Cooking with Powdered Milk

Welcome back, friends!  Today’s adventure finds us back in the kitchen cooking a simple pasta package using powdered milk.

This adventure actually happened by accident.  My husband and I were preparing dinner and realized we needed milk in order to cook a store-bought package of alfredo pasta.  We were out of milk and were tired from our day’s work, so going to the store was not looking good.  Then I remembered we had powdered milk, or crystallized non-fat milk to be more specific.

We reconstituted the powdered milk as the can directed and added the mixture to our pasta in place of the milk we would have normally used.  We weren’t sure if this move would ruin our meal, but we decided it was worth a try.

Surprisingly, when we tried the pasta, we could not taste the difference of using powdered milk over fresh milk.  We have eaten that type and brand of pasta many times before, so we thought we would notice some kind of difference.  But we enjoyed the pasta as much as we had in the past.

We realize that we probably didn’t notice the difference between the milks because this recipe required us to boil the powdered milk.  In general, the flavor of powdered milk is not noticeable when cooked or baked.  However, the flavor of powdered milk would not have gone unnoticed if it was a replacement for milk that is poured over breakfast cereal, for example.  A recommendation I would make is to add a little vanilla to powdered milk if you plan on drinking it or pouring it over cereal.  The flavor is less noticeable and more enjoyable.

Until next time,

Patty Prepared

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