Mocksoup Graves

There are 2 kinds of powdered milk, and there are NUMEROUS amounts of milk replacements. I am going to talk about the instant powdered milk, and the non instant powdered milk.

In our community, milk is inexpensive. It is roughly the same for powdered and for fresh (My favorite hormone free creamery is 40 miles away), however for many communities, this is not the case.

I use powdered milk in my cooking, in making magic mix, puddings, pies, mixed up with smoothies, in ice cream, and soon to be cheese! It is much more convenient for me storage wise. I find that since it doesn't go 'bad' like milk does (before reconstituting),there is less waste than if a gallon of milk gets unused and turns because of an off week here or there in cooking and eating at home.

In emergencies,I don't worry if I don't have power. If I need to mix some up for the kids. I can without worries about spoilage. I just need some water (I keep about 20 gallons of water in the deep freeze and I have a filter and steripen for treating water as well).

Non instant milk and Instant Milk are manufactured the same way, but the instant has another process it goes through. It dissolves more readily in water, but you have to use 2 times as much as the non instant in your recipes. We use the instant to supplement our drinking milk and we use the non instant for our cooking.

Powdered milk can be used in baking for sweetened condensed milk, for cream of soups, or evaporated milk. I use it for my convenience mixes, as coffee creamer. It drops the overall cost of our groceries per week.

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