I love having all my ingredients on hand when I’m baking, but too often with 3 or more of us doing the cooking/baking, we run out of an item and it doesn’t get written down on my “list”.
Since we’ve had the store, I don’t shop at regular grocery stores much , so my “lists” tend to be texted to my son who is bringing school kids home from school, or I pick them up when I’m working that day.
Dry milk powder is one of those products that is a must-have in my cupboards, esp. so when I run out of milk ! Not only that, but buttermilk powder as well. It is quick and easy to mix both of them up, and you don’t lose nutrients by using them! I found this online:
- Powdered milk is produced by extracting water and fat from pasteurized milk, and has the following added: vitamins and minerals such as A,D,E, K, magnesium, calcium, zinc, potassium and phosphorous.
- Vitamin A is beneficial for your vision, immune system, reproductive system, and aides in cellular growth.
- Vitamin D helps your bones, joints, and heart. It also helps your intestines to absorb calcium and phosphorous.
- Vitamin K aides in proper blood clotting.
- Vitamin E is an antioxidant that protects cell membrane and stimulates your body’s immune response to disease.
- Powdered Milk contains a carbohydrate called lactose. Lactose aides’ diabetics because it doesn’t increase blood glucose levels and digests more slowly than glucose. If you are Lactose Intolerant you may have a hard time with powdered milk and might want to find another source of vitamins and calcium.
- Milk, much like red meat, contains 20 different amino acids required to maintain proper health of the human body.
You can choose from:
- Whole Milk Powder; Between 26% and 40% milk fat with no more than 5% moisture.
- Skim Milk Powder and Non-Fat dry milk; Contains 1.5% or less milk fat and 5% or less of moisture.
- Buttermilk Powder; Buttermilk powder is made from buttermilk that is churned, pasteurized and condensed. It has 4.5 percent milk fat and less than 5% moisture.
In doing some research on powdered milk , I found it interesting the process they go through to make it . If you read the article, toward the end was info on the difference between instant and regular powdered milk:
“Turning Regular Powdered Milk Into Instant Powered Milk: It’s also in the drying tower where regular milk is turned into instant milk. This can be done ‘on the fly.’ First, not more than 0.2% lecithin is sprayed on the finer, dry milk particles that have been sifted out of the rest of the milk. The lecithin makes the powdered milk dissolve better. It’s then moved back to the top of the drying tower and fed into the top of the tower near the spot where the atomizer is breaking up the condensed milk into microscopic droplets. As the dry and wet particles are mixed together, the wet particles stick to the dry particles and at the same time form air pockets. This larger particle dries as it falls down through the swirling air. This process gives you a much lighter product that is much more easily penetrated by water. Nutritionally, there’s very little difference between instant and regular powdered milk. It’s virtually the same product except the instant milk powder is less dense and mixes more easily in water. Although Lecithin is a very healthy food, there hasn’t been enough added to the instant milk to show any differences in the nutritional data tables between the two. Concerning flavor, you shouldn’t be able to tell the difference between them, either.”
Good to know ! I get a lot of questions in here, so anytime I find info I need for myself , I’m happy!
I have a lot of people stocking up on it , and its good to know that its also storable , tho’ it needs to keep cool and kept out of light…. just another thing to add to your food storage!