Saving money by using dried milk

noonesperfect

Aldi's Be Light slimmed dried milk is about £1.68 for a big tub.

billieboy_2

Just googled Marvel and got onto Ocado website where it states ingredients are dried skimmed milk and Vitamins A and D - phew! Thought there were going to be a load of nasties in there. I use dried milk for custard, yoghurt and emergencies but I'm going to try vfairbrass's tip about doubling up for flans :T to make it more like cream.

Boodle

I still have a supply of Tesco stuff mentioned above, but have just checked Asda's online (we now go there as works out cheaper for us.) I think from memory it is a bit more expensive than the Tesco value one, but is still just milk with added vitamins A and D.

kal25

Hi guys, been reading this thread with interest. I have milk powder for doing my hm bread. Wondered how would I be able to use it in cooking/baking inplace of milk? Would I have to make ? amount by x amount of water? Am interested as I have just started making muffins again and find the milk gets used really quickly:o . Also would like to make rice pudding in slow cooker @ weekend...how would that work with the milk powder??:rolleyes:
TIA Kal25

ascot64

I'd love to use it but DS is lactose intolerant and dried skim milk is over 50% lactose!

billieboy_2

kal25 wrote: »

Hi guys, been reading this thread with interest. I have milk powder for doing my hm bread. Wondered how would I be able to use it in cooking/baking inplace of milk? Would I have to make ? amount by x amount of water? Am interested as I have just started making muffins again and find the milk gets used really quickly:o . Also would like to make rice pudding in slow cooker @ weekend...how would that work with the milk powder??:rolleyes:
TIA Kal25

I just make it up as it says on the tin, usually 4 heaped tablespoons to a pint of milk. HTH. Don't know about the rice pudding.;)

vfairbrass

kal25 wrote: »

Am interested as I have just started making muffins again and find the milk gets used really quickly:o . TIA Kal25

I always use dried milk for muffins. I have a generic recipe, copied from the Tightwad Gazette, which makes 24 muffins. For this amount I add four heaped tablespoons of dried milk and also two heaped tablespoons of soya flour (this is the substitute for eggs) to the mixing bowl with the dry ingredients (20 oz flour, 8 oz sugar, 1 tsp salt, 4 tsp baking powder) then in the wet ingredients bowl is 4 fluid ozs vegetable oil and 16 fluid ozs water. I add up to 3 cups of other ingredients eg nuts/raisins/apple puree/blackberries/grated carrot - whatever I have in the fridge - to the mix or just leave them plain if there's nothing to add.

So I don't use 'wet' milk or eggs for muffins. I usually freeze them in bags of four at a time and bring out a bag a day. I have priced this at about 50p for the 24 muffins depending on what extra ingredients I add.

noonesperfect

My Mum always used Marvel (made up) for sauces and yorkshire puds. Probably more beside....

thriftlady_2

vfairbrass wrote: »

I two heaped tablespoons of soya flour (this is the substitute for eggs)

I make this recipe too but I've found that you can leave out the egg and the soya flour and substitute a 3-4 tbsp of milk instead (twice that for 24 muffins). They taste just the same;)

mk_wotsit

I was short on milk last Sunday so made up some powdered milk for Yorkshire Pud....they were Yummy!