All About Powdered Milk and Partially Hydrogenated Oils

I had a reader ask me where to purchase "non-instant" powdered milk. I had no idea it was so difficult to find! Powdered milk is an essential kitchen ingredient if you are cooking for a family. It is smart to have in storage for emergencies. Think high protein, nutritious, comfort food. The milk supply could also become tainted or interrupted at any time.

After much experimentation, I find Rainy Day Foods, Regular Non-fat Milk from Walton Feed to superior to all others. It has an excellent shelf-life and flavor. My family cannot tell the difference between it and skim milk. My children drink it with pleasure. We use it in candy making and hot chocolate also. You can purchase it online. But feel free to experiment with your own varieties...everyone family is different.

What is the difference between Instant and Non-Instant Powdered Milk?

Instant milk has been processed twice. This allows it to dissolve easily in any temperature water. It takes about twice as much instant milk to make a quart of milk as compared to non-instant. Be sure you are clear which type of powdered milk your recipe calls for.

Powdered milk contains all the vitamins, minerals and protein found in regular milk. Only the cream and water are removed. The nutritional value of instant are regular powdered milk are comparable.

I find the taste of non-instant milk much more palatable. Just mix it up the night before using warm water, and cool overnight. It is worth the extra time for the taste and cost and space savings.

Powdered milk has a long shelf-life of 6 years if kept in a cool dry place. The flavor may begin to stale after a couple years but it is still edible. You will know if your milk is bad by the color (yellow) and the smell (do I really need to go into detail?).

Avoid milk-substitutes like "Morning Moos." This is commonly sold in the area. This product is made from whey and contains some nasty additives. From their own website...

Morning Moo's tm is made from sweet dairy whey, non-fat dry milk solids, partially hydrogenated vegetable oil (contains one or more of the following: canola oil and/or Soya oil), corn syrup solids, sodium caseinate, dipotassium phosphate, propylene glycol monosterate, mono and diglycerides, lecithin, carrageena, vitamin A, vitamin D3.

Avoid Partially Hydrogenated Oils and anything that includes the words "Corn Syrup" at all Costs!

Always read ingredient lists carefully. The two I have highlighted in red above should be avoided at all times in anything! Don't be fooled by "partially hydrogenated oils," they are nasty trans fats. If you ever see partially hydrogenated oil listed as an ingredient, throw the box down immediately and run away as fast as you can. I don't care if it says "0 Trans Fats" in big bold green letters with lots of hearts and smiley faces! Don't trust the government mandated labeling.

I will be ever grateful to my good friends Joe and Sessalie for alerting Brent and me to the dangers of hydrogenated and partially hydrogenated oils six years ago (and, for the record, high fructose corn syrup). The night I learned was life changing. I went through our pantry and threw away box after box. Sick to my stomach the whole time. I poured over the information on the internet. What I found disturbed and upset me. Cooking everything from scratch began.

I ended up on a tangent again, from powdered milk to hydrogenation to government conspiracy... Hiedi, I am sure this is way more than you were bargaining for but I hope it helps!