For the past several months, I have been buying organic milk, which is more expensive then non organic milk. Since I use milk in many of my recipes, gravy, baking and sauces, I now buy the least expensive dry milk available and keep it on hand for everything else.
There is no difference in texture or taste when used in baking, sauces and gravy. I keep the more expensive store-bought milk for drinking and to use on cereals only. The dry milk is good to have on hand. I find the container with the pour spout is less expensive then the packets and easier to measure exactly what I need.
I don't like drinking milk but I love milk powder. I especially like sprinkling it over foods to add some creaminess. I'm not just talking about the texture, but also the flavor. It adds a unique flavor, somewhere in between sweet and salty, that I love. I can't wait to sprinkle it on popcorn, in place of butter. The great thing about milk powder is that you can use it concentrated (which I love) or diluted as normal milk. I generally use half the water recommended for that extra creamy taste. It's more expensive than using the full amount of water but because it's fat free, it's still healthier than normal milk.
I do the same. None of us drink milk, and so much goes to waste (plus gas and time) when a special store trip is made. Sometimes I'll add a little yoghurt (plain) or sour cream.....but I'll taste a little in a little of the sauce, before I put it in the whole thing. With baking I always use dry milk unless I'm testing a recipe for some reason.
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Tip: Substitute Powdered Milk Instead of Fresh When Cooking
Archived on 09/25/2009
Money is tight and milk is expensive! I have started using powdered milk in all of my recipes. I just mix enough for the recipe so nothing will go bad (and waste more money!) The kids don't like to drink powdered milk but can't tell the difference when I incorporate it into my baking and cooking. So a gallon of milk lasts twice as long now!
By Christine from Spanaway, WA
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RE: Substitute Powdered Milk Instead of Fresh When Cooking
Another good idea is to mix powered milk and regular milk 1/2 and 1/2. My mom used to get powdered milk as part of her state grocery allowance, and we never knew the difference... (03/24/2008)
RE: Substitute Powdered Milk Instead of Fresh When Cooking
I also use powdered milk. When you buy it and use it right away, it's fresh. Make it up and drink it. It tastes the same as skim milk. Make sure it's good and cold before you drink it. We use it all the time when we run out of milk, but as I said you can't keep the dry milk. You need to use it.
I traded online for three cookbooks by JoAnna M. Lund. She suggests you use dry milk when you cook because you can add extra powder and make your dish have extra calcium. This is especially good if you have children who don't like to drink milk or people who have osteoporosis.
Thanks for your wonderful suggestion.
(03/25/2008)
By Carol in PA
RE: Substitute Powdered Milk Instead of Fresh When Cooking
Foremost makes or used to make a creamy instant milk called Milkman. That worked well if it was really chilled. I use dry milk for all milk applications except pastry cream and such. Mashed potatoes and cream gravies work just as well with instant milk. The half and half (instant and reg. seems to work best when the regular is full cream instead of 2%. (03/25/2008)
By tennesue
RE: Substitute Powdered Milk Instead of Fresh When Cooking
My dh can't stand powdered milk (so he says). I use it all the time in my baking. I also used it to make my sausage gravy for biscuits and gravy, and he said it was the best gravy he has ever had (go figure, lol). (03/26/2008)
