How to use Powdered Milk without having to Drink It!

Compiled by Janice Luncford


Below is just a preview of what is in the booklet.
This material was collected from the prep list at prep.ldscn.com, the Yahoo Groups LDS Family Preparedness email list, and the LDS Church Cannery Cookbook. Personal comments come from posts to the ldscn.com prep list from VickiF.

Foods made with powdered milk will have fewer calories and less cholesterol than those made from whole milk. Adding additional milk to the recipe will enhance the nutritive value of the recipe. In any recipe calling for milk, simply add water for the milk called for in the recipe. Recipes call for many types of milk. The following recipes can be made from powdered milk (the type from the dry-pack cannery).

Whole milk
1 cup water
1/3 cup powdered milk

Evaporated milk
1 cup water
2/3 cup powdered milk

Whipped evaporated milk
Makes 3 cups
1 cup evaporated milk
2 Tbsp. lemon juice

Thoroughly chill evaporated milk. Add lemon juice and whip until stiff. Sweeten and flavor as desired.

Buttermilk or Sour milk
1 cup water
1/3 cup powdered milk
1 Tbsp. vinegar or lemon juice


Sweetened Condensed Milk

Makes about 14 ounces

3/4 cup non-instant (1-1/3 instant) dry milk

3/4 cup sugar

1/2 cup hot tap water

Place hot water in blender. With blender going add sugar and dry milk, blend until smooth.