These are some recipes I've used in classes I've taught at the Food Bank, Sr. Citizen Center, and at the Co. Extension Office on Using USDA Food Commodities. -Grainlady WHITE SAUCE MIX 1/2 pound butter or margarine 2 c. plus 2 T. nonfat dry milk powder 1 c. flour 3 t. salt Combine all ingredients. Mix well with a pastry blender, food processor, or even an electric mixer. The mix will be granular in texture. It will keep well covered in jars in the refrigerator. To make a medium white sauce: add 1/2 c. dry mix to 1 cup hot water and cook until it thickens. Use the same proportions for larger amounts. To make cheese sauce: add 1/2 c. cheese to each cup of white sauce. You can change the amount of cheese, depending on how much "cheesy" flavor you want. Thin the cheese sauce with some liquid milk and add some cooked broccoli for cream of broccoli soup. Toss in some bacon bits, chives, etc. to add additional taste. Substitute broccoli with cooked potato. Potato Soup Made with White Sauce Mix (6 servings) 1 t. salt 1 c. water 2 c. finely chopped potatoes 2 T. chopped onion 1/2 c. chopped celery 3/4 c. White Sauce Mix 3 c. liquid (try liquid from cooked vegetables plus additional water) Put the water and salt in a pan. Heat to boiling. Add the vegetables. Cook until tender. Stir the White Sauce Mix into 3 cups of liquid. Cook until slightly thick. Stir all the time. Add cooked vegetables to the white sauce. Heat 3 or 4 minutes. ------------------- Carrot Soup Made with White Sauce Mix (6 servings) 1/2 t. salt 1-1/2 c. water 2 T. chopped celery 2 c. finely chopped carrots 1 T. chopped onion 3/4 c. White Sauce Mix 3 c. liquid (liquid from cooked vegetables plus water) Put the salt in the 1-1/2 c. water in a pan. Heat to boiling. Add the vegetables. Cook until tender. Stir the White Sauce Mix into the 3 cups of liquid. Cook until slightly thick. Stir all the time. Add the cooked vegetables to the white sauce. Heat 3-4 minutes. ----------------------------- Casserole Sauce Mix (using nonfat dried milk powder) (Source: Iowa State University Extension) This sauce mix is also a substitute for canned condensed soups. 2 c. nonfat dry milk powder 3/4 c. cornstarch 1/4 c. instant chicken bouillon 2 T. dried onion flakes 1 t. dried thyme, crushed (optional) 1 t. dried basil, crushed (optional) 1/2 t. pepper Combine all ingredients and store in an airtight container. To use as substitute for ONE can condensed soup: Mix 1/3 cup of the dry mix with 1-1/4 c. water in a sauce pan. Cook and stir until thickened. Add 1 T. butter, if desired. If you want, you can add some mushrooms (canned or dehydrated) for "mushroom soup", add celery for cream of celery. ---------------------- Hot Beverages (Mixes - using non-fat dry milk powder.) Add hot water and enjoy . (Note: the small amount of baking soda in each recipe is used to increase the solubility of the mix in water. For best dissolving results, put the mix in the cup then pour in hot water. For people on low-sodium diets, baking soda should NOT be used. If you substitute sugar with a non-calorie sweetener, be sure to use less than called for due to the difference in bulk of sugar VS sweetener.) Cafe Cappuccino 1/2 c. instant coffee granules 3/4 c. sugar 1 c. non-fat dry milk powder 1/2 t. dried orange peel 1/8 t. baking soda Mash orange peel in mortar and pestle or in a bowl with the back of a spoon. Stir all ingredients together. If possible, put in blender until powdered. Place 2 rounded teaspoons in cup for each 6 to 8 ounces of water. Yield: 1 c. dry mix, or enough to make 20 cups at 40 calories each; 17 calories if powdered sweetener is used. --------------------- Cafe Francaise 1/2 c. instant coffee granules 1/4 c. sugar 1-1/4 c. non-fat dry milk powder 1/8 t. baking soda Stir ingredients together. If possible, put in blender until powdered. Place 2 rounded t. in cup for each 6-8 ounces of water. Yield: 1 cup dry mix. Enough to make 20 cups at 25 calories each: 20 calories if powdered sweetener is used. -------------------- Italian Mocha Espresso 1 c. instant coffee granules 1 c. sugar 4-1/2 c. non-fat dry milk powder 1/2 c. cocoa 1/2 t. baking soda Stir ingredients together. If possible, put in blender until powdered. Use 2 T. for each 4 ounces of water (serve in a small demitasse cup). Yield: 4-1/2 c. dry mix. Each mix to make 36 cups at 60 calories each. This is a VERY strong and rich coffee. Artificial sweetener is not recommended for this recipe. ----------------- Cave Vienna 1/2 c. instant coffee granules 2/3 c. sugar 2/3 c. non-fat dry milk powder 1/2 t. cinnamon 1/8 t. baking soda Stir ingredients together. If possible, put in blender until powdered. Place 2 rounded teaspoons in cup for each 6-8 ounces of water. Yield: 1 cup dry mix. Enough to make 20 cups at 35 calories each; 12 calories if powdered sweetener is used. ---------------- Swiss Mocha 1/2 c. instant coffee granules 1/2 c. sugar 1 c. non-fat dry milk powder 2 T. unsweetened cocoa powder 1/8 t. baking soda Stir ingredients together. If possible, put in blender until powdered. Place 2 rounded teaspoons in cup for each 6-8 ounces of water. Yield: 1 cup dry mix. Enough to make 20 cups at 40 calories each; 17 calories if powdered sweetener is used. ------------ Mexican Cocoa 1-1/2 c. sugar 4-1/2 c. non-fat dry milk powder 1 c. unsweetened cocoa powder 1/4 t. cinnamon 1/2 t. baking soda 1/2 c. instant coffee granules (optional) Stir ingredients together, if possible, put in blender until powdered. Use 3 T. for each 8 ounces of water. Yield: 4-1/2 c. dry mix. Enough to make 24 cups at 105 calories each; 70 calories if powdered sweetener is used. ------------------------------ Whipped Topping using non-fat dried milk powder 1/2 c. ice water 1 T. lemon juice 1/2 c. dry milk powder 1/2 c. sugar Mix ice water and dry milk. Whip until soft peaks form. Add lemon juice and continue to beat until the peaks are firm. Add the sugar. Refrigerate and use in a short while. It can be dropped in servings on an open tray and frozen. Package and keep frozen until it is used. For a creamy tint, add 1 or 2 drops of yellow food coloring. About 10 calories per tablespoon; makes about 3 cups. ------------------ Strawberry Fluff (using Whipped Topping recipe above) 1 10-oz. package frozen strawberries, thawed OR 1-1/2 c. fresh sliced strawberries 1/2 t. unflavored gelatin, softened in 1/2 c. cold water 2 c. whipped dry milk topping (above) Soften the gelatin in the cold water and heat to dissolve. Drain the berries. Add enough water to the juice to make 1/2 cup. Mix dissolved gelatin and juice. Chill until mixture is consistency of unbeaten egg white. Add strawberries and whip until light and fluffy. Combine whipped dry milk topping and strawberry mixture. Chill until mixture mounds in the spoon. Place in dessert dishes and refrigerate until served. 6 servings, 1/2 cup each. 90 calories per serving. -------------------------- Orange Whipped Topping 1/2 c. instant non-fat dried milk powder 1/2 c. ice cold orange juice 2 T. orange marmalade Chill electric beaters and a small mixer bowl. Place non-fat dry milk powder and orange juice in chilled bowl. Beat on highest speed until stiff (4-5 minutes). Fold in orange marmalade. Serve at once (nice as a topping on a snack cake). Makes about 2-1/2 cups. Pineapple Whipped Topping 1/2 c. instant non-fat dried milk powder 1/2 c. ice cold unsweetened pineapple juice 2-3 T. powdered sugar Chill electric beaters and a small mixer bowl. Place non-fat dry milk and pineapple juice in chilled bowl. Beat on highest speed until stiff (4-5 minutes). Fold in powdered sugar. Serve at once. Makes about 2-1/2 cups. Lemon Whipped Topping 1/2 c. instant non-fat dried milk powder 1/2 c. ice water 3 T. lemon juice 4-5 T. powdered sugar Chill electric beaters and a small mixer bowl. Place non-fat dry milk powder and ice water in chilled bowl. Beat on highest speed until soft peaks form (3-4 minutes). Add lemon juice. Beat until stiff (3-4 minutes longer). Fold in powdered sugar. Serve at once. Makes about 3-1/2 cups. Great on gingerbread. -------------------------- Snacks/Treats/Candy Using powdered milk. Logs 1 c. non-fat dry milk powder 1 c. honey (or agave nectar if avoiding high-glycemic sweeteners) 1 c. peanut butter 1 c. wheat germ 1 c. raisins 1 c. oatmeal (lightly toasted 1/2 c. chopped pecans 1/2 c. unsweetened coconut 1/2 c. sesame seeds (OR kasha) 1 c. (or more) graham cracker crumbs Combine all ingredients except graham cracker crumbs in large bowl; mix well. Shape into 2-inch logs. Roll in graham cracker crumbs. Yield: 24 logs. Honeys 1 c. chunky peanut butter 1 c. honey (OR agave nectar for a low-glycemic sweetener) 1 c. non-fat dry milk powder 1-1/2 c. crushed wheat CHEX cereal 60 whole wheat CHEX 2 c. crushed rice CHEX cereal Combine first 4 ingredients in bowl; mix well. Shape into 1-inch balls. Press 1 whole wheat Chex into each ball. Roll in crushed rice cereal. Chill, covered, for 2 hours. Yield: 6- snacks. Peanut Butter Snacks 1/2 c. peanut butter 1/2 c. honey (OR agave nectar for a low-glycemic alternative) 1 c. toasted wheat germ 2 T. non-fat dry milk powder 1/2 c. raisins (OR currants, OR dates, Or other dried fruit) 1/2 c. unsweetened coconut Combine peanut butter, honey, wheat germ and dry milk powder in bowl; mix well. Stir in fruit. Shape into balls. Roll in coconut, coating well. Store, covered, in refrigerator. Yield: 15 snacks. Microwave Treats 3/4 c. peanut butter 1/4 c. honey (OR agave nectar) 3 T. butter 1/2 c. non-fat dried milk powder 1/2 c. sunflower seeds (shelled - raw or roasted - your choice) 1/3 c. sesame seeds 1/3 c. crushed cereal (flakes - bran or cornflakes, or Chex, etc.) 1/4 c. chopped dried apricots (OR other dried fruit of choice) 2/3 c. unsweetened coconut Microwave peanut butter, honey and butter in 1-1/2-quart glass casserole on HIGH until melted. Stir in next 5 ingredients. Shape into balls. Roll in coconut. Chill for 3 hours. Yield: 30 snacks.

sally2- Not ALL powdered milk products "taste wretched". You just haven't experienced the ones that taste good. These are the brands we use and they are difficult to detect from regular milk - straight from the glass. We've done the taste tests with milk-lovers over the years, including my husband, and they never knew they were consuming "powdered milk" in anything it's been used in, including drinking it. Country Cream - an instant non-fat dry milk product http://www.grandmascountryfoods.com/ Morning Moo's - a non-instant, low-lactose, whey-based milk substitute available from Augason Farms (formerly Blue Chip Group) - http://www.augasonfarms.com/ I realize "taste" is subjective, but many people who would NEVER drink buttermilk wouldn't think anything contrary to adding it to chocolate cake or scones. There is more contributing to the flavors in a recipe besides powdered milk. Heat alters the sugars in milk, which will alter the milk flavor. Have you ever tasted raw flour? Nothing pleasant-tasting about that.... ;-) -Grainlady

I don't think it's any less complicated, just another choice. I only use powdered milk and whey-based milk substitute products (since 1981) for drinking/cooking/baking and regularly make kefir with real kefir milk grains and powdered milk. The product I prefer using is Grandma's Country Cream non-fat dry milk (http://grandmascountryfoods.com/CountryCreamPowderedMilk/), which I purchase by the 25# bucket. For 25-years I made LOTS of yogurt using powdered milk products, but since making kefir, I only make yogurt a few times a year (at most) since kefir is better for you and is so much easier to make, and doesn't require special temperature controls and equipment. My "recipe": In a 1-quart jar add 2 cups of water and 4-5 tablespoons Grandma's Country Cream (add 1/8-1/4-cup half-and-half, if using it). Add lid and shake to mix. Add 1/4 to 1/3 c. milk kefir grains. Ferment to thickness desired. I've been using the same grains for somewhere around 13\-14\-years using powdered milk products. I generally make 1\-2 quarts a week since it's used in our daily breakfast smoothie, and kefir is also my substitute for buttermilk, cream cheese, sour cream, or plain yogurt. If I happen to have some half and half in the house, I'll add a little to the reconstituted powdered milk because the grains seem to get a little more active if there is some fat in the milk, at least occasionally. If I have PEAK or NIDO (whole milk powdered milk) in the house I might add some of it. What I've found beneficial is to use double\-strength milk (about twice as much powdered) so you have enough milk solids to create a nice thick curd. Otherwise you get a lot more whey than curd. When it comes to making yogurt, I'll add some unflavored gelatin to the mixture, and once again, use double\-strength powdered milk for more milk solids as an option (you can play around with the milk strength until you get the consistency you like). Other things you can add to make yogurt along with reconstituted powdered milk is canned evaporated milk. Adding powdered milk and/or gelatin is often used when using a low\-fat or fat\-free milk to increase the firmness of the texture, otherwise you will get a very soft curd. I'd also suggest a copy of "Cookin' With Powdered Milk" by Peggy Layton. Here's her recipe.... YOGURT FROM INSTANT MILK 2 c. powdered INSTANT milk 2 T. plain yogurt 3 c. lukewarm water Blend all ingredients in blender. Place in a bowl in a warm area (preferably 110\-120\-degrees F). Let stand undisturbed until set. The cooler the temperature the longer it takes to set. At 120\-degrees it can take about 4\-hours. Chill immediately. It will refrigerate for up to 4\-weeks. \[She also has a recipe using NON\-instant powdered milk if you use that.\] I purchase powdered coconut milk from Wilderness Family Naturals - http://www.wildernessfamilynaturals.com/category/coconut-products-milk-powder.php - and make coconut milk kefir with reconstituted powdered coconut milk using milk kefir grains. Really YUMMY stuff..... :-) I rest the milk kefir grains in reconstituted powdered cow's milk between uses in coconut milk. -Grainlady

vacuumfreak - If you ever order from King Arthur Flour, I'd suggest Baker's Special Dry Milk, which is a NON-instant non-fat dry milk specially formulated for yeast bread baking (see link below). It doesn't adversely effect the finished loaf like other instant and non-instant dried milk products can. Dry milk powder comes in both INSTANT and NON-INSTANT. Instant dry milk products are usually large-grained. Non-instant (such as Nestle NIDO - I get it in the Latino section at Wal-Mart) is usually a very fine powder. You need to be careful of the amount of liquid milk, yogurt, cottage cheese, or non-fat dry milk added to yeast breads. Too much dairy products will reduce the bread volume, affect the symmetry, cellular structure, and texture of bread when you use too much. You'll know you've added too much when the top of the bread, more-or-less, resembles a roller coaster ride, rather than a smooth top. I learned this lesson when I was trying to develop high-protein breads and was using excessive amounts of whey in my recipes. Then I read CookWise and learned why.... As Shirley O. Corriher points out in her book, CookWise, there is a protein in the whey of liquid milk as well as powdered milk products that is responsible for the reduced volume and poor texture when too much is added. That's where Baker's Special Dry Milk powder has been formulated to avoid those poor attributes. I use nothing BUT dry milk powder and whey-based milk powder, reconstituted for liquid milk, for our drinking and cooking, so I have at least 4 brands of dry milk products on hand at all times, but I prefer Baker's Special Dry Milk for yeast breads. I've never found a dry milk powder in my arsenal that has the positive effects on the loft of breads that Baker's Special Dry Milk does. -Grainlady Here is a link that might be useful: King Arthur Flour - Baker's Special Dry Milk