Monday, October 10, 2011

Class Highlights: Using Powdered Eggs and Milk

We've had some great classes at each of our stores and this one was no different.  In September, Cheryl Moore, came to our Brigham City, UT store to share her knowledge about using Powdered Eggs and Powdered Milk. 


Powdered Milk
There are 3 basic types of powdered milk: Non-Instant, Instant, and Milk Alternative.  Our retail stores carry each type (some may be a special order and various sizing available). 

The Milk Substitute (aka Milk Alternative) is a whey based beverage mix and is great for drinking!  I've used it in some of my baking too and have been pleased with the results.  You can't use this to make your own yogurt or cheese.  We also carry the yummy Chocolate Milk Substitute and the new Strawberry Milk Substitute too!

Non-Instant Milk Powder is made from fresh pasteurized milk from which the water and fat has been removed.  Non-instant milk is more compact and requires less storage space than instant, but is more difficult to reconstitute and does not make a great drink mix.

Instant Milk Powder is similar to the non-instant milk powder but has gone through another processing step to make it easier to dissolve in water.  If converting a recipe that originally called for non-instant milk powder use twice as much instant milk powder. 

General tips when cooking and baking with Powdered Milk:
  • In cooking, powdered milk performs flawlessly.  It can be substituted for fresh milk in just about any recipe. 
  • Add dry milk powder to dry ingredients and the water required in with the wet ingredients.  Or reconstitute the powder milk and use as regular milk.  Either way works.
  • If a recipe calls for powdered milk, you may use instant or non-instant (and sometimes the Milk Alternative). 
Powdered Eggs
Honeyville Farms carries a variety of powdered eggs:  Powdered Whole Eggs (one of our most popular products), Powdered Egg Whites, Freeze Dried Scrambled Eggs, and Ova-Easy Whole Egg Crystals.


Some tips:
  • Store the egg powder in an airtight container (ie #10 can) in a cool, dry place.  If you buy the eggs in #10 cans, once opened you should use them within the year.
  • Substitute powdered eggs for fresh eggs in baking.  (I actually prefer this so I don't have any surprise egg shells in my final product).
  • When using powdered eggs you have the ability to make half an egg.
  • To prevent clumping, sift your powdered after measuring but before adding to the recipe.
  • Like the powdered milk, you can choose to either add the dry egg powder to the dry ingredients and the water to the wet ingredients (what I usually do), OR reconstitute as product instructions call for and then add to the recipe.
Cheryl made some great treats using Powdered Milk and Eggs: Cheesecake (converted her powdered milk into sweetened condensed milk), Yogurt, Ranch Dressing, and Zucchini Bread!  I love learning new things and tasting all the fun treats at these classes. 

What recipes do you use your Powdered Milk and Eggs for?  I think the possibilities are endless and experimenting is really the key to see how useful they can be!

Happy Eating!

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