How to part powdered milk? If you were going to travel, have a rest outdoors, don't forget to take a package of powdered milk. Powdered milk won't turn sour, won't be spoiled. Knowing as to part it, you receive excellent dairy product. On the gustatory and edibility characteristics it doesn't concede to genuine milk. Powdered milk is the powder received by method of drying of in advance condensed milk.
Instruction
1. There are two types of powdered milk - it is integral and fat-free. A difference between them in the percentage of fat substances. Whole powdered milk has a smaller period of storage, than fat-free. On a smell and taste whole milk is closer to pasteurized milk. Powdered milk has white color with a small cream shade. How to part powdered milk? To receive one glass of a milk beverage: put in a glass of 5 teaspoons of powdered milk, (25 g of powdered milk) add a little warm or cold water and well stir. Without ceasing to disturb, gradually add water before filling of a glass (25 g of powdered milk, about 200 ml of water. Milk will turn out about 2.5% of fat content). The received dairy product has to infuse some time for swelling of proteins, elimination of watery smack and for achievement of the necessary density. You can receive the divorced powdered milk different fat content. It can be brought to the boil. All proportions for cultivation of milk are usually specified on packing.
2. Use sour dairy product from powdered milk for preparation of cottage cheese, baking of culinary products. There is a mass of recipes of various dishes where powdered milk is used: milk porridges, soups. The long period of storage, allows any hostess to have always near at hand powdered milk. But you shouldn't forget that powdered milk completely can't replace fresh. Each of them has advantages.