Thanks to some tips from a resourceful visiting teacher I had many years ago when I began my food storage adventures, I started actually using and rotating powdered milk on a pretty regular basis rather than letting it rot on the shelf. The trick... use Morning Moos. It tastes more like regular milk than most powdered milk does
(interesting milk taste comparison). Unlike Alyssa, who actually asks for "hot milk" (warm powdered milk) in a sippy cup, I'm not much of a milk lover and would rather just drink water than powdered milk foods with an interesting flavor, but I like the taste of Morning Moos enough, I can even eat it on hot cereal! I actually prefer it over regular milk in my soups.
* VCB= recipes found in the Victory Ward Cookbook that could be made with powdered milk
Powdered Milk: My Top Ten Uses
1. Rice Pudding (recipe below)
2. Smoothies (recipe below)
3. Smoothie Popsicles
4. Cream Based-Soups :
Cheesy Soup,
Cheeseburger Chowder,
Ham Potato Chowder, Clam Chowder Potato Corn Chowder
VCB, Creamy Broccoli Cheese Soup
VCB, Wild Rice Soup
5. Cream of Chicken Sauce Recipes: Hawaiian Haystacks-see below,
Chicken Vegetable Pie
6. Breads: Banana Muffins(recipe below), Swedish Pancakes, German Pancakes, Soft Pretzels Cinnamon Rolls
VCB, Lion House Rolls
VCB, Scones
VCB,
Corn Bread
7. Whole Wheat Pancake Mix,
Pumpkin Pancakes
8. Topping for Hot Cereals (Malt-O-Meal, Steel Cut Oats, Grits, etc.)
9.
Mint Brownies (Add scant 2T powdered milk to dry ingredients, replace milk with water)
10. Candy (Tootsie Rolls
VCB, Peanut Butter Balls
VCB, Sweetened Condensed Milk)
Unfortunately, I recently discovered that the nutritional content of Morning Moos is different (less) than traditional powdered milk and can't be used to make yogurt, cheese or pudding. It contains more fat, sugar and less protein and riboflavin. You can read more
