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The HBHW Recommends
Powdered Milk
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With the price of milk soaring through the roof lots of folks are reconsidering powdered milk for it’s economy. The dairy price hike hasn’t affected dry milk much yet, making it the best dairy bargain currently available. Through an informal investigation I’ve discovered that fresh milk costs between $3.50 and $4.50 a gallon in most places. Dairy towns still have it available for between $2 and $3 a gallon, but the rest of us are paying considerably more. Fresh milk is a delicious, versatile staple when it can be purchased inexpensively. Until the price drops off to a more moderate cost however, my family will be making do with powdered milk.
Instant nonfat powdered milk is to the urban dweller what the family cow is to the homesteader. True, powdered milk doesn’t taste as good as fresh milk from the cow, but it is a darned site more convenient to procure, and much easier to store. Additionally, it is a readily available source of protein and vitamin D. It’s also high in calcium which is good to know if you are pregnant, nursing or have osteoporosis in your family history. Since powdered milk has no fat, it’s low in calories (about 80 per cup of liquid milk) and completely cholesterol free.
Powdered Milk is available in two common forms: Instant Non-Fat Dry Milk Powder and Regular Non-Fat Dry Milk Powder. Regular dry milk is sometimes referred to as “Non-Instant”. It doesn’t dissolve as readily as instant milk powder and is a bit more troublesome to locate. Dry whole milk powder is available too. It doesn’t last as long as non-fat dry milk because the fat in it can go rancid over time. When it is fresh however, it has a very pleasing flavor. Dry whole milk can be difficult to find. I buy it in small tins in the ethnic section of a large grocery store. It costs a little more than instant non-fat dry milk, but it’s good to have on hand, for young children especially. All of the recipes and ideas that follow are made using Instant Nonfat Dry Milk. It is the cheapest and generally the easiest to find. Read the box label to be sure this is the kind you are buying.
Once reconstituted, powdered milk tastes a lot better than it used to. If you haven’t tried it in the past few years, it’s worth another taste. When mixed correctly and chilled overnight, it has a pleasant, sweet flavor that tastes especially good with homemade cookies. Reconstituted milk doesn’t taste the same as fresh whole milk. If you are already used to skim milk though, you won’t notice much difference in the flavor of reconstituted milk. In cooking, powdered milk performs flawlessly. It can be substituted for fresh milk in almost any recipe with excellent results. Many budget conscious women cook with powdered milk exclusively. This is smart use of resources because the results are so good.
Drinking powdered milk is another kettle of fish. Some folks find the flavor objectionable even after chilling it because they are accustomed to fresh whole milk. You cannot fool anyone into thinking that reconstituted dry milk is the same as fresh milk when used as a beverage. There are things you can do to make powdered milk taste better. Mixing it with fresh whole milk for body and flavor is a good alternative.
To get good tasting powdered milk make sure you start with fresh dry milk. If your box of dry milk is a year old, then buy a new one and use the old one for cooking exclusively. Mix up the milk following the package directions. If your box doesn’t have directions then you can use the ones below.
Large 4-pound boxes of powdered milk are available in most markets. A box this size will make 20 quarts or 5 gallons of liquid milk. At an average cost of $8 to $9 per box, this is the equivalent of less than $2 per gallon, making it fully half the price of fresh milk at this time.
Reconstituting Powdered Milk
|
To equal this amount of liquid milk |
Use this much |
And this much Instant Non-Fat Dry Milk Powder |
| 1/4 cup | 1/4 cup | 1-1/2 tablespoons |
| 1/3 cup | 1/3 cup | 2 tablespoons plus 1 teaspoon |
| 1/2 cup | 1/2 cup | 3 tablespoons |
| 1 cup | 1 cup | 1/3 cup |
| 1 quart | 3-3/4 cup | 1-1/3 cups |
| 2 quarts | 7-2/3 cups | 2 -2/3 cups |
| 1 gallon | 15-1/2 cups | 5-1/3 cups |
The table above will help you work out the amount of powdered milk you will need to prepare a specific measurement of liquid milk. Here are some tips to help the milk turn out as fresh tasting as possible:
- Fill your pitcher or container with half the amount of water you will be using. Measure in the appropriate amount of dry milk powder. Stir to dissolve. Fill the pitcher with the balance of the water called for above. Stir again and chill.
- Use cool water when possible. The powder tends to dissolve more readily in cool water.
- Stir the milk a lot, to dissolve the milk powder. Then let the milk sit for a little while and stir again. The protein in the milk powder blends most easily if it gets a chance to stand after mixing.
- Powdered milk may be used immediately after mixing if desired. For the best flavor chill the milk for at least 4 hours or overnight.
- Store the milk in a refrigerator if you have one. If you don’t, then wrap the milk in a wet towel. As the water evaporates, the milk will cool. If you have a root cellar or basement, you may want to keep the milk there, or even outside in the fall and winter.
- If you store the milk outside be sure that it is protected from critters who may be thirsty. A box with a large rock on top is sufficient to keep out most animals.
- If you do not have refrigeration, then only prepare enough milk to last the day. I prepare it the night before, so it has a chance to blend and chill overnight. About 2 quarts will be enough to last a family of 4 for most of the day. If you continually find you have some left over, then prepare less the next day. If you find yourself running out, then prepare more.
- Some people add a drop or two of vanilla to their milk to improve the flavor. Other people add a spoonful or two of sugar for the same purpose. I don’t use either of these ideas, because we are accustomed to reconstituted milk, and prefer it plain.
- Pitchers and wide-mouthed jars are the easiest to use for mixing and storing reconstituted milk. I used to try to use apple juice jars, but they are difficult to keep clean and awkward to pour the milk powder into. If you must use a narrow mouthed jar to mix your milk, then use a funnel. A chop stick or spoon handle is handy for poking down though the funnel tip when things get clogged up.
Products to Make with Powdered Milk
Sweet Vanilla Milk: Run a little hot water into a 2-quart pitcher. Add 1/4-cup each powdered coffee creamer and sugar. Stir well to dissolve. Add 1/2-teaspoon vanilla. Fill the pitcher half full with cold tap water. Add 2-2/3 cups of instant nonfat dry milk powder. Stir well. Fill the pitcher the rest of the way full. Stir again. Chill and serve. This milk is more palatable to some folks than straight reconstituted milk. The powdered coffee creamer gives the milk a rich fullness, while the sugar and vanilla make it taste sweet and almost dessert-like. If you must switch to powdered milk, and are having trouble with the flavor, this recipe can make the transition easier. For a gallon of milk use: 1/2-cup each powdered coffee cream & sugar and 1-teaspoon of vanilla flavoring. Add a dash of salt too if desired. Be sure to dissolve the creamer and sugar in hot tap water first. They do not dissolve readily in cold water.
A Very Rich Gallon of Milk: Measure 3-1/2 quarts (14 cups) of water into a gallon size pitcher. Add 5-cups of dry milk powder and a 12-ounce can of undiluted evaporated whole milk. Mix all together. Chill and serve. This makes about a gallon. It is richer than plain reconstituted milk. If you must use powdered milk, but prefer a richer product, this is the recipe for you. Children will sometimes tolerate it better than straight reconstituted milk, especially if they are already used to fresh 1% or 2%.
To Mix with Whole Milk: Powdered milk is easily mixed half-and-half with whole milk. When combined and well chilled, it’s nearly impossible to tell the difference between fresh milk and mixed milk. To do this, use an extra, clean milk jug and two 2-quart sized pitchers. First reconstitute 2 quarts of milk in each of the pitchers, using the chart above. Then, using a funnel, pour half of the whole milk into the clean empty milk jug. Using the same funnel, pour the reconstituted milk from one pitcher into each jug, making a gallon of mixed milk in each jug. Both empty pitchers then have to be washed, but they are pretty easy to keep clean. I used to try to reconstitute the powdered milk in the milk jug, with the whole milk, but it never worked as well as I’d hoped. Now I find it much easier to reconstitute the powdered milk in the pitcher first, and then pour the liquid milk into the jug with the whole milk. Like regular powdered milk, mixed milk tastes best if well chilled.
Sour Milk: To sour reconstituted milk, just add a little vinegar to it and stir it up. For instance, if a recipe calls for 1-cup of sour milk or buttermilk, then measure a tablespoon of vinegar into a measuring cup. Add reconstituted milk to reach the 1-cup mark. Stir the milk gently. In a moment or two, it will sour. This can replace soured milk or buttermilk in baking recipes.
Overnight Buttermilk: To make your own buttermilk, you have to start off with 1/2-cup of fresh, store-bought buttermilk and a quart (4-cups) of reconstituted milk. Combine the fresh buttermilk and reconstituted milk in a pitcher or jar. Mix it really well. Allow it to stand at room temperature overnight, or for about 8 hours. The milk will have thickened up and cultured into regular buttermilk. Refrigerate or chill and use anywhere fresh buttermilk is called for.
Easy Evaporated Milk: To make this you only need dry milk powder and water. Measure 1-1/3 cups water into a jar or bowl. Add 1 cup of instant dry milk powder. Stir or shake to combine. This is the equivalent of a 12-ounce can of evaporated skim milk. To make evaporated whole milk, you will need to add some fat to replace the milk fat in whole milk. Do this by preparing evaporated skim milk and then adding 2-tablespoons of vegetable oil to the milk. Stir it up vigorously to emulsify the fat with the milk. It will separate on standing, so mix it really well right before using it. This is best used in cooking and baking. A spritz of nonstick spray will help the emulsification process.
Sweetened Condensed Milk: On the stove, bring to a boil 1/2-cup of water, 1-cup of sugar and 3-tablespoons of margarine or shortening. Add a dash of salt. Stir the mixture every now and then. When it comes to a full rolling boil, remove it from the heat. Allow it to cool slightly. Add a cup of instant dry milk powder. Use a whisk to stir it smooth. A fork or a spoon will not work out all the lumps. You really need a whisk, or egg beaters. There, you are done. This is the equivalent of a can of sweetened condensed milk. This will keep unrefrigerated for a day or two because of the sugar. I have never kept it longer than that without refrigeration. In the fridge it will keep for 2 weeks. For longer storage than that, I freeze it.
Quick Whipped Topping: This recipe is best made if you have electricity. Put 1/2-cup of water into a large bowl and place it in your freezer. Whenice crystals form around the edges remove it from the freezer. Add 1/2-cup instant dry milk powder. Whip the mixture with electric beaters until it is light and fluffy. This will take a couple of minutes. Add 2-tablespoons sugar, 1-teaspoon of lemon juice, and 1/2-teaspoon of vanilla. Beat until thick enough to spoon like whipped topping. Use immediately.
Molasses Milk: High in iron, with a caramel-toffee flavor this hot beverage is quite delicious. Heat 3/4-cup of reconstituted milk in a cup in the microwave. Stir in a spoonful of molasses. Serve hot. My kids love this stuff.
Chocolate Milk: Fill a cup with reconstituted milk. Squeeze in a couple spoonfuls of homemade Chocolate Syrup. Stir to combine. Serve to thirsty children who object to plain reconstituted powdered milk. Cold chocolate milk can be heated in the microwave for hot chocolate. This is also great in lunch boxes. If you want to be really nice to the kids then make up a whole gallon of reconstituted chocolate milk at a time. They will brag to their friends and your reputation will become legendary.
Homemade Yogurt: Reconstitute a quart of milk in a very clean container like a wide mouthed canning jar. Add another 1/2-cup of milk powder for body. Whisk in 1/4-cup of commercial yogurt with active cultures. Read the label to be sure the yogurt has active cultures. Stash the milk in a warm spot, between 80° and 110°. Allow it to sit undisturbed for 6 to 8 hours. It should be thick and creamy, like commercially available yogurt. Chill your yogurt and use anywhere you would regular yogurt. It makes a great substitute for sour cream. Or mix it half and half with prepared mayonnaise for your own homemade low-fat mayo.
Yogurt Cheese: Line a colander with a clean, damp piece of cloth. Pour prepared yogurt into the cloth. Allow the yogurt to drain overnight. In the morning the remaining solids will be yogurt cheese. They can be used anywhere you would use cream cheese or thick sour cream.
Curds & Whey: In a large pot combine 6-cups of fresh water and 3-cups of dry milk powder. Stir to dissolve. Heat the milk over a medium flame until it is very warm, about 120°. This is hot to the touch, but not scalding. Stir in 1/2-cup of plain white vinegar. Allow to stand for 10 minutes. There should be a large mass of curds in an amber pool of whey. If the liquid is still milky, add another 1/4-cup of vinegar. Stir and stand again for 10 minutes. Line a strainer with a clean cloth and drain off the whey. It can be used as the liquid in bread or muffins or biscuits. Rinse the curds under cool water and store in the fridge. This recipe makes about 1-1/2 to 2-cups of curds.
Ricotta or Cottage Cheese: The dry cheese curds from the above recipe will work for ricotta cheese in most recipes. To turn it into cottage cheese add a little evaporated milk or yogurt to “cream” it and stir to combine. You can divide the mixture in half and make some of each if you want to give them both a try.
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29 Responses to “Powdered Milk”
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May 5th, 2009 at 12:43 pm
One thing you might consider is that powdered milk contains oxysterols (oxidized cholesterol)The oxysterol free radicals have been suspected of being initiators of atherosclerotic plaques. Much more than fresh milk. Basically you risk hardening of the arteries if you drink it all the time. We use it now and then, but not on a regular basis. Only if we run out of fresh and need it now and can’t get to the store.
May 6th, 2009 at 2:13 pm
The largest box of powdered milk I have seen at the local market claims to make 8 quarts, and it cost around $6.75… about the cost of 8 quarts of fresh milk. It’s unfortunately not a very cost-effective substitute in my area.
May 9th, 2009 at 3:21 pm
I normally buy fresh milk for drinking and use powdered milk for cooking and baking. Where I buy my powdered milk it costs $5.99 for a box that makes 8 quarts which is nearly the same cost as fresh. When you factor in the costs of instant flavored coffee, whipped topping, sweetened condensed milk, evaporated milk, ‘milk’shakes, buttermilk and the many other uses I get out of one box of powdered milk, the savings are quite substantial.
May 15th, 2009 at 1:08 am
One thing to consider is potential disaster preparation. After a major hurricane or interruptions to the deliveries to grocery stores caused by pandemic flu for example, one might have some powedered milk on hand to cook with and drink if fresh milk becomes unavailable for awhile or if one is staying home due to illness or to avoid getting ill. It seems an inexpensive way to prepare for such a difficulty.
May 21st, 2009 at 12:30 pm
where i live powdered milk is actually considerably more expensive than regular milk , because we have a milk board that controls milk prices from going out of reach ,but powdered milk is not included in this. i do like to use powdered milk and keep it on hand for emergencies and etc, so i like to get it at the bulk food places where it is less pricey and i can get as much or as little as i want at a time. that makes it somewhat more economical .
June 2nd, 2009 at 3:28 pm
I was wondering if there is a dry soy base milk? I have one child that is allergic to dairy. Soy milk is much more expensive than cow milk.
~Jen
June 8th, 2009 at 10:40 pm
There is a powdered soy milk available. A friend of mine has used it and loves it and gave me a sample. I can find out where she got it from if you would like, Jen.
June 20th, 2009 at 12:45 am
Jen, I just want you to know that they have studied and found that it is not good for males, even little boys, to have too much soy. It’s okay every now and then.
July 5th, 2009 at 3:42 pm
Hi Jen! Is your child able to tolerate goat’s milk? Jane is correct when she says that too much soy isn’t good for boys. In fact, it’s not all that great for anyone. Soy acts as an estrogen and has been linked to many health problems, including infertility. Some argue that Asian countries eat a lot of soy and they are fine, when in fact, they do eat it, but consume very little. It’s better for them to use rice or almond milk, which unfortunately doesn’t have much (if any) protein and is more expensive.
July 8th, 2009 at 5:57 pm
I happened upon this website by chance, looking for a whipped cream recipe because I don’t have any cash to buy any for a couple of days and I made a peach, berry, apple cobbler for my dad. I’m out of cream and cash.
I read a few posts here about soy milk.
I’ve never heard of soy being bad for men. My dad has a heart condition and my teenager prefers soy milk..I am lactose intolerant so I don’t drink any kind of milk.
We generally have soy milk in the fridge up to 90% of the time. Dad eats a lot of cereal and milk. Daughter does too, and makes smoothies with it.
This concerns me. Although, dad is 81, so I don’t think his hormones are too much of an issue, his doctor is thrilled that I’ve switched the family to soy. She is Indian..India Indian.
It’s supposedly better for his heart and better for my daughters development.
My daughter’s grandmother is Japanese and she also is lactose intolerant..she NEVER eats any milk products unless they are soy based.
My older daughter (i have two) is vegan and has been lactose intolerant since about 5 years old..she is now 22.
Soy based foods have been a staple.
Again, I have never heard that it’s not good for males.
Can someone please site this study? I can’t find it anywhere.
BTW…this site is a great place to find recipes for uses of powdered milk.
Oh and I recently bought a box of powdered milk that makes up to 20 quarts..I keep it on hand for emergencies.
July 23rd, 2009 at 11:35 pm
I live in Shanghai, China, and people eat soy products here all of the time. Tofu is widely sold in restaurants and grocery stores, and soy milk makers are stacked to the ceiling in the supermarkets.
Anybody who claims that soy products cause infertility should explain that to the 1.3 billion Chinese.
August 18th, 2009 at 4:55 pm
Honeyville grain sells a Whey-based milk substitute, if you buy it from a local retailer, the 25 pound bag makes it about $1/gallon reconstituted, it has an almost identical flavor and consistency as skim milk, plus it has more calcium and is very easy to use as a milk substitute, the only thing I’ve had a problem with is making pudding (because pudding requires the milkfat to thicken, nothing that a touch of cream won’t solve).
August 19th, 2009 at 4:34 pm
Non-instant powdered milk is available through the home storage centers of the Mormon church. You do not have to be a mormon to purchase anything in the center. You do need to call ahead a schedule a time because you are the one who will be canning the milk (or whatever you decide to purchase) into #10 cans. (coffee can size)
To locate a center, go to http://www.providentliving.org and click on the locations button. Centers aren’t everywhere but they may be where you go to run some errands some of the time.
I just bought some of the milk. A friend told me it is about $1.03 (or was that $1.30?) per gallon when mixed up. That is cheaper than the $1.99 around here plus I don’t have to keep running to the store (AND the field critters can’t get into the cans!)
August 19th, 2009 at 4:37 pm
sorry, I just now looked it up. A 4.1 pound (which is about how much you can put into each can) can costs $5.30.
August 27th, 2009 at 12:22 am
I have a scale and no “cups” which leaves me in the dark. Too bad there is no post in weight oz. or grams. Volume measurements for powder are rather awkward and variable. Maybe you could measure 1 1/3 cups several times and tell me how much it weighs. That would be helpful. Thank you in advance,
September 17th, 2009 at 2:03 am
To Sarah, you most likely have access to cups without knowing it. While the actual weight of a cup will depend on the density of the product being measured, one cup of water will equal 8oz and a pint with be 16 oz or one pound. A quick note is that 2 table spoon is one ounce (of water density) and a 1/4 cup = 4 tablespoons. So if you have table spoon measuring devices, then 8oz or 1 cup would be 16 tablespoons. Just weight 16 tablespoons of the product to get the weight per cup.
Alternatively, you can take a clean coffee cup and zero it’s weight on a scale. A glass or jar can be used too but it need to be large enough to hold at least 8 oz of water. Now all you have to do is full the container with 8 ounces of water, mark where the water line is. Either use a crayon (which can be washed out) or measure from the top of the rim to the water line with a ruler. Remove the water, dry the cup without removing the mark, then re-zero the scale with the cup. Now add whatever else you want to measure (this case, the powdered milk) up to the line. Make sure it’s level with the line. You might need to tap it in the counter a little or use a teaspoon to level it out. Now note the weight of the 1 cup of product and simply use your math skill to adjust this one cup to pints or whatever else the recipe calls for. You also need to take into consideration the differences between packed and unpacked measuring that goes along with baking. Things like powdered milk will just be scooped where brown sugar is generally packed. If it’s a straight measure, then this will work, if it’s a packed measure, then you will need to pack it when finding the line.
September 26th, 2009 at 6:06 am
Jane, that is load of “the cows other excrement.” Boys and males have been eating soy in Asia for CENTURIES! Saying soy is no good for boys, is implying something about asian boys. That’s not science, its just RACIST!
October 7th, 2009 at 5:24 pm
Powdered milk is a denatured, fake product that I would not even dream about feeding to my family. I get the fact that this website is dedicated to being frugal with food, but for pete’s sake you have to draw the line on saving money at some point!!! I can understand not going organic and buying in bulk, or from co-ops to save money, but feeding your family sub-par food (if you can call powdered milk food) to save a few bucks?? That is just irresponsible, in my opinion. Let’s not just be frugal - let’s be smart at the same time, and save where it makes sense to save.
As parents have we not committed to giving our kids the best start in life? Do you really think that feeding them ‘plastic’ food is doing that?
October 7th, 2009 at 6:19 pm
powdered milk is just that - powdered milk.
once it is reconstituted it is real milk again.
these days milk is never - straight from the cow - it is treated in a number of ways.
one of the largest protein trades in the world is milk powder -
it is reconstituted and sold to you as milk.
milk powder is not a “fake” product at all - it is just dehydrated and
perfectly safe for people to consume.
October 7th, 2009 at 7:13 pm
Id like to know what or why she thinks powdered milk is so bad? all it is is milk with fat and liquid removed.
October 7th, 2009 at 7:45 pm
Rachel - you made me curious so I looked at my box of Carnation instant nonfat dry milk and here’s the list of ingredients: Nonfat milk, Vitamin A palmitate, Vitamin D3. So looks like only dehydrated milk to me. Maybe the brand you are referring to is a fake product but mine isn’t. As far as denatured - well, yea - dehydrating anything changes its type but not its ingredients and nothing has been added (to my box anyway) to render it inedible, so sorry, but I think you are mistaken about it being “plastic food.” FYI
October 7th, 2009 at 8:32 pm
It is a good idea to have several foods in diet that have calcium. Being frugal and using powdered milk is one of those sources (especially if fresh milk is not available or out of reach financially for a family, depending upon prices where you live). I personally would not discourage the use of powdered milk as it may be one of the sources of affordable calcium for a family. But I would encourage that family to also have other frugal sources of calcium, such as: broccoli, cheese, green beans, canned mandarins, mac/cheese. Phosphorous is second only to calcium in making strong bones and teeth….some frugal foods with phosphorous are: cheese, dry milk, chicken, lentils, pinto beans, tuna, wheat, cornmeal (stoneground or whole ground), oats, rice.
We do the very best we can with our food/food budget, we strive to be educated on healthy foods, and then we pray that God will bless it to be purified and healthy for us. Especially when the same food has ‘yes’ and ‘no’ depending upon what/who you read.
October 7th, 2009 at 10:11 pm
When I was little, my allegist recomended powdered milk over fresh milk. He said that the dring process changed the proteins enough that it could lessen the allegic response. But my allergist as an adult said that could be true, but he also uses powdered milk to test for milk allergies. I grew up drinking powdered milk, but now I mostly use fresh milk. They taste different, but it doesn’t bother me. I have heard if you mix it in glass, it will taste the same as fresh milk - I tried it, but I didn’t really notice. I usually keep it at home for emergencies or baking, but I have found it costs the same or even more than fresh milk. Walmart sells it in 1 quart packets (10 in a box), that costs less than the 20 quart box per oz (or quart), but it is still more than fresh milk.
October 7th, 2009 at 10:35 pm
There have been many studies about the dangers of soy’s estrogenic effects. Check out Dr.Mercola on line (use Google) and his site will give you tons of references. Asian DO eat alot of soy, but it is FREMENTED! (Miso, temph, soy sauce) and that changes the way it is digested.
Soy does contain estrogen, (just look at the Menopause medicines and you’ll see lots of soy!)and is responsible for many cancers and tumour growths, eapecially on female sexual organs. For males the soy can lessen facial hair and increase breast tissue.
http://www.mercola.com/article/soy/avoid_soy.htm
October 8th, 2009 at 12:16 am
Well, on the above comments, Dr Mercola does have great info on many nutritional issues. In my case, as another person above, we also have a milk board who controls the price of milk in our state of PA , so the fresh milk is actually less expensive here. Actually, I can drive 45 minutes to our neighboring state and buy milk for almost half the price as our state. I do keep a couple cans of evaporated milk in case of emergency as I have also heard of the oxidized cholesterol thought. I do not know why the one person thinks powdered milk is fake, or “plastic”, it is actually real milk, and if a family chooses to use it, they should not have a guilt trip placed on them as if they are willing to serve their family sub par foods just to save a buck.
October 8th, 2009 at 8:12 am
I am a nursery nurse - our lactation consultants have researched the issue and indeed found many studies that strongly implicate soy in causing hormonal and other problems in infants and children.
My understanding is that in Asian countries (as Rose writes) the soy products are prepared differently, i.e. they are fermented or eaten whole (such as edadame). Here in the US, soy isolates and other soy derivatives are everywhere in food. I believe that this is what cause the problem. Once we start taking foods apart we destroy the nutritional balance and the body cannot use them properly. So this is not a racist issue - just an issue of the proper use of natural foods.
October 8th, 2009 at 12:23 pm
I dont like when people knock what other people eat. We all use the information we have at that moment to make the best decisions for our families. There is soooo much conflicting information and as busy parents we dont have time to read EVERYTHING! I use powdered milk in baking but also so I wont have to buy 2 gallons of milk per week. I drink 2% my husband and daughter drink whole milk. I mix part whole milk and part powdered milk for myself to drink and eat on cereal. I buy my powdered milk at Aldi it is $4.99 for 8 qts, which is 0.62 cents per quart. I get “fresh” milk from Aldi as well which is $2.29 per gallon, so the powdered milk is slightly more expensive, but it is great to have in a pinch if you are out.
October 21st, 2009 at 10:28 pm
Unfortunately, powdered milk is not as cheap compared to other milk as it used to be (at least in this area). Also, I guess there are some health concerns as some others have mentioned. I still like to keep some around as a standby. It’s handy in some recipes when you want to add milk without adding more liquid.
October 22nd, 2009 at 5:36 pm
I love powered milk and thats all I drink! (when I’m drinking milk, that is, not to say that’s ALL I drink) I even buy the generic brand. Tastes great and I’m perfectly healthy. Yay dry milk!