Recipes for desserts with dry milk. The benefits and harms of powdered milk - composition, calorie content, proportions of dilution of the powder with water

Milk is a highly nutritious liquid that people of all ages cannot do without. Due to the individual characteristics of the organism, not everyone can consume cow's or goat's milk. To get rid of such problems, milk powder was created, which can be successfully used in cooking, but for this you need to know exactly how to make a ready-to-use liquid from the dry mixture.

Compound

Powdered milk is a natural product, and it is obtained using the technology of drying cow's milk in specialized machines. The advantage of this process is that the dry powder weighs much less and lasts much longer. For a powdered composition, you do not need to create special conditions, store in the refrigerator, like regular milk. The bag will be perfectly stored for up to six months in a dry place in the kitchen. If in rural areas it is quite easy to get natural milk directly from a cow or goat, then in big cities it becomes a real problem, and store goods are significantly different from rural ones.

Whole milk drying makes it possible for everyone to have at home an unlimited supply of milk that will not turn sour, that will not be allergic, that will always be at hand. There is no doubt about the naturalness of the product, since only cow's milk is taken for preparation, which is subject to thickening and drying at temperatures up to 170 degrees in special machines, after which it is packaged and served on store shelves. This product processing option was developed back in the 19th century, where people were already interested in increasing the shelf life of this liquid.

Typically, the calorie content of the product is 550 kcal per 100 grams, but in the case of using skim milk, it is reduced to 370 kcal.

It contains many useful substances, including:

• 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.;
• a set of essential amino acids for the human body.

The composition of milk powder may differ depending on its varieties.

• Whole It has the highest percentage of fat in its composition, therefore it is the most nutritious for the human body. In connection with this feature, this option has the shortest shelf life of the product. Most often, for the preparation of various dishes for food, they try to use this particular variety.
• Skimmed. For its preparation, whole milk is taken, but excess fat is additionally removed from it, after which it is already dried to a powder state. Such a finished product has almost no fat, and this makes it possible to store it for almost 9 months. Skimmed milk powder is often used to make cheese, it is added to bread, meat and confectionery.
• Instant. The composition of such a powder contains the previous components mixed together, then moistened and dried again. Such milk acquires great importance in the production of baby food and products that must be prepared very quickly.

In powdered milk, 50% is occupied by carbohydrates, and the rest is separated by proteins and minerals.

The nuances of cooking

In order to get ordinary milk from powdered milk, you need to return it to its original state by adding water. To properly dilute the mixture, you need to strive for a 3: 1 ratio, where there should be more water than milk. So, for 1 liter of water, an average of 300-350 grams of powder is needed. It is best to use warm water for this, the mixture will dissolve faster in it. For different purposes, the proportions of the above components may vary.

To do everything right, it is important to follow these recommendations.

1. It will be much easier to dissolve milk powder in warm water, because part of the composition will dissolve from the cold, and part will be taken up by crystals that will be felt while drinking.
2. It will also not work to prepare regular milk from powdered milk if the water is too hot. From exposure to boiling water, the powder will begin to curl.
3. The correct sequence for preparing ordinary milk from powdered milk at home is the gradual addition of water to the powder, and not vice versa, otherwise the product cannot be made without lumps.
4. Using a mixer in the case of preparing milk will be undesirable, because it creates unnecessary foam.
5. After the milk has been prepared, it is necessary to give some time for the complete dissolution of its particles and to obtain a fully prepared drink.

Not everyone knows that powdered milk can be used on a par with regular milk, and its benefits are not lost. Reconstituted milk is practically in no way inferior to whole milk, so do not be afraid to eat it. Only the nutritional value will differ in these products, which is lower in the dry variety than in the usual one. An important nuance is that with an allergy to lactose, a person should not consume milk in any form.

When buying a dry powder, it is important to read the composition of the product and make sure that it does not contain vegetable fats, which unscrupulous manufacturers often replace milk fat with. In addition to the fact that the resulting composition will be devoid of useful qualities, it can still be dangerous to human health.

Most often in stores you can see such product options:

• whole milk powder, which is sold in packages of 200 grams;
• fat-free with packing in 250 grams;
• 26% fat, which can be found in packages of 400 grams.

Depending on the purpose of use, you can choose both the type and packaging of the composition, from which, with the help of simple manipulations, it is possible to obtain the desired result.

Technology

Due to the fact that for different tasks in cooking it is necessary to use different proportions of water and milk powder, it is important to know exactly the specifics of the process.

• To get a liter of regular milk, the fat content of which will be about 3%, you need to take 8 teaspoons of the powder. If you need to achieve a less fatty product (no more than 2.6%), then only 6 tablespoons are added.
• When the optimal amount of powder is prepared, you need to stock up on water, the temperature of which should not exceed 60 degrees.
• The powder should be in a deep container, where heated water is then poured. It is important to do this slowly, stirring the composition. If you pour the powder into water immediately, then there is a high probability of the formation of a large number of lumps.
• The process of stirring the milk should be carried out until all the powder is dissolved.
• At the end, you need to leave the finished milk for 10 minutes for a full infusion.

In addition to self-preparation of milk from powder for personal needs, the same principle is used by large enterprises that produce dairy products. If during the warm season there are no problems with obtaining a fresh product, then in winter it is not possible to obtain the required amount of milk from cows, therefore dry powder is used for production.

The production technology is reduced to the following processes:

• calculation of the amount of dry mixture to obtain a certain volume of the finished product;
• determination of the optimal amount of water for the previously prepared powder;
• mixing is carried out with water heated to 40 degrees;
• the resulting solution is sent for cleaning from undissolved particles and passed through a special sieve, the opening diameter of which does not exceed 0.3 mm;
• the process of cooling the resulting liquid is carried out and exposure for 4 hours for the full swelling of the particles;
• to accelerate the above process, enterprises use the VSM-10 installation;
• the resulting milk is sent for testing to determine the level of fat content and, if necessary, this component is normalized;
• in order to improve the quality of reconstituted milk, a part of the natural product is added to it.

Thus, store-bought milk is mostly a mixture of powdered and whole products, so its benefits will be slightly less than fresh or fresh milk.

Breeding proportions

To prepare healthy and tasty food containing milk, you need to be able to properly dilute the powder, adjusting the proportions for a particular dish. If the dry composition is diluted for making porridge, then it is worth proceeding from the fat content of the finished product of 2.5%, which is best suited for any type of milk porridge: rice, buckwheat, semolina and more.

To prepare 1 serving of porridge, you need to prepare a glass of water and 5 tablespoons of powdered milk. For four servings - about one liter of water and 6 tablespoons of milk, but this time you need a cutlery, not a tea set.

In the prepared powder, you need to add the right amount of heated water, while constantly stirring the contents until a homogeneous mass is obtained. When the milk is completely ready, you can add any porridge of your choice to it and cook until tender.

Powdered milk can also be used to feed a child after a year, when mothers often end breastfeeding. In order not to limit the baby in useful substances and increase daily portions due to the growth of the body, the dry version of milk is the best fit. Due to the absence of specific storage requirements, it can be taken with you on the street and even on long trips without any risk to the child.

In order to properly dilute milk powder and make a nutritious liquid food for your baby, it is important not only to read the instructions on the package, but also to consult a doctor who can more accurately help determine the fat content of milk formulations that will benefit the child. Drinking too much fat can cause allergic reactions, so the ratio of water to dry formula for each child will be individual.

It is not always necessary in the process of cooking to dilute milk powder first, and then carry out further manipulations with it. When preparing pancakes, it is more convenient to pour powder, salt and sugar into beaten eggs, and only after thorough mixing add water. For this recipe, you will need 2-3 eggs, five tablespoons of powdered milk, a pinch of salt and a few tablespoons of sugar. For such an amount, it is optimal to use 300 ml of heated water, after which all components are thoroughly mixed. When the contents have become homogeneous, without any lumps, it will be necessary to add 1-2 cups of flour and bring the composition to uniformity.

After that, a little vegetable oil is poured in, and you can start frying.

Mistakes

In order for any manipulations with powdered milk to lead to positive results, you need to know not only the technology for their implementation, but also the most common mistakes so as not to make them.

main problem situations.

• Using cold water for mixing. Sugar practically does not dissolve in cold water, to say nothing of the powder. It will not work to make full-fledged milk from it.
• Ignorance of the main features of the milk breeding process can lead to the use of boiling water for these purposes, which is also inappropriate, because from such a temperature effect the powder will begin to coagulate rather than dissolve.
• It is better to dilute the powder with water manually, because the use of electrical appliances leads to the appearance of foam, which is only suitable for milkshakes.
• To restore milk from powder, it is important to choose the right sequence of actions. If you simply dilute the composition with water, then it will be difficult to stir it so that there are no lumps left, and pouring in a small amount of water and constant stirring make it possible to obtain the desired result.

Despite the fact that milk powder is a useful product, it must be used carefully and in the right proportions. Due to the fact that the resulting liquid has a high percentage of fat content, with constant use in a person, the amount of cholesterol in the blood increases, which is harmful to health. Reconstituted milk should not be drunk before going to bed or after morning exercises due to the presence of casein in the composition, which requires at least two hours to process.

When breeding milk powder, you should be careful with the proportions, because the use of too fatty a product leads to atherosclerosis. Such a dairy product harms the heart and blood vessels, which very quickly affects the general condition of a person. You need to use dry milk powder wisely, clearly defining the necessary proportions for drinking, cooking, feeding a child or gaining weight for sports, otherwise the effect will be the opposite.

You will learn more about how to make regular milk from powdered milk in the following video.

1. The recipe for making sweets from milk powder is good because the main ingredients can be at hand at any time, so that a delicacy can be made for suddenly arriving guests. Spices are additional ingredients that can be added to taste - vanillin, cinnamon, cardamom, and for adult lovers of original combinations, you can use pepper.

2. The first step is to boil the sugar syrup. To do this, in a small saucepan you need to combine water and sugar and send to the fire. After boiling over low heat, boil the syrup for about 7-10 minutes until it begins to thicken a little.

3. Put the butter into the hot syrup and leave for a couple of minutes. Then mix everything thoroughly until smooth.

4. Gradually, in several stages, add milk powder, stirring constantly. The mass should be soft, elastic and without lumps.

5. It's time to add a pinch of your favorite spices. Powdered milk sweets at home can be made with cocoa (if desired, you can not add it, replacing it with coconut, for example). Mix everything thoroughly and send the mass to the refrigerator to solidify. After 35-45 minutes, you can get the blank and sculpt sweets. They can be given absolutely any shape and rolled in cocoa before serving.

Powdered milk is an infrequent guest in our kitchen cabinets. And very in vain, dear subscribers! This product can be used not only for its intended purpose (read - dilute with water and drink). From it are obtained, which are many times more useful than store-bought ones. What's more, some homemade milk powder treats can be eaten even on a diet.

Editorial "With taste" I have collected for you 5 simple recipes for sweets made from milk powder. Diet marshmallows, "truffles" and even coffee powder - you will spend no more than 15 minutes on each recipe, and at the end you will get pure yummy without preservatives, thickeners and flavorings.

What can be made from powdered milk

First of all, which powder to choose? We recommend skimmed milk powder as it dissolves better and faster than whole milk. The latter needs to be diluted only with warm water, but even then it can go lumpy.

If you lactose intolerant, you can replace the usual powdered milk with coconut, goat or rice - also in powder. They can be found in specialized stores.

Now let's get to the recipes!

This dry preparation is more practical than liquid cream, because it is stored much longer, does not contain chemicals, and just as gently softens your favorite drink.

You will need:

• 1 cup powdered sugar (half a cup for moderate sweetness, 2 cups for rich)
• 4 cups dry milk
• 3 art. l. liquid coconut oil
• 1 st. l. cocoa or vanilla powder, optional

Mix all ingredients thoroughly, pour into an airtight container or glass jar. Store in a dark dry place.

You will need:

• 1 glass of powdered milk
• 4 tbsp. l. butter at room temperature
• 0.5 tsp vanilla extract
• third cup of boiling water
• 150 mg sugar

Beat all ingredients (except milk powder) thoroughly with a mixer. Finally, add the dry mixture and mix again on medium speed. Ready! You can store this mixture in the refrigerator for up to a week. Although rarely condensed milk "survives" more than two tea parties, especially with or pancakes.

You will need:

• 0.5 cup dry milk
• 0.5 cup ice water
• a couple of drops of vanilla extract

We note right away: the number of components is individual and depends on how much of the final product you need. The main thing is to observe the proportions 1: 1.

To make homemade, beat milk powder with water with a mixer at maximum speed. When a fluffy foam forms, add vanilla extract to it and continue to beat the mixture until thick.

You will need:

• 1 egg white
• 0.5 st. l. gelatin
• 0.5 cups of water
• 1.5 st. l. skimmed milk powder
• sweetener to taste
• vanillin to taste

1. Soak gelatin in room temperature water for half an hour. Heat the swollen mixture over low heat until completely dissolved, but do not bring to a boil. Add sweetener, vanilla and stir.
2. In a separate bowl, beat the chilled protein in a dense foam. Now spoon the mass into gelatin, continuously whisking with a mixer for 2-3 minutes.
3. Cover a plate or board with parchment, sprinkle it with powdered milk, quickly lay out the finished gelatinous mass and form a tall rectangle. Sprinkle the marshmallows with the remaining dry milk through a sieve and refrigerate for 1.5–2 hours.
4. Cut the finished marshmallow into squares and serve.

Calories per 100 g of product- 119 kcal.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

On the shelves of stores, along with the usual milk, you can find dry milk, which differs from the classic powdery consistency. The product is used in various areas of cooking, it is used for the manufacture of whole milk, bread, sausages. In animal husbandry, the powder is used as animal feed.

What is powdered milk

A concentrate from a regular pasteurized drink or milk powder is dried milk. It eliminates many of the disadvantages of the liquid version - it is stored longer, easier to transport. At the same time, it retains an excellent composition and contains all the necessary nutrients and vitamins. The prototype of the modern product was milky lumps, which were made by the inhabitants of Siberia, freezing milk.

For the first time, the Russian doctor Krichevsky received the dry powder, who evaporated the liquid for a long time using a special technology so that all the beneficial properties of the original product were preserved. After several decades, the powder is used in cooking and the food industry, and is included in the diet of an adult and a child.

low fat

A subspecies of the product is skimmed milk powder, which contains 25 times less fat than whole milk. There are just as many other useful substances. Due to the low fat content, the product is stored for a long time, does not require special conditions. When skimmed milk is mixed with whole milk, steamed together and dried, you get an instant product that baristas use to complement their coffee.

Whole

Whole milk powder has a high calorie content and a low shelf life. It is a uniformly colored cream-white powder of uniform consistency. Receive a product from whole cow's milk. Ready powder can be dissolved without sediment. It does not have inclusions of yellow or brown color, it is easily rubbed between the fingers.

What is milk powder made from?

The classic product includes only whole pasteurized cow's milk. The raw material is subjected to a complex five-stage drying and homogenization process, allowing the composition to remain virtually unchanged. The product is rich in protein, fats, milk sugar, lactose, vitamins, useful substances and microelements. No additional components (soy protein, starch, sugar) are added to the composition - this worsens the quality and taste of the diluted drink.

How do they do

In five stages, the production of powdered milk takes place at food factories in Russia. The raw material is fresh cow's milk, which undergoes the following changes:

1. Normalization - bringing the fat content of the feedstock to normal (reduced increase, increased - reduced). To do this, the product is mixed with less fat or cream. This stage is necessary in order to achieve a certain ratio of fat content in accordance with regulatory documents.
2. Pasteurization is the heating of a liquid to remove bacteria and viruses from it. Milk needs to be pasteurized for a short time, then cooled.
3. Thickening or boiling - at this stage, the product is boiled, divided into whole and fat-free subspecies, for which the processes differ in time and parameters. If you add sugar to the product at this step, you get condensed milk.
4. Homogenization is the obtaining by the manufacturer of the product of a homogeneous consistency.
5. Drying - the resulting nutrient liquid is dried on a special apparatus until it reaches a certain percentage of moisture.

How to breed dry milk at home

When buying a product and subsequent preparation, it is important to observe the proportions of dilution of milk powder. To restore, you will need three parts of warm water (about 45 degrees) and one part of the powder. Introduce the liquid gradually, stir thoroughly, leave for a few minutes to achieve a homogeneous milky consistency and dissolve the proteins.

Helpful Hints:

• cold water is undesirable because the particles do not completely dissolve, crystallize and are felt on the teeth;
• boiling water is also not suitable - it will just curdle the milk;
• it is imperative to insist on the liquid after dilution, because this will turn out the optimal product, and not watery with unswollen protein;
• it is harmful to use a mixer for stirring - it gives too much foam;
• introduce water gradually and carefully so that lumps do not form;
• brew coffee and season with dry milk - it will turn out delicious.

For pancakes

A popular dish in which the product in question is used is pancakes with milk powder. To prepare them, you need a liter of whole milk, which is easy to dilute in the following proportion: 100 grams (8 teaspoons) of dry powder in a liter of warm water. Add water to the powder, and not vice versa, stir and wait 15 minutes to make the solution homogeneous.

For porridge

A pleasant breakfast will be porridge on milk powder, which will be made in proportion to a glass of water 25 grams of powder. This amount will make a glass of reconstituted milk with a fat content of 2.5%, which is enough for one serving. For four people, you will have to dilute already 900 ml of water and 120 grams of powder. The dilution liquid should be warm, stirring continuously until the product is completely dissolved.

calories

Classic plain milk powder contains on average 496 calories per 100 grams, which is almost 10 times higher than the usual drink. This is due to the concentration of the product. Whole milk powder contains 549 kcal, and skim milk - 373. The product is rich in fats (saturated, fatty acids), sodium, potassium and dietary fiber. It is rich in sugars, proteins and vitamins.

Benefit and harm

The composition of the powder is not inferior to natural pasteurized milk. It contains calcium to strengthen bones, potassium to improve the functioning of the heart and blood vessels, vitamin A to improve vision and skin health. In addition, milk is useful for rickets, because. Here are some more useful properties of the product:

• useful for anemia;
• choline normalizes blood cholesterol levels;
• chlorine relieves swelling, cleanses the body;
• magnesium and phosphorus provide comprehensive health support;
• useful in diabetes, gastroenterological diseases;
• rich in vitamin B12 and protein, according to reviews it is important for vegetarians or people who do not eat meat;
• easily digestible, does not weigh down the digestive tract;
• does not contain bacteria, does not need to be boiled;
• the benefits of vitamins, BJU complex for the health of the body as a whole.

The harm of powdered milk is not so obvious, rather, it can be called a disadvantage. You can not use the powder for allergy sufferers, people with lactose intolerance or reacting rashes to the components. You should not get carried away with the product with a tendency to gain excess weight - a high energy value affects the rapid set of muscle mass, which is then difficult to return to normal - it is not suitable for weight loss. This factor of harm is converted into a benefit for athletes involved in bodybuilding.

Powdered milk dishes

Dishes from powdered milk at home have become widespread. The powder can be bought on the shelf of any store. It is used in cooking, confectionery and dessert business. When added to baking, milk makes the consistency of the finished product more dense, and when cooking creams and pastes, it prolongs their shelf life. It is convenient to use milk powder in order to restore the drink, and then use the liquid in different ways - mix with flour for pancakes or pancakes, add to cereals, sweets, cakes.

Dry powder can caramelize during the drying process, so it smells like candy. For this flavor, milk is loved by confectioners who make condensed milk, fillings for layering cakes and pastries, and Korovka sweets. Dried milk can be used to make baby formula, chocolate, ganaches to cover biscuits and muffins. Adding powder to yoghurts makes the consistency homogeneous and extends the shelf life.

Prepare food for testing. I doubled the amount of food and made a cake with a diameter of 26 cm.

Combine eggs with sugar in a convenient bowl for whipping.

Using a mixer, beat eggs with sugar until fluffy. I beat the eggs for 3-4 minutes.

Then pour the sifted flour and baking powder into the egg mass, mix with a silicone spatula.

Sift milk powder into the resulting mixture, add vanilla sugar.

Thoroughly mix the dough with a silicone spatula until smooth. The dough will not be as thick as condensed milk.

Lubricate the baking dish with vegetable oil, pour the dough into the mold. Put the mold with the dough in a cold oven.

Turn on the oven at 200 degrees and bake the cake mixed with milk powder for about 30-35 minutes until the toothpick is dry. The cake will become a beautiful golden color and increase in volume.

Let the pastry cool slightly in the form, then remove and cut into pieces. A pie made from powdered milk dough turns out to be very tasty and, for sure, many will like it.