Powdered milk is an infrequent guest in our kitchen cabinets. And in vain, dear subscribers! This product can be used not only for its intended purpose (read - diluted with water and drunk). From it are obtained, which are many times more useful than store ones. What's more, some homemade milk powder treats you can even eat on a diet.

Editorial staff "With taste" collected for you 5 simple recipes for sweets from powdered milk. Diet marshmallows, "truffles" and even powdered coffee cream - you will spend no more than 15 minutes for each recipe, and at the end you will get a pure yummy without preservatives, thickeners and flavorings.

What can be made from powdered milk

First of all, which powder to choose? We recommend skimmed milk powder as it dissolves better and faster than whole milk. The latter only needs to be diluted with warm water, but even then it can come in lumps.

If you intolerant to lactose, you can replace ordinary milk powder with coconut, goat or rice - also in powder. They can be found in specialized stores.

Now let's move on to the recipes!

This dry blank is more practical than liquid cream, because it is stored much longer, does not contain chemicals and just as gently softens your favorite drink.

You will need:

• 1 cup powdered sugar (1/2 cup for moderate sweetness, 2 cups for rich sweetness)
• 4 cups milk powder
• 3 tbsp. l. liquid coconut oil
• 1 tbsp. l. cocoa or vanilla powder optional

Mix all ingredients thoroughly, transfer to an airtight container or glass jar. Store in a dry, dark place.

You will need:

• 1 cup milk powder
• 4 tbsp. l. butter at room temperature
• 0.5 tsp vanilla extract
• a third of a glass of boiling water
• 150 mg sugar

Beat all ingredients (except milk powder) thoroughly with a mixer. Finally add the dry mixture and stir again at medium speed. Ready! You can store such a mixture in the refrigerator for no longer than a week. Although condensed milk rarely "survives" more than two teas, especially with or pancakes.

You will need:

• 0.5 cups milk powder
• 0.5 cups ice water
• a couple of drops of vanilla extract

Let's note right away: the number of components is individual and depends on how much of the final product you need. The main thing is to observe the proportions 1: 1.

To make homemade, whisk the powdered milk and water with a mixer at maximum speed. When a fluffy foam forms, drip the vanilla extract into it and continue beating the mixture until thick.

You will need:

• 1 egg white
• 0.5 tbsp. l. gelatin
• 0.5 cups of water
• 1.5 tbsp. l. skimmed milk powder
• sweetener to taste
• vanillin to taste

1. Soak gelatin in room temperature water for half an hour. Heat the swollen mixture over low heat until completely dissolved, but do not bring to a boil. Add sweetener, vanillin and stir.
2. In a separate bowl, beat the cooled protein until stiff. Now, spoon the mixture into gelatin, whisking continuously with a mixer for 2-3 minutes.
3. Line a plate or board with parchment, sprinkle with milk powder, quickly spread the finished gelatinous mass and form a tall rectangle. Sprinkle the remaining milk powder through a sieve and refrigerate for 1.5–2 hours.
4. Cut the finished marshmallow into squares and serve.

Calorie content per 100 g of product- 119 kcal.

Prepare food for the test. I doubled the amount of food and made a 26 cm pie.

Combine eggs with sugar in a convenient beating bowl.

Using a mixer, beat the eggs with sugar until fluffy. I beat the eggs for 3-4 minutes.

Then add sifted flour and baking powder to the egg mass, mix with a silicone spatula.

Sift milk powder into the resulting mixture, add vanilla sugar.

Stir the dough thoroughly with a silicone spatula until smooth. The dough will not be as thick as condensed milk.

Grease a baking dish with vegetable oil, pour the dough into the baking dish. Place the dough pan in a cold oven.

Turn on the oven at 200 degrees and bake the cake mixed with milk powder for about 30-35 minutes until you dry a toothpick. The cake will become a beautiful golden color and will increase in volume.

Cool the baked goods slightly in a mold, then remove and cut into pieces. A dough pie with milk powder turns out to be very tasty and, for sure, many will like it.

Milk is a very nutritious liquid that people of any age cannot do without. Due to the individual characteristics of the body, not everyone can consume cow or goat milk. To get rid of such problems, milk powder was created, which can be successfully used in cooking, but for this you need to know exactly how to make a ready-to-use liquid from the dry mixture.

Composition

Powdered milk is a natural product and is obtained using the technology of drying cow's milk in specialized machines. The advantage of this process is that the dry powder weighs much less and can be stored for much longer. For a powdery composition, you do not need to create special conditions, store it in the refrigerator, like ordinary milk. The bag will be perfectly stored for up to six months in a dry place in the kitchen. While it is quite easy to get natural milk directly from a cow or a goat in rural areas, in big cities it becomes a real problem, and store goods differ significantly from rural ones.

Drying whole milk gives everyone the opportunity to have an unlimited supply of milk at home, which will not sour, to which there will be no allergies, which will always be at hand. There is no need to doubt the naturalness of the product, since only cow's milk is taken for preparation, which is subject to thickening and drying at temperatures up to 170 degrees in special machines, after which it is packed and fed to store shelves. This type of product processing was developed back in the 19th century, where people were already interested in increasing the shelf life of this liquid.

Typically, the calorie content of the product is 550 kcal per 100 grams, but in the case of using skim milk, it is reduced to 370 kcal.

It contains many useful substances, including:

• vitamins A, B1, B2, B9, B12, D, C, PP, E;
• micro- and macroelements - sodium, phosphorus, calcium, potassium, magnesium, cobalt, selenium, manganese, sulfur, iodine, iron, etc .;
• a set of amino acids most important for the human body.

The composition of milk powder may differ depending on its types.

• Whole has the largest percentage of fat in its composition, therefore it is the most nutritious for the human body. Due to this feature, this option has the shortest shelf life of the product. Most often, they try to use this particular variety for cooking various dishes.
• Low fat. For its preparation, whole milk is taken, but excess fat is additionally removed from it, after which it is already dried to a powder state. Such a product in finished form has almost no fat, and this makes it possible to store it for almost 9 months. Skimmed milk powder is often used to make cheese and is added to bread, meat and pastries.
• Instant. The composition of such a powder contains the previous components mixed together, then moistened and dried again. Such milk is of great importance in the production of baby food and products that must be prepared very quickly.

In milk powder, 50% is occupied by carbohydrates, and the rest is shared by proteins and minerals.

Cooking nuances

To get ordinary milk from powdered milk, you need to return it to its original state by adding water. To properly dilute the mixture, you need to strive for a 3: 1 ratio, where there should be more water than milk. So, for 1 liter of water, an average of 300-350 grams of powder is needed. It is best to use warm water for this, the mixture will dissolve faster in it. For different purposes, the proportions of the above components may differ.

To do everything right, it is important to follow these recommendations.

1. It will be much easier to dissolve milk powder in warm water, because part of the composition will dissolve from the cold, and some will be taken up by crystals, which will be felt during drinking.
2. It will also not work to prepare ordinary milk from dry milk if the water is too hot. From exposure to boiling water, the powder will begin to curdle.
3. The correct sequence for making ordinary milk from dry milk at home is the gradual addition of water to the powder, and not vice versa, otherwise the product cannot be made without lumps.
4. The use of a mixer in the case of preparing milk will be undesirable, because it creates unnecessary froth.
5. After the milk has been prepared, it is necessary to allow some time to completely dissolve its particles and obtain a completely finished drink.

Not everyone knows that powdered milk can be used on a par with ordinary milk, and its benefits are not lost. Reconstituted milk is practically in no way inferior to whole milk, so you should not be afraid to eat it. The only difference in these products will be the nutritional value, which is lower in the dry variety than in the usual one. An important nuance is that if you are allergic to lactose, a person should not consume milk in any form.

When buying dry powder, it is important to read the composition of the product and make sure that it does not contain vegetable fats, which are often substituted for milk fat by unscrupulous manufacturers. In addition to the fact that the resulting composition will be devoid of useful qualities, it can still be dangerous to human health.

Most often in stores you can see the following product options:

• whole milk powder, which is sold in a package of 200 grams;
• fat-free with packing of 250 grams;
• 26% fat, which can be found in 400 gram packs.

Depending on the purposes of use, you can choose both the type and packaging of the composition, from which, with the help of simple manipulations, it is possible to obtain the desired result.

Technology

Due to the fact that for different tasks in cooking it is necessary to use different proportions of water and milk powder, it is important to know exactly the specifics of the process.

• To get a liter of ordinary milk, the fat content of which will be about 3%, you need to take 8 teaspoons of the powder. If you need to achieve a less fatty product (no more than 2.6%), then only 6 tablespoons are added.
• When the optimal amount of powder is prepared, you need to stock up on water, the temperature of which should not be higher than 60 degrees.
• The powder should be in a deep container, where heated water is then poured. It is important to do this slowly, stirring the composition. If you pour the powder into water immediately, then there is a high probability of the formation of a large number of lumps.
• The stirring process of milk should be carried out until all the powder is dissolved.
• At the end, you need to leave the finished milk for 10 minutes for a full infusion.

In addition to the self-preparation of milk from powder for personal needs, the same principle is used by large enterprises that produce dairy products. If during the warm season there are no problems with obtaining a fresh product, then in winter it is not possible to obtain the required amount of milk from cows, therefore dry powder is used for production.

The production technology is reduced to the following processes:

• calculation of the amount of dry mixture to obtain a certain volume of the finished product;
• determination of the optimal amount of water for the previously prepared powder;
• mixing is done with water heated to 40 degrees;
• the resulting solution is sent for cleaning from undissolved particles and passed through a special sieve, the hole diameter of which does not exceed 0.3 mm;
• the resulting liquid is cooled and held for 4 hours for full swelling of the particles;
• to speed up the above process, enterprises use the VSM-10 unit;
• the resulting milk is sent for inspection to determine the level of fat content and, if necessary, this component is normalized;
• to improve the quality of the reconstituted milk, a part of the natural product is added to it.

Thus, store-bought milk is mostly a mixture of powdered and whole foods, so its benefits will be slightly less than fresh or fresh milk.

Dilution proportions

To prepare healthy and tasty food with milk content, you need to be able to properly dilute the powder, adjusting the proportions for a particular dish. If the dry composition is diluted for cooking porridge, then it is worth starting from the fat content of the finished product 2.5%, which is best suited for any version of milk porridge: rice, buckwheat, semolina and more.

To prepare 1 serving of porridge, you need to prepare a glass of water and 5 tablespoons of powdered milk. For four servings - about one liter of water and 6 tablespoons of milk, but this time you need a cutlery, not a tea set.

Add the required amount of heated water to the prepared powder, while constantly stirring the contents until a homogeneous mass is obtained. When the milk is completely ready, you can add any porridge of your choice to it and cook until tender.

Powdered milk can also be used to feed a baby after a year, when mothers often end breastfeeding. In order not to limit the baby in nutrients and increase the daily portions due to the growth of the body, the dry version of milk is perfect. Due to the absence of certain storage requirements, it can be taken with you outdoors and even on long trips without any risk to the child.

In order to properly dilute milk powder and make the baby nutritious liquid food, it is important not only to read the instructions on the package, but also to consult a doctor who can more accurately help with determining the fat content of milk formulations that will benefit the baby. Drinking too fatty can cause allergic reactions, so the ratio of water to dry mixture for each child will be individual.

It is not always necessary to dilute milk powder in the cooking process, and then carry out further manipulations with it. When preparing pancakes, it is more convenient to add powder, salt and sugar to the beaten eggs, and add water only after thorough mixing. For this recipe, you will need 2-3 eggs, five tablespoons of milk powder, a pinch of salt and a few tablespoons of sugar. For such an amount, it is optimal to use 300 ml of heated water, after which all components are thoroughly mixed. When the contents have become homogeneous, without any lumps, it will be necessary to add 1-2 glasses of flour and bring the composition to homogeneity.

After that, a little vegetable oil is poured in, and you can start frying.

Erroneous actions

In order for any manipulations with milk powder to lead to positive results, you need to know not only the technology of their implementation, but also the most common mistakes so as not to make them.

The main problem situations.

• Use cold water for mixing. Sugar practically does not dissolve in cold water, let alone powder. It will not work to make full-fledged milk out of it.
• Ignorance of the main features of the milk dilution process can lead to the use of boiling water for these purposes, which is also inappropriate, because from such a temperature effect the powder will begin to curl up rather than dissolve.
• It is better to dilute the powder with water by hand, because the use of electrical appliances leads to the appearance of foam, which is suitable only for milkshakes.
• To reconstitute milk from powder, it is important to choose the correct sequence of actions. If you simply dilute the composition with water, it will be difficult to stir it so that there are no lumps left, and pouring in a small amount of water and constant stirring makes it possible to get the desired result.

Despite the fact that milk powder is a healthy product, you need to use it carefully and in the right proportions. Due to the fact that the resulting liquid has a high percentage of fat, then with constant use in a person, the amount of cholesterol in the blood increases, which is harmful to health. Reconstituted milk should not be drunk before bedtime or after a morning exercise due to the presence of casein in the composition, which requires at least two hours to process.

When diluting milk powder, you should be careful with the proportions, because the use of a too fatty product leads to atherosclerosis. Such a dairy product harms the heart and blood vessels, which very quickly affects the general condition of a person. You need to use dry milk powder wisely, clearly defining the necessary proportions for drinking, cooking, feeding a child or gaining weight for sports performance, otherwise the effect will be the opposite.

You will learn more about how to make regular milk from powdered milk in the following video.

1. The recipe for making sweets from powdered milk is good because the main ingredients can be at hand at any time, so that a treat can be made for unexpected guests. Spices are additional ingredients that can be added to taste - vanillin, cinnamon, cardamom, and pepper can be used for adult lovers of original combinations.

2. The first step is to cook the sugar syrup. To do this, in a small saucepan, you need to combine water and sugar and send it to the fire. After boiling over low heat, boil the syrup for about 7-10 minutes, until it begins to thicken slightly.

3. Put butter in hot syrup and leave for a couple of minutes. Then mix everything thoroughly until smooth.

4. Gradually, in several stages, add milk powder, stirring constantly. The mass should be soft, elastic and without lumps.

5. It's time to add a pinch of your favorite spices. You can make candies from powdered milk at home with cocoa (if you wish, you can not add it, replacing it with coconut, for example). Mix everything thoroughly and send the mass to the refrigerator for solidification. After 35-45 minutes, you can take out the blank and sculpt sweets. They can be given absolutely any shape and roll in cocoa before serving.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

On store shelves, along with the usual milk, you can find dry milk, which differs from the classic powdery consistency. The product finds application in various areas of cooking, it is used for the manufacture of whole milk, bread, sausages. In animal husbandry, the powder is used for animal feed.

What is milk powder

A concentrate from a regular pasteurized drink or milk powder is dried milk. It eliminates many of the disadvantages of the liquid version - it is stored longer, easier to transport. At the same time, it retains an excellent composition and contains all the necessary nutrients and vitamins. The prototype of the modern product was the lumps of milk, which were made by the inhabitants of Siberia, freezing milk.

For the first time, the Russian doctor Krichevsky received a dry powder, who for a long time evaporated the liquid using a special technology so that all the useful properties of the original product were preserved. After several decades, the powder is used in cooking and the food industry, it is included in the diet of an adult and a child.

Skim

A subtype of the product is skimmed milk powder, which contains 25 times less fat than whole milk. The same amount of other useful substances remains there. Due to the low fat content, the product is stored for a long time, does not require special conditions. When skimmed milk is mixed with whole milk, steamed and dried, you get an instant product that baristas use to complement coffee brewing.

Whole

Whole milk powder is distinguished by its high calorie content and low shelf life. It is a uniformly colored powder of white-cream color with a uniform consistency. A product is obtained from whole cow's milk. The finished powder can be dissolved without sediment. It does not have any yellow or brown inclusions, it is easily rubbed between the fingers.

What is milk powder made of?

The classic product includes only pasteurized whole cow's milk. The raw material undergoes a complex five-stage drying and homogenization procedure, allowing the composition to be kept practically unchanged. The product is rich in protein, fats, milk sugar, lactose, vitamins, nutrients and trace elements. No additional components (soy protein, starch, sugar) are added to the composition - this impairs the quality and taste of the brewed drink.

How do

In five stages, milk powder is produced at food factories in Russia. The raw material is fresh cow's milk, which undergoes the following changes:

1. Normalization - bringing the fat content of the feedstock to the norm (the reduced one is increased, the increased one is reduced). For this, the product is mixed with less fat or cream. This stage is needed in order to achieve a certain ratio of fat content in accordance with regulatory documents.
2. Pasteurization - heating a liquid to remove bacteria and viruses from it. You do not need to pasteurize milk for a long time, then cool it.
3. Thickening or cooking - at this stage, the product is boiled, divided into whole and fat-free subspecies, for which the processes differ in time and parameters. If you add sugar to the product at this step, you get condensed milk.
4. Homogenization - obtaining a uniform consistency by the manufacturer.
5. Drying - the resulting nutrient liquid is dried in a special apparatus until it reaches a certain percentage of moisture.

How to dilute milk powder at home

When purchasing a product and subsequent preparation, it is important to observe the dilution proportions of milk powder. To restore, you need three parts of warm water (about 45 degrees) and one part of powder. Add the liquid gradually, stir well, leave for a few minutes to achieve a homogeneous milky consistency and dissolve the proteins.

Helpful hints:

• cold water is undesirable, because the particles do not completely dissolve, crystallize and are felt on the teeth;
• boiling water is also not suitable - it will just curdle the milk;
• it is imperative to insist the liquid after dilution, because this is how an optimal product will turn out, and not watery with non-swollen protein;
• It is harmful to use a mixer for stirring - it gives too much foam;
• introduce water gradually and carefully so that no lumps form;
• brew coffee and season with dry milk - it will be delicious.

For pancakes

A popular dish in which the product in question is used is pancakes with milk powder. To prepare them, you will need a liter of whole milk, which is easy to dilute in the following proportion: 100 grams (8 teaspoons) of dry powder in a liter of warm water. Add water to the powder, not vice versa, stir and wait 15 minutes to make the solution homogeneous.

For porridge

A pleasant breakfast will be porridge on milk powder, which will be made in proportion to a glass of water 25 grams of powder. From this amount, you will get a glass of reconstituted milk with a fat content of 2.5%, which is enough for one serving. For four people, 900 ml of water and 120 grams of powder will have to be diluted. The dilution liquid must be warm, stirring continues continuously until the product is completely dissolved.

Calorie content

Classic powdered milk without additives contains an average of 496 calories per 100 grams, which is almost 10 times higher than the usual drink. This is due to the concentration of the product. Whole milk powder contains 549 kcal, and skim milk - 373. The product is rich in fats (saturated, fatty acids), sodium, potassium and dietary fiber. It contains a lot of sugars, proteins and vitamins.

Benefit and harm

The composition of the powder is not inferior to natural pasteurized milk. It contains calcium to strengthen bones, potassium to improve the functioning of the heart and blood vessels, vitamin A to improve vision and skin health. In addition, milk is useful for rickets, because. Here are some more useful properties of the product:

• useful for anemia;
• choline normalizes blood cholesterol levels;
• chlorine relieves swelling, cleanses the body;
• magnesium and phosphorus provide comprehensive health support;
• useful for diabetes, gastroenterological diseases;
• rich in vitamin B12 and protein, according to reviews it is important for vegetarians or people who do not eat meat;
• easily absorbed, does not burden the digestive tract;
• does not contain bacteria, does not need boiling;
• the benefits of vitamins, the BJU complex for the health of the body as a whole.

The harm of milk powder is not so obvious; rather, it can be called a disadvantage. Do not use the powder for allergy sufferers, people with lactose intolerance or reactive rashes on the constituent parts. You should not get carried away with the product if you are prone to gaining excess weight - high energy value affects the rapid set of muscle mass, which is then difficult to return to normal - it is not suitable for weight loss. This harm factor translates into a benefit for the bodybuilding athlete.

Powdered milk dishes

Dishes made from powdered milk at home are widespread. The powder can be bought on the shelf of any store. It is used in cooking, confectionery and dessert business. When added to baked goods, milk makes the consistency of the finished product denser, and when boiling creams and pastes, it extends their shelf life. It is convenient to use milk powder in order to restore the drink, and then use the liquid in different ways - mix it with flour for pancakes or pancakes, add to cereals, sweets, cakes.

The dry powder can caramelize during the drying process, so it smells like candy. For this aroma, milk is loved by confectioners who make condensed milk, fillings for sandwiching cakes and pastries, and Korovka sweets. Dried milk can be used to make infant formula, chocolate, ganache for coating biscuits and muffins. The addition of powder to yoghurts makes the consistency homogeneous and prolongs the shelf life.