Dry Milk

[Kim_NC]

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.

Is it one of the recipes I posted? Tell me which and I'll convert it for you.

 

[kitchwitch]

dry milk would be used to give a creamy appearance or texture. Once water hits the dry milk it becomes reconstituted milk so it's definitely not used as a thickening agent. Personally I use dry milk as a replacement for milk in my baking so that we can stretch our weekly half gallon of milk further. When you pay 3.50 a half gallon for milk, you REALLY don't want to bake or cook with it. You also stop eating cereal

 

[SKR8PN]

dry milk would be used to give a creamy appearance or texture. Once water hits the dry milk it becomes reconstituted milk so it's definitely not used as a thickening agent. Personally I use dry milk as a replacement for milk in my baking so that we can stretch our weekly half gallon of milk further. When you pay 3.50 a half gallon for milk, you REALLY don't want to bake or cook with it. You also stop eating cereal

At $3.50 a 1/2 gallon, I'd be tempted to use beer on my cornflakes!

 

[Wifezilla]

"POWDERED MILK
When they make dried skim milk, first of all it is forced through a tiny hole at high pressure, and then blown out into the air. This causes a lot of nitrates to form and the cholesterol in the milk is oxidized. Those of you who are familiar with my work know that cholesterol is your best friend; you don't have to worry about cholesterol except you do not want to eat oxidized cholesterol. Oxidized cholesterol is used in research to cause atherosclerosis. So when you drink skim milk or low fat milk because you think that it will help you avoid heart disease, you are actually drinking this oxidized cholesterol which initiates the process of heart disease. "

http://www.consumerhealth.org/articles/display.cfm?ID=20011005222648

You would be better off with the beer than powdered milk

 

[tortoise]

That recipe sounds like lumps waiting to happen. Actually it sounds terrible!

Melt 2T butter, lard, or bacon fat in a pan. Mix in 2T of flour. Cook for 1 - 2 minutes. (Don't brown it, but it should be bubbling.) Whisk in 1 cup water. It should immediately thicken into almost a dough. Mix in 1 cup milk. I add a little cream (yum!). And a big handful of shredded cheese.

Add your meat (either pre-cooked - use the meat drippings as part of or all of the fat you started the sauce with, or cook the meat in the sauce if it isn't too fatty.) Season to taste and serve over rice/pasta/potatoes.

You can make this anything from white sausage gravy, to brown gravy, to cheddar cheese sauce, to tomato alfredo. The possibilities are truly endless.

(Clearly, I don't believe in dry mixes! )

 

[kitchwitch]

"POWDERED MILK
When they make dried skim milk, first of all it is forced through a tiny hole at high pressure, and then blown out into the air. This causes a lot of nitrates to form and the cholesterol in the milk is oxidized. Those of you who are familiar with my work know that cholesterol is your best friend; you don't have to worry about cholesterol except you do not want to eat oxidized cholesterol. Oxidized cholesterol is used in research to cause atherosclerosis. So when you drink skim milk or low fat milk because you think that it will help you avoid heart disease, you are actually drinking this oxidized cholesterol which initiates the process of heart disease. "

http://www.consumerhealth.org/articles/display.cfm?ID=20011005222648

You would be better off with the beer than powdered milk

Well then... looks like I'll be cooking with my raw milk. :-D

ETA: and if I'm shelling out all this dough for raw milk for my cooking and baking I might be able to convince DH he wants a goat.

 

[Wifezilla]

I can't get raw milk, but I just placed a special order for a case of low temp pasteurized, non-homogenized organic heavy cream from vitamin cottage. The things we do to get real milk! LOL

 

[Kim_NC]

Oh, I see, it was the Hamburger Helper substitute recipe. Somehow missed that when I read this yesterday morning.

To leave out the dry milk....

The recipes all call for 1/2 cup mix. The original mix recipe has 2 cup dry milk - divided amoung 8 recipes that makes 1/4 cup dry milk per recipe. 1/4 cup dry milk would normally be reconstituted with about 2/3 cup water.

So, use 2/3 cup regular milk, and reduce the water by 2/3 c in the recipes.
I'll make a note on the BYC post for others who want to remove the dry milk.

Free is right - the cornstarch only amounts to 1/8 cup per recipe - that's 2 Tablespoons. That is very little for thickening for the amount of liquids in the recipes. And no, it won't turn all lumpy.

There's a conversion chart for reconstituting dry milk here. You can work this in reverse to go from dry milk to regular milk for any recipe. Simply omit dry milk, and reduce water by the amount shown:

http://www.hillbillyhousewife.com/reconstituting.htm

 

[gettinaclue]

Thanks Kim!!!

 

[Wildsky]

Nice ending!

Sounds like a nice easy recipe for those who work all day, or those who can't decide what to make for dinner, or who are in a rush/pressed for time etc.