The Versatility of Powdered Dry Milk and CreamI have decided to always keep powdered milk and heavy cream on hand, ever since I learned about it's practical uses. Living out in the country, it is not always easy to get to the store. But by keeping these two items on hand, I have what i need to make whole milk, and 2% milk, 1% milk and half and half as well as whipped cream and cream for my coffee. With a few more staples that I like to keep around, I can make sweetened condensed milk, evaporated milk, and bulk hot chocolate mix. That's quite a few really good things that can be made with just a few basic ingredients. This tutorial concentrates on how to make these various items. First, lets look at milk/cream combinations. As you can see, these two ingredients have very practical uses when combined. And they taste delicious. I make a lot of pies. I often substitute milk and cream for the milk base of a coconut or chocolate cream pie. Everyone loves those pies, it tastes every bit as good as fresh milk. Another plus is that cream, if bought fresh can have a 2 month shelf life. And dry powdered milk can be divided into 1 1/3 cup portions ( yields 1 quart) and kept in the freezer for a very long time. I put mine in zip close sandwich bags and then put all of the filled sandwich bags in a gallon freezer bag. Cooking with powdered milk is very desirable. Whenever a recipe calls for milk, you can calculate what you need and use dry milk. it works great, often with better results than regular milk. Both powdered dry milk and heavy cream have become real staples in my busy kitchen. Below are some recipes that really work great! |
Skim Milk and Heavy Cream Combinations |
| Sweetened Condensed Milk | Evaporated Milk | Vanilla Ice Cream | Whipped Cream | Hot Chocolate Mix |