How to make cream from dried milk. Learning how to properly dilute milk powder

Have you purchased powdered milk? How to breed this product correctly? Often, lovers of dairy products cannot imagine outdoor recreation without this useful product. Since it is difficult to transport and store classic drinking milk without a refrigerator, vacationers should take care of having a package of powdered milk. Properly diluted dry products are not inferior in taste and nutritional properties to fresh milk. The question "how to breed milk powder" is often asked by culinary specialists, livestock breeders. To understand what proportions should be observed when diluting a white mixture, it is worth knowing what options for dry products are available.

The store may offer whole and fat-free dry dairy products. They are distinguished by the content of fat in the composition. Whole milk powder has a shorter (compared to skimmed) shelf life. Whole milk powder tastes like a pasteurized version. The color of milk powder has creamy notes. Would you like to try dry milk? Learn how to breed this wonderful product below.

Required proportions

To get a glass of an appetizing drink, we take 5 tsp. powder and warm/cold water. We stir the resulting substance (these proportions make it possible to obtain milk with 2.5% fat content). It is worth delaying the tasting: it will take some time for the proteins to swell, the watery taste disappears and the necessary density is developed. The drink can be boiled. Usually there are no serious doubts about the preparation of milk powder: the instructions will always tell you how to dilute the white aromatic powder.

You bought powdered milk, how to breed it became clear. But what if the prepared liquid turned sour? Like traditional sour milk, the diluted dry drink is used to make cottage cheese and baked goods. An experienced housewife always has a package of powdered milk on the shelf: it is easy to cook porridge on it, the addition of this product makes the soup taste unusual. But it is not worth switching completely to the powder analogue of milk: each product has specific features, for each dish there is the most optimal version of dairy products.

What can be cooked if there is powdered milk

You are already experienced in how to dilute milk powder, but you do not know what dishes you can add it to. Powdered milk can be a good help in the preparation of sweets.

"Truffles from Mom"

Ingredients:

• 0.5 st. milk;
• 3-4 st. dry milk;
• 40 gr. butter;
• 2 tbsp. l. cocoa;
• 4 tbsp. l. Sahara.

Prepare a saucepan and place sugar, butter, milk in it. Reduce the heat on the stove and stir the composition. When the sugar dissolves, remove the pan from the stove and let the mixture cool. In the cooled mass, add cocoa, milk powder. The resulting "dough" should move away from the walls of the dishes. Form truffles, roll them on coconut chips (breadcrumbs). If you are not a fan of cocoa, you can remove this ingredient and start cooking white truffles.

"Banana Delight"

Ingredients:

• Regular milk - 2 tbsp. l.;
• Powdered milk - 2-3 tbsp.;
• Sugar - 3 tbsp. l.;
• Almonds - 100 g;
• 1 banana;
• 20 gr. drain oils;
• Coconut shavings.

Sometimes the question “how to breed milk powder” is not relevant: there are sweet dishes for which powder is used. Such a dessert is Banana Delight. A chopped banana, butter, milk and sugar are placed in a bowl. Powdered milk is introduced into the mixed mass. A small piece of mass is taken, almonds are placed inside, a round candy with almond filling is rolled. The balls are sprinkled with coconut flakes.

Tortsnab Trading House LLC brings to your attention high quality milk powder at a bargain price. You can find out more in the section.

And finally, we suggest you watch a video where whole and powdered milk are compared.

Powdered milk is obtained by drying pasteurized cow's milk. Powdered milk is diluted in warm water and consumed as a drink, as well as various dishes and baby food are made from it, while powdered milk does not lose its beneficial properties. For, cow's milk is normalized. Pasteurization and thickening. Then it is homogenized and dried on roller or spray dryers. In spray dryers, milk is dried at a temperature of 150-180 °C.

At the end of the drying process, the milk is screened and cooled.

This is a rather complex process. Powdered milk at home It's not easy to cook, and here's why.

Suppose you decide to get salt from salt water. You can boil water until all of it has evaporated and there is no salt left at the bottom.

Now suppose that you wanted to get sugar from sweet water in the same way. You can boil the water and thus bring it to the consistency of syrup. But to turn the syrup into sugar, you have to be more careful - if the temperature is a little too high, the sugar will caramelize or burn.

Milk is even more complex product. To turn milk into powder, you cannot exceed a certain temperature - otherwise the milk will lose its taste. Under factory conditions, half of the water would first be evaporated from milk in a vacuum evaporator. This process is similar to the idea used in freeze drying. Milk must be heated to a certain temperature and not damaged or burned.

In ancient times, nomads dried milk in the following way: cow's milk was poured into a cauldron and boiled on fire for a very long time to a thick consistency in several stages. Pre-processed mutton abomasum sank to the bottom, on which milk settled and absorbed during the drying process. Then it was dried in strips. These strips could then be dipped in boiled water to obtain milk.

The main advantage of powdered milk and the reason why it is made is that it has a longer shelf life than fresh milk. And in order to keep milk for a long time, the people invented many different ways in the south they fermented and drowned milk, in Siberia milk was frozen in circles in bowls and basins. Now, of course, no one at home will resort to such tricks, and the conditions will not allow it. Therefore, the most efficient way to get powdered milk at home is the manufacture of a simple device for drying this product with your own hands.

A milk dryer is easy to make with your own hands, it works with little energy and does not need special supervision.

The dryer consists of a milk bath (up to 20 liters) and a stainless steel drum with a diameter of 20-50 cm. The diameter of the drum depends on your needs and possibilities. An element is installed inside the drum to heat the drum up to 90-100 °C. A knife is installed close to the surface of the drum. The drum, gathering and hopper for powdered milk are best made of aluminum, duralumin or steel intended for food products (grade Х19Н9Т). Heater - a heating element of any design (up to 200 W) or a spiral heater with a conical porcelain holder, it is easy to find in specialty stores.

You will also need a motor with a power of approximately 50 watts, used to rotate Christmas trees. The main advantage of such an engine is the built-in gearbox, which provides a speed of 1 rpm.

Cotton filters deliver milk to the surface of the drum in an even layer. If the milk is very fatty, the fat settles in the bath and can be used to make butter and sour cream. The drum rotates and dries the milk trail, and a thin crust of milk powder is scraped off the surface with a knife, after which the milk powder is poured into the hopper at once.

After all, the dryer must be thoroughly rinsed and scalded with boiling water. Powdered milk must be stored in a cool place.

The modern food industry is able to solve those problems that previously seemed unsolvable. For example, it is not always possible to ensure the safety of fresh milk, it is not always possible to regularly go to a department store or store and buy a package of fresh milk. In this case, milk made from milk powder can help. It should be noted that milk powder used to be often used by bodybuilders as a protein. 50-60 grams of powdered milk per liter of regular milk remains a good almost natural alternative to protein shakes today. Powdered milk does not dissolve well in regular milk, so you have to work hard.

How to make milk from powdered milk

Let's make a reservation right away that it is impossible to make real milk from powdered milk and water. What is obtained after such "alchemy" is called a starch-milk drink. Take eight teaspoons (90-100 grams) per 1 liter of water. The water should already be warm, or it will have to be heated (powdered milk practically does not dissolve in a cold liquid, with the exception of particularly intensive shaking, and even then, a significant part of it still remains in the form of a suspension). It is not necessary to boil water at all. The specified ratio of water and milk powder is advisory in nature, you can deviate from it arbitrarily: by adding more or less powdered milk. Every man to his own taste. However, you need to prepare for the fact that such a mixture does not have a special taste.

Useful properties of milk from powdered milk

Everything is relative. Let's compare ordinary milk and our starch-milk drink:

• regular milk contains 3.2 grams of protein / 100 grams of product, of which 2.5 grams are casein and 0.7 grams are whey protein (albumins and globulins);
• powdered milk contains 26 g of protein for every 100 g. However, 100 grams of the product diluted in 1 liter of water gives only 2.6 g / 100 g, which is less than in regular milk;
• regular milk has a fat content of 1% to 3.2% (or 10-32 g per 1 liter);
• powdered milk - 25 g / 100 g (or 25 g / 1 liter of the mixture), while, unlike ordinary milk, the percentage of fat in which can be unequivocally determined by what is written on the package, it is difficult to judge the fat content of milk powder, because . often it is sold without appropriate labels;
• regular milk contains 45-50 g of carbohydrates per 1 liter (mainly in the form of lactose, or milk sugar);
• the content of carbohydrates in milk powder reaches 37-40 g/100 g of the product, which again is less than in ordinary milk;
• calorie content of regular milk - 35-42 kcal / 100 g (350-420 kcal / 1 l);
• caloric content of powdered milk - 480-500 kcal / 100 g.

Thus, milk from powdered milk has a lower nutritional value, because. contains fewer nutrients, but it has a higher calorie content than regular milk.

Everyone knows about the benefits of milk - both adults and children. This product is an ingredient in a huge variety of dishes, and has a lot of useful substances in its composition. According to the opinion of a large number of people, only a product that is stored little can be useful, and all long-term storage packages are “solid chemistry”. According to state standards (GOST), there are several varieties of milk, depending on the type of processing, and none of them can be called unhealthy. The same applies to dry milk. We offer to find out how it is prepared and what properties it has.

What is powdered milk made of: composition and calorie content

You should start with the fact that milk powder is a natural product, since the powder is made from cow's milk by thickening and drying it in special equipment at a temperature of 150-170 degrees Celsius. In fact, this is a milk concentrate that must be dissolved in water to give it its original appearance. It has been used since the early nineteenth century as a method of long-term storage of a drink, and today it is most popular in the food industry and in those regions where the supply of fresh milk in sufficient quantities is not possible. Thus, the only ingredient from which milk powder is made is natural cow's milk.

As for the calorie content of the product, it all depends on its specific type. So, a whole dry product has a calorie content of 550 kcal per 100 grams, and a fat-free product has about 370 calories. Despite the unusual shape, such milk also has a whole mass of useful components in its composition:

• vitamins (A, B1, B2, B9, B12, D, C, PP, E);
• micro and macro elements (sodium, phosphorus, calcium, potassium, magnesium, cobalt, selenium, manganese, sulfur, iodine, iron, etc.);
• essential amino acids for humans.

Types of Powdered Milk

The principle of preparing a dry dairy product remains the same, but depending on the specific characteristics, several varieties of such a powder can be distinguished:

1. dry whole milk- the most nutritious of all types, as it has the highest percentage of fat. This feature also has a downside - because of this, the shelf life becomes shorter. It is this type that is most often used at home for eating;
2. dry fat free product is whole milk that has undergone a fat removal procedure. Thus, the powder practically does not contain them, and its shelf life due to this increases to 9 months. This component can be found more often than others in the production of cheese, bread, confectionery, meat industry;
3. the last type is instant powder. It is prepared by mixing the two previous varieties, moistening them and re-drying. It is of great importance in the production of soluble food products, in particular baby cereals and milk mixtures.

How to properly dilute milk powder: proportions

In order to drink powdered milk or use it as a substitute for regular milk in its absence, the powder must be returned to its original form, that is, water must be added. The classic dilution ratio is 3 to 1 (for one part of milk - three parts of warm water). Depending on the specific goals, this proportion may vary.

To get a good result of such a procedure, you need to follow a number of rules and recommendations:

1. cold water cannot be used for dilution, otherwise some of the particles will simply crystallize, and this will be felt when drinking the drink;
2. too hot water, and especially boiling water, also cannot be used - in this case, the milk will curdle;
3. it is necessary to pour water into the powder, and not vice versa, otherwise it will not work to avoid the appearance of lumps;
4. the mixer should not be used in the process of preparing milk, as this will create unnecessary foam;
5. after dilution, you need to let the liquid brew a little.

The benefits and harms of using the product

Discussions regarding the replacement of regular milk with powdered milk in food production are often found in the media. However, studies have found that the difference between a fresh drink and a reconstituted from a powder is negligible. If we talk about the benefits of a powdered product, then it is almost the same as the benefits of regular milk, since it is prepared from it, but the nutritional value is lower due to the content of proteins, fats and carbohydrates in powdered milk. Discussing the benefits of the product, it is worth highlighting the following aspects:

• calcium is necessary for strengthening bone elements;
• potassium ensures the normal functioning of the cardiovascular system;
• vitamin A has a positive effect on vision and skin condition;
• choline helps to normalize blood cholesterol levels, etc.

Like a regular, fresh drink, powdered milk can harm the body if a person is lactose intolerant. In such a situation, diarrhea, bloating, pain in the abdomen and other symptoms are not excluded. It is important to note that if we are talking about the benefits of powdered milk, then it must be of high quality, otherwise the powder may even be dangerous. So, harm can be caused by unscrupulous manufacturers who add not milk fat to the product, but low-quality deodorized vegetable fats, which completely deprives the drink of important fat-soluble vitamins. That is why, when choosing powdered milk, it is necessary to carefully study the composition and give preference only to high-quality goods.

Powdered milk for gaining muscle mass

Before the advent of sports nutrition and even today, when its range is very wide, powdered milk is used by athletes to gain muscle mass as a rich source of protein. As you know, muscle building bodybuilders sit on special diets that involve predominantly protein nutrition, and therefore it is not surprising that the product in question is often found in such a diet. During active weight gain, the substance helps to increase the total caloric intake, make up for the lack of milk protein, which has a positive effect on endurance. The standard portion of powdered milk for an athlete is 100 grams per day, and during the period of weight gain - 2-3 times more. And although powdered milk is also often included in the compositions of modern sports mixtures, some people prefer to use the whole dry product in order to save money.

What can be made from it at home

Powdered milk is not only a raw material for industry, which is convenient to store and transport, such an ingredient can also get along well in ordinary kitchens, being an important component of many home recipes.

Dried milk pancake recipe

To prepare pancakes or pancakes, it is not even necessary to pre-dilute milk powder separately. So, for starters, it will be enough to beat a couple of eggs, add milk powder (5 tablespoons), a pinch of salt and sugar to taste. When everything is mixed, you need to add 300 ml of warm clean water and mix thoroughly so that there are no lumps. It remains to add sifted wheat flour (about two glasses) and a couple of tablespoons of vegetable oil to the liquid component. On this, the dough is completely ready for the further preparation of pancakes, it remains only to heat the pan and pour the resulting composition onto it in portions.

How to make burfi candy

Burfi is a kind of candy according to an ancient Indian recipe. It is based on milk, enriched with a large number of various spices. The recipe for sweets is simple, but they turn out to be simply unique in taste.

So, to prepare burfi, you need 400 grams of powdered milk, 200 grams of granulated sugar, 250 grams of heavy cream, nuts, vanilla sugar and butter (200 grams). The cooking process is tied to the boiling of the mass. So, first you need to melt the butter, add sugar to it until completely dissolved, then add the cream and boil for about 5 minutes. The mass should cool to room temperature, after which it is required to introduce powdered milk into it and start beating with a mixer. The resulting thick mass must be laid out on the prepared form and sent to the freezer for half an hour, so that everything freezes. It remains only to cut the layer into separate candies and place a nut in each.

Roll recipe in 5 minutes

When it is necessary to quickly prepare something delicious for tea, the hostess faces a real challenge, designed to demonstrate her skills. For a minimum amount of time, you can cook an excellent dessert - a roll with milk powder.

To create a dish you will need the following products:

• 5 tablespoons of granulated sugar;
• the same amount of flour and milk powder;
• 2 eggs;
• a pinch of salt and a third of a spoonful of soda quenched with vinegar.

The baking sheet must be placed in the oven in advance and left to heat up. Then you can knead the dough: beat the eggs with sugar, add flour and milk powder, sifted through a sieve, and at the very end - soda. After everything is mixed until smooth, you can pour the dough onto a hot baking sheet covered with parchment paper. The cake is baked very quickly - only 5 minutes at a temperature of 200 degrees. The finished layer is rolled into a roll with a towel and left to cool, after which it can be smeared with cream. For the filling, you can use sour cream - beat 200 grams of thick sour cream and 150 grams of powdered sugar, add some fruits or berries.

Milk is the first product that a person tries when he is born. There are many useful substances in cow's milk, but only it quickly turns sour. They have been trying to solve this problem for decades. Oh eureka! Manufacturers came up with powdered milk. How to dilute dry milk? Proportions, some tricks and tips will be discussed today.

Milk in abundance - and we are in perfect order

Many people think that milk powder is a complete chemistry. In terms of taste and composition, this powdered product has nothing to do with fragrant and snow-white, slightly sweet fresh milk. Let me disagree. To dispel this myth, you need to know the production technology of the product. And then you will be interested in what proportions to dilute milk powder.

For the first time, the decision to make powdered milk arose in the distant 13th century. Milk gave strength to warriors. Let's jump into history. Imagine: a field, exhausting sun, no refrigerators. How long will fresh milk retain its original taste? A maximum of a few hours, and that's it - it's already curdled milk. Then the Mongol-Tatars learned how to dry the milk mixture. But that progenitor of powdered milk was still far from a modern product.

Today, milk powder is made exclusively by processing whole cow's milk. The process is long - the result is amazing. Scientists have repeatedly conducted research and found that all vitamins, micro- and macroelements are preserved in powdered milk. But its calorie content is slightly reduced. What can not but please people who keep their weight under control.

Oh-ho-ho, it's not easy for us without milk ...

Have you decided to suddenly cook pastries, or maybe you needed to cook porridge for breakfast? And suddenly found that there is not a drop of milk in the refrigerator? Well, it's time to dilute the white powder and with a wave of the magic wand turn it into a miraculous drink.

How to dilute dry milk? Proportions are usually indicated on the packaging, but this does not mean at all that you should measure everything down to milligrams and milliliters. The first "pancakes" can turn out to be lumpy, and then you will dilute the milk by eye.

Before moving from theory to practice, let's study the following important points:

• Powdered milk should be diluted only with boiled, but not cold or hot water. Find the golden mean.
• Do not pour in the entire portion of water at once, add a little at first, stir, and only then pour out the remaining liquid. If this rule is not observed, then lumps are formed in the milk that will not melt.
• After dilution, the milk should be infused. All proteins will not swell quickly. These invisible crystals will be felt on the teeth.
• In no case do we use a mixer and other gadgets when breeding milk. Excess foam - that's all that the kitchen appliance will give us.

Powdered milk in numbers

Yes, we are talking about proportions. It happens that you read the instructions and seem to have done everything according to the rules, but the result leaves much to be desired. It is customary to use 5 teaspoons of powdered milk for 200 ml of liquid. But if you dilute milk for making porridge, then the amount of dry ingredient can be slightly increased. Rare milk is suitable for baking, for example, pancakes. In this case, the housewives take 100 g of powdered milk per 1 part of the liquid.

The process of turning milk powder into an exquisite natural drink takes place in several steps:

1. First, bring water to a boil and cool it to a temperature mark of 50-55 °.
2. Now pour the dry ingredient into a bowl convenient for kneading.
3. Add literally 50 ml of water.
4. Stir this gruel until there is no trace of lumps left.
5. The kneading process can take a couple of minutes or a little longer.
6. As soon as we make sure that the consistency of the mass has become ideal, you can add the remaining water.
7. Once again, mix everything thoroughly and leave the milk to infuse for 30-40 minutes.

Such milk can be consumed in its pure form, used to prepare various dishes, sauces and cocktails.

Remember that powdered milk is afraid of high temperatures. If you pour boiling water, you will see how the powder turned into flakes. This means that the protein has coagulated, and you have transferred the product.

Let's help our little brothers

Powdered milk is used not only in industry and food purposes. It is actively used by breeders for feeding piglets, lambs, kids, calves. How to breed milk powder for piglets? The proportions are clearly indicated on the packaging. As practice shows, the proportion of dry matter is 15-20% per 1 liter of liquid.

The rules for dilution of these mixtures are the same as for food purposes. But many farmers say that using pure milk powder for feeding piglets is not economically viable. It is better to purchase special mixtures, as well as add vitamins. Approximately 1 liter of this mixture will replace the piglet with 0.5 liters of sow's milk.