Irina Kamshilina

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

Content

On store shelves, along with the usual milk, you can find powdered milk, which differs from the classic milk in a powdery consistency. The product is used in various fields of cooking; it is used to make whole milk, bread, and sausages. In livestock farming, the powder is used as animal feed.

What is milk powder

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 and easier to transport. At the same time, it retains its excellent composition and contains all the necessary nutrients and vitamins. The prototype of the modern product was the milky blocks that were made by the inhabitants of Siberia by freezing milk.

The dry powder was first obtained by the Russian doctor Krichevsky, who evaporated the liquid for a long time using a special technology so that all the beneficial properties of the original product were preserved. Several decades later, the powder is used in cooking and the food industry, and is included in the diet of adults and children.

Low fat

A subtype of the product is skim milk powder, which contains 25 times less fat than whole milk. There are just as many other useful substances left there. Due to the low fat content, the product is stored for a long time and does not require special conditions. If you mix skim milk with whole milk, steam it and dry it, you get an instant product that baristas use to supplement their coffee.

Whole

Powdered whole milk has a high calorie content and a low shelf life. It is a uniformly colored white-cream powder of uniform consistency. The product is obtained from whole cow's milk. The finished powder can be dissolved without sediment. It does not have yellow or brown inclusions and is easily rubbed between your fingers.

What is powdered milk made from?

The classic product contains only whole pasteurized cow's milk. The raw materials undergo a complex five-stage drying and homogenization procedure, allowing the composition to remain virtually unchanged. The product is rich in protein, fats, milk sugar lactose, vitamins, nutrients and microelements. No additional components (soy protein, starch, sugar) are introduced into the composition - this worsens the quality and taste of the diluted drink.

How they do it

Powdered milk is produced in five stages 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 raw material to normal (reduced fat content is increased, increased fat content is reduced). To do this, the product is mixed with less fat or cream. This stage is necessary to achieve a certain fat content ratio in accordance with regulatory documents.
2. Pasteurization is heating a liquid to remove bacteria and viruses. Milk needs to be pasteurized briefly and then cooled.
3. Thickening or cooking - at this stage the product is boiled, divided into whole and fat-free subtypes, for which the processes differ in time and parameters. If you add sugar to the product at this step, you will get condensed milk.
4. Homogenization – the manufacturer obtains a product of uniform consistency.
5. Drying – the resulting nutrient liquid is dried in a special apparatus until it reaches a certain percentage of humidity.

How to dilute milk powder at home

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

Helpful Tips:

• cold water is undesirable because the particles do not dissolve completely, crystallize and are felt on the teeth;
• Boiling water is also not suitable - it will simply curdle the milk;
• It is necessary to infuse the liquid after dilution, because this will result in an optimal product, and not a watery one with unswollen protein;
• It is harmful to use a mixer for stirring - it produces too much foam;
• add water gradually and carefully so that no lumps 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 are pancakes with milk powder. To prepare them, you will need a liter of whole milk, which can be easily diluted in the following proportion: 100 grams (8 teaspoons) of dry powder in a liter of warm water. Add water to the powder, not the other way around, stir and wait 15 minutes until the solution is homogeneous.

For porridge

A pleasant breakfast will be porridge with milk powder, which will be made in the proportion of 25 grams of powder per glass of water. From this amount you will get 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 900 ml of water and 120 grams of powder. The dilution liquid should be warm, stirring continuously until the product is completely dissolved.

Calorie content

Classic powdered milk without additives 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 contains a lot of sugars, proteins and vitamins.

Benefits and harms

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 healthy skin. In addition, milk is useful for rickets, because... Here are some more useful properties of the product:

• useful for anemia;
• choline normalizes cholesterol levels in the blood;
• chlorine relieves swelling and cleanses the body;
• magnesium and phosphorus provide comprehensive health support;
• useful for 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 burden the digestive tract;
• does not contain bacteria, does not require boiling;
• the benefits of vitamins and the BZHU 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. The powder should not be used by allergy sufferers, people with lactose intolerance or those with rashes that react to the ingredients. You should not get carried away with the product if you have a tendency to gain excess weight - its high energy value affects the rapid gain 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 benefit for athletes involved in bodybuilding.

Powdered milk dishes

Dishes made 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 desserts. When added to baked goods, milk makes the consistency of the finished product denser, and when cooking creams and pastes, it extends their shelf life. It is convenient to use milk powder to reconstitute the drink, and then use the liquid in different ways - mix with flour for pancakes or pancakes, add to cereals, candies, cakes.

Dry powder can caramelize during the drying process, which is why it smells like candy. For this aroma, milk is loved by confectioners who make condensed milk, fillings for layering cakes and pastries, and Korovka candies. Dried milk can be used to make baby formula, chocolate, and ganache for coating biscuits and muffins. Adding powder to yoghurts makes the consistency uniform and extends shelf life.

When used at home, dry milk powder is used as a replacement for whole milk in cereals, baked goods, rolls, and candies. Milk is added to mastic for covering holiday cakes, to ice cream, condensed milk, bread, cottage cheese, and for layering cupcakes. To replace some components, the powder is used in the production of cutlets, ham, and meatballs. For sweet dishes, the product is used to prepare jelly, buns, pies, cupcakes, and croissants.

Powdered milk is a good substitute for fresh milk, because the taste of these two products is practically no different. But not all housewives know how to dilute powdered milk. The powder is very convenient to take with you on trips and outdoors, because it will not turn sour as quickly as fresh powder.

It is produced by condensing or drying natural milk in special machines, so it must be diluted gradually by adding cold or warm water. The purpose of drying is to reduce the amount of product and increase its shelf life.

How to dilute without lumps

In fact, diluting powdered milk without lumps is not as easy as it might seem at first glance. Even despite following the instructions indicated on the package, many housewives are unable to prepare it correctly so that it is homogeneous and without lumps.

• The water should be warm. Do not use either boiling water or ice water. The approximate proportions are 1:8, but this does not mean that you have to stand in the kitchen and accurately calculate grams of powder;
• Approximately 6-7 teaspoons of powder should be taken for one plastic disposable cup and mixed with water in the amount of one glass;
• It is important to know that you need to add water gradually and not pour it out in one motion. If you do not follow this rule, you will not be able to prepare a drink without forming lumps.

The proportions for diluting powdered milk may vary slightly, depending on the purpose of its use. If you want to get a larger amount of product, take several times more of all components.

Powdered milk is often used in cooking when kneading dough for baking bread or rolls, if there is no fresh product on hand. This powder can also be diluted to prepare soups, porridges or other dishes. You can also make fermented milk products from it at home.

To prepare the product, you cannot use boiling water, otherwise the powder will immediately form into lumps, which will be impossible to get rid of. After preparing the drink, it is recommended to let it brew a little: the whites will swell, and this will eliminate the watery taste.

Soy milk powder

In its appearance, consistency and nutritional value, it is practically no different from ordinary cow's milk. Adding it to food even has its own advantages: this product does not contain lactose, cholesterol and milk protein, to which many people are often allergic.

This substitute for natural cow's milk is recommended by nutritionists for people with lactose intolerance, allergies to milk proteins, excess weight, and atherosclerosis.

It is also recommended for use by people prone to developing kidney disease and iron deficiency. It is obtained by evaporation from liquid soy milk. The product has the form of a creamy powder with a slight nutty aroma.

1. If you decide to introduce this product into your diet, you should know how to dilute soy milk powder with water.
2. The powder obtained from soybeans can be diluted with water or dissolved in a cup of tea or coffee.
3. For a glass of water you will need 5 teaspoons of dry legume powder.

Making coconut milk at home

If it is not possible to buy fresh coconut and get milk from it, you can use a dry product. It is often used by confectioners in the process of preparing sweets. Powdered coconut milk is sold in many stores and is much cheaper than fresh coconut fruits.

Nutritionists recommend using this product if you are intolerant to products of animal origin, as well as for people with digestive problems. Coconut is rich in coarse fibers, which improve the functioning of the digestive system. Coconut milk diluted with water at home is a good addition to coffee or tea.

You should not overuse dry milk, since if you exceed the daily norm, metabolic processes may be disrupted, which will contribute to the formation of fat deposits.

If you don’t have regular milk on hand, what can you replace it with? Powdered milk of course! This is an excellent alternative that has several advantages.

1. Firstly, in terms of the amount of useful substances it is almost as good as liquid.
2. Secondly, it lasts much longer.

It can also be used in the preparation of milk porridges, baked goods, casseroles, omelettes and other dishes. Sometimes manufacturers specifically add powdered milk to baked goods because this makes them more fluffy.

Proper dilution of milk powder

To obtain a quality product, it must be properly diluted. So how do you dilute milk powder so that it tastes like natural milk?

The most important thing is to use only warm water during the dilution process. If you take boiling water, the milk will simply boil and form a lot of lumps. Cold water is also not recommended. In this case, the milk will not dissolve enough and will leave pieces of concentrate. The best solution is to take boiled water and cool it to room temperature.

Required proportions:

• 200 ml liquid;
• 5 teaspoons (25 grams) powder.

Cooking process:

1. Take a deep bowl and add the required amount of milk powder.
2. From all the water that we calculated according to the proportion, pour 50 ml. It is necessary to pour in a thin stream and stir constantly to avoid the formation of lumps. Then pour out the remaining water and mix our milk thoroughly.
3. Once the mixture is ready, leave it on the table for 10-15 minutes. This must be done so that the protein defect completely swells. After this, our product is ready for use. Thus, we prepared milk with 2.5% fat content.
4. If you want to change its fat content, simply vary the amount of dry powder up or down by the amount of water.

When using this milk to prepare dishes such as porridge, pancakes or buns, you do not need to dilute the milk with the full volume of liquid as described above. It will be enough to pour a little water into the powder, stir until the lumps dissolve, and add the rest of the liquid as needed for your future dish.

Diluted milk powder is no worse than the milk we are used to. It can be brought to a boil (in making soup or porridge), and even used as a base for fermented milk products.

Milk is the first thing a child eats as soon as he is born. If Mother Nature ordered that this be the first food for a newborn, then this is the most valuable and safest food on Earth.

It has a white color, and whoever drinks it does not get sick

It is flawless in everything. It is beautiful - snow-white and smooth, it is tasty - slightly sweet, it is nutritious and healthy. But it still has one significant drawback. Milk has a very short shelf life, in other words, it quickly turns sour.

The Tatar-Mongols also thought about this problem, who, during their campaigns in the 13th century, tried to dry milk under the sun to obtain a paste-like product. Then they took it with them on military campaigns, because it did not spoil and gave heroic strength to those who used it.

Nowadays, to give heroic strength, and even with a long shelf life (with the current pace of life!) it has become more than in demand, and therefore at the beginning of the twentieth century, scientists patented a product, the popularity of which is only growing over time, and the production technology with Powdered milk has been perfected over the years.

Powdered milk production technology

Currently, this product is produced by spraying and drying whole and skim milk, cream and whey. To remove 50% of the solids from pasteurized milk, it is concentrated in a special evaporator, and then the remaining mixture is sent to a heated chamber to flash the water.

The result is a powdery mixture. This manufacturing method guarantees the preservation of nutrients, vitamins and microelements.

The presented table shows that although in most indicators whole milk is ahead of dry milk, this difference is nevertheless insignificant.

How to properly dilute powdered milk?

In the home kitchen, this product is simply a godsend for a housewife who, for example, made a spontaneous decision to cook milk porridge, fry pancakes, or even bake bread, but there was no whole milk in the house. Sometimes powdered milk is purposefully placed in confectionery products, because it makes them more “fluffy”.

Recipe for diluting milk powder for pancakes

Almost all recipes for making pancakes with milk at home call for 1 liter of whole milk as one of the main ingredients. But what to do if there is only powdered milk in the house, and you just really need to make pancakes?

To obtain 1 liter of milk for pancakes, you need 100 grams - 8 teaspoons of milk powder and 1 liter of water. The water should be warm, but not boiling water, at a temperature of approximately 60 o C.

Important: warm water must be added to the mixture, and not vice versa, stirring slowly, this will prevent the formation of lumps. You need to stir the milk until the powder is completely dissolved, then you need to give it time to swell in the liquid - 10-15 minutes.

See how to properly dilute milk powder

Recipe for diluting milk powder for porridge

To obtain full-fledged reconstituted milk with a fat content of 2.5%, from which you will get an excellent milk porridge (rice, vermicelli, semolina, oatmeal, buckwheat), you need to take the following proportions of components.

One portion:

• For 200 ml of water, 25 grams or 5 teaspoons of milk powder.

Four servings:

• For 900 ml of water, 120 grams or 6 tablespoons of milk.

Gradually pour the specified volume of warm water into the standard amount of the mixture, stirring continuously with a spoon until completely dissolved and a homogeneous product is obtained.

1. Do not use cold water when diluting the dry mixture. In this case, not all particles dissolve and partially crystallize, this is felt when consumed;
2. Do not use boiling water to prepare this product - it will curdle;
3. Do not neglect the recommendation that the product should be infused after dilution. This will help avoid getting a watery product with unswollen protein;
4. Do not use a mixer to prepare milk, this will lead to the formation of unnecessary foam;
5. You need to pour the liquid into the dry milk gradually, stirring gently; if you pour all the water at once, lumps will certainly form.

Benefits and harms

Powdered milk is a product that everyone knows. But if you start asking the average consumer simple questions, many people get confused and begin to wonder if they are so familiar with this product?

Will any ordinary consumer, without hesitation, be able to answer such seemingly simple questions about milk powder?

• Which milk has more cholesterol?- dry or whole?

If powdered milk is diluted to the appropriate fat content, it has a cholesterol level comparable to that of whole milk;

• Is it good for anemia?(anemia)?

It is useful because there are forms of anemia, such as anemia resulting from a deficiency of vitamin B12 contained in milk powder, for this form of anemia and for its prevention it is recommended for use;

• Does it need to be boiled? after recovery? How will this affect its beneficial properties?

No no need. The product has already been heat treated;

• Can powdered milk contain harmful substances??

Unfortunately, it can. Their presence/absence is determined by the quality of the raw materials, that is, in what conditions the cows from which the future milk powder was obtained lived and what they ate. If they ate food containing toxic substances, or grew up in an area where the maximum permissible concentration of harmful substances in the atmosphere is off scale, then all these harmful substances will end up not only in ordinary milk, but also in the dry product too.

Application of milk powder

With the advent of modern technologies for the production of milk powder, its scope today covers the following sectors of the economy and national economy.

First of all, this is, of course, the food industry. Confectionery and pasta, baby food, ice cream, bread, whole milk products with a long shelf life - all these products are produced on the basis of milk powder.

This nutritional mixture has long become an invariable companion for tourists and travelers, because when going on a long hike, along with a can of stew, you can take with you a small bag, which will then become a source of protein and vitamins, so necessary for covering long distances and conquering mountain peaks.

Airlines and rail carriers have included powdered milk in the menu for passengers to add a spoonful of milk to their coffee while traveling long distances.

Breeders of cattle and other livestock sectors who have a large number of livestock on their farms, having come to the conclusion that feeding calves and piglets with whole milk is becoming unprofitable, are switching en masse to a powder analogue, because with the current method of production, its properties are in no way inferior to natural pasteurized milk.

As you know, milk powder is a source of protein and therefore is considered the most classic type of sports nutrition for building your body and building muscle mass; bodybuilders successfully use it.