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Tuesday, April 13, 2010

Cooking With Food Storage: Powdered Milk

When storing food products one must understand how to use them. One product I had never used until about ten years ago was powdered milk. I never understood why one would use it, let alone need it. In baking milk is a necessity yet in a crises obtaining fresh milk may not be a possibility.

I store my powdered milk in food grade plastic bins and since they had directions on the original packing, I leave the directions inside. I also mark the contents on the outside of the bucket with a permanent marker(and also the expiration date).

To make I use a fruit juice container, and add a bit of water to the bottom before I add the powdered milk~ this makes mixing so much easier!

Finished powdered milk to milk. It does not taste exactly the same and must be chilled to kind of taste good...but to bake with it is perfect! Now to flavor the milk for wee ones(or not so wee ones) have powdered chocolate milk, powdered pink milk or even the liquid flavorings-although they do not have a long shelf life.


I made Chicken Pot Pie off the Bisquick box the other day. I used from my food storage powdered milk, canned peas, canned carrots, cream of chicken soup, and also thanks to living on the farm had farm fresh eggs, and fresh chicken.

I love that even a simple recipe from Bisquick can utilize your food storage.


Lunch on the farm: Chicken Pot Pie!

As I use powdered milk almost daily here are a few things that I have made this past week or so.

Braided Easter Bread(click for recipe)



Instant pudding

Do not be intimidated because you have not used the product...take the time this week to increase your knowledge on using powdered milk! I cannot stress enough that knowledge and skills are as important or more important as having food storage. One needs to know how to prepare food, store food, grow food long before a crises occurs!!

As a side note, once you are comfortable cooking from scratch, utilizing items from storage etc, then it is as easy to make pudding from the box, as it is to make Braided Easter bread. Now is the time to prep for any situation and one way is to master using items that can be stored for a long time.

3 comments:

WomanWhoRunsWithHorses said...

I've never seen chicken pot pie made in a bundt pan, what a great idea! I've made it in a lasagna pan when I needed to make a big batch so why not a bundt pan, right?

I used powdered milk every time I make bread in my bread machine. I don't reconstitute it though. The recipe calls for 1/3 cup powdered milk. So easy. I love easy!

: )

Patricia Mathews said...

I have been mixing the milk powder in with the dry ingredients and then adding the appropriate amount of water. Is this wrong?

One thing I did for road trip supplies was to mix 1/3 cup powdered milk with one packet 25-calorie cocoa mix in a snack-sized baggie, make up several of these, put them in a quart sized baggie, and put them in the car.

Humble wife said...

HB-I use the Bundt pan because it give me the thickness of the pie that my family loves. When I use a 9x9 pan it is thinner and my goofy gang loves it thick!

Cool on the mix telling you how much to use powdered! When we make arroz con leche we add the dry mix as is.

Patricia- never never is something wrong because we do things differently!! I love that we can learn from others. Love the hot cocoa idea and will do from this point forward!

As I said with HB, I mix some dry in some recipes. Getting comfortable with powdered milk is the goal... and you are definitely familiar with using it:)!!!

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