Powder milk.
#19059 - 08/29/03 06:50 PM
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BarbaraS
Reged: 02/12/03
Posts: 1939
Loc: Wisconsin
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I made a yummy low fat dessert tonight using strawberries with dry milk instead the usual whipping cream. It was a hit tonight - even with my picky husband. LOL
My question is can you buy powder soy or rice milk? When I make my own bread I still use powder milk (thinking it's only a trace amount) and don't seem to have any problems with it.
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I'm in the UK so I can't tell you where to buy it from, but powdered soya milk (and a variety of nut milks) do exist. I get mine from a vegan website. But have a look around, you may find it in a health food store.
I find it useful when travelling as I'm always paranoid that I won't be able to get any. At home I use it occasionally to make hot chocolate drinks since it saves having to heat up a pan of liquid milk. I find it to be adequate but it's not as good as a liquid soya milk. It tastes a bit different, and is not so smooth. But like I say it's good as a standby.
HTH,
geekgirl
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They do have powdered rice & soy milk. I buy mine for the bread machine too!  I found mine at Whole Foods.
And don't forget to post that yummy dessert recipe! 
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I will post it later. My children are up and running around and hungry!!!
There is no Whole Foods around me, but a half hour from me a new health food store opened. Maybe they have it.
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Barbra,
I have found it in the grocery store. The soy powder milk is made by Ener-G. I found it in the nature's market area or by the gluten free/diet are.
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Ingredients
1 (9-in) deep-dish pie crust, (4-cup volume)
1 package (10-oz) frozen sweetened strawberries, thawed, drained, juice reserved
1/2 cup water, room temperature
1 envelope (7-grams) unflavored gelatin
1/4 cup granulated sugar
1 tablespoon all-purpose flour
3 tablespoons fresh lemon juice, divided
1/3 cup ice water
1/3 cup soy or rice dry milk
2 tablespoons granulated sugar
Directions
FREEZE small mixer bowl and beaters.
Pour 1/2 cup water into small bowl; sprinkle with gelatin.
COMBINE 1/4 cup sugar and flour in small saucepan. Add strawberry juice and gelatin mixture; mix well. Cook over low heat, stirring frequently, until sugar is dissolved. Remove from heat. Stir in strawberries and 2 tablespoons lemon juice. Pour into large mixer bowl.
Refrigerate for 20 minutes or until thick and syrupy, but not set.
BEAT ice water and dry milk in chilled bowl for 3 to 4 minutes or until soft peaks form. Add remaining lemon juice and beat for 3 to 4 minutes or until stiff. Fold in 2 tablespoons sugar; blend on low speed. With wire whisk, mix whipped topping into strawberry mixture.
POUR into pie crust. Refrigerate for 2 hours or until firm.
I used fresh strawberreis and puree 1/2 cup of strawberries for the fresh juice. Also I think a grahmn cracker crust will taste better.
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