October’s Featured Food: Dry Milk

Joanne Milkereit, a registered dietitian since 1974 and Certified Diabetes Educator, has varied and extensive experience in the nutrition field. Joanne serves as a Lowcountry Food Bank Board Member and Chairwoman on the Nutrition Committee.

From 1984 to 2001, Joanne was with the Medical University of South Carolina (MUSC). There she developed and directed the American Dietetic Association dietetic internship, provided medical nutrition therapy for patients, participated in nutrition education for health professionals and was a member of MUSC’s Geriatric Assessment Team. Her published research is in education techniques for achieving diet goals.

Joanne is co-author of a cookbook, wrote a weekly newspaper column for one of Chicago’s neighborhood newspapers for six years and has appeared on nearly 100 T.V. shows. A member of the American Dietetic Association (ADA), Joanne has been an officer in ADA organizations at the local, state and national levels. On three occasions ADA organizations have honored her as Outstanding Dietitian of the Year and have presented her both the Commendation Award and the Meritorious Award.

Currently a Charleston, SC resident, Joanne enjoys cooking with her grandchildren as she teaches them the tasty pleasures of eating well.

 

What can you keep on the kitchen shelf that has lots of calcium and high quality protein? Dry Milk. It may be the best kitchen friend of busy moms as well as senior citizens. Dry milk has just the nutrition growing kids need. Its the perfect addition when stocking up for the Lowcountry hurricane season.

Tips for using dry milk:

  1. Add to water then use just like fresh milk.
  2. To use as a beverage, for best flavor make ahead and refrigerate.
  3. To boost calcium, protein and other minerals in creamy soups, mashed potatoes, puddings and casseroles add dry milk solids. Use about ¼ cup per serving.
    Add to water* (see Directions for mixing dry milk) Use in soups, scalloped potatoes, and puddings in place of fresh milk.
    If your recipe calls for sour milk or buttermilk, just add 1 Tbsp. per cup of the reconstituted dry milk.
  4. If your recipe calls for evaporated milk, use twice as much dry milk powder per cup of water.
  

Directions for mixing dry milk

To make this much fluid milk, use the same amount of water Add this amount of NDM, mix well.

1/4 cup 1 Tablespoon plus 1 teaspoon
1/2 cup 2 Tablespoons plus 2 teaspoons
1 cup 1/3 cup
cover and refrigerate and use within 5 days

**Adapted from Clemson Extension Service

Nutrition Notes:

  • Adds calcium to meals and snacks. Especially important since most children do not drink the amount of milk recommended.
  • 1/3 cup of dry milk has more protein and NONE of the fat in one ounce of meat or chicken.
  • Dry milk has all the minerals and in the same amounts as found in liquid milk from the dairy section of your supermarket.

Recipes using Dry Milk

Banana Smoothy
1/2cup orange juice
1/2 cup ice cubes and water
1/4 cup dry milk
1 ripe banana (fresh or frozen)

Ingredients are pureed in a blender for about one minute. Pour into glasses.
Sprinkle with ground nutmeg, if desired. Makes 2 servings

Scalloped Potatoes
4 cups peeled and thinly sliced potatoes (3 large)
¼ cup finely chopped onion (optional)
2 Tbsp. flour ½ tsp. salt
Ground black pepper
2 Tbsp. butter or margarine
2 cup non-fat milk (OR 2/3 cup nonfat dry milk mixed into 2 cups water)

Preheat oven to 350 degrees. Lightly oil the bottom of a 10-inch baking dish. Place the potatoes in the dish in three layers sprinkling each layer with part of the onion, flour, salt and pepper and dotting with the butter.

Pour the milk over all. Bake about 1 hour in the preheated oven or until potatoes test done with a fork.Makes 6 servings

Old Fashioned Bread Pudding
5 slices whole grain bread (5 oz.), preferably toasted
2 Tbsp. softened butter or margarine 2 eggs, lightly beaten
¼ cup sugar
1 cup non-fat dry milk
3 cups water
NOTE: 3 cups of non-fat milk may be used instead of dry milk and water
½ cup raisins (optional)
½ tsp. ground cinnamon (optional)

Spread toast with butter and place buttered side down in a baking dish. In a large mixing bowl whisk the dry milk into the water. Add eggs and sugar. Whisk to mix. Pour over the buttered toast.

Sprinkle with raisins and then with cinnamon. Cover and allow to stand for ½ hour.

Set oven at 325o. Bake covered for ½ hour. Remove cover and bake another 25 – 30 minutes or until the pudding tests done (a table knife inserted in baked pudding will come out clean). Cool.

Refrigerate portion not eaten within one hour. Makes 6 servings

***Recipes have been developed by Joanne Milkereit, RD, CDE for the Lowcountry Food Bank