How to cook dried and concentrated milks

Dried and concentrated milks offer convenience and increased shelf life. Such products also can be used in numerous recipes to give the taste of milk without all the water volume of fluid milk. Dried and concentrated milk products include the following:

Powdered milk – As its name suggests, powdered milk is milk that has had nearly all the water removed from it. Mixing it with water (follow package directions) results in fluid milk. Powdered milk is usually made from skim milk because having less fat helps the product resist rancidity. Recipes sometimes call for powdered milk to thicken sauces or to add calcium and protein to foods. Powdered milk does not taste like fresh milk. However, its stability and portability make it a frequent ingredient in convenience foods or prepared mixes. These qualities also make it an excellent choice for travelers. Opened packages of low-fat, nonfat, and butter-milk forms of powdered milk are good for up to 6 months. Reseal opened packages and store in a cool, dark, and dry place to prevent the product from absorbing moisture in the air. All opened packages of dried milk keep better in the refrigerator because temperature and humidity are better controlled.

Evaporated milk – Packaged in sealed cans, evaporated milk is milk from which about 60 percent of water has been evaporated. The milk is homogenized and packed in heat-sterilized cans that help extend shelf life. Unopened cans can be stored at room temperature for up to 6 months but should be refrigerated and used within 5 days after being opened. Evaporated milk has a slightly darker color than regular milk because it was heated during the evaporation process.

Sweetened condensed milk – Thick and sold in sealed cans, condensed milk is often used to make desserts because it is usually sweetened. Like evaporated milk, more than half of the water in sweetened condensed milk is removed by heating it. Up to 40 to 45 percent of this product by weight is sugar. In its undiluted form, sweetened condensed milk contains nearly 13 tablespoons of sugar and 1,000 calories per cup. For that reason, it is best to eat small servings of desserts and dishes made with this ingredient.

How to cook dried and concentrated milks

Dry milk can be reconstituted according to package directions, or it can be mixed with cool water in a blender for a more pleasing consistency. When using sweetened condensed milk, cut down on the amount of other sugar you use in the recipe to save on calories.

Serving suggestions

Nonfat dry milk can add a boost of calcium to recipes for meatloaf, hot cereal, gravy, or canned cream soups. A tablespoon contains 94 milligrams of calcium but adds only 27 calories. Many brands are fortified with vitamins A and D for a nutrient bonus.

Evaporated milk often is used in soups and sauces for a smooth, creamy texture. Well chilled, it also can be whipped and used as a dessert topping with only a tenth of the calories of heavy whipped cream.