Before using dry cream in the process of preparing pastries, drinks or second courses, pay attention to the information indicated on the product packaging. Powdered cream is generally suitable mainly for supplementing drinks or making sauces. It is quite difficult to beat such powders into a thick mass. For baking and creams, only those that contain thickeners are applicable.

There are several varieties of dry cream, which differ in their composition. There are products made from whole milk. However, most often on store shelves there are powdered mixtures, which are obtained by processing starch syrup with the addition of vegetable oil and other additional ingredients. The composition of such cream contains, as a rule, a large number of flavors, stabilizers and thickeners. For the preparation of creams and desserts, such products are primarily suitable for their thick consistency after dilution with a liquid, but they practically do not contain useful properties.

The process of whipping dry cream differs from the simple traditional method. If you are whipping with a whisk, then you must first do this with uniform and fairly slow movements, and then sharply increase the speed. Such techniques will have to be done several times. It is easier to make such a procedure with a mixer - just whip the cream first at a minimum, and then at a maximum speed. Water or milk can be added at any stage if necessary.

Please note that for the dilution of dry cream, it is most often necessary to observe a 1: 1 ratio. If you take one glass of powder, then you will need the same amount of water or milk. Dry cream is diluted, leaving no lumps, with almost any liquid. To prepare creams, they are usually mixed with milk or water. When added to tea or coffee, the product can not be diluted first, but immediately poured into a cup with a drink.

Dried cream dilution methods can suggest recipes for some dishes. For example, homemade ice cream, as a rule, is prepared on the basis of just such a product. The density of the mixture for this delicacy is given by other ingredients, so the cream is diluted in the traditional way, which implies an equal amount of powder and water.

The recipe for making sauces based on dry cream is slightly different. The product can also be diluted with water or milk. However, you should pay attention to a number of nuances. For diluting cream, only pre-chilled liquids are used. After the first mixing of the ingredients, the resulting masses are left for several hours in a warm place, and then they are re-cooled. Only through such actions will the sauce get the consistency of sour cream.

There are many myths and legends about powdered milk, claiming that most of the dairy products that we consume are made from it. Let's see what this product is, what useful properties it has and where it is used, as well as how to make milk from powdered milk using water.

What is powdered milk, what does it consist of and what happens?

Powdered milk is a natural product in the form of a soluble powder obtained by drying normalized cow's milk in special drying equipment. The purpose of drying is to reduce the mass of the finished product and increase its shelf life. As you know, powdered milk does not require special storage conditions at low temperatures and has a longer (3-6 months) than natural, which tends to quickly turn sour. It is especially convenient to use the powder in regions where it is not possible to obtain fresh natural milk. And it is this type that is convenient to use in cooking.

How to dilute dry milk?

Liquid milk can be made from milk powder by adding a certain amount of water. The concentrate can be consumed as a drink or added as an ingredient in the production of other products, both in dry and liquid form. Before the advent of special sports nutrition, powdered milk was the main source of protein in bodybuilding. There are several varieties of dry concentrate - whole, fat-free, dry buttermilk, whey, mixtures, but more often only 3 types are used, which differ only in the percentage of fat and some substances:

• whole (550 kcal);
• fat-free (373 kcal);
• instant.

Add as much water as you need, most often it is 2-3 tbsp. l. milk in a glass of liquid.

What are the benefits of powdered milk?

Powdered milk contains about 20 essential proteins and amino acids, a significant amount of calcium, which promotes the growth and strengthening of bones, magnesium, sodium, potassium, iron, iodine, and sulfur. This product has much less cholesterol, so it is often used in the production of baby food. Further in the article, we will consider in detail how to make milk, bakery products and even cosmetic masks and much more from powdered milk, in what proportions to mix the components.

Powdered milk is widely used in industry in the production of dry cereals and infant formula, ice cream, pastries and other confectionery. Consider several options for having a home. To obtain 1 glass of milk, 5-6 teaspoons of dry powder (20-30 g) must be diluted with warm or cold water (about 200 ml). Water should be boiled, 45-60 degrees. This proportion is needed in order to make it 2.5 percent. How to make milk of higher and lower fat content from powdered milk? Accordingly, you need to add more or less water. The resulting product must also be infused for some time, it can be brought to a boil. You can then cover it with a lid and let it brew. The sour substrate can be used to make cottage cheese, pastries, cereals and soups.

The benefits and harms of powdered milk

Now we know how to make milk from powdered milk. Moreover, many say that in taste and smell it is not inferior to pasteurized natural. However, it is unlikely that a person who has tried real fresh village milk will agree with this statement. But as for the chemical composition, any concentrate of dry milk powder will give odds to the present. Powdered milk contains more than 20 amino acids, vitamins (vitamin B 12 is especially useful for people suffering from anemia, vitamin A promotes vision, vitamin D), useful substances - potassium for the normal functioning of the heart and blood vessels, calcium, which helps strengthen bones. Plus, milk powder contains a much smaller number of allergens, which is why it is often used to prepare infant formula. The harm of such milk can manifest itself in people with individual allergic reactions or if it is used improperly (at elevated temperatures and humidity). In addition, non-compliance with the cooking technology, when a person does not know how to make milk powder at home correctly, can even lead to poisoning.

Disadvantages of powdered milk, conclusion and conclusion

The disadvantages include the high fat content of the product. If the daily norm is exceeded, metabolic processes and the deposition of excess fats may be disturbed. Also, such a product is not recommended to be consumed before bedtime or after training in the morning, since the casein contained in it takes several hours to digest. It is important to take into account the proportions correctly when talking about how to make milk from high-fat milk powder, since it contains a lot of cholesterol, which can lead to atherosclerotic damage to the heart and blood vessels. Thus, powdered milk is a very useful and convenient product that can be easily turned into a liquid state, taken with you on the road or to work, and easy to store. You just need to be extremely careful with its excessive use.

Milk is the first thing a baby eats as soon as it is born. If mother nature ordered that it be the first food of a newborn, then this is the most valuable and safest food on Earth.

It has a white color, and whoever drinks does not get sick

It is flawless in everything. It is beautiful - snow-white and smooth, it is tasty - slightly sweet, it is nutritious and healthy. But he still has one significant drawback. Milk has a very short shelf life, in other words, it quickly sours.

The Tatar-Mongols, who in their campaigns in the 13th century tried to dry milk under the sun to obtain a pasty product, thought about this problem. Then they took it with them on military campaigns, because it did not deteriorate and gave heroic strength to the one who used it.

Nowadays, in order to give heroic strength, and even with a long shelf life (with the current rhythm of life!) It has become more than in demand, and therefore at the beginning of the twentieth century, scientists patented a product whose popularity only grows over time, and the production technology with improved over the years - powdered milk.

Powdered milk production technology

Currently, this product is produced by spraying and drying whole and skimmed milk, cream and whey. To remove 50% of solids from pasteurized milk, it is concentrated in a special evaporator, and then the remaining mixture is sent to a heated chamber for instant water evaporation.

The result is a powdery mixture. This method of production guarantees the safety of nutrients, vitamins and trace elements.

The presented table shows that although whole milk is ahead of powdered milk in most indicators, this difference is nevertheless insignificant.

	Milk reconstituted from powdered milk 2.5% fat	Whole milk, pasteurized, 2.5% fat
nutritional value
calories	48.2 kcal	54 kcal
Squirrels	2.42 g	2.9 g
Fats	2.5 g	2.5 g
Carbohydrates	3.93 g	4.8 g
Vitamin content
Vitamin A	0.012 mg	0.02 mg
Vitamin B1	0.02 mg	0.04 mg
Vitamin C	0.44 mg	1.4 mg
Vitamin B2	0.02mg	0.15 mg
Content of microelements
Choline	23.6 mg	23.6 mg
Calcium	120 mg	100 mg
Magnesium	12 mg	14 mg

How to dilute dry milk?

In the home kitchen, this product is just a godsend for the hostess who, for example, made a spontaneous decision to cook milk porridge, fry pancakes or even bake bread, but there was no whole milk in the house. Sometimes powdered milk is purposefully put into confectionery products, because it makes them more “fluffy”.

Recipe for diluting milk powder for pancakes

Almost all recipes for making pancakes with milk at home include 1 liter of whole milk as one of the main ingredients. But what if there is only powdered milk in the house, and pancakes are just really necessary to cook?

To obtain 1 liter of milk for pancakes, you need 100 grams - 8 teaspoons of powdered milk and 1 liter of water. Water should be warm, but not boiling water, at a temperature of about 60 ° C.

Important: warm water must be added to the mixture, and not vice versa, stirring slowly, this will prevent the formation of lumps. You need to stir the milk until the powder is completely dissolved, then it needs to be given time to swell in the liquid - 10-15 minutes.

See how to properly dilute milk powder

Recipe for diluting milk powder for porridge

To obtain full-fledged reconstituted milk, with a fat content of 2.5%, from which excellent milk porridge (rice, vermicelli, semolina, oatmeal, buckwheat) will turn out, you need to take the following proportions of the components.

One portion:

• For 200 ml of water 25 grams or 5 teaspoons of powdered milk.

Four servings:

• For 900 ml of water 120 grams or 6 tablespoons of milk.

Gradually pour the indicated volume of warm water into the standard amount of the mixture, stirring continuously with a spoon, until completely dissolved and a homogeneous product is obtained.

1. Do not use cold water when diluting the dry mix. In this case, not all particles dissolve and partially crystallize, this is felt when consumed;
2. Do not use boiling water to prepare this product - it will curdle;
3. Do not neglect the recommendation that the product should be infused after dilution. This will help avoid getting a watery product with unswollen protein;
4. Do not use a mixer to prepare milk, this will lead to the formation of unnecessary foam;
5. You need to pour the liquid into the milk powder gradually, stirring gently, if you pour all the water at once, then lumps will certainly form.

Benefit and harm

Powdered milk is a product that everyone knows. But if you start asking the average consumer simple questions, many people get lost and start to wonder, are they really familiar with this product?

Will any ordinary consumer, without hesitation, be able to answer such seemingly simple questions about milk powder?

• Which milk has more cholesterol- dry or whole?

If milk powder is diluted to the appropriate fat content, then it has a cholesterol level comparable to that of whole milk;

• Is it good for anemia(anemia)?

It is useful because there are forms of anemia, such as anemia as a result of a deficiency of vitamin B12 contained in powdered milk, with this form of anemia and for its prevention it is recommended for use;

• Does it need to be boiled after recovery? How will this affect its beneficial properties?

No no need. The product has already been heat treated;

• Can powdered milk contain harmful substances?

Unfortunately, maybe. Their presence / absence is due to the quality of the feedstock, that is, in what conditions they lived, what the cows ate, from which the future milk powder was obtained. If they ate food containing toxic substances, or grew up in an area where the maximum permissible concentration of harmful substances in the atmosphere goes off scale, then all these harmful substances will fall not only into ordinary milk, but also into a dry product.

Application of powdered milk

With the advent of modern technologies for the production of powdered milk, its scope today covers the following sectors of the economy and the national economy.

First of all, it is, of course, the food industry. Confectionery and pasta, baby food, ice cream, bread, whole milk products with a long shelf life - all these products are made on the basis of powdered milk.

This nutritional mixture has long become a constant companion of tourists and travelers, because when going on a long trip, along with a can of stew, you can take a small bag with you, which then becomes a source of protein and vitamins, so necessary to overcome long distances and conquer mountain peaks.

Airlines and railway carriers have included powdered milk in the passenger menu so that they can add a spoonful of milk to coffee, overcoming a long distance.

Breeders of cattle and other branches of animal husbandry, who have a large number of livestock in their farms, having come to the conclusion that it becomes unprofitable to feed calves and piglets with whole milk, massively switch to a powder analogue, because with the current method of obtaining its properties are in no way inferior to natural pasteurized.

As you know, milk powder is a source of protein and therefore is considered the most classic type of sports nutrition for building your body and building muscle mass, bodybuilders successfully use it.

How to dilute dry milk? If you are going to travel, relax in nature, do not forget to grab a bag of powdered milk. Powdered milk will not sour, will not spoil. Knowing how to dilute it, you will get a good dairy product. In terms of taste and nutritional qualities, it is not inferior to natural milk. Powdered milk is a powder obtained by drying condensed milk in advance.

Instruction

1. There are two types of milk powder - it is whole and skimmed. The difference between them is in the percentage content of thick substances. Whole milk powder has a shorter shelf life than skimmed milk. The smell and taste of whole milk is closer to pasteurized milk. Powdered milk is white with a slight creamy tint. How to dilute powdered milk? To get one glass of milk drink: put 5 teaspoons of powdered milk (25 g of powdered milk) into a glass, add a little warm or cold water and stir well. Without ceasing to stir, gradually add water until the glass is full (25 g of powdered milk, about 200 ml of water. The milk will be approximately 2.5% fat). The resulting dairy product must be infused for some time to swell the proteins, eliminate the watery taste and to achieve the required density. Diluted milk powder can be obtained with different fat content. It can be brought to a boil. All proportions for breeding milk are usually indicated on the packaging.

2. Use the sour milk product from milk powder for making cottage cheese, baking culinary products. There are many recipes for various dishes where milk powder is used: milk porridge, soups. A long shelf life allows any housewife to always have powdered milk on hand. But do not forget that powdered milk cannot completely replace fresh milk. All of them have their own advantages.

Many mothers are tormented by the question: “What to do with the reserves of baby food and powdered milk purchased for the future, but remaining?” For some, dry milk- a generally unclear product: what to cook from it and how? It turns out that good sweets can be made from milk powder.

You will need

• "Mom's Truffles"
• 3-4 cups dry milk
• 1/2 cup plain milk
• 2 tbsp cocoa
• 40 g butter
• 4 tbsp sugar
• breadcrumbs or coconut flakes
• "Banana Delight"
• almonds - 100 g
• sugar - 3 tbsp
• dry milk - 2-3 cups
• banana - 1 pc.
• milk - 2 tbsp
• butter - 20 g
• coconut flakes

Instruction

1. "Mom's truffles" Place milk, sugar and butter in a saucepan. Put on the stove at the lowest power of the fire and stir continuously. Boil until the sugar is completely dissolved. Leave the resulting mixture to cool.

2. In the already cold mixture, add cocoa and gradually introduce dry milk. The mass should become viscous so that when stirred, it easily moves away from the walls of the pan. But don't add too much or you'll get a "wooden" result.

3. Form truffles from the resulting mass and roll them in breadcrumbs or in coconut flakes.

4. "Banana Delight"Mash a banana in a deep bowl with a spoon, add to it milk, sugar and softened butter, mix thoroughly. Add a little dry milk until the acquisition of a homogeneous thick and viscous mass.

5. Pinch off a slice of the resulting mass, put an almond nut on it and roll the ball so that the almond is inside the ball. Thus form all the sweets.

6. Roll the resulting candies in coconut flakes. The dish is immediately ready for use.

7. In the same way, it is allowed to prepare “strawberry pleasure” by replacing the banana with strawberries. A good option would also be "blueberry pleasure", blueberries contain many vitamins and isoflavones, which are easily needed for excellent vision.

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Useful advice
It is allowed to impress the baby by preparing a white truffle. To do this, easily exclude cocoa from the recipe.

They learned how to produce milk powder at the beginning of the 19th century. For its production, cow's milk is taken. It will be normalized first. The purpose of the process is to achieve the required ratio of fat and solids. Later, the milk is pasteurized, thickened and dried. After that, the finished product is subjected to sieving and cooling. To extend the shelf life, milk powder is packaged in vacuum packaging.

You will need

• - powdered milk;
• - cocoa;
• – water;
• - butter;
• - honey.

Instruction

1. Truffles. Mix 100 g of powdered milk and 50 g of cocoa. Dissolve 125 g of sugar in 55 g of water, add 85 g of butter. Pour the resulting mixture in a burning form into a dry mass and mix. Add 50 g of dried apricots, nuts and mix. Put in refrigerator. After about an hour and a half, take out the mass, form balls and roll in cocoa.

2. Candies. Mix 200 g of powdered milk with softened butter 120 g. Add 60 g of powdered sugar, 2 teaspoons of warm milk there and stir. It should be a graceful mass. After cooling it, quickly form small sweets, decorate with nuts or fruits. Keep in the refrigerator.

3. Mastic for decoration. Combine 1 cup of powdered sugar with 1.5 cups of powdered milk. Mix 150 g of condensed milk with 1 teaspoon of lemon juice. The mixture should come out homogeneous. Pour the resulting mass in small portions into the dry mixture and mix. When all the ingredients are combined, put the mass on the table and continue to knead, adding powdered sugar. Do this until the mass stops sticking. Wrap the mixture in cling film and refrigerate. It is allowed to apply mastic more closely after an hour.

4. We clean the face. Mix 2 parts crushed oatmeal with 1 part milk powder. For dry skin, add 1 teaspoon of olive oil. Dilute everything with a small amount of warm water. The result should be a creamy mass, which is applied to the skin of the face. Hold for 15 minutes, rinse with warm water or a decoction of herbs.

5. We nourish dry skin. Take an identical amount of powdered milk and ground flaxseed. Mix, add 1 teaspoon of honey and warm water - enough to make a thick mass. Proceed as with the previous mask.

6. We nourish typical skin. Take 1 tbsp. a spoonful of powdered milk, 1 teaspoon of honey, add the yolk and mix. Pour a little milk into the mixture to form a creamy mass. Keep on skin for 15 minutes. Wash off with cool water after a while.

Note!
The main advantage of powdered milk over ordinary milk is the duration of storage. It is safe to take it with you to the country, on a hike, a long trip. It is used in winter when milk production is reduced. Otherwise, ordinary milk is preferable both in terms of taste and composition.

Useful advice
In the absence of the usual, it is allowed to use powdered milk. To do this, it must be restored by mixing with warm water. Three parts of water are taken for one part of milk. After such a procedure, the product is used instead of ordinary milk. Milk powder is also added to dough, creams, mousses and other confectionery products.

Powdered milk is a good way to replace a natural product in any dish. It has all the necessary taste and useful properties. You can make a lot of different dishes from it. Diluted milk produces very appetizing pastries, cereals, soups, jelly and other desserts. Due to the long shelf life, such a dairy product is an indispensable assistant in every kitchen. High quality natural powder has almost the same beneficial properties as whole milk. This crumbly powder with a soft yellow tint can be added to coffee, cappuccino and cream. I have prepared the correct proportions for you on how to dilute milk powder.
The dairy product undergoes preliminary heat treatment, so that its production of a drink based on it will not take you more than 3 minutes of your time. Diluted milk does not need to be boiled.
You should know: in no case should you pour boiling water into the mass (to avoid the appearance of lumps and not “cook” the workpiece), as well as add more water than recommended below. In order for the workpiece to acquire a rich white color and the necessary density, it is advisable to leave the finished milk indoors for 15-17 minutes. During this time, the mass will become homogeneous, thick and snow-white.
Diluted dry liquid can be used in any dishes where whole milk is used, even to create fermented milk products. It turns out very tasty.




Ingredients:

- powdered milk - 5 tsp;
- water - 200 ml.

Recipe with photo step by step:

1. Pour the desired amount of milk powder into a deep glass container.




2. Pour ½ part of warm water into the container. We make sure that the temperature of the liquid does not exceed 50-60 degrees.




3. Gently and quickly mix the ingredients using a culinary whisk or mixer.




4. Add the remaining water to the container with the white liquid. Mix the ingredients until a homogeneous milk mass is obtained.






5. We are waiting for 15-20 minutes. During this time, all processes will be completed, the milk will acquire the taste and texture we need.




We use powdered milk at our discretion. I also want to tell you how to cook delicious