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I remember my mom doing that when I was a kid and I remember it tasted awful. There is no way I will do that. |
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| Posted by
anonymous
on January 20, 2009 8:25 PM |
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I tried this on my family and they did notice the difference and thought the milk was bad. I will say that you can substitute dried milk powder reconstituted in baking or cooking and the taste is okay. I have used powdered in cooked puddings, etc. It is somewhat cheaper than fresh milk currently. |
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| Posted by
anonymous
on January 21, 2009 12:16 PM |
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Sanalac dry milk powder tastes better than Carnation. I use Sanalac in recipes. I can't stand Carnation. |
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| Posted by
anonymous
on January 27, 2009 12:54 PM |
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I've always been interested in powdered milk, but have never used it. My grandmother who grew up in the depression would drink anything but powdered milk. |
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| Posted by
Amanda on January 31, 2009 4:00 PM |
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Several years ago I worked at a milk processing plant. Here's how they (and you can too) make low fat (2%) milk. Just purchase whole milk and dilute it 50/50 with water. That's exactly how the milk producers make their low fat milk. |
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| Posted by
Jim on February 05, 2009 10:19 PM |
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Jim, is that really true? I thought there was a process of removing some of the fat. What do they do to make 1% and skim? |
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| Posted by
KReed on February 06, 2009 9:07 AM |
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No, diluting whole milk 50/50 with water does not make 2% milk. The percentage refers to the percent of milkfat. So you are actually removing fat from the milk to get the different percentages. Whole milk has 3.5% milkfat, so 2% milk has 1.5% of the milkfat removed, 1% has 2.5% reomved and skim milk has no milkfat.
By diluting your whole milk you are diluting the amount of fat and calories per serving in addition to the nutritional benefit per serving. That is why skim milk is considered one of the most nutrient dense foods of all-it has all the nutrients of whole milk, but has zero fat (or.5g), nearly 50% less calories than whole milk.
So, if you really just want to save money and stretch your gallon of milk, diluting your milk is okay, but know that you are getting less nutrients/serving. |
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| Posted by
anonymous
on February 06, 2009 1:31 PM |
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When using dry milk, it's very important to be sure it stays fresh. If you transfer it to a different container, so that air gets to it, and you don't use it for months, the milk powder gets stale... you can smell and taste the difference. I do buy the 20-quart box, but it takes my family about a month to use it up.
The bottom-line is that dry milk (when purchased in a big box) is the cheapest way to get calcium in your diet. Kids, pregnant women and post-menopausal women need to a lot of calcium ... equal to three to four cups of milk a day. Kids do need fat, but can get their fat in other parts of their diet.
So if you don't want to drink it straight or as mixed with whole, it's worth it to find other ways to get it in your diet. Try a smoothie, for example. I've used it to make yogurt. I like it as a hot drink... hot chocolate, or hot molasses milk (a little molasses added to milk). It can be used in homemade cream-of soups. I've used it to thicken whole milk to make "cream" for pumpkin pie.
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| Posted by
anonymous
on May 08, 2009 4:10 PM |
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I use the reconstituted milk in all baking - muffins, breads etc. I do not like it for desserts such as puddings and custards |
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| Posted by
marilyn on June 30, 2009 5:16 PM |
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