Food Storage Recipes - Milk (Powdered/Canned)

Food Storage Recipes
The following recipes have been tested by the Brigham Young University Food Quality Assurance Lab. They come from a variety of sources, and they have been organized according to their main food storage ingredient. Each recipe is also categorized by the type of ingredients it contains:
• BASIC: Contains only basic ingredients (grains, legumes, powdered milk, oil, shortening, sugar/honey, and salt)
• EXPANDED: Contains additional ingredients that can be stored (yeast, baking powder, canned food, dehydrated food, seasonings, egg powder)
• FRESH: Contains some fresh ingredients (eggs, fresh or frozen fruits and vegetables, meats, dairy products)

These recipes are a guide to help you utilize food storage more effectively. Recipes with fresh ingredients can be altered to use storable ingredients or vice versa. Adjustments and
substitutions can be made based on the ingredients you have available. The recipes that list
powdered milk as an ingredient refer to the non-instant (regular mixing) type, in dry form, unless otherwise specified. If instant, agglomerated powdered milk is used in these recipes,
adjustments may be necessary. In recipes that use whole wheat flour, all-purpose flour can be
substituted for part or all of the flour. For additional information, see the section on “Conversions and Substitutions".

Recipes with Powdered/Canned Milk

Suggestions for Using Nonfat Dry Milk
From Basic Food Storage Cookbook
Add dry milk to enhance the nutritional value
of the recipe. In any recipe calling for milk,
simply add the dry milk to other dry
ingredients. For use in meat loaf,
hamburgers, etc, use 1/4 to 1/2 cup per
pound of meat. In mashed potatoes, add 1/4
cup dry milk for each cup of potatoes. For
cooked cereals, add 1/4 to 1/2 cup dry milk to
each cup of cereal before cooking.
For this amount of water mix instant agglomerated
(Large Clumps) dry milk or regular mixing
(noninstant) or instant powdered

Water Amt. Agglomerated amt. Reg. Mix Non-Instant Instant Powdered
1 quart 1 1/3 cup 3/4 cup 2/3 cups
1 pint 2/3 cup 6 Tbsp. 1/3 cups
1 cup 1/3 cup 3 Tbsp. 2 Tbsp. & 2 tsp.
1/2 cup 2 Tbsp.& 2 tsp. 1 1/2 Tbsp. 1 Tbsp. & 1 tsp.
1/4 cup 1 Tbsp. & 1 tsp. 3/4 Tbsp. 2 tsp.

White Sauce (Basic)

1/2 cup flour (whole wheat or all-purpose)
1 1/4 cups powdered milk
1 1/2 Tbsp. salt
4 cups water
Combine all dry ingredients and mix or shake
well. Combine dry mix with enough of the
liquid to make a smooth paste. Stir in
remaining liquid and cook over moderate heat
continuing to stir frequently, until sauce
thickens and comes to a boil. Remove from
heat. Makes 3 cups sauce.

Evaporated Milk (Basic)

7 1/2 Tbsp. powdered milk
1 cup warm water
Mix milk and warm water thoroughly.

Sweetened Condensed Milk (Basic)
3/4 cup powdered milk
3/4 cup granulated sugar
1/2 cup hot water
Combine milk and sugar in mixing bowl. Pour
hot water into blender; add the milk and sugar
mixture, and blend until smooth. Use as
substitute for canned sweetened condensed
milk in recipes. Makes 2 cups. A hand mixer
may be used in place of the blender.

Hot Cocoa Mix (Basic)
Makes enough for 10 quarts or 40 one-cup
servings
15 cups instant dry milk
3 3/4 cups sugar
2 1/2 cups cocoa
1 1/2 tsp. salt
Mix well.
To use: Mix 1/2 cup cocoa mix with 1 cup hot
water.

Rich Hot Cocoa Mix (Basic)

Makes enough for 8 quarts
10 2/3 cups instant dry milk
1 jar (6 oz.) non-dairy creamer
1/2 cup powdered sugar
1-pound can instant chocolate milk mix
Mix well.
To use: Mix 1/2 cup cocoa mix with 1 cup hot
water.

Orange Julius (Fresh)

Makes three 6-ounce servings
2 cups orange juice
2 Tbsp. sugar
1/2 cup powdered milk
1/2 tsp. vanilla
1/2 cup crushed ice
Put all ingredients in blender and blend until
ice is totally crushed.

Whipped Topping (Expanded)

From Basic Food Storage Cookbook
6 Tbsp. instant dry milk (3 1/2 Tbsp. noninstant
dry milk)
1 cup boiling water
2 Tbsp. cold water
1 tsp. vanilla
2 tsp. unflavored gelatin
2-4 Tbsp. sugar
Dissolve the milk in the cup of water and
scald. Soak the gelatin in cold water.
Combine the scalded milk, dissolve gelatin
and sugar. Stir and chill in the refrigerator
until it gels. Now beat the mixture until in
acquires the consistency of whipped cream.
Add the vanilla and whip again.

Quick Potato Soup (Expanded)

From Emergency Food in a Nutshell
2 cups boiling water
1 tsp. chicken bouillon
1/2-3/4 cup instant potatoes (potato pearls)
1 (12-oz.) can evaporated milk
1/8 tsp. celery salt
1/8 tsp. onion salt
Combine ingredients as listed. Heat
thoroughly and serve hot or serve soup cold.
Makes 4 cups. Preparation time = 15
minutes. Variation: Make this soup with 1 cup
broth from drained canned meats in place of
1 cup water and bouillon.