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IMHO, Eric's answer should be thrown in the garbage.
Seriously, non-fat dry milk makes an awesome substitute for regular or skim milk, whether you're drinking it plain or using it in recipes >>> IF <<< you add the secret ingredient... TIME.
Try leaving it in the fridge for 8 to 12 hours. You'll be amazed at the difference.
When you reconstitute dry milk, you never want to drink it right away (or use it in a recipe) because it's lacking an important component that makes milk taste great... sugars.
Just as you wouldn't put bread dough right in the oven after mixing and kneading it (you have to let the little yeasties wake up and multiply and create the gas that makes bread rise), when you reconstitute non-fat dry milk, you need to put it in the fridge and give the microbes time to wake up, multiply and produce sugars. Otherwise, it smells awful to some people and tastes like chalk water!
Far too many people make this classic mistake - they reconstitute and pour dry milk into a glass right away, and of course, the resulting chorus of gagging yucks has everyone swearing AT the cook and OFF the milk forever.
Keep in mind, it is still different than whole (fatty) milk. It lacks the "mouth feel" (term used by food manufacturers) because it's totally non-fat. You might want to step down gradually to wean yourself off whole milk by first using low-fat for a while. However, non-fat milk (that's aged just 8 to 12 hours) is sweet and drinkable. Once your taste buds adjust, you'll be giving your body a valuable calcium and protein boost with far fewer calories! If the label says "fortified with vitamins A and D" all the better.
Cup of Whole Milk = 150 calories, 8 grams FAT.
Cup of nonfat Milk = 90 calories, ZERO fat but the same 8 grams protein!
Need more reasons to switch? It's cheaper than buying milk in cartons; in its dry form it's got a super long shelf life meaning no more weekly gas-consuming runs to the grocery for milk; it won't spoil quickly if the power goes out; and it works fine in recipes, though I compensate for the lack of fat by adding a bit of butter. You can even add a couple tablespoons of the dry granules to your bread dough for an extra calcium boost without changing taste.
I've been using it for about 45 years. I can't stand the taste of regular milk, now. To me, whole milk has a sickly oily mouth feel, like drinking diluted cottage cheese curds!
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ERIC's answer
throw it into the garbage so you don't get sick so badly or you can get poisonous that easily if you go on roller coaster in Walt Disney world
What else can I help you with?
How can I convert dry milk to liquid milk?
To convert dry milk to liquid milk, simply mix the appropriate amount of water with the dry milk powder according to the instructions on the packaging. Stir well until the powder is fully dissolved in the water, and then use the liquid milk as you would normally.
Are dry powdered milk and liquid milk the same?
Powdered milk is made from liquid milk but usually all the fat is removed.
How many liquid ounces of milk are equal to 15 ounces of dry milk?
According to US Bureau of Standards, in the kitchen, dry and liquid measure is the same.
Recipe asking for 1/2cup dry milk. How much is it in liquid milk?
To convert dry milk to liquid milk, you need to reconstitute it by adding water. The ratio of dry milk to water is typically 1:4, which means that for every 1 part of dry milk, you need 4 parts of water.
Is non fat dry milk powder safe for lactose intolerant?
Non-fat dry milk is formed by liquid milk evaporation followed by the removal of fats.The same components are non-fat dried milk and powdered milk, and the words are used interchangeably. Non-fat dry milk has many benefits that have led to the development of the global demand for non-fat dry milk. Compared to liquid milk, nonfat dry milk has a longer shelf life. futuremarketinsights-reports-non-fat-dry-milk-market
Can you take dry foods during pregnancy?
I have no idea but i think no because baby's need milk and milk is a liquid
What is the conversion of dry molasses to liquid molasses?
To convert dry molasses to liquid molasses, mix one part dry molasses with about three parts warm water. Stir thoroughly until the dry molasses is fully dissolved, resulting in a syrupy liquid consistency similar to that of traditional liquid molasses. Adjust the water amount as needed to achieve the desired thickness.
What can you replace dry milk with in a recipe?
2/3 cups dry milk + 2 cups water = 2 cups regular milkIn some muffin recipes, the dry milk is added only for additional protein. In those recipes, other types of protein powder, such as soy protein or rice protein, could be substituted, but the muffins would have a slightly different flavor.
Why must liquid milk be refrigerated and powder milk not?
the milk powder is dry and does not need to be put in the fridge because it is powdered so you DONT have to put in the fridge . i hope this helps.
What amount of milk would you use in a bread machine recipe to equal a tablespoon of nonfat dry milk?
If your liquid in the receipe is 1 cup of water etc. decrease the water 1/2 c and replace it with 1/2 milk 1/2 water, i am not sure but i think the dry milk adds calcium to the bread or the white color. When I do bread it seems I mainly use water, oil or some type of liquid, I think that Tablespoon of dry milk would equal 1 c of milk, you would have to taste it.
Is milk a liquid or a gas?
Milk is a liquid
Classify into a mixture or compound and element 1. calcium 2. water 3. dry ice 4.milk 5.soil 6.soap?
Calcium - element - solid water - compound - liquid dry ice (carbon dioxide) - compound - solid milk - mixture - liquid soil - mixture - solid soap - mixture - solid/ liquid
