First of all, if you want to just use powdered milk as it is intended, as milk to drink or use on your cereal in the morning, just add a little sugar, or a bit of vanilla to enhance the flavor. And be sure to let it chill for several hours before drinking it - it's way better cold.
To make milk to drink, just add 1/3 c of powdered milk to 7/8 c of water and mix.
But you can also make several other "milk products" with powdered milk.
For example: evaporated milk is just 2/3 c powdered milk plus 7/8 c water. Way cheaper than buying a can of evaporated milk, and so quick and easy to make!
My favorite way to use powdered milk, however, is sweetened condensed milk. You know, that syrupy sweet, delicious stuff that comes in a tiny can for almost $2? Well, you can make it yourself, for a fraction of the cost!
Just blend in your blender: 1/2 c hot water, 1 c sugar, 1 c powdered milk. You can even make this ahead of time, and then freeze or refrigerate it for later. Just as convenient as canned condensed milk, but so much less expensive.
To make buttermilk, mix 7/8 c water, 1/3 c powdered milk, and 1 Tb lemon juice. Let it sit at room temperature for a few minutes, to thicken. This should only be made as needed, and not stored.
But there are so many other ways to use powdered milk, that aren't at all noticeable to the discriminating palates of your family, don't take any extra effort at all, and will cut a bit out of your budget each time you do. In any recipe calling for milk, simply replace it with powdered milk. You can either mix the milk as directed above and add it with the wet ingredients, or you can mix the dry powder with the dry ingredients, and the water with the wet ones. It couldn't be simpler. And since a gallon of milk costs around 1/4 as much as a gallon of regular milk, it is a great way to spend a little less in your food budget.
Here is far and away my favorite recipe (thanks, Kelly!) that I use powdered milk in. It's not exactly healthy, but it sure is delicious. Enjoy!
Kate
Cinnamon Rolls
This recipe makes three 9x13 pans of cinnamon rolls, which is *barely* enough for my family some days. :)
2 1/2 c. Hot water
3/4 c. White Sugar
1 c. Powdered Milk
2 Tbs. Yeast
2 Eggs, room temperature
6-8 c. Flour
2 tsp. Salt
1/2 c. Butter
Combine hot water, sugar, powdered milk, and yeast in a very large bowl. Allow yeast to activate.
Add eggs and 3 cups of flour, a cup at a time. Stir or beat until thoroughly mixed; dough will resemble cake batter. Let rest until bubbly or it raises to the top of bowl (10-15 minutes).
Add salt, butter, and remaining flour. Knead for 10-12 minutes. Let sit again, covered, until dough double in size or reaches top of bowl. Dough should be a little sticky, but manageable.
DINNER ROLLS: Form into desired roll shapes and bake at 375 degrees until golden brown.
CINNAMON ROLLS: To prevent dough from sticking, spread butter flavored Crisco on counter, or spray counter with Pam. Do not use flour in place of Crisco. More flour will make the rolls too heavy.
Roll out dough on counter in a rectangle about 1/2 inch thick, 14 inches high, 30 inches long. Spread with one cube real butter, sprinkle generously with brown sugar (1-2 cups). Carefully roll up into a long roll trying not to stretch the dough.
Cut the rolls about 3/4 inches thick with a sharp knife or a piece of string (dental floss works, too). Place on cookie sheets or in 9x13 pans.
Let the rolls raise until they are touching on all sides. Bake at 375 degrees until golden brown on top. Approx. 15-18 minutes.
Test for doneness by gently pressing down on center of roll. If it springs back without sinking, they are done. Frost with favorite icing as soon as they come out of oven.
CREAM CHEESE FROSTING
1 cube butter
8 oz. box cream cheese
1/2 c. milk
1 Tbs. vanilla
Powdered Sugar (enough to reach desired consistency)
Mix well. Spread on rolls while still hot.
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