Powdered milk is a staple item in many emergency food stockpiles, yet few people really look forward to drinking it during a crisis. Fortunately, there are plenty of ways that you can obtain the benefits of powdered milk without having to cringe at the unpleasant taste. Here are a few simple recipes that can give you some options that are much easier to swallow.
We’ve talked about making yogurt from powdered milk before, but it’s worth reviewing again. All you need is 2 cups of 110 degree water, 1 cup of milk powder and 2 tablespoons of plain yogurt to serve as your starter culture for the first batch you make. You can also purchase freeze-dried pouches of starter culture if you want to have some on hand in your long-term stockpile.
All you need to do is pour the warm water into a bowl and slowly stir or blend in the powder. Once the powder has dissolved, add in the yogurt and continue to mix until everything is evenly-blended. All you need to do is let it rest for about 8 hours at a stable temperature of 110-120 degrees until it sets. There are plenty of creative ways to keep temperatures stable, from putting the yogurt in a mason jar and soaking it to using a thermos or even a heating pad. Do some experimentation to find the best method for you, and you’re good to go.
When finished, you can eat right away or store in a cold place for future use. Just remember to keep some of the yogurt set aside to use as a starter culture for your next batch.
Line a colander with some cheesecloth or paper towels before pouring in the yogurt. Place another cloth or towel on top, and put the colander over a bowl to catch liquid as it drips through. Let it set for a few hours until the finished product reaches the desired consistency.
Believe it or not, you can turn your powdered milk yogurt into a thick and rich pile of cream cheese as well. All you need to do is add 2 cups of yogurt to the lined colander as described above before putting the colander and bowl into the refrigerator overnight. You can also leave the product out as long as ambient temperatures are below 40 degrees.
The product will thicken as it sets, and the end result is a nicely-improvised form of cream cheese. If you are looking for a dense, dry product, all you need to do is change out the paper towels periodically so the replacements will continue to absorb moisture.
You’ve never really tried pancakes until you’ve added a little bit of creaminess to the batter. Here’s a simple recipe that you can whip together in just a few minutes:
2 cups of powdered milk yogurt
2 cups of flour
½ cup of melted butter
3 tablespoons of sugar (optional)
1 tablespoon of baking powder
1 teaspoon of salt
½ teaspoon of baking soda
All you need to do is combine and mix all of the ingredients until the lumps are gone. If it’s too thick, add some water. If it’s too thin, add some more yogurt or flour. Cook the pancakes normally and serve.
These are just a few examples of dozens of ways that you can put powdered milk to good use during a prolonged crisis. Try these out for yourself, and feel free to share any other ideas that you may know about so we can all enjoy consuming this surprisingly-versatile staple item.