Powdered Milk? Yuck!
Have you stored powdered milk in the past only to find that it has now been sitting on a shelf for years, unused? No matter how you’ve tried to disguise it, you couldn’t fool anybody? Every time you think of throwing it out, you cringe, thinking of how much you paid for it?
Well, here’s a better idea…
We took a class from the amazing folks at “Rose Red Homestead” where our host used 20 year-old powdered milk to make things like Cream Cheese, Cottage Cheese, Mozzarella Cheese, Greek Yogurt, Sour Cream, Ricotta Cheese and Farmer’s Cheese…all in about three hours. There were two basic “genres” we explored, one using acid (white vinegar or lemon juice) and one using live cultures. Honestly, the Greek Yogurt, the Sour Cream, the Cottage Cheese and the Ricotta Cheese were as good as the fanciest brands I’ve ever had from a grocery store. And while some of that depends on what you use for cultures, we couldn’t taste a hint of powdered milk. The only one that was just kind of ‘basic’ was the Farmer’s Cheese, and it really wasn’t bad (it would be useful as a good source of dairy protein).
Out of the generosity of her heart our teacher shared her hours and hours of research and experimentation with us, and gave us permission to share it with you here ("margin notes" included). So, if you’re looking for a way to use up powdered milk (actually, pretty any source of milk will work), try some of these. Let us know how it turns out!
We took a class from the amazing folks at “Rose Red Homestead” where our host used 20 year-old powdered milk to make things like Cream Cheese, Cottage Cheese, Mozzarella Cheese, Greek Yogurt, Sour Cream, Ricotta Cheese and Farmer’s Cheese…all in about three hours. There were two basic “genres” we explored, one using acid (white vinegar or lemon juice) and one using live cultures. Honestly, the Greek Yogurt, the Sour Cream, the Cottage Cheese and the Ricotta Cheese were as good as the fanciest brands I’ve ever had from a grocery store. And while some of that depends on what you use for cultures, we couldn’t taste a hint of powdered milk. The only one that was just kind of ‘basic’ was the Farmer’s Cheese, and it really wasn’t bad (it would be useful as a good source of dairy protein).
Out of the generosity of her heart our teacher shared her hours and hours of research and experimentation with us, and gave us permission to share it with you here ("margin notes" included). So, if you’re looking for a way to use up powdered milk (actually, pretty any source of milk will work), try some of these. Let us know how it turns out!
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