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To Reconstitute powdered milk to fresh
milk click here.
Sour Milk: To sour reconstituted milk, just
add a little vinegar to it, and stir it up.
For instance, if a recipe calls for 1-cup of
sour milk or buttermilk, then measure a
tablespoon of vinegar into a measuring cup.
Add reconstituted milk to reach the 1-cup
mark. Stir the milk gently. In a moment or
two, it will sour. This can replace soured
milk or buttermilk in baking recipes.
Buttermilk: To make your own buttermilk, you
have to start off with 1/2-cup of fresh,
store-bought buttermilk and a quart (4-cups)
of reconsitituted milk. Combine the fresh
buttermilk and reconstituted milk in a
pitcher or jar. Mix it really well. Allow it
to stand at room temperature overnight, or
for about 8 hours. The milk will have
thickened up and cultured into regular
buttermilk. Refrigerate or chill and use
anywhere fresh buttermilk is called for.
Evaporated Milk: To make evaporated skim
milk you only need dry milk powder and
water. Measure 1-1/3 cups water into a jar
or bowl. Add 1 cup of instant dry milk
powder. Stir or shake to combine. This is
the equivalent of a 12-ounce can of
evaporated skim milk. To make evaporated
whole milk, you will need to add some fat to
replace the milk fat in whole milk. Do this
by preparing evaporated skim milk and then
adding 2-tablespoons of vegetable oil to the
milk. Stir it up vigorously to emulsify the
fat with the milk. It will separate on
standing, so mix it really well right before
using it. This is best used in cooking and
baking. A spritz of nonstick spray will help
the emulsification process.
Sweetened Condensed Milk: On the stove,
bring to a boil 1/2-cup of water, 1-cup of
sugar and 3-tablespoons of margarine or
shortening (butter flavored shortening is
good). Add a dash of salt. Stir the mixture
every now and then. When it comes to a full
rolling boil, remove it from the heat. Allow
it to cool slightly. Add a cup of instant
dry milk powder. Use a whisk to stir it
smooth. A fork or a spoon will not get the
mixture smooth, you really need a whisk, or
egg beaters. There, you are done. This is
the equivalent of a can of sweetened
condensed milk. This will keep
unrefrigerated for a day or two because of
the sugar. I have never kept it longer than
that without refrigeration. In the fridge it
will keep for 2 weeks. For longer storage
than that, I freeze it.
Quick Whipped Topping: This recipe is best
made if you have electricity. Put 1/2-cup of
water into a large bowl and place it in your
freezer. When it has icecrystals forming
around the edges, remove it from the
freezer. Add 1/2-cup instant dry milk
powder. Whip the mixture with electric
beaters until it is light and fluffy. This
will take a couple of minutes. Add
2-tablespoons sugar, 1-teaspoon of lemon
juice, and 1/2-teaspoon of vanilla. Beat
until thick enough to spoon like whipped
topping. Use immediately. |