Powdered Milk: contains nonfat dry milk, vitamin A palmitate and vitamin D3.  It’s available in both instant and non instant.  Both are made from nonfat milk and once mixed are the same nutritionally and in taste.  All powdered milk is non-fat to prolong storage life because the fat would eventually turn rancid.  Powdered milk is a valuable food storage item because of its protein content.
Instant powdered milk: light and fluffy and dissolves in cold water with just a few stirs with a spoon, can be served right away, more costly.
Non- instant: (Church cannery product) denser, must be dissolved in warm water and requires more stirring.  It should be chilled before serving but takes up less space than instant and if properly canned can be stored for up to 20 years.

Evaporated Milk: (canned) made from whole homogenized milk with 60% of the water removed.  Does not store as long as powdered milk but will last for several years (enough to cover the years you have very young children) Can be combined with powdered milk to supplement the fat which is important for young children’s nutrition and development.  Manufacturers usually recommend a two year shelf life if stored in cool, dry area.
Sweetened Condensed Milk: (Also canned but sweetened)  made from cow’s milk with some water removed, and with sugar added to inhibit bacterial growth; created during the Civil War to provide soldiers with milk that wouldn’t turn rancid.
Recipes using non-instant powdered milk:
NOTE:  If you choose to use instant milk, you will need to double the amount of dry non-instant milk called for in the following recipes.
Whole milk
1 cup water, 1/3 cup powdered milk, 1 tsp. butter, melted
Stir water and powdered milk together well and chill several hours before serving.  Add butter and blend thoroughly into milk.
Evaporated Milk
1 ½ cup water, 2/3 cup powdered milk (equivalent of a 12 oz can)
Combine and mix well before using in your recipe.  Can be used in any recipe calling for canned milk, cream, half and half or whole milk.
Store in refrigerator.
Condensed Milk
½ cup hot water, 1 cup powdered milk, 1 cup sugar
Blend thoroughly in blender or with hand whisk.  Can be stored in refrigerator or frozen.
“Eagle Brand” Sweetened Condensed Milk
1 cup hot water, 4 cups powdered milk, 2 cups sugar, ¼ cup butter
Blend in blender very well.  Can be stored in refrigerator or frozen.
1 cup water, 1/3 cup powdered milk, 1 tbsp vinegar or lemon juice
Let stand for 5 minutes before adding to your recipe.

Drinkable powdered milk
3 cups powdered milk, 1 gallon water, ½ tsp vanilla and 1 ½ tsp sugar
Place half the water in a 1-gal. jug or pitcher.  Add dry powdered milk and mix with a wire whisk.  Add sugar and vanilla.  Slowly add the rest of the water and mix again.  You MUST serve the milk chilled.  There is nothing worse than warm powdered milk.
To transition your family to using drinkable powdered milk, mix it half and half with whole or 2% milk at first.  Let it chill several hours (over-night) before serving.
It’s important to start your family drinking powdered milk now before you NEED to use it.  Instead of immediately serving plain powdered milk, start with smoothies, orange julius or cocoa, then try it on cereal.  Finally, give your family a well-chilled glass of milk without telling them it’s powdered.  If you ease your way into it, you can transition to powdered milk entirely and SAVE A LOT OF MONEY by doing so.

Rich Cocoa Mix
(makes enough for 8 quarts )
11 cups instant dry milk, 1 pound can unsweetened cocoa powder, 2 cups powdered sugar, 1  jar (6 oz) of instant coffee creamer,  3 Tbs. salt, ½ pkg small marshmallows
Mix well.  Store in air tight container.  To use:  Mix ½ cup mix with 1 cup hot water and stir till dissolved.  Makes fun gifts when placed in small containers, (zip lock bag in a large cocoa mug), add a few candy canes, cinnamon sticks or stir sticks.  Wrap it all up in cellophane and tie with a pretty ribbon bow.

Orange Julius
(makes 3 6-oz servings)
2 cups orange juice, ½ cup powdered milk, ½ cup crushed ice, 2 tbsp. sugar, ½ tsp vanilla
Put all ingredients in blender and blend until ice is totally crushed.

Lemon Cooler
3 cups lemonade, ½ cup powdered milk, ½ cup crushed ice.  Blend until ice is totally crushed.  (add sugar if you like it sweeter) garnish with lemon slice and serve ice cold.

Chocolate Milk
1 Qt. water, ¾ cup powdered milk, ½ cup sugar, ¼ cup cocoa. 12 tsp. salt
Mix dry ingredients together first then mix with warm water.  Chill and shake or stir before serving.

Make-ahead Milk Shakes (4 servings)
2/3 cup powdered milk, 3 ½ cup water, 1 small pkg. vanilla instant pudding (can use sugar free), 1 medium ripe banana, ½ c strawberries (can use frozen)
Place all ingredients into blender and blend for 1 minute, Refrigerate then re-blend  quickly when ready to serve.

Tropical  Freeze
1 cup unsweetened pineapple juice, ½ med. banana cut into chunks, 2 Tbs powdered milk, 1 cup ice cubes
Place in blender in order listed.  Blend until smooth.  May omit ice cubes and use 1 cup frozen strawberries.

“Magic Mix” (The magic is how quickly you can cook once you have your “magic mix” mixed!)
2 1/3 cup powdered milk, 1 cup all-purpose flour or ½ cup cornstarch, 1 cup butter at room temp.
Combine dry milk and flour (or cornstarch), add butter and mix with mixer until it looks like cornmeal.  Keep mix tightly covered in the refrigerator for up to eight months.  Yield:  5 cups.
This mix can be used in many recipes to make food preparation easy and economical.  Try a few of the following recipes:

Magic Mix White Sauce
2/3 c Magic Mix, 1 cup water
In saucepan, combine Magic Mix and water.  Stir rapidly with whisk over medium heat until mixture starts to bubble and thicken.

Magic Mix Gravy
2/3 c Magic Mix, 1 cup meat drippings and water or broth
In saucepan, combine Magic Mix and liquid.  Stir rapidly with whisk over medium heat until mixture starts to bubble and thicken.  Season with salt and freshly ground pepper to taste

Magic Mix Fudgsicles
½ cup sugar, 1 cup Magic Mix, 2-3 T. Cocoa, 2 cups water, 1 tsp. vanilla, (1/2 c water with 1 ½ Tbs powdered milk mixed well)
In sauce pan, combine magic mix, sugar and cocoa and mix well.  Add water, then stir over med. Heat until pudding bubbles.  Beat in vanilla, add reconstituted powdered milk to pudding and stir.  Pour into ice-cube trays  or small paper cups with spoons.  Place in freezer till frozen.  (If using ice-cube trays, cover filled trays with aluminum foil and then insert sticks.)

Magic Mix Chocolate Pudding
½ c. sugar, 1 c. Magic Mix, 2-3 Tbs cocoa, ½ tsp. salt, 2 c. water, 1 tsp. vanilla,
Combine Mix, sugar, salt and cocoa in sauce pan and mix well.  Add water and stir constantly over med heat until pudding bubbles, beat in vanilla.  Pour into bowl or individual bowls, cover with plastic wrap and refrigerate.

Macaroni and Cheese (serves 4)
1 cup white sauce from Magic Mix, 1 cup uncooked macaroni, 4 to 5 ounces grated cheese (about 1 cup), ½ tsp salt
Cook macaroni in boiling salted water until tender. Drain.  Combine macaroni, white sauce, cheese and salt. Heat through.  Pepper to taste
(may place in baking dish, top with seasoned bread crumbs and bake at 350 degrees for 10 to 15 min until bread crumbs are browned and macaroni is bubbling)

Magic Mix Creamed Soups
Use 1 cup of Magic Mix and mix with following ingredients for each soup:  (Mix each soup’s ingredients together in saucepan, stir constantly over med heat until mixture thickens

Cream of Chicken Soup= ¾ c. chicken broth and 1 tsp dried parsley flakes, dash of onion salt , add dried or fresh diced carrots, celery and chunk chicken, freshly ground pepper
Cream of Mushroom Soup = 4.5 oz mushroom pieces, (fresh, canned, dried or frozen), 3/4 c. water, dash onion salt, freshly ground pepper pepper
Cream of Broccoli Soup= ¾ c. water from cooking broccoli, 1 c. chopped broccoli, cooked and drained, ½ tsp. onion powder, dash garlic salt
Cream of Celery Soup=3/4 c. water from cooking celery, 1 c. chopped celery, cooked and drained, pinch celery seed, 1 t. dry parsley flakes, salt and pepper to taste
Cream of Tomato Soup=1 15-oz. can diced tomatoes, 1 tsp. dried parsley or basil flakes, ¼ tsp salt, pepper to taste (after cooking, place in blender and blend until smooth

Other Favorite Recipes using Powdered Milk:
Banana Cream Pie Bars
1 ½ c. vanilla wafers, crushed, ½ c. chopped pecans, 1/3 c. butter or margarine, melted, 3 sliced bananas, 3 c. cold milk (1/2 cup + 1 Tbs dry powdered milk + 3 cups cold water), 2 pkgs vanilla instant pudding, 2 ½ c. thawed whipped topping
Preheat oven to 325 degrees. Mix wafer crumbs, pecans and butter in 9×13 inch baking dish, press firmly into bottom and bake 8 min.  Remove from oven and place on cooling rack for 10 min.  Top crust with banana slices.  Pour milk into large bowl, add, pudding mixes and beat with wire whisk 2 min. or until well blended.  Spoon 2 cups of pudding over banana layer, Gently stir 1 cup of whipped topping into remaining pudding, spoon over pie.  Top with remaining 1 ½ cups whipped topping. Refrigerate 3 hours before slicing into bars and serving

Simple Powdered Sugar Icing
2 c. powdered sugar, 3 Tbs water, ½ Tbs powdered milk. Mix until well blended

Meat Loaf
1lb. ground beef,  ½  lb ground turkey or veal, ½  lb. ground pork, 2 tsp salt,  1  tsp.  pepper,   3 T. powdered milk, ½ cup water,2 eggs , 1 ½ cup bread crumbs, ½ medium onion finely chopped,  3 Tbs. finely chopped green pepper,  1 Tbs. yellow or Dijon mustard (or 1 tsp dry mustard),   ¼ cup catsup (mix into meat loaf and/ or place in bottom of loaf pan before adding meat mixture for a nice tomato sauce topping when removed from pan)
Sprinkle meat with seasonings, stir in bread crumbs and toss with fork. Combine powdered milk and water, mix with egg and add to seasoned ground meats.  Mix lightly.  Bake in loaf pan at 350 degrees for 65 minutes.  Let set for 10 minutes before slicing and serving.

Pecan-Crusted Salmon
4  6-oz. salmon fillets, 2 cups milk (1/3 c. dry powered milk mixed with 2 cups water), 1 c. finely chopped pecans, ½ c. all-purpose flour, 1/4 c packed brown sugar,   2 tsp salt, 2 tsp pepper, 3 Tbs. vegetable oil, 1 lemon, thinly sliced
Place salmon fillets in large zipper top plastic bag, mix powdered milk and water then add to bag.  Seal bag and turn to coat.  Let stand for 10 min; drain.  Meanwhile, in a shallow bowl, combine pecans, flour, brown sugar, salt and pepper.  Coat fillets generously with mixture, gently pressing it into the fish.  In large skillet, brown salmon in oil over med high heat.  Spray a 10×15 inch baking pan with non stick cooking spray and then layer with thin lemon slices.  Place salmon fillets on top of lemons and bake at 400 degrees for 8 to 10 min or until fish flakes easily with a fork.  Can also be prepared entirely on a grill and skip the pre-browning.  Spray aluminum foil with cooking spray, layer sliced lemons on foil and place coated salmon on top of the lemons.  Grill for about 15 minutes or until salmon flakes with a fork.

Chocolate Lover’s Easy Mousse
Mix 1 ½ cups whole milk with 4 ½ Tbs.  dry powdered milk and chill.  2 squares semisweet baking chocolate, 1 pkg. instant chocolate pudding, 2 cups whipped topping divided
Microwave 1 cup of milk with chocolate squares in large bowl for 2 min. or until chocolate is melted.  Add remaining milk and dry pudding mix.  Beat for 2 minutes.  Refrigerate for 20 min.  Whisk in 1 ½ c. whipped topping; spoon into 6 dessert dishes.  Place dollops of whipped topping on top of mousse.  Serve chilled.

Chocolate Pudding
1 1/3 cups nonfat dry milk, 1/2 C. unsweetened cocoa powder, 1/2 C. sugar, 1/3 C. cornstarch and 1/4 tsp salt.
Mix and store in airtight container. Then for two servings use 1/2 C. of the mix, 1 C. cold water, ½  tsp vanilla extract. Combine the mix and water in a small saucepan and cook over medium heat, stirring constantly, till it comes to a boil and then continue cooking another 30 seconds. Take it off the heat and add the vanilla (and a few optional chocolate chips, if you want).  Pour into bowl or individual bowls, place plastic wrap on top to prevent a skin from forming and refrigerate until ready to serve.  Garnish with dollop of whipped topping.

No-Bake Lime Cheesecake
1 pkg (8 oz.) cream cheese, softened, 1 (6 oz) pkg. lime gelatin, 1/3 c. sugar, ¾  can evaporated milk (4 ½ T. dry powdered milk + ¾ c water), 9-inch prepared graham cracker crust, 1 tsp. vanilla, whipped topping
Mix gelatin and 1 cup boiling water. When completely dissolved, add 10 or 12 ice cubes.  Then place in refrigerator until firm.  Mix cream cheese, sugar, vanilla and evaporated milk.  When gelatin is set firm, add to cream cheese mixture and beat until smooth (Mixture will thicken quickly)  Pour mix into graham cracker crust, and chill for at least 30 min.  Serve with whipped cream or whipped topping.

Rice Pudding
1/3 cup rice, uncooked, 11/3 c. sugar, 3 c. evaporated milk (1 c. + 2 T. dry powdered milk+ 3 c. water), 1-2 tsp cinnamon to taste, 1 tsp, vanilla, grating of fresh nutmeg, ¼ c. raisins (optional)
Preheat oven to 350 degrees.  Combine all ingredients, except nutmeg and pour into 1 ½ quart baking dish.  Sprinkle or grate nutmeg over top.  Bake for 1 hour to 1 hour 15 minutes, stirring every 15 minutes.  Remove from oven, cool and chill.

Emergency Baby Food:

Emergency Baby Formula:
1 1/3 cups boiled water,  ¼ cup dry powdered milk, 2 tsp. sugar, 1 tablespoon vegetable oil
Cool boiled water to warm before adding ingredients.  Combine milk and sugar and stir into warm water.  Beat until lump free. (Soaking overnight will soften lumps).  Mix in oil.  If baby bottles are not available, formula can be spoon fed.  NOTE:  Do not add vitamins to formula.  Do not feed honey to a baby.  Infant botulism can occur any time in the first year of life.

Creamy Oats Baby Cereal
4 Tbs. water, pinch of salt, 1 Tbs. powdered oats, 1 teaspoon dry powdered milk, 1 tsp. sugar.
Combine water, salt and oats and bring to a boil.  Cook 2-3 minutes over med heat.  Mix together dry milk and sugar, stir into oat mixture.  Remove from heat, cover and set aside 5 min.  Can be thinned further with milk, fruit juice or more water.  Ideal for babies or for sick people.

Emergency Information
Why order powdered milk?  Besides being a source of protein, the Vitamins and calcium found in milk are needed to prevent rickets.
Rickets is a softening of bones in children due to deficiency or impaired metabolism of vitamin D, magnesium, phosphorus or calcium, potentially leading to fractures and deformity. Rickets is among the most frequent childhood diseases in many developing countries. The predominant cause is a vitamin D deficiency, but lack of adequate calcium in the diet may also lead to rickets.  The majority of cases occur in children suffering from severe malnutrition, usually resulting from famine or starvation during the early stages of childhood.  Osteomalacia is the term used to describe a similar condition occurring in adults, generally due to a deficiency of vitamin D.  The origin of the word “rickets” is probably from the Old English dialect word ‘wrickken’, to twist.

So, “no rickets on my watch” will be our slogan for this class!

Storage: Shelf life is 20 years if stored in a dry cool storage area (not over 75 degrees).  Once the can is opened, keep the plastic lid on when not in use to prevent moisture from contact with powdered milk.
Keep a good can opener in your food storage area so you can open the cans in an emergency.

Provident Living Tip:
Finally, besides replacing your purchases of gallons and gallons of milk for drinking, you can use powdered milk in any recipe calling for milk, evaporated or condensed milk or buttermilk.  A #10 can of powdered milk makes the equivalent of 5 gallons of milk.  At the current cost of $9.10 per can of powdered milk, the cost of a single gallon of milk is $1.82.  The last price I checked at Albertsons for a gallon of milk was $4.69 (without  tax) and going up nearly every day.  Start replacing that expensive milk with powdered milk wherever you can and save over $3.00 per gallon of milk for your food budget!  Even if you just use it to replace milk in day to day cooking, you’ll be saving and if an emergency arises, you and your family will know how to make use of the milk you’ve stored.