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The Versatility of Powdered Dry Milk and Cream

I have decided to always keep powdered milk and heavy cream on hand, ever since I learned about it's practical uses. Living out in the country, it is not always easy to get to the store. But by keeping these two items on hand, I have what i need to make whole milk, and 2% milk, 1% milk and half and half as well as whipped cream and cream for my coffee. With a few more staples that I like to keep around, I can make sweetened condensed milk, evaporated milk, and bulk hot chocolate mix. That's quite a few really good things that can be made with just a few basic ingredients. This tutorial concentrates on how to make these various items.

First, lets look at milk/cream combinations. As you can see, these two ingredients have very practical uses when combined. And they taste delicious. I make a lot of pies. I often substitute milk and cream for the milk base of a coconut or chocolate cream pie. Everyone loves those pies, it tastes every bit as good as fresh milk. Another plus is that cream, if bought fresh can have a 2 month shelf life. And dry powdered milk can be divided into 1 1/3 cup portions ( yields 1 quart) and kept in the freezer for a very long time. I put mine in zip close sandwich bags and then put all of the filled sandwich bags in a gallon freezer bag.

Cooking with powdered milk is very desirable. Whenever a recipe calls for milk, you can calculate what you need and use dry milk. it works great, often with better results than regular milk. Both powdered dry milk and heavy cream have become real staples in my busy kitchen. Below are some recipes that really work great!

 

 

Skim Milk and Heavy Cream Combinations

I always keep dry milk in my freezer and heavy cream in my fridge! Some basic subs are below, but to make whole milk, I would do about 1.5 tablespoons heavy cream, and fill the rest of the cup with skim milk, to make 2% use 2 tsp heavy cream, and to make 1% use about 1 tsp heavy cream.

One cup whole milk:
5/8 cup skim milk + 3/8 cup half-and-half
2/3 cup 1% milk + 1/3 cup half-and-half
3/4 cup 2% milk + 1/4 cup half-and-half
7/8 cup skim milk + 1/8 cup half-and-half

One cup half-and-half:

3/4 cup whole milk + 1/4 cup heavy cream
2/3 cup skim milk + 1/3 cup heavy cream

 

 

Sweetened Condensed Milk  |  Evaporated Milk  |  Vanilla Ice Cream  |  Whipped Cream  |  Hot Chocolate Mix

 

 

Homemade Sweetened Condensed Milk (Same as Eagle Brand)

1 cup dry milk
2/3 cup sugar
1/3 cup boiling water
3 TBSP margarine (melted)

Combine all in blender. Makes 1 1/4 cup. About the same as a 14oz can.

 

 

Evaporated Milk

1/2 cup butter
1/2 cup boiling water
1 1/2 cup dry milk

Put water onto boil. Slice butter into small pieces and add to the water. When it is fully boiling, turn down the heat to med or lower until all the butter is infused into the water. Add the dry milk and stir until completely dissolved. Cook the mixture down until it reached desired consistency. Blend in blender to ensure even consistency. Let cool and place in glass jar with lid. Store in fridge for up to one week.

Tip: Make low-fat or fat-free evaporated milk by reducing or eliminating the amount of butter used, and boiling down the mixture until it reaches your desired consistency.

 

 

Vernell's No Cook Vanilla Ice Cream

4 eggs
1 cup sugar
2 TBSP vanilla
1 cup heavy cream
1/4 tsp salt
2 cans sweetened condensed milk
Whole milk to fill (about 1 1/2 qt in a 4 qt freezer)
Rock salt
Ice

Combine all but last 2 ingredients. Mix thoroughly with mixer. Pour into can. Add eagle brand and stir well. Add milk to fill line.

I think this recipe is for a 4 qt freezer. My freezer is a 6 qt, so go by the 1 1/2 quart measure on the milk or increase the recipe by half again.

This ice cream stays soft and easy to scoop after freezing leftovers.

 

 

Whipped Cream - cluckeyo's method

1 cup heavy cream
1/3 cup powdered sugar

Use a stainless steel mixing bowl and and very high power mixer. Place the bowl, beater, and cream in the freezer for about 1 12 hours. Then quickly move to mixer and beat, gradually increasing speed to highest. When it is semi whipped, you can add the powdered sugar. Continue to whip until it forms stiff, heavy peaks. Doesn't take long with a good mixer.

 

 

Bulk Hot Chocolate Mix

1 box dry milk powder (makes 8 quarts)
11 oz container coffee creamer powder
1# Nestle Quik powder
Powdered sugar to taste (about 2 cups)

Dump all ingredients into a large container (like Rubbermaid), seal and shake shake shake. Until thoroughly mixed. This makes about a gallon of mix, so the container needs to be a good bit bigger than a gallon, for mixing room.

Use 1/3 cup of this mix to about 1 cup of hot water for a really delicious cup of cocoa.

 

 

 

 

 

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