powdered milk

[Guest guest]

In a message dated 12/17/01 7:07:37 AM GTB Standard Time, smech@...

writes:

<< altogether but he's

hoping that powdered might be a safer stepping stone >>

Cows milk is cows milk regardless of the form.Try to get him onto goats milk

as a *stepping stone*.

sara

[Guest guest]

Dear Donna,

>>>I have often made yogurt using non-fat, non-instant powdered milk

and culture from a regular grocery store brand of yogurt. Is that

OK, if I use a good culture instead? Especially if I allow it to

culture for 48 hours instead of the usual 24?

===>Please do not use powdered milk; see the following. Always use

full-fat milk. Half and half is okay if you can't get raw milk.

Yogurt is not cultured for more than 24 hours because the bacterial

levels start to reduce after that time. I would think it is best to

buy the culture rather than use commercial yogurt.

1. Foods that contain cholesterol also provide many other important

nutrients. ***Only oxidized cholesterol, found in powdered milk and

eggs, contributes to heart disease.*** Powdered milk is added to 1%

and 2% milk. http://www.westonaprice.org/membership/wapfbrochure.html

2. Foods To Avoid - DAIRY: Skim or low-fat anything! These dairy

products do not contain enough fat-soluble vitamins to absorb and

utilize the nutrients in the water fraction of the milk. ***Avoid

highly processed yogurts--including frozen yogurt.*** Do not eat

American cheese or Velveeta. Look for raw milk cheeses or cheeses

made by small farms. Most European cheeses are raw and of good

quality. ***Avoid powdered milk--it contains oxidized cholesterol,

the bad kind.*** http://naturalhealing.50megs.com/custom2.html

I hope that helps.

Cheers,

Bee

[Guest guest]

I don't know what the substitutes might be but I imagine (and it's kinda hard to call since I don't know what the recipe is) it's to provide extra body in the form of thickness, creaminess, mouthfeel, or whatever. Yogurt often includes powdered milk for this very reason.

Powdered milk

Hi,

I've asked this before but no one responded:

if the recipe calls for dry powdered milk why would you need to use it in combo with liquid milk? Also what are the substitutes for it?

Thank you,

[Guest guest]

Found this on the Internet for tapioca gel and am going to try it. It says it's used as an egg substitute but, am going to try it with ice cream

For the tapioca gel (egg substitute)

1 T tapioca flour1-1/2 C water

-- Re: Powdered milk

Sorry no one answered you. I never saw this post, so there is a good chance it got bounced to "spam"-sorry! What type of recipe are you talking about? Dry milk powder is often used as a thickener or binder, but I have never used it in recipes that call for it. If I need something thickened, I would use tapioca starch or gel in its place. Dry milk is often loaded with soy and other things I don't want, and it is often simply an unnecessary addition that won't be missed-depends on the recipe, though.

>

> Hi,

>

> I've asked this before but no one responded:

>

> if the recipe calls for dry powdered milk why would you need to use it in combo with liquid milk? Also what are the substitutes for it?

>

> Thank you,

> Aneta

>

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