Powdered Milk Recipes

Sweetened Condensed Milk - Instant

Ingredients:

1 cup instant powdered milk
1/2 cup boiling water
2/3 cup sugar
3 TBSP butter

Directions:

Place all ingredients in a blender.  Blend at high speeds until smooth.


Sweetened Condensed Milk - NonInstant

Ingredients:

1/2 cup hot water
1 cup non-instant powdered milk
1 cup sugar
1 TBSP butter

Directions:

Blend in blender very well. Can be stored in the refrigerator or frozen.


Evaporated Milk

Ingredients:

1 1/2 cup warm water
1 cup powdered milk
2 TBSP Butter

Directions:

Mix dry milk and warm water together. Add butter. In a small pan, heat mixture together. Beat well, cool and store in the refrigerator.

Rice Pudding

Ingredients:

3 to 4 cups of leftover steamed rice
1 cup raisins
1/4 cup butter
1 cup sugar (more or less to taste)
1/4 tsp salt
6 cups milk

Directions:

Mix all ingredients together in a sauce pan. Cook slowly over low heat, stirring every 15 minutes or so, until most of the milk is absorbed but pudding is still very runny. Cool and eat.

Homemade Yogurt - from instant powdered milk

Ingredients:

3 cups warm water
1 1/4 cup carnation milk powder
1/3 cup plain yogurt

Directions:

Preheat oven to 200 degrees F. Combine water and milk powder until powder is dissolved Add yogurt and stir until completely blended. Pour milk mixture though a sieve into a glass jar. Cover the mouth of the jar with plastic wrap. Cover the plastic wrap with a dish towel. Secure with a rubber band. Place jar in oven. Make sure to turn OFF the oven when you put the jar in! Leave undisturbed for 10 to 20 HOURS. Yogurt is ready when it is firm when gently shaken After yogurt is ready set aside 1/3 cup in the refrigerator to use as a starter for the next batch. Starter is good for about a week in the fridge.

Homemade Yogurt - from non-instant powdered milk

Ingredients:

2 cups warm water (100°)
1 cup non-instant milk powder
2 TBSP unflavored yogurt

Directions:

Pour warm water into blender and turn on at low speed. Add milk powder slowly. Blend until smooth. Add yogurt and blend a few more seconds. Pour into jars or glasses. To set, turn on a heating pad to the medium setting. Place a folded towel over the heating pad. Set jars on towel. Cover with another towel. Let set 4-8 hours. When set, chill immediately. You can set your yogurt overnight or while you are at work. Save some of your homemade yogurt for starter. Keeps in fridge 2 weeks

Spiced Cocoa Mix

Ingredients:

2 cups sugar
1 cup Dutch processed cocoa
1 cup powdered milk
1 TBSP grated lemon peel
1 TBSP cinnamon
3/4 tsp cloves

Directions:

In a large bowl stir all ingredients together. Makes about 4 cups of mix. Store tightly covered container. Will keep at least 4 months.
To Serve: use 1 to 2 TBSP of mix per cup of hot milk or water. Makes 64 servings

Wendy’s Frosties

Ingredients:

1 1/2 - 2 cups ICE water, as cold as possible. (I use the water from my fridge door)
1 1/2 cups non-fat dry milk powder (excellent use of food storage)
2/3 cup sugar
1/4 cup unsweetened cocoa powder*
2-3 cups ice cubes
2 TBSP vegetable oil (needed for the creaminess)

Directions:

Place all ingredients in the blender, including the oil. Use less water for a thicker milkshake or more for a shake that’s easier on the your blender motor. With lid on, process for two minutes. Makes about 4 shakes.
*For vanilla shake, omit cocoa and add 2-3 TBSP vanilla extract. Decrease water and ice cubes by a smidge. Might want to make the chocolate first to perfect technique.

Christa’s Food Storage Frosties

Ingredients:

1/2 cup hot cocoa mix
1/3 cup sugar
4 cup ice with some water in it
1/3 cup dry powdered milk

Directions:

Mix in a blender. You can add just a tiny bit (1-2 TBSP) pudding and that will thicken it up.

Courtney’s Incredible Hulk Smoothies
Recipe By: Courtney Cannon (Leander Ward) taught me this great way to pack lots of spinach into breakfast

Ingredients:

Frozen chopped spinach
1 cup frozen fruit (bananas, blueberries, strawberries, peaches, etc.)
Liquid, such as mixed powdered milk, hot cocoa mix + water, orange juice, apple juice
Optional: Add some protein or other nutrition like a tablespoon or more of peanut or other nut butter,
ground flax seed, protein powder, etc.

Directions:

Pack 1/3 to 1/2 of the blender jar with frozen chopped spinach. Add frozen fruit. Fill the rest of the jar with a liquid. Add any optional ingredients. Blend really well. It WILL be green (unless you add lots of blueberries), but boys especially might think this is really cool if you can sell it right! My boys are not big fruit eaters, but they love to drink this for breakfast when I use spinach bananas, milk, hot cocoa, and peanut butter.

Judy’s German Pancakes

Ingredients:

6 eggs
1 cup milk (1 cup water + scant ¼ cup powdered milk)
1 cup flour
½ tsp salt
3-5 TSBP butter

Directions:

Preheat oven to 450 and put 9x13 pan with butter in the oven while it preheats. Mix eggs and milk until thick and lemon colored. Add flour and salt and mix well. Once oven is preheated, pour batter in pan and bake 15-20 minutes. Serve immediately with powdered sugar, jam, syrup, yogurt, fruit, etc.

Yogurt Cream Cheese or Sour Cream

Ingredients:

2 cups homemade yogurt (see recipe above)
2 paper towels
colander
large bowl

Directions:

Place a paper towel in the bottom of a colander. Put homemade yogurt on the paper towel. Cover with another paper towel. Set colander inside a larger bowl to catch liquid. Place the whole thing in the refrigerator over night. The result is fat free cream cheese. For sour cream, drain for less time.

Basic Cottage Cheese

Ingredients:

1 gallon milk made from powdered milk
1 rennet tablet or 1/4 junket tablet (found by the jello and canning supplies at the store)
1 pint buttermilk or basic yogurt

Directions:

Dissolve rennet tablet in warm water. Pour milk into a LARGE heavy pot and heat to 90°F. Add buttermilk or yogurt. Stir to mix. Add dissolved rennet. Cover pot & leave overnight in a warm place. The next day, you will find a gelatinous, almost solid mass-like firm yogurt in the pot. This is the curd. with a silver knife, cut through this curd to break it into small pieces. Gently pour into a bowl. Now set the bowl into a pan of warm water and bring curd up to 110°F. Shake the bowl gently while it is being heated to help distribute the heat more evenly. At 110°F, turn off the heat but leave the cheese bowl in the water for about 1/2 an hour. Then pour cheese into a cloth bag or several layers of cheese cloth and hang it up to drain. When drained, you can mash with a fork, if desired. Moisten as needed. Season as desired.

Cool Whip

Ingredients:

1 tsp gelatin
2 tsp cold water
3 TBSP boiling water
1/2 cup ice water
1/2 dry powdered milk
3 TBSP sugar
3 TBSP oil

Directions:

Chill a small mixing bowl in fridge or freezer.
 Soften gelatin with 2 tsp cold water. 
Then add boiling water, stirring until gelatin is completely dissolved. 
Place ice water and 
dry powdered milk in chilled bowl. 
Beat on high until stiff peaks form. 
Add sugar, still beating. 
Then add oil and gelatin mixture. 
Place in freezer 15 minutes. Then transfer to fridge until ready to use. Stir before using to retain creamy texture. Makes 2 cups.

Homemade Ranch Dressing

Ingredients:

2 cups mayo
2 cups homemade yogurt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1-1/2 teaspoon onion powder
1-1/2 teaspoon salt
2 teaspoon parsley flakes

Directions:

Blend together.

Healthy Dip

Ingredients:

2 cups unflavored homemade yogurt
2 cups homemade cottage cheese.
1/4 cup toasted sesame seeds
1/4 cup wheat germ
1/2 tsp celery salt
1/4 tsp garlic powder

Directions:

Thoroughly blend the yogurt and cottage cheese. Sprinkle in sesame seeds, wheat germ, celery salt, and garlic powder. Blend well, salt to taste. Chill and serve with crackers or veggies. VERY GOOD!!!

Soft Cottage Cheese

Ingredients:

2 cups boiling water
1 1/2 cups dry milk powder
2000 mg ascorbic acid powder* OR 
3 tablespoons fresh lemon juice or white vinegar

Directions:

Pour water into blender. Slowly add milk powder. Pour into saucepan (foam and all). Sprinkle curdling agent slowly around edges and gently stir over medium heat just until milk begins to curdle, separating into curds and whey. Remove from heat and let rest 1 minute. Pour into a cheese cloth lined colander. rinse with hot then cold water. Drain until no whew drip, about 1 minute. Makes about 1-1/2 cups curds. Refrigerate if not used immediately. *RC NOTE: (assuming 1/4 tsp ascorbic acid = 1000 mg ascorbic acid.)

Quick Soft Pressed Cheese

Ingredients:

2 cups boiling water
1 1/2 cups dry milk powder
3 TBSP vegetable oil
1 cup buttermilk
3-4 TBSP lemon juice
Cheese coloring tablets (optional)

Directions:

Blend water, milk and oil, allowing foam to settle slightly. If colored cheese is desired, add 1/2 tablet cheese coloring (or cake decorating paste color) while blending. Pour into hot saucepan coated with a nonstick spray and heat to at least 160 degrees. Add lemon juice and continue to stir until mix curdles.
Pour into a cheesecloth lined colander. Rinse curds with warm water, then salt to taste. Place cheese in cloth between two plates or spoon into a cheese press. Apply weight and let sit for 1/2 hour or longer, depending on how firm you want the cheese to be. Remove from plates or cheese press,rinse, wrap in plastic and refrigerate. Use within one month or freeze. This cheese can be sliced, grated, or crumbled. For Smoky Cheese, add 1/2 tsp. Liquid Smoke flavoring and 1/2 - 1 tsp. salt after rinsing curds.

Queso Blanco
the original Jack Cheese

Ingredients:

2 cups warm water
1 1/2 cup dry milk powder
1/3 cup white vinegar

Directions:

Blend all ingredients. Pour into saucepan. Cook over medium heat, stirring until curds form and remaining liquid is a clear yellow. If still milky looking, add vinegar, 1 tsp at a time. Pour curds into a cheese cloth lined colander. Rinse well with very warm water to remove vinegar flavor. Add salt to taste and press if desired between 2 plates. Wrap in plastic and store in fridge.

Yogurt Jello

When mixing jello, leave out 1/4 cup water. Add 1 cup homemade yogurt to partially set jello. (using store bought jello will give a much tarter flavor!) Fruit may be added.

Pink Lemonade Pie

Ingredients:

1 (6-oz) can of pink lemonade concentrate
1 (8-oz) carton cool whip
1 can sweetened condensed milk
1 graham cracker crust

Directions:

Mix together the lemonade concentrate, cool whip, and sweetened condensed milk. Pour into graham cracker crust. Chill until ready to serve.

Cheese Cake

Ingredients:

12 oz cream cheese (1 1/2 cups homemade cream cheese)
3/4 cup sugar
3 cups cool whip
1 graham cracker crust
2 cans cherry pie filling.

Directions:

Combine cream cheese, sugar, and cool whip. Press graham cracker crust into a 9 x 13 inch baking pan. Spread cream cheese mixture on top of graham cracker crust. Spread with cherry pie filling. Chill.

Magic Shell Fudge Sauce

Ingredients:

1 cup (6-oz) semisweet chocolate chips
1/4 cup butter, cubed
3 TBSP evaporated milk (1 TBSP Dry Powdered Milk + 3 TBSP Water)

Directions

In a heavy saucepan, combine chocolate chips, butter and milk. Cook and stir over low heat until chips are melted and mixture is smooth. Serve warm over ice cream (sauce will harden.) Sprinkle with almonds. Refrigerate any leftovers. Sauce can be reheated in the microwave. Yield: about 1 cup.

Peanut Butter Play Dough
from Angela Edwards, Leander Ward Food Storage Specialist

Ingredients:

1 cup peanut butter
1 cup corn syrup
1 1/4 cup powdered sugar
1 1/4 cup powdered milk

Directions:

Mix it. Roll it into little balls. Very yummy too! Makes about 3 cups.