Nonfat Dry Milk Recipes

Recipes, Tips and Tricks for Instant Nonfat Dry Milk


About Instant Nonfat Dry Milk

Instant Nonfat Dry Milk (iNDM) is regular cow’s milk that has had the water and fat removed.  iNDM still has all the calcium, protein, vitamins and minerals of fresh milk.  Mountain Maid adds additional Vitamins A and D for even better nutrition.  And iNDM has no cholesterol!

Store iNDM in its original package or an airtight glass container in a cool, dry place.  It is recommended that iNDM be used within 12 months from the time of manufacture.  Mountain Maid iNDM has a “Best If Used By” date on the package.
 
Comments or Questions?
Phone: (828) 884-3195 
E-mail:  MountainMaid@tvsinc.org (This email address will be removed or masked from spiders)
Address:  Mountain Maid PO Box 1115 Brevard, NC 28712
 

Recipes and reconstituted iNDM can be adjusted to suit your tastes.  Adding more iNDM will give you a richer flavor, more like whole milk.  Adding less iNDM will give you a taste more like skim milk.  Feel free to adjust our recipes however you like!

  • Any recipe calling for milk: simply add the iNDM to the other dry ingredients.  Sift to blend, then add water for the milk called for in the recipe.
  • Mashed potatoes: mash cooked potatoes, then add 1/4 cup iNDM for each cup of potatoes.  Use either the water the potatoes were cooked in or fresh milk to give the right consistency.
  • Cooked cereals: Add 1/4 to 1/2 cup dry milk to each cup of cereal before cooking.
  • Creamed soups, sauces and gravies:  Mix 1-2 tablespoons dry milk with some of the liquid from the soup, sauce, of gravy and add to the larger quantity of soup, sauce or gravy.

Basic Use

How to make 1 quart of fluid milk:

Put 3-3/4 cups cold water in a container
Add 1-1/3 cups iNDM
Mix thoroughly
Cover & chill for at least 4 hours before serving
Store in refrigerator and use within 3 to 5 days

How to make 1 cup of fluid milk:

Add 1/3 cup iNDM to 1 cup water
Mix thoroughly
Cover & chill for at least 4 hours before serving

Evaporated Milk:

Whisk together 1/2 cup water with 1 cup plus 2 tablespoons iNDM.

Sweetened Condensed Milk:

1 1/3 cup iNDM
1/2 cup hot water
4 tablespoons butter or margarine
3/4 cup sugar

Pour water into blender, add iNDM, and sugar.  Blend.  Add margarine and blend thoroughly.  Chill for later use.  1 1/4 homemade mixture equals one can regular sweetened condensed milk.

Buttermilk:

Combine 1 tablespoon vinegar or lemon juice with 1/3 cup iNDM and 1 cup water.  Cover and let stand for 15 minutes at room temperature.


Milk Gravy

1 cup iNDM
3 cups water
1 tablespoon margarine
3 heaping tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper

Mix the water and iNDM together.  Add the flour, salt and pepper.  Cook over medium heat until the gravy is thickened.  Add the margarine and stir until smooth.


Biscuits

2 cups all-purpose flour  
1 tablespoon baking powder
1 teaspoon salt   
1/3 cup iNDM
1/2 cup shortening  
3/4 cup water

Mix the flour, baking powder, salt and iNDM.
Mash in the shortening with a fork until the mixture is crumbly.
Stir in the water a little at a time to make a dough that is soft, but not sticky.
Knead the dough gently on a lightly floured board or counter-top.
Roll or pat the dough to 1/2 or 3/4 inch thickness; cut it with a knife or a small glass that has been dipped in flour.
Place the biscuits about 1 inch apart on an ungreased baking sheet.  Bake at 450 degrees for about 12 to 15 minutes or until they are golden brown.

For Cheese Biscuits - Add 1/3 to 1/2 cup grated cheddar cheese.


Whipped Topping

1/2 cup ice cold water
1/2 cup sugar
1/2 cup iNDM
2 tablespoons lemon juice

Put water into an ice cold bowl.  Add milk and beat with a cold egg beater until stiff.  Add sugar slowly while beating.  Add lemon juice and beat only until well mixed.


Rich Hot Chocolate Mix

2 cups iNDM
1/2 cup cocoa, unsweetened
1/4 teaspoon salt
1 cup sugar (or equivalent sugar substitute)

Mix all ingredients and store in airtight container.  To make one cup of hot chocolate, mix 1/4 cup dry mix with 1 cup boiling water.


Swiss Mocha Mix

1 cup instant coffee
1 cup sugar
2 cups iNDM
4 teaspoons cocoa powder

Stir ingredients together.  Store in an airtight container.  Use 2 teaspoons per cup of hot water.


Cocoa or Chocolate Milk Mix

1 cup cocoa
4 cups iNDM
1/2 teaspoon salt
3/4 cup sugar (or equivalent sugar substitute)

Combine ingredients and store in a tightly covered container.
To make one cup hot cocoa or chocolate milk use 1/2 cup mix and 1 cup water.  Combine part of the water with mix and stir to make a smooth paste.  Add remaining water and blend well.  Heat to make hot cocoa or chill to make chocolate milk.


Banana Milk

1 cup water
¼ cup INDM
2 ripe bananas, mashed
1 cup fluid milk

Combine part of water with INDM to make a smooth paste.  Blend in rest of water.  Add bananas and fluid milk; beat until smooth.  Serves 6.


Spice Milk

2 cups INDM
½ teaspoon cinnamon
½ teaspoon nutmeg
1 tablespoon sugar
¼ teaspoon salt
1-½ quarts fluid milk

Combine dry ingredients.  Add part of fluid milk to make a smooth paste.  Blend in rest of milk and stir until smooth.  Serves six.


Basic Dry Pudding Mix

1-1/2 cups sugar
2-1/2 cups iNDM
1-1/4 cups flour
1 teaspoon salt

Stir the ingredients together until well mixed.  Store in a tightly covered container in a cool place.  Makes enough mix for 24 servings.


Vanilla Pudding

1-1/4 cup Basic Dry Pudding mix
2-1/2 cups warm water
1 teaspoon vanilla
1 tablespoon margarine or butter
1 egg, beaten

Beat egg and water together then stir in dry mix.  Put mixture in the top of a double boiler.  Place over boiling water and cook until thickened, stirring constantly.  Cover and cook 5 minutes longer. Add  butter or margarine.  Cook over hot water for 1 minute. Stir in vanilla and chill.  Serves six.

Chocolate Pudding
Add 1 cup cocoa and 1/4 cup more sugar to the above ingredients before stirring.

Caramel Pudding
Substitute 1-½ cups packed brown sugar for granulated sugar.


Creamy Fruit Smoothie

3 cups fresh, frozen or canned fruit, drained
1 1/3 cups iNDM
1/2 cup water
1/2 cup ice cubes
1 teaspoon vanilla extract
2 tablespoons sugar (optional)

Place all ingredients in blender; cover. Blend until smooth.

Sugar Substitutes:
To replace sugar in recipes with Equal™, Sweet’n’low™, Splenda™ or other sugar substitute, refer to package directions.


Ice Cream (no churn) - One Large Serving for One Person

1/3 cup instant nonfat dry milk
1 cup water
1 teaspoon vanilla extract
3 tablespoons sugar (granulated or powdered)
1/4 teaspoon salt

Mix the dry milk with the water and put it in the refrigerator overnight. The next day add the other ingredients and mix well. Put it in the freezer and allow it to chill. Stir the mixture every 30 minutes. Do NOT let the ice cream freeze solid. It is ready to eat when it is the consistency of soft-serve ice cream. Depending on the temperature of your freezer and how full your freezer is, the freezing process normally takes between 2 to 3 hours.

Chocolate Ice Cream: Add 1 tbsp. cocoa powder or 1 tbsp. chocolate syrup at the same time the vanilla extract is added. Mix well so the chocolate is blended consistently throughout the mixture.

Fruit or Berry Ice Cream: After putting the ice cream mixture in the freezer, wait 90 minutes. Then add finely chopped/diced fresh peaches or strawberries, or whole fresh blueberries to the freezer mixture just BEFORE it begins to harden. Stir well and then return the mixture to the freezer. This will help keep the fruit crisp tasting and prevent the fruit from becoming soggy.

Walnut or Pecan Ice Cream: After putting the ice cream mixture in the freezer, wait 90 minutes. Then add chopped/crushed walnuts or pecans to the freezer mixture BEFORE it begins to harden. Stir well and then return the mixture to the freezer. This will help keep the nuts chewy and prevent them from becoming soggy.

Optional Ice Cream Churn: If you have an Ice Cream Churn, crushed ice, and rock salt, then follow the directions for making ice cream that accompany the churn. You will need to modify the above quantities in order to utilize the capacity of the ice cream churn.


Chocolate Peanut Butter Float

1 tablespoon plus 1 teaspoon cocoa
2 tablespoons peanut butter
4 scoops vanilla ice cream
2 tablespoons water
1/2 cup nonfat dry milk
1-1/2 cups water
2 tablespoons sugar
dash salt

Mix cocoa, sugar and salt in a small saucepan.
Add 2 tablespoons water and blend.
Heat over medium high heat until mixture starts to boil, stirring continuously.
Lower heat and simmer 2-3 minutes. (If needed. another 1 teaspoon of water may be added to prevent
scorching.)
Remove pan from heat. Pour syrup into a blender. Add nonfat dry milk. 1-1/2 cups water
and peanut butter to the blender. Blend at high speed briefly. Add 2 scoops of ice cream and
blend until just smooth. Pour into two serving glasses. Add a scoop of ice cream to each glass.
Serve immediately.


Bread Pudding

2 cups milk
1-1/2 cups soft bread cubes
1 tablespoon margarine or butter
1/4 cup sugar
1/4 teaspoon salt
1/3 cup raisins or nuts
2 eggs, beaten

Heat milk; add bread cubes and butter or margarine. Add sugar, salt and raisins or nuts
to eggs, then slowly stir in some of the hot milk mixture. Add remainder of hot milk. Pour
into a greased baking dish and set in a pan of hot water. Bake at 350° F 1 hour or until set.
Serve immediately.


Easy Rice Pudding

1/4 teaspoon salt
2 cups water
1/4 cup uncooked rice
1/4 cup raisins
3/4 cup nonfat dry milk
1/4 cup sugar
1 cup water
3/4 teaspoon vanilla
Cinnamon or nutmeg, if desired.

Add salt to water, bring to a boil and stir rice into boiling water.
Bring back to boiling point and lower heat until the water is just bubbling.
Add raisins, cover tightly and cook slowly for 20 minutes.
Combine dry milk and sugar, stir into water until mixed. Stir into rice, add vanilla.
Simmer 10 minutes or until flavors are blended. Chill. Serve sprinkled lightly
with cinnamon or nutmeg, if desired. Makes six servings. approximately 1/2 cup each. 


Cream of Potato Soup

2-1/2 cups cubed potatoes
1 tablespoon chopped onion
1-1/2 teaspoons salt
1/2 cup nonfat dry milk
1 tablespoon flour
2 tablespoons butter or margarine
4 cups liquid (cooking liquid from potatoes plus water or fluid milk)

Cover potatoes and onion with boiling water.
Add salt and cook until tender.
Drain the liquid and save. Mash potatoes or put them through a sieve.
Add dry milk and flour to liquid.
Beat until smooth. Add butter or margarine. Cook over low heat or boiling water, until
slightly thickened, about 15 minutes, stirring as necessary to prevent sticking and lumping.
Combine with potatoes and reheat. Serves six.


Corn Pudding

3 eggs
2 cups liquid (corn liquid plus water or fluid milk)
1/2 cup dry milk
2 tablespoons melted fat
2 cups drained cooked com
1 teaspoon salt
Pepper

Combine eggs and liquid. and add dry milk. Beat until smooth. Add other ingredients.
Pour into a greased baking dish and bake in a moderate oven (350° F) until set. about 50
minutes. Serves six. NOTE: Other vegetables may be used in place of the corn.


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