Strawberry Frozen Yogurt Recipe

Ingredients:

• 4 cups strawberries, hulled and quartered
• 1 cup sugar
• 1 Tbsp water
• 1 Tbsp lemon juice
• 24 oz Greek yogurt (click to learn how to make it) 
• 1 cup heavy cream

Directions:

• Combine strawberries, sugar and water in a saucepan, and simmer for 5 to 7 minutes until strawberries are softened and have exuded quite a bit of juice.
• Remove from heat and transfer to a metal bowl.  Ad the lemon juice and then puree the mixture with an immersion blender.  Allow to cool to room temperature - about an hour.
• Once cooled, gently whisk the Greek yogurt and heavy cream into the strawberry mixture, until all lumps are gone.  Don't mix too much, otherwise you will break up too much of the proteins binders in the yogurt.
• Add the yogurt base to an ice cream maker and spin for 30 minutes.  OR, make in a stand mixer, and add dry ice 1/4 cup at a time until frozen.
• Store in airtight, freezable container.  

Greek Yogurt from Powdered Milk

You need...

• 2 quarts pasteurized milk 
• 1 1/2 C. non-instant powdered milk & 2 quarts water
• OR
• 3 C. instant powdered milk & 2 quarts water
• Additional dry milk powder. 1 1/3 cup powder when using non-instant milk, or 2 2/3 cup when using instant milk.
• 1/2 cup Commercial, unflavored yogurt with active live cultures.  
• Optional 2-4 Tbsp of sugar or honey

Directions:

• Mix your powdered milk (all of it, including the extra)
• In a 4-5 qt slow cooker, place milk and sugar or honey, if desired, cover and cook on low for 2 1/2 hours.
• After the 2 1/2 hours, unplug the slow cooker and let it sit for 3 hours
• After the 3 hours, remove 2 cups of milk and stir in the 1/2 cup of yogurt in a separate bowl.
• Add the yogurt mixture to the remaining milk and stir
• Put the lid back on and wrap in a large and thick bath towel and let sit(unplugged) for an additional 8 hours.
• After the 8 hours unwrap and uncover the slow cooker. SCOOP (DO NOT STIR) the yogurt into clean containers and refrigerate - chill before serving.

Visit this website for details on temperatures to not exceed while creating your yogurt.

http://www.thefrugalgirl.com/2009/10/how-to-make-homemade-yogurt-2/

Caramel Dip Recipe

Ingredients:

• 1 C. Butter
• 14 oz Sweetened Condensed Milk (1/2 hot water + 1 C. powdered milk + 1 C. sugar + 1 Tbsp. butter, blend until smooth)
• 2 1/4 C. Brown Sugar
• 1 C. Corn Syrup
• 1 tsp. Vanilla

Directions:

• Melt butter and brown sugar together over medium-high heat, stirring constantly.  
• Add in sweetened condensed milk and corn syrup and keep stirring constantly.
• Heat until 245 degrees on candy thermometer, or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed.  
• Immediately remove from heat and add vanilla

Use for dip, or to make caramel apples.

Sweetened Condensed Milk Recipe

A group of us got together to taste test powdered milk recipes.  

When the sweetened condensed milk was finished, one of the women quickly grabbed a spoon to see if the taste measures up to what she purchases at the store.  

Her response? A confident "Yep! That's it!" :)

Try and taste for yourself.

Ingredients:

• 1/2 Cup Hot Water
• 1 Cup Powdered Milk
• 1 Cup Sugar
• 1 Tbsp Butter

Directions:

Combine ingredients and mix well in blender.  

That's it! Use right away or store in refrigerator.

Evaporated Milk

Evaporated milk is traditionally used for baking desserts, and often times, we don't have it on hand.  However, we probably have a lot of powdered milk laying around.  

You can make Evaporated Milk with your powdered milk.  Here's how:

Ingredients:

• 1 1/2 Cup Water
• 1/2 Cup & 1 Tbsp Dry Powdered Milk

Directions:
Blend water & powdered milk well.  Recipe yields 1 1/2 cups (12oz)

Soup Base Recipe

This recipe is the perfect starter for white sauces (think Alfredo), and "cream of..." soups.  It uses powdered milk as the base.

Ingredients:

• 2 1/3 cups dry powdered milk
• 1 cup all-purpose flour, or 1/2 cup cornstarch
• 1 cup (2 sticks butter), room temperature

Directions:

• Combine dry milk, flour and butter into large bowl
• Mix with electric hand mixer (or in stand mixer with whisk attachment) until well blended, resembling cornmeal
• Keep tightly covered to store.  Will last up to 8 months in refrigerator.

Buttermilk Recipe (using Powdered Milk)

Ingredients:

• 1 cup water
• 1/3 cup powdered milk
• 1 tbsp white vinegar or lemon juice

Directions:

• Blend water and powdered milk thoroughly 
• Then add the vinegar (or lemon juice)  
• Let sit for 5-10 minutes  
• Once it has thickened up, use what you need for your baking needs.  

This recipe is great for baking!  Drinking?....mmmm...not so much!