Sweetened Condensed Milk
1 1/3 cups instant dry milk
1/2 cup hot water
4 tablespoons butter
3/4 cup sugar
Pour water into blender, add milk, and sugar. Blend. Add butter and blend
Thoroughly. Chill for later use. 1 1/4 cups homemade mixture equals 1 can regular sweetened condensed milk.
Evaporated Milk
1 cup plus 2 tablespoons dry powdered milk
1/2 cup warm water
Whisk together all ingredients.
Whipped Topping
6 tablespoons powdered milk
1 cup water
2 teaspoons gelatin
1 1/2 tablespoons cold water
1/4 cup sugar
1 teaspoon vanilla
Dissolve the milk and gelatin in boiling water. Add sugar, stir, and chill in the refrigerator until it gels. Beat the mixture until it looks like whipped cream. Add vanilla and whip again.
Bakers Cheese: (Tastes like Ricotta or cream cheese & may be used in any recipe calling for either.)
1/4 Rennet tablet (Junket) Available in most grocery stores near the gelatin section. It is the enzyme, Rennin.
2 quarts warm water
5 1/3 cups instant dry milk
1/2 cup buttermilk
Dissolve Rennet tablet in warm water. Add dry milk and mix well. Add buttermilk and mix well. Cover and keep at room temperature until set (about 5-10 hours). Pour into Cheesecloth-covered strainer, close the cheesecloth, and squeeze out as much whey as possible. The whey may be saved for use in bread. Place the cheese in the refrigerator until well chilled (usually overnight). Knead cheese until the texture is smooth. Cheese will freeze well for up to 6 months. (Makes about 1 lb.)
Milk Gravy
1 cup powdered milk, mixed with 3 cups water
1 tablespoon butter
3 heaping tablespoons flour
1/2 teaspoon salt
Mix the water and powdered milk together. Add the flour and salt. Cook over medium heat until the gravy is thickened. Add the butter and stir until smooth.
"Queso Blanco" or White Cheese
10 Cups Powdered Milk
4 Quarts Water
2 Tablets (Junket Pills) Dissolved
1 Quart Half & Half Cream - (Don't know what you could substitute)
Pour powdered milk into container and slowly add water, stirring to dissolve milk.
Heat mixture until lukewarm. Meanwhile dissolve junket tablets
in a cup with some of the water. Add this to milk; mix in quart of half and half. DO NOT OVERHEAT MILK! When it is lukewarm remove pan from burner and let sit about a half an hour to 45 min. Take large spoon and break up mixture-let set for about 10 minutes. Pour mixture with a cup into a small sack (cheesecloth) or container with holes so that it can drain and drain and drain. Will take about 5 to 6 hours or let drain overnight. When I used the cheesecloth method, the cheese was wrapped in a round ball and tied with a rubber band.
Margarine from Powdered milk
1/2 cup milk powder
1 1/2 cups safflower oil (You can use other oils if you like, I prefer olive oil.)
2/3 cup water
a little yellow coloring ( I dont even bother with this )
Reconstitute the milk powder by adding it to the water. Whisk in an electric blender at a slow speed adding the oil a little at a time
(important) if the mixture is still too soft add more skim milk powder a little at a time till it thickens. Some practice may be needed to get it right but by memory I got it the first time and every other time since.
"Cream of Chicken" Soup Mix
2 cups nonfat dry milk powder
3/4 cup cornstarch
1/4 cup unsalted instant chicken bouillon granules
2 tablespoons dried onion flakes or 1-teaspoon onion powder
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon pepper
Blend ingredients. When ready to use, combine 1/3 cup
mix with 1 1/4 cups water to equal 1 can of soup
