How to Reconstitute and Use Powdered Milk

Powdered milk is an amazing thing to have in your food storage, especially if you bake and/or cook a lot. While I have never had a glass of reconstituted powdered milk to drink, I have used it several times as a substitute for store-bought milk products I thought I had on hand. (Does this happen to anyone else?) This information comes from a food storage book my mom gave me called Simple Recipes Using Basic Food Storage by Karen Keenan and a ward cookbook from a couple of years ago.

Here are a couple of bonuses for using powdered milk in your recipes:

1. Fewer calories and less cholesterol than if you were to use the store-bought alternative
2. You can add more nutritional value to foods by adding powdered milk (be creative!)
3. It's easy and doesn't spoil as fast as a gallon of milk or pint of cream. To use powdered milk in your recipes calling for milk, just include the powdered milk with the dry ingredients and then add the water with the wet ingredients (of course leaving out the real milk).
   

Recipes for Reconstituted Powdered Milk Products:

2% milk***
1/4 cup powdered milk
1 cup water

Mix well.

Whole Milk***
1/3 cup powdered milk
1 cup water

Mix well.

Buttermilk or Sour Milk
1/3 cup powdered milk
1 cup water
1 Tbl vinegar or lemon juice

Mix and let stand 10-15 minutes, or until milk is soured.

Evaporated Milk
2/3 cup powdered milk
1 cup water

Mix well.

Whipped Evaporated Milk
2/3 cup powdered milk
1 cup water
2 Tbl lemon juice

Cill evaporated milk completely. Add lemon juice and whip until stiff. Sweeten and flavor as desired.

Sweetened Condensed Milk
1/2 cup hot water
1 cup sugar
1/3 cup powdered milk
1 cup water

Blend completely in a blender. Can be stored in refrigerator or freezer.

*** To make powdered milk more palatable as a drink, you can mix it half and half with store bought whole or 2% milk. Or you can add a little sugar or vanilla, or even thoroughly chilling the combined milk improves the flavor.***