June: Powdered Milk and making yogurt at home

We gathered at Marie's for our June meeting to explore some new uses for powdered milk.  It was great to taste such a variety of yummy things to eat!  The kids even gave their thumbs up!  Machelle Epperson and Peggy Bullock explained how they both make yogurt at home!  Their methods start out the same, but Peggy uses her crock pot and Machelle uses an cooler (ice chest) for the fermenting process:

• Start with either cow's milk (whole, 1% or 2%, I have never tried skim)  or powdered milk
• Heat the milk to about 180 degrees F.  You can do this on the stove or directly in the crock pot (crock pot on high for about 2 hours).  This step kills off the unwanted bacteria in the milk and keeps your yogurt taste uniform over time.
• Let the heated milk cool to about 120 degrees (too hot will kill your starter bacteria, too cool and the starter will not grow.)
• Crockpot method: use 2 heaping tablespoons of a starter yogurt culture from the store (one with live cultures, no flavoring, no gelatins or thickeners added--Peggy's starter beganas Nancy's Organic Plain Nonfat Yogurt) per 8 cups (1/2 gallon) of milk.    Cooler method:  use 1/4 cup starter yogurt per gallon of cooled milk.  Once you make your own yogurt you save out this amount in the fridge to start your next batch, much like you do sour dough starter.)
• To inoculate your milk: remove a small bowl of the warmed milk, add the starter yogurt, blend gently but thoroughly, then add that mixture to the other warmed milk and stir. 
• Crockpot method:  Replace the crockpot lid, unplug the pot and wrap the crockpot in one or two bath towels and leave on the counter overnight or 8-12 or so hours.  Then carefully place the crockpot liner or entire crockpot into the fridge for several hours to help it thicken.  Your yogurt should be nice and thick with perhaps a layer of milk whey which can be spooned off.  (You can feed this whey to live stock or use it to soak your whole grains.)
• Machelle's cooler method:after adding the starter culture to the milk as described, divide inoculated milk between sterilized quart jars.  Place jars into a cooler.  Add hot water up to the bottom rim of the jars.  Close the cooler, let sit undisturbed for 3 hours. 
• You have yogurt!
• Before you forget:  take out your starter yogurt and set aside in a clean jar in the fridge so you don't eat it all!  (I think it will stay good for about a month, although I make yogurt more frequently than that so I am not sure!).  If you eat it all you have to go and borrow or buy more starter! 

FYI:  The more fat in the milk, the thicker the yogurt.  The longer the culture time, the less lactose will remain in the yogurt.  Need more?  Just google diy yogurt! 

The recipes:

Peggy Bullock Sweetened Condensed Milk: (costs pennies compared to store bought!)

• 1/3 cup boiling water
• 4 tablespoons butter
• 3/4 cup white sugar
• 1/2 teaspoon vanilla
• 1cup powdered milk

Combine water, butter, sugar in a bowl and mix well with an electric mixer.  When combined well, add powdered milk.  That's it!  Makes 14 ounces. Use it in any recipe that calls for a 14 ounce can of  sweetened condensed milk!  I have stored up to a week in the fridge.

Peggy Bullock:  Fruit and Nut Bars

3.4 cup brown sugar
1/2 cup butter, softened
1  cup flour
1 cup oatmeal

Mix until crumbly.  Press into the bottom of a 9X13 pan.  Bake 350 for 10 minutes.  Let cool a bit.  Spread 14 ounces sweetened condensed milk on the cool crust.  I topped mine with sliced almonds, dried cranberries, pumpkin seeds (pepitas) and pressed the toppings into the crust a bit. Baked 25 minutes more.  When cooled, cut into bars, drizzle dark chocolate over the top, (but hubby likes it plain).  Any nut or dried fruit (apricots! cherries!) you have on hand tastes great on this bar and looks awesome!

Kristi Burt:  Chocolate Pudding
1 cup powdered milk
1/3 cup cornstarch
2/3 cup sugar
1/3s cup cocoa powder
good dash salt

Combine and put in a bag or container until you need to make pudding.

To finish pudding :  Pour ingredients into a sauce pan.  Add 3 cups water and stir until smooth.  Cook and stir over medium heat until boiling.  Boil 1 minutes.  Remove from heat.  Add 3 Tablespoons butter and 1 teaspoon vanilla extract.  Stir well then let cool before serving.

Laurie Beth Burt:  Butter spread

3/4 cup powdered milk
1/3 cup water
1/4 cup oil (coconut, olive, sunflower, etc)
You can add salt and/or butter flavoring if you want.

Mix milk, water, and oil in food processor for a few minutes.  Keep blending until desired consistency.  Then add optional ingredients.  Laurie added basil and dill weed for a savory butter.  (This spread was yummy on her home-baked bread!)

Marie Johnatakis:  Healthier Peanut Butter Balls
1/2 cup all natural peanut butter
1/3 cup raw honey
1 cup powdered milk
1 cup semi-sweet chocolate chips
1 tablespoon coconut oil
Blend together peanut butter, honey and powdered milk.  Form into bit size balls.  Place chips and cocoanut oil in microwave for 1 minute, stir.  Micro another 30 sec.  When completed melted, dip balls in chocolate.  Place on waxed paper and freeze 30 minutes.  Store in air tight container in fridge.

Mikki Whitworth and Cheryl Whittles: Almond Milk Smoothie