With the cost of fuel and feed rising, the price of dairy has been going through the roof. One way to fight back is to consider using nonfat dry milk for cooking. The cheapest fresh milk in my area is currently at $3.59 a gallon. The price for 5 gallons worth of nonfatdry milk, which is shelf stable, is at $10.49.
I don’t know about you, but I find $1.50 a gallon to be a significant savings. I use powdered milk anytime the milk would be heated. I’m a penny pincher, but I am not fond enough of the taste to enjoy an icy glass of powdered milk with a brownie. That being said, I don’t mind it over my oatmeal or in my morning coffee.
If you are serious about trying to replace all of your milk consumption with powdered milk, follow the measurements carefully and for heaven’s sake make sure it is served ice cold.
Some families have great success replacing half of their milk for drinking with reconstituted milk. To achieve this they mix half a gallon of fresh milk with half a gallon of reconstituted dry and chill thoroughly.
With a shelf life of eighteen months, fortified nonfat dry milk is a painless way to stretch those grocery dollars.
photo credit Michael Illuchine