Non-fat dry milk uses?
I have a package of dry milk I bought for a grade school water pollution demonstration I'm doing.
Any ideas of how I can use up the remaining product I have(the whole package less a quarter cup...so a lot!)
I know I can use it in bread baking but I don't bake much bread any more....any other ideas?
gulab jamun...one of my favorite foods. i've seen a lot of recipes for this that use powdered milk.
He agrees with me that eggs in chocolate ice cream is a bad idea. The flavors compete.
Pierre Herme's Chocolate Ice Cream
1/3 cup (30 grams) powdered milk
3 cups (750 grams) whole milk
1/3 cup (70 grams) sugar
8 ounces (230 grams) bittersweet chocolate, finely chopped
1. So that you can quickly cool the chocolate mixture before you churn it, set up an ice bath by filling a large bowl with ice cubes and water. Set aside a smaller bowl that can hold all of the ingredients.
2. Place the powdered milk into a heavy-bottomed medium saucepan and gradually whisk in the whole milk. When the powdered milk is dissolved, whisk in the sugar. Bring the mixture to a boil, then stir in the chopped chocolate and bring it to a boil again. Pull the pan from the heat and pour the hot chocolate mixture into the reserved small bowl. Set the bowl into the ice bath. Keep the chocolate over ice, stirring frequently, until it reaches room temperature or a bit cooler.
3. Churn the ice cream in an ice-cream maker following the manufacturers directions. Pack the ice cream into a freezer container and store in the freezer for at least 2 hours, time enough to let it firm and ripen.
It will make it less icy but not necessarily less hard.
I vary depending on the recipe. I often use 1/2 - 1 cup per quart of ice cream. If the flavor is more delicate i reduce the amount of powdered milk. I always scald it with the milk, so it makes it more sweet. It is similar to using evaporated or sweetened condensed milk in a recipe - it increases the protein content and binds more water. It makes it creamier.
But the best way to make lowfat ice cream i have found is cornstarch.
I keep dry milk and canned milk in the pantry for emergencies like when you go to the fridge to get milk for your white gravy and there isn't any.
Dry milk would be good for making up a waffle or pancake powdered mix that you want to keep in the pantry.
You could use it to fortify the milk in the fridge with extra calcium. Maybe an extra tablespoon for each 8 ounces of milk?
We made these all the time when I was a kid:
Peanut butter balls
1 cup peanut butter
1 cup dry milk
1/2 cup honey
Squish it all together with your hands, and roll into balls. Let them harden a bit before eating. Dip in chocolate if you're feeling particularly decadent.
Hmm, wonder if I have any dry milk in my pantry!
re: Chris VR
Wow! There is no cooking or anything.
A 5 year old could do that. Well it would probably be a big mess but would be fun to watch.
I've seen people mix honey and peanut butter or light corn syrup and peanut butter.
I guess the dry milk would soak up all the excess moisture and maybe some of the oil.
Do you harden them in the fridge?
re: Hank Hanover
Yes, I've done this recipe with preschool kids. They have a ton of fun and more ends up in their mouth than in the balls but eh. It's all good.
I don't harden them in the fridge, just let them dry out a bit on the counter. If I was going to dip them in chocolate I probably would.