We've used whey-based and fat-free powdered milk products of one kind or another as our primary source for milk and other dairy products since 1981, using both instant and non-instant varieties. I purchase it in #10 cans (for long-term storage) or bulk amounts in buckets to save on the price of milk. I always purchase enough for a year at a time. These are the substitutions I've used over the decades of powdered milk use. --Evaporated milk: double strength powdered milk (twice as much milk powder) --Sweetened condensed milk: 3/4 c. non-instant (OR 1-1/3 c. instant) powdered milk 3/4 c. sugar 1/2 c. hot tap water 2 T. butter Melt margarine in hot water, placing hot water in blender. With blender going add sugar and powdered milk, blend until smooth. (Makes about 14-oz.) Can be stored up to 2 weeks in the refrigerator. --Buttermilk: Method #1- which is actually sour milk 1 c. water 1/4 c. powdered milk 1 T. vinegar or lemon juice Method #2- Mix 4 T. buttermilk powder to 1 cup liquid (reconstituted) powdered milk Method #3- (source: Natural Meals in Minutes - by Rita Bingham) This is a recipe that is like commercial buttermilk - rich, thick and tangy, and is an actual cultured product. 1 quart lukewarm water 1 c. dry milk powder 1/2 c. commercial buttermilk OR reconstituted buttermilk powder (Note: you can also use 1 quart of commercial milk - any fat level you normally use - whole milk, 2%, etc.) Stir well and cover. Let stand in a warm place (at least 80-degrees F - I use my oven with the light on, and place the quart jar as far from the light as possible) until clabbered, about 12-18 hours. Stir until smooth. Refrigerate. NOTE: You can now use 1/2 c. of your homemade buttermilk to culture the next batch using powdered or regular milk. Use the homemade buttermilk for the next batch within 2-weeks. Method #4- I make homemade kefir using reconstituted powdered milk and real kefir grains and use kefir in recipes calling for buttermilk. I also drain the curd (a curd similar to yogurt) to use for plain yogurt, cream cheese and sour cream. --Half and half: For 1-cup - 7/8 c. double-strength reconstituted powdered milk (or regular milk) plus 1/2 T. butter or ghee --Cream: For 1-cup - 3/4 c. double- or triple-strength reconstituted powdered milk (or commercial milk) plus 1/3 c. butter or ghee (used for cooking or baking only, not for whipping) --Whipped "Cream" Topping: Method #1 Whip powdered milk. Mix 1 c. instant powdered milk with 1 c. ice water in a cold stainless steel bowl. Beat with chilled beaters until stiff. You can add sweetener of choice. Method #2 Chill a 13-oz. can of evaporated milk for 12 hours. Add 1 t. lemon juice. Whip until stiff. --Almond milk: Soak 1 c. almonds in water 8-10 hours (overnight), drain, rinse, drain. Blend with water in a high-speed blender. Drain the almond pulp through a nut milk bag (jelly bag or fine-screen strainer). You can dry the pulp to use in recipes calling for almond flour. I make concentrated almond milk by blending 1 c. of almonds in 2 c. of water, but you may like 3 to 3-1/2 c. of water. I can always thin it with more water if I need to. You can also sweeten your almond milk (dates, sweeteners), but I always use it straight. --Coconut milk: I buy powdered coconut milk (Wilderness Family Naturals) in 5-pound bags and use it for making coconut milk. You can also take unsweetened shredded coconut and water and make coconut milk in a blender. (http://wellnessmama.com/2447/homemade-coconut-milk/) --Whole milk: Method #1 - 1 c. reconstituted non-fat dry milk PLUS 2 t. butter or ghee Method #2 - 1/2 c. evaporated milk and 1/2 c. water --Instant and NON-instant powdered milk measures differently. Instant has a larger particle than NON-instant. If you have instant powdered milk and need NON-instant, blend the dry instant powdered milk in a blender or food processor to make fine particles. Now you can use instant dry milk powder measure-for-measure for NON-instant powdered milk. -Grainlady

Rueben mentions crooked cuts. For me, the answer is a T-square, which you can buy where they sell art supplies. The 36" long T-square is the most useful. I just line the "T" part up with the side of the paper, and draw my square line with a sharpie. I just put new cabinets during the remodel of my family home. I got molded (?) glass panels with a striking bamboo design in the upper cabinets. I saw light coming through one cabinet door before they were installed and thought the glass was even more beautiful with light behind it. I had low profile, strip LED lights installed in the top of each cabinet. But when I p ut the supplied wood shelves in, the shelves below were very dark. So I ordered some 3/8" thick plexiglas cut to size. I bought the clear shelf liner with the little grooves. Since it is clear, the light goes right through the shelves and the cabinets and glass look beautiful. I used the rubbery mesh liner for the bottom shelves. I'm having trouble, too. They bunch up and get out of place when I move anything. That's why I got onto this thread--to see if there's a good way to hold the stuff in place.

Sometimes subbing almond milk for regular milk will give wacky baking results. I think I remember reading somewhere, for example, that using almond milk to make "instant pudding" will cause the pudding to NOT thicken. Google is your friend, so try a search for "almond milk in recipes" and see what you might find in the review sections as well. I haven't really used it for baking, but I usually use almond milk for overnight oatmeal....oatmeal, smashed fruit, chia seeds and almond milk in a small Mason jar, placed overnight in the fridge, et voila! Good to go in the morning! Smiles, Sooz

If you have a friend that makes their own dog food it's often used as an ingredient to up the calcium content. If you know any farmer that has pigs, they'll probably be happy to use it too. That said, if it's sealed in foil packages and you think you will have a use for it, I'd just toss the packages in the freezer for longer storage, properly sealed it's good for some time after the "best by" or "use by" or "sell by" dates, or whatever the manufacturers have decided to use now. From the USDA: "Except for infant formula, product dating is not required by Federal regulations.[1] For meat, poultry, and egg products under the jurisdiction of the Food Safety and Inspection Service (FSIS), dates may be voluntarily applied provided they are labeled in a manner that is truthful and not misleading and in compliance with FSIS regulations.[2] To comply, a calendar date must express both the month and day of the month. In the case of shelf-stable and frozen products, the year must also be displayed. Additionally, immediately adjacent to the date must be a phrase explaining the meaning of that date such as "Best if Used By." Are Dates for Food Safety or Food Quality? Manufacturers provide dating to help consumers and retailers decide when food is of best quality. Except for infant formula, dates are not an indicator of the product’s safety and are not required by Federal law." So, take that date as you wish, but it doesn't mean the stuff is bad, and many/most states have their own laws and requirements, none of which are standard. Annie