- Make a point to test out the flavors of different powdered milks. Not everyone has the same tastes. And if you think you might have to drink it someday, it might be worthwhile to see if you like the milk you have stored.
- Don't over-buy or over-store, have a plan of how you plan on using and rotating your storage.
- Find out if you have stored instant or non-instant powdered milk. There is a difference. We will address that later.
- Storage is critical for powdered milk. The colder it is, the better it will store.
50 degrees-48 months
70 degrees- 24 months
90 degrees- 3 months
Hints for using Powdered Milk
- Mix the milk the night before you use it.
- Try adding 1 1/2 t. sugar or 1 t. vanilla to enhance the flavor.
- Be sure the milk is well chilled.
Difference between instant and non-instant milk
- non-instant is more dense, therefore it takes up less space. (the cannery sells non-instant)
- instant milk can be mixed with cold water, non-instant requires warm/hot water to dissolve the powder.
- instant milk dissolves instantly, the non-instant takes a little more time but nothing incredibly significant.
Crunchy Potato Bake
1/3 c. water 1 t. salt
1/2 c. instant nonfat dry milk Dash of pepper
2 c. mashed potatoes 1/2 c. Parmesan cheese
1 egg, well beaten 3 T. butter, melted
1/4 c. finely chopped onion 1 c. crushed corn flakes
Whip nonfat dry milk with water until smooth. Mix in potatoes, egg onion, salt and pepper. Beat until fluffy. Place mixture in greased 1 quart baking dish. Mix cheese, butter, and corn flakes. Spread over top of potatoes. Bake in preheated 375 degree oven for 20-25 min.
Makes 4-6 servings
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