Basic Food Storage--Pantry Staple Substitutes Using Dry Milk

You know, with so many ways to incorporate powdered milk into everyday cooking and baking, there's really no excuse for not being able to rotate it, so there's no way it would be around long enough to go bad.  And with the crazy things happening in our world regarding food production, we can just feel more at peace using basic staples we have at home instead of relying on manufacturing, production, and transportation bases that will eventually disappear.

So here are some really great recipes for items we use everyday and some that get used only occasionally.

Evaporated Milk
Yields 12 oz

1 1/2 cups water
1/2 cup + 1 tablespoon dry milk

Blend very well in blender.

Sweetened Condensed Milk

1/2 cup boiling water
1 cup dry milk
2/3 cup sugar
3 tablespoons melted butter
1/8-1/4 teaspoon vanilla extract

Pour boiling water into blender.  Add in milk powder, sugar, and butter.  Blend on high one minute.  Add in vanilla and blend a few more seconds.

Whipped Topping

1 envelope unflavored gelatin
2 tablespoons cold water
1/4 cup boiling water
2/3 cup water
1 cup dry milk
2 tablespoons lemon juice
1/2 cup sugar
1 tablespoon vegetable oil
1/2 teaspoon lemon extract
1 teaspoon vanilla extract

Sprinkle  gelatin over 2 tablespoons of cold water and let stand 3 minutes.  Add boiling water and stir until the gelatin is completely dissolved.  Cool to room temperature.

Place water and dry milk in a large mixer bowl and whip until soft peaks form.  It will take about 5 minutes.  Then add lemon juice and continue whipping until stiff peaks form.  Add sugar, oil, flavoring, and gelatin mixture gradually, scraping sides of bowl until well mixed.  Chill and it is ready to use.

Buttermilk
Yields 8 oz

1 cup milk
1 tablespoon lemon juice or white vinegar

Mix and let stand 5-10 minutes before using.

21 december 2018