of 5 rating by 54 respondents and only three that were rated less than 5. What you add to this base is your choice, but you can find 75 great ideas, additions and suggestions by searching for Cream Soup Base at http://allrecipes.com/ and reading the reader's comments below the recipe. 

Cream Soup Base

1/2 cup butter or margarine
6 T. all-purpose flour
2 cups milk
2 cubes chicken bouillon
black pepper to taste



'til we eat again,
           Simply, Gail