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
in this article from CFD (simple prepared). But rather than storing and (unfortunately) discarding unused regular powdered milk that I am less likely to rotate, I still use Morning Moos as my main food storage milk. We also consistently buy traditional milk, yogurt, cheese, nuts, etc. that we eat on a regular basis. Hopefully the

extra amount of black beans I store (which my family loves to eat and have 2x as much protein as milk) will compensate for the lower amount of protein in the milk if there's a real emergency or famine. And maybe the extra fat will help compensate for the lack of adequate fat/oil storage in my food storage because I can't bear to buy the recommended amounts of oil that have a short shelf life and end up with rancid and discarded oil every year : (

Keep a large juice pitcher or quart jar of reconstituted powdered milk in the fridge, depending on how quickly you use it up.
Replace milk with water in your favorite baking recipes (brownies, breads, pancake mix) and add the dry powdered milk in with the other dry ingredients.
Mix 1/2 gallon of reconstituted powdered milk with regular milk in the milk jug to help your family get used to the taste gradually.
When making soups I use the hot water drained off the vegetables I have cooked. This preserves some of the nutrients from the veggies and makes it easy to quickly reconstitute the powdered milk. For recipes calling for half & half, just add more powdered milk. (Morning Moos regular milk reconstitutes with 2 T + 1 cup water so I use 3T + 1 cup water to replace half & half.)
Add 1/4 c milk powder (w/ some water drained from potatoes) per 1 cup mashed potatoes. From USU Extension Office ideas use it or lose it pdf document p 112-117.
I included more of my favorite ideas for cooking with food storage from this document in the first few pages of the ward cookbook for your quick reference :)

Breakfast Quiche VCB

Famous Baked Oatmeal VCB

Rice Pudding
1 1/2 c rice
3 c water
1/2 t salt
3 1/2 c milk
2/3 c sugar
4 oz cream cheese, softened
1/2 c milk
2 eggs
Bring rice, water and salt to a boil in a large pot. Reduce heat to simmer, cover with a lid and cook for 15 minutes. (To save time, you could replace this 4-5 cups cooked minute rice if desired)
Reconstitute powdered milk according to pkg directions to yield 4 cups (1/2 c Morning Moos + warm water to make 4 cups). Add 3 1/2 cups milk and sugar to the cooked rice and cook on medium 15 min. Mix cream cheese, remaining 1/2 c milk and eggs in a bowl. Gradually stir several spoonfuls of hot milk/rice mixture into egg mixture (to avoid eggs whites from chunking). Stir warm egg mixture into rice/milk in the pot. Heat for a few minutes and serve for breakfast or dessert.... or even dinner if you feel like it.

Smoothies
1/2 can frozen juice concentrate
1 cup yogurt
1 cup milk (2T powdered milk + 1 c water)
1 cup fresh or frozen fruit (oranges, berries, bananas, peaches, pineapple, cantaloupe, etc.)
6-12 ice cubes
Blend first 4 ingredients in blender until smooth. If desired, Add a handful of spinach for added health benefits. I can't taste it. Gradually add ice cubes until smoothie is the consistency and sweetness you desire. Pour unused smoothie into popsicle molds for a healthy snack later.
My favorite combos:
Dole Orange-Peach-Mango Juice + peach yogurt + frozen bananas or canned peaches
Apple Juice + raspberry yogurt + fresh or frozen strawberries or blueberries

Banana Muffins

2 c flour

¼ c sugar

1 T bkg powder

½ t salt

1 c milk (2T Morning Moos/ 1 c water)

1 egg beaten

1/3 c oil

¾ c mashed banana

Preheat oven to 400. Grease a 12-cup muffin pan. Mix dry ingredients. In small bowl mix wet ingredients. Combine wet & dry ingredients just until moistened. Fill muffin cups. Bake at 400 about 15 minutes or until toothpick comes out clean.

Tip: Paper baking cups don’t work well for this recipe.

Whole Wheat Pancake Mix

8 c flour (I use whole wheat, but white works too)

1/2 c sugar

2 t salt

8 t bkg powder

1/2 c egg powder

1/2 c powdered milk

1 tsp cinnamon (optional)

Mix all ingredients together and store in a #10 can.

To make pancakes combine

2 1/2 c mix

2 1/4 c water

2 T oil

Cook on greased heated skillet. Cook on a lower temp if you used whole wheat flour.

For a larger batch use

3 3/4 c mix

3 1/3 c water

3 T oil

I created this recipe by adapting a favorite traditional pancake recipe and replacing milk & eggs w/ powdered equivalents so it can be made entirely from food storage. My family loves it. If desired you could omit the egg powder & use 2 regular eggs and reduce the water.

Soft Pretzels

½ c warm water

2 T yeast (or 2 pkgs)

1 c milk (2 T morning moos + 1 c milk)

1 ½ t salt

2 T sugar

3 or 4 cups flour

Dissolve yeast in water. Add milk, sugar & salt. Stir in flour 1 cup at a time. Knead and let dough rest for 5 minutes. Form into pretzel shapes. Brush w/ milk and sprinkle with salt. Bake @ 400 for 15-20 minutes on greased cookie sheet.

Ham Potato Bake

Hawaiian Haystacks - Instead of using a traditional can of cream of chicken soup w/ chicken for the sauce, I sometimes use the sauce from my sister's Chicken Vegetable Pie & dissolve powdered milk and bouillon in the hot water drained from boiling the chicken.