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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?

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  1. gulab jamun...one of my favorite foods. i've seen a lot of recipes for this that use powdered milk.

    1. I believe I used it to make some soft dinner rolls once, so I was going to say baking bread, then I found this:
      http://chowhound.chow.com/topics/697333

      Since I own the book, this is probably the recipe I used it in:
      http://books.google.com/books?id=yHGB...

      1. 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.

        3 Replies
        1. re: Becca Porter

          I also use dry milk in ice cream to help it to be less icey especially when i don't use cream.

          I have several recipes on www.breakingbreadblog.com

          I also use tons of it to make yogurt, adding 4 cups to 1 1/4 gallon of milk. Makes a thick non-fat yogurt without gelatin.

          1. re: jsaimd

            How do you use the powdered milk when making ice cream? Do you add it in addition to the milk/cream/etc already called for in a recipe? If so, how much? I sometime like to make reduced fat ice creams and I'm wondering if this would lessen the hard, icy freeze that sometime results.

            1. re: nofunlatte

              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.

        2. 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?

          1. 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!

            5 Replies
            1. 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?

              1. 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.

              2. re: Chris VR

                Goodness, I had forgotten all about these treats, which were a feature of my childhood, too. You can roll the balls in chopped peanuts or chocolate sprinkles or mini chips, too, instead of dipping - a bit simpler. Roll them right after they're formed, so the stuff will stick.

                1. re: Caitlin McGrath

                  I think it is amazing how you can almost always learn or at least be reminded of a dish or a concept on these threads.

                  It is very interesting that these ideas and dishes often come from relative newbies or at least people that don't contribute a lot of posts.

                2. re: Chris VR

                  I used to make these, too, but we also added wheat germ. Yum!

                  The only thing I use large quantities of dried milk for is making homemade cocoa mix.

                3. Dry milk powder can be used in homemade yogurt. This thread link outlines some other uses:

                  http://chowhound.chow.com/topics/6973...

                  Homemade yogurt recipe, including DMP, from Sam Fujisaka:

                  http://chowhound.chow.com/topics/2920...

                    1. Thanks for all the ideas! I'm definitely going to try some of these and am glad it won't go to waste!

                      1. There was a jello/gelatin thread within the last few months in which someone recommended mixing in a cup of dry milk powder when making a standard package of orange jello, for a creamsicle version. I tried it but did not stir enough so it separated into a grainy layer topped by typical jello.

                        I believe America's Test Kitchen or Cook's Country used it in their recipe for dry pancake mix - something to be bagged and stored in fridge/freezer. It should be free on their site.

                        1 Reply
                        1. Well, if you live in an historic house and want to be really authentic, you can use it to make milk paint. Mix it with water, (for the primer) or unsweetened cranberry juice (for color) until it's the texture of paint, then experiment on any wooden furniture you like. If you're brave, try walls.

                          2 Replies
                          1. re: Isolda

                            The recipe for the blue milk paint that the Shakers made for their meeting house interior in Canterbury NH was not preserved but the paint has remained uncracked for something like a century.

                            1. re: greygarious

                              One thing is certain, though, they did not use powdered milk! My powdered milk paint experiments have been fairly successful, but I have only used it on wooden stools, not plaster walls. And I have never used blood the way our ancestors did! Perhaps the leftover cow's blood was one factor in the Shakers' paint success.