Using & Enjoying your Food Storage

Recipes that use Dry Milk


Instant Nonfat Dry Milk (iNDM) is regular cow’s milk that has had the water and fat removed. iNDM still has all the calcium, protein, vitamins and minerals of fresh milk. iNDM has no cholesterol!

Store iNDM in its original package or an airtight glass container in a cool, dry place. It is recommended that iNDM be used within 12 months from the time of manufacture.

Recipes and reconstituted iNDM can be adjusted to suit your tastes. Adding more iNDM will give you a richer flavor, more like whole milk. Adding less iNDM will give you a taste more like skim milk. Feel free to adjust our recipes however you like!

Biscuits

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup iNDM
1/2 cup shortening
3/4 cup water

Mix the flour, baking powder, salt, and iNDM.

Mash in the shortening with a fork until the mixture is crumbly.

Stir in the water a little at a time to make a dough that is soft, but not sticky.

Knead the dough gently on a lightly floured board or counter-top.

Roll or pat the dough to 1/2 or 3/4 inch thickness; cut it with a knife or a small glass that has been dipped in flour.

Place the biscuits about 1 inch apart on an ungreased baking sheet.

Bake at 450 degrees for about 12 to 15 minutes or until they are golden brown.

Cheese Biscuits

Add 1/3 to 1/2 cup grated cheddar cheese to the dry ingredients in step 1.