Powdered coconut milk
Judi
last month
Featured Answer
Sort by:Oldest
Comments (15)
Judi
last monthRelated Discussions
Good Coconut Milk?
Comments (2)I prefer Wilderness Family Naturals Powdered Coconut Milk and then I can make it however "rich" I need/want it. It's wonderful fermented with real kefir grains!!! -Grainlady Here is a link that might be useful: Wilderness Family Naturals - Powdered Coconut Milk...See MoreWhen special milk is needed....
Comments (23)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...See Moregrainlady...please help!
Comments (17)Susan- Nope. You can make it as often as needed, but it helps to use the grains once every 7-10 days - maybe as long as 2-weeks, but they will be pretty sluggish after a 2-week rest. You "rest" them in milk in the refrigerator when not in use. I make a cup of milk and rest the grains in a pint jar with a tight-fitting plastic lid on it. Be sure to label it so your family knows it's not something that has spoiled and toss it out. That happened to my sister (LOL). FYI: When you take the grains out of the milk they have been resting in, just seal the lid back on the jar and leave it on the counter along with the new batch. The remaining resting milk will develop a curd because there is enough good bacteria remaining in the milk to ferment it. If they have been resting very long, it may have already developed a curd. It doesn't take long to ferment if the grains have been in there for 5-7 days (maybe just a few hours). If the grains haven't been resting in the milk very long, it might not thicken. In that case, just use the milk in a smoothie or cooking. At the price you're paying for milk, you wouldn't want to waste the resting milk. The more frequently you make kefir, the faster the grains will grow. I pull them apart with my fingers (thoroughly wash and well rinsed hands if handling the grains) when they get about as big around as a quarter. I also never rinse the grains. I make sure my jars are hand-washed and well rinsed. I've read where rinse-aids in dishwashers coat the jars and cause problems with ferments - even with things like a sourdough starter. I also scald the jar with boiling water to be on the safe side, before beginning a batch of kefir or adding them to the resting jar. Be sure to leave plenty of room in the jar you are making kefir in - don't fill it to the top with milk. I usually use 2 to 2-1/2 c. of milk in a quart jar plus about 1/4-1/3 cup of kefir grains. You need plenty of headspace for the fermentation gasses. I also tighten the lid because I like the fizziness of the finished kefir. If you don't want the effervescent effect, just leave the lid only lightly screwed on, and the gases will escape. The grains will float to the top of the milk when fermentation starts, and that's where they can be located for removal. I use a plastic slotted spoon (used only for my kefir grains) to lift the milk kefir grains out of the top of the curd. If you mix or shake the finished kefir, you will destroy the curd and it will liquefy, and remain so. If you want liquid kefir once it's thickened (and it can also separate a curd from the whey), just shake the kefir. If you haven't yet read everything about kefir at Dom's Kefir In-Site, that's one of the best places for information. http://users.chariot.net.au/~dna/kefirpage.html Good luck! ;-) -Grainlady...See MoreBreakfast Bars
Comments (36)Tishtosh, thanks for the report! Next time, since you're warming the coconut milk anyway, you can easily condense/evaporate it yourself (unless that's what coconut cream is? (I'm allergic so clueless on that point)). If you want the oats to absorb more/better, you can stir them in first and let them soak up some of the coconut milk before you add the rest of the ingredients. Writersblock, many thanks for the complete info. I've only been to Florida the once, but Key lime pie was also made here, brought by people who'd come from Florida one assumes. Probably made with Mexican limes, which are pretty similar if not the same. As you said, it had white flour crust (can't comment on the shortening--I assume also lard, though maybe vegetable) and meringue. The Key lime pie I had in the keys was even better. Nothing like getting it from the experts at the source. :) I was shocked once, just as you say, post-grasshopper pie era, to be served something called "Key" that was this hideous dark green (one assumes Persian limes) and had graham cracker crust and whipped cream. I said, "that's not Key lime pie" and sent it back. It might have been good, but I was too let down to try. Interesting about the cow economy in Florida. I'm beginning to think maybe someone said something about that when I was there, the more I think on it, but I really didn't know at all. I was about to ask questions, but don't want to go on a tangent of a tangent so I'll just look it all up....See MoreLars
last monthJudi
last monthLars
last monthbeesneeds
last monthsleevendog (5a NY 6aNYC NL CA)
last monthJudi
last monthJudi
last monthlast modified: last monthl pinkmountain
last monthplllog
last monthsleevendog (5a NY 6aNYC NL CA)
last monthJudi
last monthlast modified: last monthbeesneeds
last monthl pinkmountain
last month
Related Stories

PAINTINGWhat to Know About Milk Paint and Chalk Paint — and How to Use Them
Learn the pros, cons, cost and more for these two easy-to-use paints that are great for giving furniture a vintage look
Full Story
PRODUCT PICKSGuest Picks: Lighting to Perk Up a Powder Room
Sconces and pendants in classic, contemporary and even glam styles to brighten a small half bath
Full Story
BATHROOM DESIGNPowder Room Essentials to Keep Guests Happy
Set out these bathroom necessities (hello, hand towels) to make your company comfortable and your parties run smoothly
Full Story
BATHROOM COLORPowder Room Palettes: 10 Pinks That Pop
See how paint, tile and wallpaper in shades of pink prettify these rooms
Full Story
BATHROOM DESIGN20 Jewel Box Powder Rooms That Shine
High-end wallpaper, custom vanities and distinctive light fixtures star in this collection of glam rooms
Full Story
BATHROOM DESIGNShould You Install a Urinal at Home?
Wall-mounted pit stops are handy in more than just man caves — and they can look better than you might think
Full Story
TILEEpoxy vs. Cement Grout — What's the Difference?
Grout is grout, right? Nope. Cement and epoxy versions have different appearances, durability and rules of installation
Full Story
LIFEHow Do You Make Your Tea and Coffee in the Morning?
A morning cup is a must for many, and preparation comes in many guises. We look at coffee and tea habits across the Houzz community
Full Story
CLEANINGThe Basics and Essentials of Natural Cleaning Solutions
A few household ingredients provide a sparkling-clean home
Full Story
HOUZZ TOURSHouzz Tour: Big Changes for an Empty Nester
The Florida designer loves her new walkable lifestyle in a bay-view apartment where she hosts large family gatherings
Full Story
sleevendog (5a NY 6aNYC NL CA)