Food Storage for $5.00 a Week

Week 13: 10 lbs. powdered milk

The cannery's powdered milk is a 25 lb bag for $33.00 but I have had a lot of people tell me that the cannery's milk is hard to mix up and does not taste very good.

I understand that the two best ones are Morning Moo and Country Cream. I recently found Country Cream selling for $68.00 a case from www.grandmascountry.com. It also comes in chocolate. I have had people tell me it is the best you ever tasted.

You can find Morning Moo at the Blue Chip Group - "The Morning Moo's ™©® is a Low Fat Dry Milk Alternate. It is nutritious, economical, convenient and delicious. Morning Moo's™©® comes in three flavors: the Original Milk Flavor, Chocolate and Strawberry Drink Mix. It is a nutritious blend of dairy, and nondairy ingredients formulated to produce a great flavored food beverage that may be used as a Milk Alternate for drinking, or in your favorite recipes, cereal, coffee, or in food storage - any place you currently use regular milk. It is made from Grade A Sweet Dairy Whey and fortified with Vitamins A & D." It is $63.19 for a 24.25 lb pail. The address is www.bluechipgroup.net.

As for store brand powdered milk I prefer Sanalac. I have not tried it mixed up as milk, but it works good for cooking and mixes.

The following is a handout taken from Melanee Morton's Web page. She is on the PrepJr. E-mail list and has given her permission for the information to be used. She has a lot of other information on her site. The address is: home.attbi.com/~more-than-wheat/

Powdered Milk -- making it work… Well, most of you are thinking "Yuck -- only for baking" -- but, I disagree!

Powdered milk has come a long way in the area of flavor and thus usability. This is a food product that in times of need is greatly searched out and even fought over. Wars and crisis times in the past have shown such. Storage of powdered milk, or a substitute for it, is a very essential part of food preparedness.

The latest research states that we should store about 16 lb. per person -- but increasing the grains per person by 100 lb. to 400 lb. -- will work. (They do recommend storing more milk than this for pregnant or lactating women and others who many have special needs.) Otherwise, the old standard amount of storage for powdered milk was 60 - 75 lb. per person. Why did they research and come up with a lower number? Because of the level of waste and shorter shelf life of this product (compared to other food storage products), as it was not getting rotated or used, just wasted.

I have done a bunch of research to try and come up with a sound handout. What triggered this? Two things

There are several varieties of powdered milk (of course, there are flavored ones as well -- like chocolate!). Storage temperature is very critical in the long term keeping of powdered milks. The cooler, the longer it will keep the flavor on the palatable end (of course, using nitrogen pack/oxygen absorbers as well). Using a bucket or very large container for storage does work -- but it must be used more rapidly than that quantity in smaller containers due to exposure to oxygen upon opening. Mylar pouches or cans are ideal for most people. Keep sealed tight once opened -- moisture in the air will cause clumping.

Whey based: Morning Moo is an example of this type of product. They use the sweet dairy whey as the base and then add in vitamins A & D to fortify the product to come up with a "milk alternative" drink. This is dissolved into tepid hot water and then cold water can be added. Shelf life usually runs about 5 + years based on temperature stored. It can be used in recipes that call for fluid milk except puddings, ice cream and yogurt (note: Morning Moos milk contains less fat than whole milk and will not set up in products that need fat as a thickener). Although Morning Moos milk takes hot water to mix the ingredients, a very small amount of hot water is needed, only one cup to dissolve the ingredients for 8 c of milk. During freezing temps and if you don't have ready access to warm water -- you might want to consider a solar cooker set up to warm up your water to dissolve this product.

Regular nonfat: This is the product sold by the Storehouse/Cannery and several other companies. It is a dense dairy dehydrated milk powder that generally takes a bit of good mixing to get it to dissolve back into water without lumps -- using a blender or a whisk. It is milk that is basically spray-dried and put through one pass in the dehydration process. For the best flavor, shelf life is 3-5 years. After that, the flavor can start to definitely go down hill, although it is still usable for up to 10+ depending on storage environment. It can be used in all cooking. Do make sure it is well blended into dry ingredients when added in as a powder, or you can get powdered milk lumps. (Yup, that is experience talking!) This can be sold as fortified and not fortified with vitamins A and D. Be sure and get one fortified, as these vitamins help with proper nutrient absorption.

Instant nonfat: There is large crystallized versus small crystallized that is more of a powder in appearance. The product sold by the grocery stores is mostly large crystallized granules (Carnation, Albertson's brand, etc.) and milk purchased this way is the most expensive per pound. In large bulk bags, like Maple Island, Country Cream, Best Pack, and Walton (Humboldt) brands -- these are just dehydrated like the regular, but run through the process a second time in order to make a slightly larger size of the powder than the regular -- so it is lighter and airier and thus dissolves into water more readily than the regular. For the best flavor, shelf life is 3-5 years, after that, the flavor does start to change, but just as with the regular, it still can be used for years even if the flavor is off. Can be used in all cooking. Same as with regular nonfat milk, this can be sold as fortified and not fortified with vitamins A and D. Be sure and get one fortified, as these vitamins help with proper nutrient absorption.

Whole: This is powdered milk with the milk-fats left in and usually runs around 4% milk fat when reconstituted. Because of this fat, it has a very short shelf life -- closer to 3 years nitrogen packed. Several sources recommend storing this powder refrigerated. Maple Island does make a whole milk powdered product in addition to their nonfat products (www.maple-island.com). This would be an excellent item to have on hand with younger children or children with health concerns requiring higher caloric intake.

Soy and rice based: For those allergic to milk from cows, soy based and rice based products are available. Generally, they are very expensive and hard to come by in the powdered form. It is most often readily available only in the fluid fortified form -- not the powder for making up yourself. However, it is possible to get the powdered product, but it is pricey and hard to come by. You can also just make your own milk from rice or soybeans, but it will not be fortified (directions located in several cookbooks and websites). Alternate sources for calcium intake need to be evaluated. Handling this type of powdered milk will not be discussed in this handout, but here are sources for those with allergies or concerns:

These can be made yourself, but again, evaluate for calcium levels and supplementation.

Foods made with low fat powdered milk will have fewer calories and less cholesterol than those made from whole milk. Adding additional powdered milk to the recipe will enhance the nutritive value of the recipe without increasing fat content. So, for children struggling to eat enough calories, adding extra powdered milk in with the dry ingredients is definitely a great alternative.

To use powdered milk in any recipe calling for fluid milk, simply add water for the milk called for in the recipe and put the powder in with the dry ingredients, or stir up and use as fluid milk before doing the recipe.

Recipes call for many types of milk. **Please realize that the powdered milk amount you use varies depending on the brand you purchase. I will give these different kinds a type name for ease in using throughout the handout -- so you can pick one based on what you have for the recipes!!

Of course, these aren't "firm" numbers. I have given you the basic levels to use, and from these you get to be flexible and make it as strong or weak depending on what you individually prefer. Only in a few recipes is there a "right or wrong" amount, as too little in some of the cheese or yogurt and such will make a weak, unpalatable product. However, too much powder can also leave a powdery taste and feel.

All the following can be closely approximated from low fat powdered milk -- of course, the approximations will NOT have the fat content:


Sweetened Condensed Milk:

Blend in a blender water and butter. Mix the sugar and powdered milk, then add this mix into the blender when running on low and when completely added, cover and blend very thoroughly. Can be stored in refrigerator or frozen.

Sour milk:

Mix and use in recipes where called for.

Buttermilk:

(After you've made your first batch, it can be used instead of the commercial "starter" as long as you haven't let it get too old. If a batch fails to clabber, use some more fresh buttermilk from the store) Mix all three very thoroughly until very well blended. Let sit untouched on the counter (warm spot) until clabbered(6-12 hrs). Refrigerate after it has clabbered. Buttermilk keeps pretty good for 2-3 weeks. There is a product available called buttermilk powder. It will work in cooking -- adding the correct amount of powder to dry ingredients and the water as the recipes recommend, but it is NOT meant for drinking from what I've seen. Does not closely approximate fluid buttermilk in palatability.

Drinkable powdered milk : To improve the flavor of powdered milk if you don't like drinking straight what you have access to, mix it half and half with 2% or whole milk that is fresh. Another suggestion would be to try adding a little sugar or a few drops of vanilla to enhance flavor. Let chill several hours before drinking--I believe 8 hours in the refrigerator is the magic number and is what I go by. I personally have taste tested many brands and buy the one we as a family like for drinking so that I don't add vanilla or sugar. I also (to cut costs) buy less expensive brands and then mix in the brand I really like -- kind of extends it and helps bring the price even lower. I also use the cheapest regular nonfat powdered milk I can get to use for cooking. Remember, it is fine to adjust the amount of powdered milk and see if a different strength helps in flavor acceptance. I think the number one way to get to drinking powdered milk straight is to start ¼ powdered milk mixed up to ¾ purchased fluid milk. After 2 weeks, drop to half and half. Another week, go to ¾ to ¼ purchased fluid. Do this for 2 weeks. Then you can switch to 100 % powdered milk. The taste is then acquired. Works exceptionally well. Also, be sure and do the mixing in the evenings, so it has the chill time needed. No one (almost) likes warm milk whether powdered or not!!


Rich Hot Cocoa Mix

Makes enough for 10 quarts or 40-1 cup servings. To use the mix, stir into 1 cup hot water for a warm drink. Chill after making for ice cold chocolate milk (cold water won't work with the moo milk--must be dissolved first then chilled). Sugar can be adjusted to preference as can cocoa. Different cocoas give different flavors.


Yogurt (Yoghurt)

There are many recipes out there for this. If not enough powdered milk is added, you get a weak, thin yogurt. Adding more makes for a richer, thicker product. Some people add whole milk to add in for the richness the fat provides and to get a thicker product, as fat makes a thicker yogurt (That's how my kids like it.) Yogurt does not work with milk D. A key to making yogurt is a temperature between 90 degrees and 115 degrees. Too warm ruins/kills it, and too cool -- cultures won't grow. Yogurt makers can be bought but aren't necessary. Cleanliness is vital -- you don't want to be growing bad bacteria along with the good! Make sure your utensils and container that you are setting it up in are very clean. I use old jam jars etc and reuse those lids. I boil water and just before putting the yogurt mix in them, I fill them with boiling water for about 5 minutes to sterilize and heat up -- so they don't chill down the yogurt. Also, let it just do it's thing.

6-12 hours are needed for set up, depending on how warm your environment is. The longer it sets, the stronger and tangier the flavor. *To make a sweeter or vanilla yogurt, add in vanilla and sugar at the beginning when heating up.

To use your batch as starter for the next batch, just after it is made, put 2½ to 3 tbsp sizes in some ice cube trays, freeze, and then seal up tightly. These can be thawed and used with your next batch. Because there is no gelatin or stabilizers added, it has a shorter shelf life than the purchased yogurt. Fresh can also be used for the next batch if it isn't too old. After setting up and as it is chilled in the refrigerator, it will thicken more. Fruit can be stirred into it. Or, you can make it in smaller containers where you have put some sweetened jam or thickened fruit on the bottom and then make the yogurt on this.


Homemade Baker's cheese -- soft Makes about 1 pound

(Tastes like Ricotta or cream cheese, may be substituted in any recipe calling for either cheese)

Dissolve rennet tablet in warm water. Thoroughly mix in dry milk. Add buttermilk and mix well. Cover and allow to stand at room temperature until set (about 5-10 hours). Pour into a cheesecloth covered strainer, close the cheesecloth and squeeze out as much whey as possible. The whey can be saved for use in bread. Place the cheese in the refrigerator until well chilled (usually overnight). Knead cheese until the texture is smooth. Cheese will freeze well for up to 6 months. *Rennet is available in most grocery stores near the gelatin section. Rennet is the enzyme rennin. NOTE: The above recipe is an altered version based on one from USU extension service.


Tootsie Rolls

Cook honey to 255 degrees (hard ball). Do not overcook. Remove from heat. Add vanilla. Mix cocoa and powdered milk well and stir into honey. Pull like taffy until gloss is gone. Roll into rolls.


Lime Slush

Now chill. Add 8 cups water and enough powdered milk for your brand and beat. Freeze three hours; beat again. Freeze solid. Serve scraped off with 7-up. If you add in extra powdered milk, makes a richer product. Kids just love this! Super over the summer.


Lime Sherbet

In a bowl, combine sugar, lime juice, lemon juice and lime peel until well blended. Gradually stir in milk, buttermilk and food coloring if desired; mix well. Pour into the cylinder of an ice cream freezer and freeze according to manufacturer's directions. Remove from the freezer 10 minutes before serving.


Overnight Pancakes

Put the following in a mixing bowl the night before you want to make them:

Allow to sit for at least seven hours. We usually do this at night before bed and let sit until morning at room temperature. When you are ready to cook the pancakes, stir in 3 teaspoons baking powder, and stir the mixture down if the batter rises. Fry in the pan, enjoy.


Best Ever Donuts (The kids will think mom is crazy feeding them donuts for breakfast -- but they won't complain, believe me!)

Pour milk in mixing bowl. add sugar, oil, salt and nutmeg. Mix. let milk cool slightly so it will not kill the yeast- add yeast. mix. let set to rise, then add flour and knead until well blended. turn out on floured board and knead by hand- roll out to ½" thick. cut with donut cutter- allow to rise for 5 minutes deep fry till golden brown drain off grease on paper towel. Before completely cool - add cinnamon and sugar in a plastic bag and put donuts in mixture and coat- or use powdered sugar! Delicious! Tip- this recipe also makes great maple bars- cut in ½" thick by 2x4" rectangles. frost with maple frosting- powdered sugar a bit of mild and maple flavoring- Do not put covered donuts in a closely covered container- they'll sweat and become yucky!!


Cream-of-Whatever Soup Mix (Makes equivalent of 9 cans):

To use in place of canned cream soups in casseroles or as a base for your own soups. Much lower in fat and salt than the canned versions. The trick is to have it made up ready to use! Combine all ingredients, mixing well. Store in an airtight container until ready to use. To substitute for one can of condensed soup: Combine 1/3 cup of dry mix with 1¼ cups of cold water in a saucepan. Cook and stir until thickened. Add to casseroles as you would the canned product. Makes equivalent of 9 cans of soup.


Danish Rice Pudding Recipe by Marian Durtschi

This recipe has been in the family for at least a hundred years. It's easy to fix, doesn't take many ingredients, and tastes really good hot or cold.

Mix milk, sugar, rice and salt and heat to almost a boil. Let simmer 45 minutes or until the rice is soft. Beat eggs. Take rice off the heat and quickly stir in the eggs. If it doesn't immediately thicken up, reheat until it does thicken. This should happen before it boils. Pour it all into a bowl, then add vanilla. Let sit for 20 minutes. Serve hot or cold.


Resources :

Additionally, grocery stores in the Utah area like Macy's and Smith's carry many different brands of powdered milk, both the instant large crystal varieties and the smaller instant crystal varieties.


Becky Morris
Ward Preparedness Specialist

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