| Looking for noninstant nonfat dry milk [message #51254] |
Wed, 16 March 2005 01:02 |
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Several of our bread recipes include nonfat noninstant dry milk powder.
I used to be able to purchase it from any of several natural food
stores in my area, but now they all either don't carry it or can't get
it. So far I haven't found anything online either. Can instant nonfat
dry milk be substituted? If so, at what ratio. Or, if anyone knows
where I can get it online, I'd appreciate the address.
Thanks.
--Dave
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| REPOST: Re: Looking for noninstant nonfat dry milk [message #52047 ] |
Thu, 17 March 2005 17:29 |
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On Tue, 15 Mar 2005 17:50:32 -0700
Eric Jorgensen <alhaz [at] xmission.com> wrote:
> On 15 Mar 2005 16:02:46 -0800
> dhumes001 [at] comcast.net wrote:
>
> > Several of our bread recipes include nonfat noninstant dry milk powder.
> > I used to be able to purchase it from any of several natural food
> > stores in my area, but now they all either don't carry it or can't get
> > it. So far I haven't found anything online either. Can instant nonfat
> > dry milk be substituted? If so, at what ratio. Or, if anyone knows
> > where I can get it online, I'd appreciate the address.
>
>
> I actually researched this once.
>
> nonfat dry milk is a product of the butter industry, and it's
> manufacture gives it properties that make it valuable for baking (and
> possibly chocolate making) but also make it unsuitable for drinking, as
> I'm sure you've noticed.
I was curious, so i dug a little deeper.
It turns out that the process of boiling the water off of the leftovers
from butter and cheese manufacture are being replaced by filtration
processes that are in fact cheaper and produce a more valuable end product.
Read an FDA report from 2001 here: http://tinyurl.com/3umdn
Seems that liquified whey, whey powder, and purified lactose are
increasingly becoming market commodities that are more valuable than
non-fat dry milk. And in addition, the factory actually saves money by
switching from the boiling process to the filtering process.
Says here, also, that non-fat dry milk is 36% whey, which is clearly far
more than you get in the more drinkable instant powdered milk.
You could use regular milk as Roy suggested or use other powdered milk,
and spike it with a small amount of whey powder to get the flavor you were
going for.
I can think of a few things off the top of my head that wouldn't taste
right without the right amount of whey.
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