Guest guest Posted June 22, 2004 Report Share Posted June 22, 2004 >What would you think about a dry milk powder that is non-instant, has >no flow agents, no thickeners, no gelatin or starches, uses a spray >dry process at 400 degrees, is pasturized at 190 degrees. Here is a >link to the product that has the dry milk powder as an ingredient, >which is organic cultured low fat buttermilk. It is not the same as >the dry milk powder in the store. 400 degrees is pretty hot! Beef starts producing carcinogens at 500 degrees (one reason I like water smokers, they don't get that hot). But I don't use dry milk, never have, so I don't have too much opinion on them. In general, packaged products my body doesn't like much, organic or otherwise. If you REALLY want dry milk your best bet would be to dry some kefiili in a dehydrator, or even out in the sun if the weather is dry. But I can't think why someone would need dry milk ... kefiili keeps well enough and it works in most recipes. -- Heidi Jean Quote Link to comment Share on other sites More sharing options...
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