Date: January 14, 1998 01:24 PM
Author: Rob Geneva (robgeneva@hotmail.com)
Subject: Dry Milk: whats the difference

Could someone explain to me the advantages/disadvantages of the different types of dry milk? Some sources recommend instant, some recommend non-instant, so I'm a bit confused. Would like to get it straight before I order. Thanks Rob

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Date: January 16, 1998 03:23 AM
Author: lynn lowrie (hope1@breeze.net)
Subject: kinds of milk


Hi, the reason you are confused is because it is confusing! There are only really 2 types of dry milk, instant and non instant, both are skimm milk (fat free). The fat free is a plus, without fat, it will keep much longer (fat causes rancidity). while it still needs to be stored in a cool location you will have to store twice as much of the isntant as you would the non instant. For example; when I make up a gallon of milk, I use 3 cups of NON INSTANT milk powder. If I were using INSTANT milk powder I would have to use 6 cups of powder (or thereabouts). That difference means space, which will be at a premium when you start really stocking up for your family. Other than that, the only difference is in the method of mixing, as the name says, INSTANT is stirrable into water, NON INSTANT takes a little muscle, but no more real time. I have posted my method of mixing NON INSTANT milk powder already on the PRACTICE WHAT WE PREACH thread. Best go there and print it out, the forum is dumping real soon for a new set up, and it will be gone then. If you have trouble with that email me directly and I will answer you with my method, low cost, low tech, non electrical, 5 minute mix method :)

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Date: January 16, 1998 02:34 PM
Author: Corinne Hayes (hayesm@erols.com)
Subject: Milk mixing


Hi, Lynn. What brand of instant milk have you used that it takes 6 cups of powder to make a gallon of milk? I bought the 55.15 lb. bag of instant milk from Walton that they say makes 76 gallons. Since there were no instructions on the bag and I didn't want to bother Steve about how to use it, I did some mathematical gymnastics and figured that it takes only 3 cups of that powder to make a gallon of milk. Since math is not my strong point, I had my husband run the figures, too. We've been using it that way since last February and it looks and tastes just like the 1% I buy in the gallon jugs at the store. Maybe we've been drinking "white water" all these months when we could have been drinking cream!

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Date: January 16, 1998 03:22 PM
Author: Al Durtschi (rcox@mail.lcc.whecn.edu)
Subject: The difference between deh. reg and instant milk


Let me add one more thing to Lynn's excellent post. At least with the powdered milk we sell, the regular milk has added vitamin A and D while the instant doesn't. As most of this type of thing comes from the same manufacturer, there is a good likelihood that this is true with most of the other food storage companies as well.

I guess you can get vitamin D from going out in the sun, but in a traditional food storage situation, Vitamin A is really hard to get and aside from the powdered eggs, deh. carrots and fortified deh. reg. milk this vitamin is hard to get. So choosing milk with this vitamin might also play into your decision making process.

Al

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