Love and Confections: Dry Milk (FHC)

April 9, 2010

Dry Milk (FHC)

Over the Christmas holidays, I decided to make Semolina Bread, which used instant Nonfat Dry Milk (iNDM or NFDM). The only iNDM I could find came in a large, 32 ounce can. I only needed 1/4 cup per batch, but figured since I was given 30 pounds of Semolina - we'll leave that story for another time - I would end up using it, since I was going to be making a lot of Semolina Bread. As it turns out, I haven't made any more bread, and the giant can of dry milk has been sitting in my pantry. What better way to use some of the dry milk than in my first Food Holiday Challenge.

Now for the info - gathered from various sources:
Instant Nonfat Dry Milk is regular cow's milk that has had the water and fat removed. It still has all the calcium, protein, vitamins and minerals of fresh milk and is low in cholesterol, too.

You can purchase powdered milk that isn't nonfat, but it tends to be more difficult to reconstitute because of the fat content. NFDM is usually the easiest to mix, but some people have difficulty getting the milk solids to blend with the water.

Nonfat Dry Milk will not taste the same as fresh milk, especially if you're used to milk from the carton, but the taste is negligible when it is used as an additive in baked goods or smoothies. One of many advantages of NFDM is the long storage time. If stored in a cool, dry place, it will usually last 18 months.

Dry Milk

Dry Milk Biscuits
from Mountain Maid recipe website

2 cups All-Purpose Flour
1 tablespoon Baking Powder
1 teaspoon Salt
1/3 cup Instant Nonfat Dry Milk
1/2 cup Shortening
3/4 cups Water

Mix the Flour, Baking Powder, Salt and iNDM.

Mash in the shortening with a fork, until the mixture is crumbly.

Stir in the water, a little at a time, to make a dough that is soft, but not sticky.

Knead the dough gently on a lightly floured board or counter-top.

Roll or pat the dough to 1/2 or 3/4 inch thickness; cut it with a knife, or a small glass or cutter that has been dipped in flour.

Place the biscuits about 1 inch apart on an ungreased baking sheet.

Bake at 450 degrees Fahrenheit for 12-15 minutes or until golden brown.

Dough before kneading

Despite the fact that my oven cooks unevenly, the biscuits turned out good. I love watching butter melt away on a warm, right-out-of-the-oven biscuit. Pair melted butter on a warm biscuit with strawberry jam and I am in Heaven - it's my Kryptonite! Unfortunately, I am out of strawberry jam, so raspberry preserves it is.

Butter melting... yum!

OTHER DRY MILK RECIPES: 1 Quart of Fluid Milk
- put 3+3/4 cups cold water in a container
- add 1+1/3 cups iNDM
- mix thoroughly
- cover and chill for at least 4 hours before serving
- store in refrigerator and use within 3 to 5 days

1 Cup of Fluid Milk
- 1 cup water
- add 1/3 cup iNDM to water
- mix thoroughly
- cover and chill for at least 4 hours before serving

Evaporated Milk
- whisk together 1/2 cup water and 1 cup plus 2 tablespoons iNDM

I found a good amount of recipes for iNDM and will use them in some of my future Food Holiday Challenges. I am now more open-minded about using dry milk in recipes.

Until next time,
Love & Confections

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