Have you noticed there are two varieties of powdered milk...instant and non-instant? The differences may not seem too significant, but they can be. Here are a few things to be aware of.
- Non-instant is more dense, therefore it takes up less space to store as you get more milk per container. (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
- If you are making a recipe that calls for instant powdered milk, you would use about half as much of the non-instant, because of the density difference. The opposite would also be true, if a recipe called for non-instant milk, you would have to double the instant milk to get the same result.
Using powdered milk in everyday cooking can be challenging here is a recipe for starters. Notice it calls for instant powdered milk...
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
image courtesy of amazon.com
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