Anybody here ever use it? Anybody still use it?

We rarely if ever use milk anymore. The only time I buy it is when I need it for a recipe, and then I usually need only about a cup. I end up sniffing and tossing the rest of the quart out after a week or so. I starting to wonder if it would be more cost effective to buy either small cans of evaporated milk or even the old-time standard Carnation nonfat dry milk, just to have it on hand as needed. As I said, I'd be using it pretty much just for baking, so I know I'd need to reconstitute it or dilute it, but I'd have the advantage of much longer shelf life. Yeah, there's always almond milk and the like, (although the FDA is no longer going to let them even call it milk), but that has a shelf life not unlike dairy milk.

We never ever had dry milk growing up, but it's still there on the supermarket shelves, so somebody must still be buying it. Any personal experience here?

I only drink whole milk, but I use nonfat dry milk to help thicken up home made buttermilk. Th additional protein is what does the trick.

....yes non-fat dry milk but not to drink.....as mentioned to thicken sauces or add with water in recipes...

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I reject your reality and substitute my own!

Another option is shelf stabile milk like Parmalat. It comes in small (1/2 cup) containers that do not need refrigeration and are good for six months (or until open). You can also get whole fat dry milk that tastes much better than non-fat (a popular brand is Nestle's Nido, you usually find it in the Latin food aisle)

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Thanks for the replies. I forgot about Parmalat. We prefer non-fat, even when we buy dairy milk. I couldn't choke down whole milk now if I had to.

We're using less and less milk.
We've been buying that super pasteurized Smart milk because a half gallon keeps at least twice as long as regular milk but we're now not getting much past half a container and it is old enough to begin to sour.
I really hate throwing food out.

My sister gave us 2 pouch of instant nonfat dry milk to try and it wasn't too bad if you left it overnight to rest and cool in the fridge and got it good and cold like you might a not so great white wine, but freshly mixed with warm tap water wasn't so great. That was in coffee. Didn't try drinking a glass full as I usually don't even drink regular milk like that. Just a spoonful sip.
Still better than what it was 50 years ago but still <different> from whole milk.

The directions on the pouch recommend mixing with whole milk .

I have no idea what brand it is because there is no name on the pouch and I imagine some brands are better than others.

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Yeah, organic milk in the carton lasts a month or more. You could buy a quart and it would go a long way...

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Edited 999 time(s). Last edit at 12:08PM by jdc.

IMO, soy and almond “milks” are good-tasting and have long shelf lives. They can be purchased in 1 quart paper containers that don’t need to be refrigerated until opened. I don’t drink regular milk anymore - just unsweetened soy milk because it contains protein, whereas almond milk doesn’t.

What I do is freeze unused milk in reaasona le portions, like 1-3 cups. It thaws perfectly well for all of my baking and cooking uses. I often "inherit" milk that's going to go to waste, and I will divvy it up to freeze right away. I make lots of waffles with it.

Sometimes I do use non dairy milk like almond, but the shelf life is great while unopened, and I can normally use it up once I open it, before it goes bad. I'll intentionally eat lots of overnight oats, make Mac n cheese, etc. while I have it.

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wurm
Anybody here ever use it? Anybody still use it?

Yes, often for baking or other recipe items.

Most recently I've used in...
Bread recipe in a bread machine
Yogurt making (add it to the fresh milk when you are pasteurizing it)

If you don't plan on using the bulk of the powdered milk, freeze it. Unlike freezing fresh milk, it takes up little space and doesn't have to thaw to use.

Thanks. I think I might buy a small box of nonfat dry to have on hand. I'll try it this weekend in my muffins.

Have you looked at Horizon shelf stable milk? Available in individual 8oz servings, multipacks of 8oz each or single 32oz packages, good for several months when stored properly, and does come in low/reduced fat. it sounds like the 8oz size might be ideal for you - they run about $1 each at my local stores while keeping product on hand, but if you want to reduce waste, this could work for you.

Anybody here ever use it?

I grew up on it.

It took me years to get over the horror.

I've been clean for the last several decades. Couldn't have done it without the help of the school lunch program and the military. 100% whole milk. At times we had to settle for 'reconstituted whole milk' which wasn't quite the same, but better than what marred my childhood.

Purely by mistake and dairy design, I bought a 1/2gal of synthetic non-fat chocolate milk.

The horror.

It lasted a little over a month. Wouldn't die.

The humanity!

I didn't want to waste my money, so I tried to choke it down several times, but just wanted it to go bad so I could throw it out. To my great dismay, I realized it was bad to start with, and took too long to get worse.

So much for better living through chemistry.

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Edited 1 time(s). Last edit at 08/19/2018 10:57AM by RAMd®d.

I drank whole and 2% milk for 50 years and then suddenly it started hurting my stomach. I switched to almond milk and it stopped. I won't drink Silk, it's the worst. Blue Diamond Reg. Unsweetened and Aldi Foods Reg. Unsweetened are the two best IMO.

Mom used to stretch whole milk with powdered milk when we were kids. I still remember when the milkman came to drop off milk.

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Grateful11




Edited 1 time(s). Last edit at 08/19/2018 07:37PM by Grateful11.

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Grateful11
Mom used to stretch whole milk with powdered milk when we were kids. I still remember when the milkman came to drop off milk.

That's what our mother did, too. There were five kids and we all loved milk, so she combined it with powdered milk to make the (five gallon cartons with spigot!) last longer.

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.....during the milk strike.....they served powdered milk in the schools..........almond milk is easy to make.....the almond milk that you buy in stores is watered down and some add carageenan as a thickener........cashew milk is even easier because there is not 'pulp' left over to deal with......you just blend the cashews........

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I reject your reality and substitute my own!

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$tevie

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Grateful11
Mom used to stretch whole milk with powdered milk when we were kids. I still remember when the milkman came to drop off milk.

That's what our mother did, too. There were five kids and we all loved milk, so she combined it with powdered milk to make the (five gallon cartons with spigot!) last longer.

Same in my family. I had 6 siblings, and money was tight for my father after my parents separated due to my mother's mental health issues. The powdered milk extended the whole milk he did buy or in the early days have delivered.

....what about nonphat dry milk.....???

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I reject your reality and substitute my own!

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NewtonMP2100
.....during the milk strike.....they served powdered milk in the schools..........almond milk is easy to make.....the almond milk that you buy in stores is watered down and some add carageenan as a thickener........cashew milk is even easier because there is not 'pulp' left over to deal with......you just blend the cashews........

Didn't look it up but SIlk is like pouring syrup it's so thick, it's nasty. Right now I'm drinking Nature's Place All Natural Unsweetened Vanilla Almondmilk from Food Lion, it real close to Blue Diamond and Aldi.

Nature's Place All Natural Unsweetened Vanilla Almondmilk

Ingredients: ALMONDMILK (FILTERED WATER, ALMONDS), CALCIUM CARBONATE, NATURAL VANILLA FLAVOR WITH OTHER NATURAL FLAVORS, SEA SALT, POTASSIUM CITRATE, SUNFLOWER LECITHIN, GELLAN GUM, VITAMIN A PALMITATE, VITAMIN D2 AND D-ALPHA-TOCOPHEROL (NATURAL VITAMIN E). CONTAINS STATEMENT: ALMONDS.
Source: DZA BRANDS LLC

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Grateful11