Many people living alone or even families for that matter prefer powdered milk to normal milk. This is due to various reasons. Most importantly, it can be preserved for a long time which is not possible in case of liquid milk.
Secondly, one does not need to store it in a refrigerator, and so it is quite convenient for people who do not have one. Furthermore, as it does not need cooling, one can easily carry a milk powder tin on long journeys too.
Though it has so many benefits, people often prefer liquid milk when it comes to certain recipes. However, there are a few which taste way better when milk powder is used, for the simple reason that liquid milk is too thin to be used. Here are some recipes using this type of milk that taste the same without liquid milk and are also easier to prepare.
- Dry milk powder: 2 cups
- Buttermilk: 1 cup
- Hot water: 1 qt.
- Junket rennet tablets: 2 (dissolved in 1 tbsp. cold water)
- Vegetable oil: 2 tbsp.(opt.)
- Take a large bowl, and blend all the ingredients in it.
- When well-blended, pour the mixture in a heavy nonstick pan.
- Let it stand for ten minutes, stirring occasionally to break into curd.
- After that, cook over medium heat for about three minutes.
- Pour the curd into a strainer, and rinse with hot water first and then with cold water.
- Drain properly, and add salt to taste.
- After you are done with all this, refrigerate.
- Add buttermilk just before serving.
- Use this cheese within a period of 3 - 4 days.
- Water: 1 cup
- Instant non-fat dry milk: ⅓ cup
- Sugar: 3 tbsp. (granulated or powdered)
- Chocolate syrup: 1 tbsp.
- Salt: ¼ tbsp
- Vanilla extract: 1 tbsp
- First, mix the milk powder with water, and refrigerate overnight.
- The next day, add all the ingredients and blend well.
- Freeze until completely chilled, and stir after every half an hour. It will take around 2 - 3 hours.
- When the ice cream is soft, it is ready. Do not freeze solid.
- Add confectioners' sugar and milk powder in a bowl.
- Stir in coconut milk, and mix until the milk powder becomes moist, and a dough is formed.
- Once it is formed, form small, walnut-sized balls.
- Roll these balls into white sugar.
- Refrigerate the candies until ready to serve.
- Shredded cheese: 3 cups
- Water: 3 cups
- Dry macaroni: 2 cups
- Milk powder: 1 cup
- Eggs: 2 (medium-sized)
- Sliced sandwich cheese: 4 oz. (torn into small pieces)
- Margarine: ¼ cup or ½ a stick (melted)
- Salt: a pinch
- Dry mustard: a pinch
- Boil the macaroni in salt water.
- When it's soft, take it off and drain completely.
- Anoint a 3-quart casserole or 9" by 13" pan.
- Now mix the milk powder, melted margarine, water, eggs, salt, and dry mustard. Mix very well.
- Sprinkle the torn cheese along with the shredded cheese into the mixture, and add in macaroni.
- Stir until the cheese gets distributed evenly.
- Bake the casserole or pan at 350°F for approximately 30 minutes.
- When the cheese is melted and the milk is completely absorbed, serve.