Powdered non-fat dry milk has a shelf-life of 1-year (unopened), or check the "use-by" date, and once it's opened needs to be used quickly to maintain it's freshness. It begins to degrade rapidly once it's exposed to moisture, air, and light. Here are some recipes for using dried milk products for something other than reconstituted milk.
(Source: Natural Meals in Minutes - By Rita Bingham)
This homemade version of buttermilk is much tastier and thicker than buttermilk made from powdered (SACO) buttermilk.
1 quart of reconstituted non-fat dry milk (or regular commercial milk)
1/2 cup of commercial buttermilk OR buttermilk made from dried buttermilk powder OR 1/2 c. from your last batch
Put the milk and buttermilk in a quart jar, and stir well. Place a plastic lid on the jar. Let stand in a warm place (at least 80̊F) until clabbered, about 12-18 hours (an oven with the light on is a nice warm place for this project - keep the jar as far away from the light as possible or it can get too warm).
When clabbered, stir, and refrigerate. To keep the buttermilk fresh, you can use 1/2 cup of the previous batch to make a new batch. A new batch should be made every two weeks because old buttermilk does not work well to use as a starter culture.
Chocolate Pudding Mix
(For every 4 servings, sift these dry ingredients together. Make up several packets in zip-lock bags at once and keep in your pantry.)
1/4 c. flour
6 T. sugar
2/3 c. non-fat powdered milk (powder)
dash of salt
4 T. cocoa
To prepare: Empty the 4-serving amount of ingredients into a saucepan. Gradually add 2 cups water and 2 T. butter or margarine (optional). Blend thoroughly with a wire whisk during cooking. Cook over medium heat, stirring constantly, until the pudding thickens and starts to bubble when you stop stirring for a moment. Turn off heat, blend in 1 t. vanilla. Pour into serving dishes.
Wheat and Sesame Tortillas
(source: Natural Meals In Minutes - by Rita Bingham)
2 c. whole wheat flour (can also use all-purpose flour or 1/2 and /1/2)
3 T. dry milk powder
1/3 c. sesame seeds
2 T. butter or applesauce (if you want a low-fat version)
1/2 t. salt
2 T. yogurt (I also use homemade kefir)
1/2 c. lukewarm water
Combine dry ingredients. Use a hand or electric beater to cut in butter or applesauce until mixture resembles fine crumbs. Slowly pour in water and yogurt, mixing lightly with a fork. On a floured board, knead dough until smooth and elastic, about 5 minutes. Shape into a ball, cover and let stand for 10 minutes.
Divide and shape dough into 8 (or more if you want smaller tortillas) balls. Cover, removing one ball at a time and roll paper-thin on a floured board. Place on a heavy, hot, ungreased skillet, over medium-high heat. Blisters should appear right away. Brown on one side and turn. Cook about 30 seconds. Makes eight 9-inch tortillas.