Milkman powdered milk is coming back!
jenn
12 years ago
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grainlady_ks
12 years agolast modified: 9 years agodonna_loomis
9 years agolast modified: 9 years agoRelated Discussions
Dry milk powder in bread recipes
Comments (28)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...See MoreGoat milk kefir, need help
Comments (4)I've used all kinds of milk products (powdered whole milk, powdered non-fat dry milk, whey-based milk substitute, raw goat milk, homogenized goat milk, homogenized cow milk, low-fat, 2%, whole....) for making kefir. I've been making kefir for around 7-years. I have some fermenting on my kitchen counter as I type, and made 2-cups of it yesterday. What I find is that the lower the fat, the more whey you get, instead of curd. But whey is good too. I use the whey for making whey lemonade, which is one of the most refreshing drinks when it's hot outside. I'm on the fence when it comes to homogenized and raw milk products - even though I'm a big fan of "Nourishing Traditions". I think getting the beneficial bacteria from kefir outweighs WHAT you make it in. I didn't have a problem with raw goat milk, other than I was afraid I'd contract some horrible bacteria from the family's filthy kitchen than I was about using raw dairy products. The "odd" taste must be what they are feeding the goats. To make kefir easy-to-swallow, which even my picky hubby likes, we use it as a morning smoothie. I use a Hamilton Beach Malt-Maker for mixing. The stainless steel cup for the malt-maker has 3 markings on the side. I put kefir up to the first mark (2/3-cup), 100% fruit juice of choice (grape, orange, pomegranate/blueberry is a favorite....and the strong flavor of it would probably mask any "farm" flavor of the goat milk), to the top mark (about 1-1/3-cup - so a 1:2 ratio (or to taste). We also add flaxmeal and a supplement powder, and give it a whirr... If that doesn't work, how about making water kefir - which takes different kefir grains than dairy kefir? Or fermenting fruit juice with the kefir grains? How about taking the drained kefir cheese and adding strong flavors (spices, onion, horseradish) and making a vegetable dip out of it. Mix kefir cheese with guacamole.... Go to Dom's Kefir Insite for more information. -Grainlady Here is a link that might be useful: Fermented Treasures...See MoreRecipe Milk-Free Apple Cinnamon Scones
Comments (8)Just in case no one told you yet today, Grainlady, you are so appreciated! Since I know you’ll understand, ironically, I didn’t continue in the background section a possible soy allergy/intolerance that needs testing (mine:) I’m the one with the nut allergy too. There’s possible fructose intolerance with FODMAP diet exploration going on also:) On the positive side, there’s a high level of appreciation when we find something that works for everyone. Yes, the milk allergy is a game changer and has expanded my horizons. I make Sourdough biscuits for him (revised adding more flour) and am going to experiment trying it with shortening/butter flavoring instead of margarine based on your comments. As an aside, we're a family of runners. This young man will participate in the Boston half-marathon next weekend and can polish off a recipe of biscuits with bowls of minestrone like no other:) Interesting about the Silpat/non-stick foil for the cinnamon chips (read one poster in the comments asking about that but no response) I’m going to try some modifications now that I’ve made a batch per specifications. I’ve never purchased cinnamon chips and can’t make a comparison, but I will say these are very good and baked very well. I'd recommend giving it a whirl since you have a healthy supply of cinnamon! Grainlady said “I have addressed most of the food challenges you do, so I understand how rewarding it is to find something that fits the bill. :-) “ True words! Thanks for your sharing your exceptional insight -- it is truly appreciated, informative and encouraging....See MoreMilk in Bags
Comments (56)The square cartons, just shy of or just over 3", that our milk comes in are flat cardboard base ... but they are coated with some kind of plastic, for those of you that don't like plastic. Plus ... what are almost all of your jugs made of? The 2-litre cartons usually cost about 3/4 of the price of the 4-litre bags. And, Cynic ... yes, a Canadian gallon is heavier (larger, too). We used to say that 4 Imperial gal. of gas were about equivalent to 5 gal. U.S. (wine measure, I think it was called). It takes about 3.85 litres of milk (or anything else, for that matter) to equal 1 gal. U.S. ... but about 4.55 of those same litres to make 1 gal. cdn. But we buy gas in litres, also. The larger bags that hold the three smaller bags (that aren't pigmented) have a pigment that will reduce the amount of light that gets to the milk. Having found that, exccept in some parts of winter, milk that sits in the sunlight for any length of time soon gets rather distasteful, I long ago decided not to treat it like that. The closer of the large bag is a small square of rather rigid plastic with a hole in the middle that's partially open to one side ... like the closers on a bread bag, but heavier: much less finagling than using twist ties. ole joyful...See MoreLars
9 years agolast modified: 9 years agodonna_loomis
9 years agolast modified: 9 years agoshambo
9 years agolast modified: 9 years agodonna_loomis
9 years agolast modified: 9 years ago
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