| TO RECONSTITUTE DRY MILK: | ||||||
| For Nonfat Dry Milk: | ||||||
| A. | FLUID SKIM MILK | |||||
| Makes: | 1 quart | 1 gallon | ||||
| INGREDIENTS | MEASURES | MEASURES | ||||
| Lukewarm water | 3 ¾ cups | 3 ¾ qts. | ||||
| Nonfat dry milk | 3 ¾ cups | ¾ qt. (or 3 cups) | ||||
| DIRECTIONS: | ||||||
| 1. To reconstitute non-fat dry milk, sprinkle dry milk on top of lukewarm water and beat with rotary beater, wire whip or power mixer until well mixed and use as fluid milk. | ||||||
| VARIATION: | ||||||
| 2. Mix the non-fat dry milk with the dry ingredients in the recipe and add the water for reconstitution in place of the fluid milk specified. | ||||||
| B. | BUTTERMILK | |||||
| Makes: | 1 quart | 1 gallon | ||||
| INGREDIENTS | MEASURES | MEASURES | ||||
| Commercial buttermilk | ½ cup | 1 pt. or 2 cups | ||||
| Nonfat dry milk | ¾ cup | ¾ qt. or 3 cups | ||||
| Lukewarm water | 3 ¾ cups | 3 ¾ qts. or 15 cups | ||||
| DIRECTIONS: | ||||||
| 1 | Reconstitute non-fat dry milk with lukewarm water. Stir in buttermilk. Cover. Let stand at room temperature 8 hours. Stir until smooth. | |||||
| 2 | Cover and refrigerate. | |||||
| C. | SOUR MILK | |||||
| Makes: | 1 quart | 1 gallon | ||||
| INGREDIENTS | MEASURES | MEASURES | ||||
| Lukewarm water | 3 ½ cups | 3 ½ qts. (or 14 cups) | ||||
| Nonfat dry milk | ¾ cup | ¾ qt. (or 6 cups) | ||||
| Vinegar | ¼ cup | ¼ qt. (or 1 cup) | ||||
| DIRECTIONS; | ||||||
| 1 | Reconstitute non-fat dry milk with lukewarm water. Stir in vinegar. | |||||
| 2 | Cover and refrigerate in not used immediately. | |||||