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Post by jblevins on Jul 17, 2008 9:48:00 GMT -6
I have several recipes that are for an ABM. I no longer have one(have destroyed 2). I would prefer to use my KitchenAid mixer to make bread.
Most of these recipes call for powdered milk. That is not something that I usually have in the house.
Is there something that I can substitute for this? I was thinking about replacing some of the liquid with milk. Will this work?
Don't want to mess up a bunch of stuff and have bricks.
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Post by Chris in NM on Jul 22, 2008 10:16:34 GMT -6
Hi there! I did a quick search on this site and also googled the 'net for your answer. Below is what I came up with. Good luck! Chris How to use Powdered Milk without having to Drink It! Foods made with powdered milk will have fewer calories and less cholesterol than those made from whole milk. Adding additional milk to the recipe will enhance the nutritive value of the recipe. In any recipe calling for milk, simply add water for the milk called for in the recipe. Recipes call for many types of milk. The following recipes can be made from powdered milk. Whole milk 1 cup water 1/3 cup powdered milk Evaporated milk 1 cup water 2/3 cup powdered milk Whipped evaporated milk Makes 3 cups 1 cup evaporated milk 2 Tbsp. lemon juice Thoroughly chill evaporated milk. Add lemon juice and whip until stiff. Sweeten and flavor as desired. Buttermilk or Sour milk 1 cup water 1/3 cup powdered milk 1 Tbsp. vinegar or lemon juice Sweetened Condensed Milk Makes about 14 ounces 3/4 cup non-instant (1-1/3 instant) dry milk 3/4 cup sugar 1/2 cup hot tap water Place hot water in blender. With blender going add sugar and dry milk, blend until smooth. "EAGLE BRAND" Sweetened Condensed Milk 1 cup hot water 4 cups powdered milk 2 cups sugar 1/4 cup butter Blend in blender very well. Can be stored in the refrigerator or frozen. Fat Free Quick Sauce Mix (also known as Cream Soup Mix) 2 cups * instant non-fat dry milk 3/4 cup cornstarch 1/4 cup instant chicken bouillon 2 Tbsp. dehydrated onion flakes 1 tsp. Italian seasoning Combine all ingredients. Store until ready to use. Equivalent to 9 cans soup. To substitute for 1 can of cream soup: Combine 1/3 cup dry mix with 1 1/4 cup cold water and cook until thickened. Add to a recipe as you would a can of soup. Variations: *To use non-instant dry milk (the kind you get at the dry-pack cannery), use 1 1/4 cup non-instant milk instead of the 2 cups instant. When mixing up the recipe, use 1/4 cup mix instead of 1/3 cup. You may need to add a small amount of water to the mix to form a paste, then add the rest of the water, to dissolve the milk more readily. whatscookin.proboards4.com/index.cgi?board=cookingtips&field=ordertime&order=desc&page=3www.foodsubs.com/Dairyoth.htmlmilk substitutions |
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