Thursday, November 19, 2009

"UDDERLY" Delicious Powdered Milk - 2

Here are some more great recipes contributed by a friend. Be sure and print these out and keep them in your storage with your powdered milk!

Don't forget to cow-nt your blessings every day!

Whipped Topping (replaces Whipped Cream)

Mix 1/2 c. instant nonfat dry milk with 1/2 c. cold water.
Beat to soft peak stage, about 4 minutes at med. speed.
Add 1/2 tsp lemon or vanilla extract.
Beat 6 to 7 minutes at same speed.
Add 2 Tbl sugar and beat 1 minute

What kind of milk comes from a forgetful cow? Milk of Amnesia.

Blue Ribbon Yogurt

1 1/3 c. instant powdered milk
Add an extra 1/3 c. powdered milk for thicker creamier yogurt
2 tbl plain yogurt or 1 pkg. dried yogurt starter
3 3/4 cut lukewarm water

Place in yogurt maker cups for 10 hours. Chill 3 to 4 hours.

If you don't have a yogurt maker, there are other ways to make your yogurt:

1. Turn the oven on to 150 degrees, warm it up, then turn it off. Put the yogurt in a glass bowl covered with plastic wrap and place in the oven. Leave it there for 9 - 10 hours. (Put it in before you go to bed and leave it overnight.)

2. A thermos will maintain a constant temperature. A large thermos would be great to incubate the yogurt. Fill thermos and place on counter for 10 hours.

Stir in fruit, a spoonful of strawberry jam (or some other flavor jam) or just a spoon of honey. The plain yogurt is great in many recipes calling for sour cream.

What is a cow's favorite moosical note? Beef-flat.

Cream Cheese

Take 1 recipe for yogurt made any of the above ways. Place any amount of the yogurt in a smooth cotton cloth, tie with a string and hang, or place cloth in a strainer over a bowl. Let drain until most of the liquid has dripped out. Keep the cream cheese in an airtight container and keep in fridge.

Why does a milking stool have only 3 legs? Because the cow has the udder.

Curds and Whey

In a large pot (Do NOT use aluminum cookware) combine 6 c. of water and 3 c. dry milk powder. Stir to dissolve. Heat the milk on medium until it is very warm, about 120 degrees. This is hot to the touch, but not scalding. Stir in 1/2 c. of plain white vinegar. Allow to stand for 10 minutes. There should be a large mass of curds in an amber pool of whey. If the liquid is still milky, add another 1/4 c. of vinegar. Stir and stand again for 10 minutes. Line a strainer with a clean cloth and drain off the whey. It can be used as the liquid in bread or muffins or biscuits. Rinse the curds under cool water and store in the fridge. This recipe makes about 1 1/2 to 2 c. of curds.

Q: Where do cows dance?
A: At meatballs!

Quick Cottage Cheese

4 c. Water
2 c. Instant Powdered Milk
2/3 c. Corn Oil
1 tsp Vitamin C Powder or Ascorbic Acid 4,000 mg.

Bring water to boil in large pot. Stir in powdered milk, then oil. Add ascorbic acid stirring gently until milk curdles. This may take 18 to 20 minutes. Remove from heat and let sit 2 minutes. Drain off the whey. Add a small amount of cream or buttermilk and salt, stir and refrigerate.

Remember, You don't need to cry over spilt milk!

(Graphics taken from Google Images)

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