Friday, August 15, 2008

Food Storage Friday!

Powdered Milk

You most likely have powdered milk in your food storage. Here is a little conversion cheat sheet to help when using!

Use this conversion chart to use powdered milk in any recipe
calling for milk! Simply look down the “milk” column for the
amount needed in your recipe then add the dry powdered milk
to your dry ingredients and the water to your wet ingredients.

1/4 cup Milk=
1/4 cup Water
1-1/2 tablespoons Powdered Milk

1/3 cup Milk=
1/3 cup Water
2 tablespoons plus 1 teaspoon Powdered Milk

1/2 cup Milk=
1/2 cup Water
3 tablespoons Powdered Milk

1 cup Milk=
1 cup Water
1/3 cup Powdered Milk

1 quart Milk=
3-3/4 cup Water
1-1/3 cups Powdered Milk

2 quarts Milk=
7-2/3 cups Water
2 -2/3 cups Powdered Milk

1 gallon Milk=
15-1/2 cups Water
5-1/3 cups Powdered Milk

Using more of your powdered milk in everday ways:

Condensed Milk

(14 oz. can)
1/2 C. Hot Water
1 C. Dry Powdered Milk
1 C. Sugar
1 T. Butter
in blender.

Evaporated Milk
(12 oz. Can)
1-1/2 C. Water
1/2 C. + 1 T. Dry
Powdered Milk
in blender.


Add a tablespoon of
lemon juice or white
vinegar to a cup of
milk and let it stand
for 5 to 10 minutes.

Quick Whipped Topping

This recipe is best made if you have electricity. Put 1/2-cup of water into a large bowl and place it in your freezer. When ice crystals form around the edges remove it from the freezer. Add 1/2-cup instant dry milk powder. Whip the mixture with electric beaters until it is light and fluffy. This will take a couple of minutes. Add 2-tablespoons sugar, 1-teaspoon of lemon juice, and 1/2-teaspoon of vanilla. Beat until thick enough to spoon like whipped topping. Use immediately.

Come, ye thankful people, come;
Raise the song of harvest home.
All is safely gathered in
Ere the winter storms begin.
God, our Maker, doth provide
For our wants to be supplied.
Come to God’s own temple, come;
Raise the song of
harvest home.
Hymns, no. 94