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Cookin with Powdered Milk

    Cookin with Powdered Milk

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    Cookin'With Powdered Milk
    (Cookin` With Home Storage Series, Book # )

    Author: Peggy Layton
    Binding: Paperback
    Number of Pages: 68
    Publication Date: 1994-01-10

    With the upcomming world events and food shortages many people are storing powdered milk as part of their food storage program. This book includes everything you need to know about cooking with powdered milk. Powdered milk was developed out of necessity. For years man tried to find ways to preserve milk in its natural state. What was born was the dehydration process which preserved the nutritional value of milk. Powdered milk is made from fresh milk with the cream and water removed and is called Nonfat Instant Powdered Milk.

    Nonfat Instant Powdered Milk contains no fat. When reconstituted, it contains half the calories of the original milk, all the natural calcium, the important B-Vitamins, phosphorus, minerals, essential protein, carbohydrates and milk sugar (lactose). This book shows how to use powdered milk in cooking whenever the recipe calls for milk Peggy Layton

    *Reconstituting charts.
    *How much milk to store per person per year.
    *How to make yogurt, cottage cheese,and many other types of cheeses.
    *Sixty five pages of great recipes, many of which have been tested by ther USDA and U.S. Dairy council.
    *This book is a must for anyone who has powdered milk in their food storage. All the recipes use powdered milk as their main ingredient.

    Now that you’ve stored your powdered milk, this book gives you 9 pages of information about how to store, blend, reconstitute, and cook with it. It also has 6 pages of powdered milk recipes (with milk as the main ingredient), 6 pages of cheese recipes, 8 pages of cottage cheese recipes, 6 pages of beverage recipes, 2 pages of sauce and gravy recipes, 7 pages of soup and chowder recipes, 5 pages of simple supper recipes, and 9 pages of dessert recipes. (66 pages total)


    Table of Contents


    Powdered Milk
    What is Powdered Milk?
    Its Advantages
    Its Uses
    Reconstitution Charts
    How to Blend
    How to Store
    Improved Flavor
    How to Enrich
    Replace in Cooking


    Recipes
    Whole Milk
    Evaporated Milk
    Sweetened Condensed Milk
    Buttermilk
    Yogurt
    Yogurt Starter
    Yogurt from Instant
    Yogurt from Non-Instant
    Yogurt Ideas


    Cheese

    Quick & Easy Cheese
    Medium Cheddar Cheese
    Farmer Cheese
    Cream Cheese
    Zesty Parmesan
    Ricotta or Cream
    Cheese Substitute
    Cheese Sauce


    Cottage Cheese

    Homemade Cottage Cheese
    Cottage Cheese
    Types of Cottage Cheese
    Ingredients
    Equipment
    Making Small-Curd
    Making Large Curd


    Beverages
    Hot or Cold
    Chocolate Milk
    Old Fashioned Egg Nog
    Country Egg Nog
    Instant Chocolate Milk Shake
    Fudgesicles
    Punch
    Banana Milk
    Spicy Cinnamon Milk
    Other Drinks


    Sauce Mixes & Gravies
    Basic White
    White Sauce
    Cheese Sauce
    Mormon Gravy
    Milk Gravy


    Soups & Chowders
    Cream Soup
    Variations
    Cream of Onion
    Cream of Potato
    Cream of Tomato
    Tomato Soup
    Bean Chowder
    Clam Chowder
    Salmon Chowder
    Sweet Corn Chowder


    Simple Suppers
    Corned Beef On Toast
    Mormon Milk Toast
    Creamed Corn Supper
    Creamed Peas & Potatoes
    Scalloped Potatoes & Ham
    Scalloped Chicken
    Potato Casserole


    Desserts
    Puddings
    Basic Pudding Mix
    Chocolate Mix
    Caramel Mix
    Vanilla Mix
    Mix Preparation
    Danish Rice
    Bread Pudding
    Cornmeal Indian
    Homemade Ice Cream
    Ice Mix
    Sherbet
    Ice Cream Substitutes
    Whipped Topping

     

    AUTHOR BIOGRAPHY
    Peggy Layton, a home economist, holds a bachelor's degree in home economics education from Brigham Young University, with a minor in food science and nutrition. Peggy and her husband, Scott, have seven children. With nine people to feed, Peggy writes about food storage and preparedness from a hands-on point of view. She writes and speaks frequently on bulk food preparation and emergency preparedness and has traveled extensively lecturing at preparedness expos throughout the United States. The author of a series of books on food storage and cooking, Peggy is also a food storage consultant and has helped many people put together food storage programs for their families. She is dedicated to bringing you accurate information as well as quality, tested recipes. Peggy and her family live in Manti, Utah, a rural town of 2,500 people, where they are prepared for any disaster—Peggy lives what she preaches!


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