NON-FAT DRY MILK
There are three kinds of nonfat dry milk (NDM) – 1) regular or non-instant, 2) crystallized instant, and 3) instant. They are all the same nutritionally but the processing method for each is different. Regular and crystallized instant look very much alike. 1) Regular NDM is sold at the LDS Church home storage centers, at dairy co-ops and at some health food stores. It is the least expensive of the three kinds and has the least volume per dry weight. It is the most difficult to mix by hand but can be mixed easily with a blender. It requires 2/3 to 3/4 cup to make 1 quart. 2) Crystallized instant NDM is sold by food storage companies and some powdered milk suppliers such as Maple Island. It has 10% more volume than regular NDM. It requires 3/4 cup to make 1 quart. 3) Instant NDM is sold in grocery stores. It has very large granules and has twice the volume of regular NDM. It requires 1-1/3 cups to make a quart. Instant NDM is the least esthetically pleasing of the three.
Morning Moo is a whey product. Many people like it better than powdered milk because Morning Moo has fat and more sugar in it. It has only 1/4 to 1/3 the protein of milk and cannot be used to make pudding or yogurt.
50 pounds of nonfat dry milk yields 60 or more gallons of fluid milk.
To mix regular or non-instant powdered milk: In a blender or electric mixer, or with a wire whisk, add 1/3 cup powder to 2 cups water and thoroughly blend to make 2 cups liquid milk. Alternate method: Pour 2 cups lukewarm water into a quart jar. Add 2/3 to 3/4 cups dry milk; cap the jar and shake until mixed. Add water to make one quart and stir. Refrigerate.
Add one teaspoon of vanilla to a gallon of reconstituted milk to improve flavor. Serve cold.
When using powdered milk to make yogurt, make the milk with twice as much powder.
Non-instant or regular nonfat dry milk should be less than 4% moisture. For the longest storage, moisture should be no greater than 2.8%. It should be low heat spray process and enriched, if possible.
Powdered milk should be stored airtight, dark, dry and cool. It is quite heat sensitive. Heat causes a chemical reaction between the milk protein and milk sugar. The milk starts to turn light brown, change in flavor and the protein quality is reduced. Dry milk should be used within two to three years even when stored under favorable conditions for the most nutrition and best flavor.
6 cans (12 oz. each) of evaporated milk are equivalent to about 1 pound of dry milk.
Cost comparison Spring 2011:
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