I don’t have pleasant childhood memories about powdered milk. My parents tried that out on us and it didn’t go well. In powdered milk’s defense we were used to getting milk from a local dairy. Every week my mom would go to the dairy, swap the empty glass bottles with ones filled with heavenly fresh milk and no matter what percent milk you bought there would be a little bit of cream on the top when you pulled off the foil lid. Those were sad, sad days when the Roylance and Country Boy Dairies stopped selling it, but I digress.
This is what I have in my storage thus far:
Nonfat Powdered Milk
I used to have the instant powdered milk until I found out it is just regular powdered milk puffed up with air to make it dissolve a little quicker. It takes up almost twice as much space to store per prepared gallon than plain old powdered milk, and it tastes the same. If you are used to fresh-ish grocery store milk (those dairies made me a bit of a milk snob) it will be an adjustment for your family to go straight powdered milk for drinking. To soften the blow try adding a little vanilla-1/4 to 1/2 tsp per gallon and sugar-1 tsp to 1 Tbs and use dry milk powder that is under 2 years old.
I haven’t used powdered milk just for drinking. It is great for creating dairy products such as yogurt, yogurt cheese, mozzarella cheese plus you can make your own evaporated and sweetened condensed milk. I have used it in dry mixes for hot cocoa, pancakes, muffins, etc. and “just add water meals”, such as Potato Soup (the recipe will be at the bottom) and Beef Stroganoff, that recipe is here at Chef Tess’ blog.
Powdered Whole Milk
This hidden treasure is found in the Hispanic food aisle of the grocery store or Walmart. It is dry whole milk with added vitamins and minerals. Look for the “Nido” can made by Nestle. It is a great option to store for kids or those needing more fat in their diet (I am not in that category). The down side is it only has a 2 year shelf life.
It has a great taste for just drinking. Add it to your nonfat dry milk for a creamier drinking milk and a nicer texture for yogurt and cheese making.
This product is put out by Augason Farms as a “low fat milk alternative”. It contains nonfat milk, creamer, sugar and other stuff I can’t pronounce. I bought it because it has a much better taste for just drinking and it comes in chocolate flavor, too 🙂 . You may be able to tolerate it better than powdered milk if you have lactose issues. Some people have had success in making yogurt with it. We have been drinking it and like it just fine.
Shelf Stable Milk
I don’t have this in my storage because my kids aren’t so little anymore, but I’m including it anyway. This would be a great option for instant milk in an emergency when you don’t want to mess with measuring and mixing and it also comes in tasty flavors. It isn’t a great long term storage option because of the 1 year shelf life so make sure it gets used and rotated.
Recipes which are great for powdered milk:
Potato Soup from Kathy Clark’s “Dinner is in the Jar” book
Recipe used with permission
1 3/4 cup powdered milk
2 cups potato flakes (brilliant idea to use for thickening)
1 cup dried potato dices
1 cup dried sweet corn
1/2 cup parmesan cheese
2 tsp onion flakes
1 tsp parsley flakes
2 Tbs beef bouillon
1/2 tsp garlic powder
1/4 tsp black pepper
1/4 tsp thyme
Bring 7 cups water just to a boil. While that is heating up, whisk 3 cups water with the powdered milk in the baggie. Once the 7 cups of water just reaches a boil, turn off heat & add contents of both jars. Stir, cover and let sit 5 minutes. Add whisked milk, heat for about 5 to 10 minutes until well blended. Top indivual bowls with shredded cheese & sour cream.
mix 1 cup water with 2/3 cup powdered milk
Sweetened Condensed Milk
1/2 cup very hot water
1 cup powdered milk
1 cup sugar
2 Tbs butter
Bring to a boil and stir to dissolve sugar and powdered milk. Makes 1 can