Dry Milk

[gettinaclue]

I have come across a recipe I would dearly love to try but it calls for dry milk.

I DO NOT want dry milk in my food.

What is the pupose of putting dry milk in a recipe? It surely can't be for flavor. Maybe as a thickening agent?

Does anyone have any suggestions for a substitute for the dreaded dry milk ingredient? And do you have a ratio as well? ie - 1 T of your mystery ingredient is equal to 1 C of dry milk.

Thanks for the help!!

 

[freemotion]

It really depends on the recipe. Most of the time it is for texture, so if you can tolerate a more "homemade" texture, sometimes you can just leave it out. Sometimes you can add a little more of the dry ingredients. Sometimes you can add a thicker version of "milk" in the liquid portion of the recipe, like yogurt instead of milk. Just thinkin' out loud, sort of. Can you post the recipe?

 

[miss_thenorth]

Just leave the powdered milk out and use milk when it calls for the liquid.

 

[gettinaclue]

I found this recipe on BYC

Almost Hamberger Helper

2 C nonfat dry milk
1 C cornstarch
1/4 c beef boullion powder
2 T onion flakes
1 t dried basil
1 t dried thyme
1 t black pepper
2 T dried parsley
1 T garlic powder

There are several different variations that go with it for different dishes, but this is the base.

I couldn't figure out why the dry milk was there, especially when there was all that cornstarch to thicken it up already..I didn't think of texture.

I had thought of leaving it out altogether or just using reg milk, but didn't know if I was missing the reason the dry stuff was there in the first place and would therefore make the ready mix suffer due to my ignorance.

The yogurt is a neat idea. I might try that. DUMB QUESTION ALERT!!! Yogurt is curdled milk right, will it just clump together if I put it in a hot dish?

I'm okay with a homemade texture - I'm learning to prefer it, but I just won't be able to handle chunks of yogurt in my hot food.

What do you think?

Also, to me, that's A LOT of cornstarch. Can I use anything else? I don't mind using a bit here and there, but wow!! Do you have any substitutions/suggetions on something different?

I know it's sad, but I always had a soft spot for Hamberger Helper and I would like to taste it - or something like it again, without poisoning myself and my family. Lol

Thank you!!!

 

[MorelCabin]

That is alot of cornstarch...yikes! I think I would try putting sour cream in it instead of the dry milk powder Just add a bit at a time until you get the right texture as you make it

 

[Wildsky]

Looks like its something to make in bulk and to store in baggies or something, I bet when its used you have to add water. I bet that base is to use for probably 3-4 meals.
What does the rest of the recipe say when you want to use it?

If you're using it right away - skip the powder and use regular milk.

 

[gettinaclue]

http://www.backyardchickens.com/forum/viewtopic.php?id=301353&p=3

Wildsky, that's the link.

 

[Wildsky]

http://www.backyardchickens.com/forum/viewtopic.php?id=301353&p=3

Wildsky, that's the link.

Yes, see they're using 1/2 a cup of the mix, and adding to the meat and adding water.

Fiddle with it yourself, leave out the dry milk - use a little less when you cook with it and add real milk instead, you'd have to figure out how much to use etc. if you do it that way.

 

[gettinaclue]

Thanks!

I think I will play with it a bit and see what I come up with.

Thanks for the help everyone!

 

[freemotion]

That recipe will make about 8 meals, it looks like. So it is really only 1/8 cup of cornstarch per meal, not too unreasonable. The milk is likely to make it more of a cream sauce. I've never had Hamburger Helper that I know of, so I'm guessing by looking at it.

If you want a really, really healthy version, just mix the flavoring herbs together, maybe add the cornstarch, and use milk and a bit of strong homemade beef broth to make your gravy. It would actually be quite good! I always have broth either canned or frozen in little pints for just this purpose....quick meals and sauces.

The dry milk does not look like it is for texture, so you are good to go by using milk. No need to substitute yogurt.