Did you know that dehydrated powdered milk exists? Well there is and it’s a fantastic wardrobe staple. There are also dried soy, rice, oat and almond milk powders available in specialty stores for those who prefer these alternatives.
In the year 1802 the first known written record of powdered milk was put on paper, there was talk of how convenient it was but still not well known. An evaporation technique was officially patented in 1837; Since then there have been many documents detailing breakthroughs, patents, and innovators. Simply put, powdered milk is made by sprinkling a thin layer of skim milk onto delicate sieves, where it is dehydrated and then bagged.
To get skim milk, dairies let the milk sit in a cold room where the thicker, thicker cream rises to the top: this cream is skimmed and often sold as whipped cream. The milk is allowed to stand again in the cold environment for a little longer until the second light cream rises to the surface and this, once skimmed, is often sold as coffee cream. Skimmed milk is the product that remains after all the fat cream has risen to the top and has been skimmed off.
Dried milk powder was once quite common. The military loved it for its lightness and its usefulness in areas like the tropics where things go bad very quickly. It did not need to be refrigerated and if stored correctly it could keep for 4 years or more. It did not require a bulky container. It was light, easy to ship, easy to store. Just add water and you have just the right amount of milk for your needs at that time and moment. Add a tablespoon. of vinegar to a cup of milk and you have a replacement for the buttermilk. Add slightly less water for a richer flavor and density that can be used to replace cream in recipes.
Having this product in the pantry can be very useful during interruptions in the distribution chains due to strikes, roads or supply problems. There is also price fluctuation of fuel costs. Transporting heavy and bulky milk jugs consumes a lot of fuel, while a truck can easily transport a full load of bagged milk powder without feeling much weight in comparison.
However, we have always had it in our closet just for convenience. While we use cream in our coffee, we don’t drink milk. We use rice milk for breakfast cereals and powdered milk for baking. We have never wasted spoiled milk or freaked out when baking because there isn’t enough milk. Don’t worry, just mix it up a bit and continue.
Our cookbook, From One Small Garden, demonstrates our habit of using powdered milk in cooking. Of course, you can use fresh milk in almost any recipe that calls for powdered milk. Just skip the powdered milk and use milk instead of the water called for in the recipe.
