Powdered Milk

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Powdered Milk; can make cheese with it
Tweet Topic Started: Aug 23 2015, 04:50 AM (275 Views)
yass	Aug 23 2015, 04:50 AM Post #1
Administrator Posts: 3,640 Group: Admin Member #1 Joined: April 8, 2009	I'm hoping to make some cheese soon, I've got the rennet, citric acid, milk, cheesecloth, and an instructable (I'm annoyed because I want to print the instructable and tried downloading the pdf but was met with some guff) for making mozzarella, which allegedly, is easy to do at home. Cheese press is optional which is a good thing because they are quite expensive, and I just want to learn for now. I've been looking up various info on cheese making, and finding interesting information along the way. I wondered if cheese could be made with reconstituted dry milk. Dry Powdered Milk There are two kinds of powdered milk – nonfat and whole. Both may be used in cheese making. However, we recommend using the whole dry milk only in yogurt and the soft cheeses. (If you use it for aged cheese, it may taste rancid.) Whole dry milk has a shelf life of 6 months. Once opened, nonfat dry milk has a shelf life of one year at room temperature. You may extend this shelf life by keeping your dry milk in the refrigerator or freezer. 1. Do I have to reconstitute my dry milk before making cheese? Yes. To reconstitute your milk, follow the directions on the package. If it says to leave it overnight, be sure to do it or your milk may not be completely dissolved in the water. 2. Do I have to add cream to my nonfat dry milk? Nonfat dry milk works best in cheese making when cream is added. Depending on your taste, it would be in the ratio of 8-16 oz cream to 2 gallons of milk. It does not matter whether you add half & half, light, heavy or whipping cream to your powdered milk. (When adding cream to milk, it is best to first raise the temperature of the cream to 90-100F.) 3. Can I use the "low heat, spray-processed" dry milk I get at my local health food store Yes. It needs to be dissolved in hot water and beaten with a whisk or an electric beater to get the lumps out. Blend 4 cups of powder with 15 cups of chlorine-free water. Let set for at least 6 hours. Add 1 cup heavy cream. (Avoid the 'high heat processed powder' used by some bakers.) 4. Can I use powdered goat's milk or sheep's milk? Yes. Many of our customers report that they are using powdered goat's milk successfully. However, be careful when buying it, because we have found that most of it is ultra-pasteurized. We do not know of a source for powdered sheep's milk. If you find one, please let us know and tell us about your experience with it. 5. Should I use calcium chloride with my dry milk? Yes. We recommend using calcium chloride because powdered milk has been pasteurized and homogenized. We recommend using 1/2 tsp. per gallon of milk. Dilute it in 1/4 cup of cool, non-chlorinated water and add it when you begin heating your milk. Then, after adding your rennet, allow the milk to set 3-5 minutes longer than usual before cutting your curd. (We do not recommend adding calcium chloride to your milk when making 30 Minute Mozzarella. It can prevent your curds from stretching in the final step.) Read more http://www.cheesemaking.com/learn/faq/milk.html (If the raw milk was heated with Slippery Elm before it was powdered I imagine it would keep for a good long time. Slippery Elm should be planted in groves and utilized. If necessary, do a trade-off with Xmas trees. It's probably not necessary.)
	-Love will lead


yass	Aug 23 2015, 04:55 AM Post #2
Administrator Posts: 3,640 Group: Admin Member #1 Joined: April 8, 2009	Powdered Milk is available in two common forms: Instant Non-Fat Dry Milk Powder and Regular Non-Fat Dry Milk Powder. Regular dry milk is sometimes referred to as “Non-Instant”. It doesn’t dissolve as readily as instant milk powder and is a bit more troublesome to locate. Dry whole milk powder is available too. It doesn’t last as long as non-fat dry milk because the fat in it can go rancid over time. When it is fresh however, it has a very pleasing flavor. Dry whole milk can be difficult to find. I buy it in small tins in the ethnic section of a large grocery store. It costs a little more than instant non-fat dry milk, but it’s good to have on hand, for young children especially. All of the recipes and ideas that follow are made using Instant Nonfat Dry Milk. It is the cheapest and generally the easiest to find. Read the box label to be sure this is the kind you are buying. Read more http://www.hillbillyhousewife.com/powderedmilk.htm In the Mexican food section of the local Walmart there are large tins of (Nestle) dried whole milk that costs about $17. If non-fat dry were also purchased, one could have non-fat, whole, or low fat by mixing the two types.
	-Love will lead


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