Post by Chris in NM on Dec 8, 2008 17:04:27 GMT -6
Powdered Milk Part 1
Powdered non-fat dry milk has a shelf-life of 1-year (unopened), or check the "use-by" date, and once it's opened needs to be used quickly to maintain it's freshness. It begins to degrade rapidly once it's exposed to moisture, air, and light. Here are some recipes for using dried milk products for something other than reconstituted milk.
Homemade Buttermilk
(Source: Natural Meals in Minutes - By Rita Bingham)
This homemade version of buttermilk is much tastier and thicker than buttermilk made from powdered (SACO) buttermilk.
1 quart of reconstituted non-fat dry milk (or regular commercial milk)
1/2 cup of commercial buttermilk OR buttermilk made from dried buttermilk powder OR 1/2 c. from your last batch
Put the milk and buttermilk in a quart jar, and stir well. Place a plastic lid on the jar. Let stand in a warm place (at least 80̊F) until clabbered, about 12-18 hours (an oven with the light on is a nice warm place for this project - keep the jar as far away from the light as possible or it can get too warm).
When clabbered, stir, and refrigerate. To keep the buttermilk fresh, you can use 1/2 cup of the previous batch to make a new batch. A new batch should be made every two weeks because old buttermilk does not work well to use as a starter culture.
Cream (20% fat) (Coffee Cream)
Substitute 3 tablespoons melted butter and whole milk to equal 1 cup for 1 cup cream (20% fat) (coffee cream)
Cream (40% fat) (Heavy Whipping Cream)
Substitute 1/3 cup melted butter and 2/3 cup whole milk for 1 cup whipping cream. This substitution can be used when not for whipping.
Half & Half
Substitute 3/4 cup whole milk and 1/4 cup heavy whipping cream for 1 cup half & half.
Substitute 1 tablespoon melted unsalted butter and enough whole milk to equal 1 cup for 1 cup half & half.
Powdered non-fat dry milk has a shelf-life of 1-year (unopened), or check the "use-by" date, and once it's opened needs to be used quickly to maintain it's freshness. It begins to degrade rapidly once it's exposed to moisture, air, and light. Here are some recipes for using dried milk products for something other than reconstituted milk.
Homemade Buttermilk
(Source: Natural Meals in Minutes - By Rita Bingham)
This homemade version of buttermilk is much tastier and thicker than buttermilk made from powdered (SACO) buttermilk.
1 quart of reconstituted non-fat dry milk (or regular commercial milk)
1/2 cup of commercial buttermilk OR buttermilk made from dried buttermilk powder OR 1/2 c. from your last batch
Put the milk and buttermilk in a quart jar, and stir well. Place a plastic lid on the jar. Let stand in a warm place (at least 80̊F) until clabbered, about 12-18 hours (an oven with the light on is a nice warm place for this project - keep the jar as far away from the light as possible or it can get too warm).
When clabbered, stir, and refrigerate. To keep the buttermilk fresh, you can use 1/2 cup of the previous batch to make a new batch. A new batch should be made every two weeks because old buttermilk does not work well to use as a starter culture.
Cream (20% fat) (Coffee Cream)
Substitute 3 tablespoons melted butter and whole milk to equal 1 cup for 1 cup cream (20% fat) (coffee cream)
Cream (40% fat) (Heavy Whipping Cream)
Substitute 1/3 cup melted butter and 2/3 cup whole milk for 1 cup whipping cream. This substitution can be used when not for whipping.
Half & Half
Substitute 3/4 cup whole milk and 1/4 cup heavy whipping cream for 1 cup half & half.
Substitute 1 tablespoon melted unsalted butter and enough whole milk to equal 1 cup for 1 cup half & half.