Recipes To Use Up Your Extra Powdered Milk!
A couple months ago I was trying a new recipe that called for powdered milk. That’s not something I usually keep on hand, so I asked my mom if she happened to have any (I needed less than a cup!) She then proceeded to give me a huge #10 can of powdered milk! Because that’s what moms do, right? :)
I hate letting things go to waste, and so I’ve been looking for other ways to use powdered milk. It’s a great staple to have on hand for food storage- but once it’s open, what do you do with it? Well, this is one of the things I just love about Cook’n. While I can easily google “What to do with dry milk”, I LOVE that I can search a specific ingredient and find all MY recipes that use that ingredient- whether it’s a tried and true recipe or something new I’ve been wanting to make!
Turns out, I have a whole bunch of recipes that use dry milk ;). You probably do too! But if you’re wanting some more general direction, here’s a few ideas:
- Hot chocolate. It’s getting super chilly outside, so what better way to utilize your powdered milk storage?? Powdered milk is a great add in for a homemade mix, or you can add it to hot water for the base of your store-bought hot chocolate mix.
- Whipping cream. Use ice cold water and you can actually make whipping cream! I’m excited to try this one! It won’t be as stiff as your regular whipping cream, but it would be perfect for things like crepes and French toast! (or even pumpkin pie!)
- Oatmeal packets. Add powdered milk to a baggie of oats (and other flavorings you might want) for your own instant oatmeal packet! Convenient and cheap!
- Face masks and skin treatments. Apparently milk has very hydrating benefits, and you can easily make a paste for your at-home facial using powdered milk! You could even go so far as to take a milk bath if you feel so inclined! Who knew?? Because of the hydrating qualities, it can also be a great way to remove your make-up- just mix with water, apply to your face, and wipe off gently with a wet cloth.
- Homemade dairy products. If you can think of a dairy product, you can probably make it at home using dry milk! Yogurt, ricotta cheese, cottage cheese- all can easily be made at home!
- Sweet corn on the cob. Add it to the water when you’re boiling corn for an added richness to your delicious corn!
- Super effective soap. Mix your dry milk with water and add lemon juice for a hand soap that will cut through the grease and leave your hands feeling soft and hydrated! Grease-cutter meets aloe!
- Medicine. Apparently you can make a paste with powdered milk that can soothe sunburns! Add a little bit of salt and it can soothe insect bites as well! I’m curious- have any of our readers tried this?
- Paint. What??? You can mix powdered milk with one part water for every 3 parts powdered milk, until it’s paint consistency. Add your color and paint away! Whether this actually works and/or is cost-effective, I don’t know… but it could be fun to try!
This one looks so interesting and fabulous! And just in time for Thanksgiving!
Toasted Milk Pie
Serving size: 5
Calories per serving: 1,285
Ingredients:
Calories per serving: 1,285
1 9-inch deep dish unbaked pie crust (can use homemade or refrigerated)
2/3 cup dry milk powder
4 large eggs
3/4 cup white granulated sugar
1/4 teaspoon salt
1 1/2 teaspoons vanilla bean paste (can use vanilla extract)
2 1/2 cups 2% milk
1/2 teaspoon ground cinnamon
ground nutmeg for sprinkling
whipped cream, optional for topping
Directions:
First, the custard will be very thin before baking so be sure to use a sturdy pie dish and not one that is disposable and flexible, otherwise you may end up with a big mess when transferring to your oven!
Heat oven to 300F. Line a cookie sheet with parchment paper and spread the milk powder in a thin layer. Bake in oven for 6-9 minutes, watching it constantly and stirring a few times, until the powder has a nutty caramel aroma and is golden brown.
Using the back of a spoon or a coffee grinder, crush into a very fine powder, ensuring there are no larger pieces that could end up in your pie. Set aside to cool.
Raise oven heat to 450F. Line your pie crust with aluminum foil and fill with pie weights or uncooked beans or rice. Bake for 8 minutes, then remove the foil and bake for an additional 3 minutes. Remove from oven and set aside to cool.
Lower oven heat to 350F.
In a mixing bowl, using a fork or flat whisk, combine the eggs until just combined. You do not want to overmix them to the point of creating bubbles or foam.
Add the sugar, salt, vanilla paste, and cinnamon, stirring gently until combined. Lastly, stir in the milk powder and milk.
If your mixture is foamy or has a lot of bubbles, use a spoon to skim off the foam and pass the mixture through a fine mesh strainer to remove additional bubbles and any larger pieces of milk powder.
Pour custard into cooled pie shell and cover the crust edges with strips of aluminum foil or a pie shield. Sprinkle generously with ground nutmeg.
Bake for about 25 minutes, remove the foil, and bake for an additional 15-20 minutes. The pie should still be a little jiggly when you take it out of the oven and it will finish setting up as it cools. Cool on a wire rack, then store in the refrigerator. Serve chilled with whipped cream, if desired.
Source: browniebites.net
Heat oven to 300F. Line a cookie sheet with parchment paper and spread the milk powder in a thin layer. Bake in oven for 6-9 minutes, watching it constantly and stirring a few times, until the powder has a nutty caramel aroma and is golden brown.
Using the back of a spoon or a coffee grinder, crush into a very fine powder, ensuring there are no larger pieces that could end up in your pie. Set aside to cool.
Raise oven heat to 450F. Line your pie crust with aluminum foil and fill with pie weights or uncooked beans or rice. Bake for 8 minutes, then remove the foil and bake for an additional 3 minutes. Remove from oven and set aside to cool.
Lower oven heat to 350F.
In a mixing bowl, using a fork or flat whisk, combine the eggs until just combined. You do not want to overmix them to the point of creating bubbles or foam.
Add the sugar, salt, vanilla paste, and cinnamon, stirring gently until combined. Lastly, stir in the milk powder and milk.
If your mixture is foamy or has a lot of bubbles, use a spoon to skim off the foam and pass the mixture through a fine mesh strainer to remove additional bubbles and any larger pieces of milk powder.
Pour custard into cooled pie shell and cover the crust edges with strips of aluminum foil or a pie shield. Sprinkle generously with ground nutmeg.
Bake for about 25 minutes, remove the foil, and bake for an additional 15-20 minutes. The pie should still be a little jiggly when you take it out of the oven and it will finish setting up as it cools. Cool on a wire rack, then store in the refrigerator. Serve chilled with whipped cream, if desired.
Source: browniebites.net
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Another basic staple- so nice to be able to make your own! Especially with all the holiday baking coming up!
Homemade Sweetened Condensed Milk
Category: Basics Submitted by Gooseberry Patch No sweetened condensed milk on hand? It's easy to make it at home and it's ready in no time!
Serving size: 1
Calories per serving: 1,200
Ingredients:
Calories per serving: 1,200
2 cups dry milk powder
1 cup sugar
1/2 cup hot water
Directions:
Combine ingredients and stir together.
From "Meals in Minutes." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.
From "Meals in Minutes." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
And this one from our very own Alice! These would be a great healthy snack to have on hand this holiday season (and to curb those cravings!)
Peanut Butter Balls
from the kitchen of: Alice Osborne It’s always good to have a guilt-free, tasty treat on hand when the munchies strike. This recipe comes to the rescue!
Yield: 10 1-inch balls
Serving size: 1
Calories per serving: 470
Ingredients:
Serving size: 1
Calories per serving: 470
1/2 cup old fashioned peanut butter (or other nut butter if preferred)
1 to 1 1/2 tablespoons raw honey
2 teaspoons vanilla extract
1/4 cup nonfat dry milk powder
2 tablespoons brown sugar
1/2 cup raisins
shredded coconut or chopped nuts or sesame seeds for rolling
Directions:
Blend nut butter, honey, and vanilla until well mixed. Add dry milk, brown sugar, and raisins. Wrap in plastic and chill at least 2 hours. Form into 1- or 1½-inch balls and roll in shredded coconut, nuts, or sesame seeds. Rewrap each ball in small squares of plastic. Store in an air-tight container in the refrigerator. This delicious treat will keep for a week.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
What are your favorite ways to use dry milk?
Sources:
- https://www.browniebites.net/toasted-milk-pie/
- https://www.wisebread.com/paint-a-room-and-wash-your-face-more-uses-for-powdered-milk-than-you-ever-imagined
- https://pixabay.com/photos/search/creamer%20powder/
- https://www.onegoodthingbyjillee.com/12-surprising-things-you-can-make-with-powdered-milk/
Camille Hoffmann
Weekly Newsletter Contributor since 2014
Email the author! camille@dvo.com
