[Sca-cooks] Dry Milk
osermart at msu.edu
Tue Jun 7 12:15:17 PDT 2011
Sadly, Grand Rapids no longer has any bulk food stores (at least to my knowledge). I may try some of our local health food stores if I get desperate enough. King Arthur does still sell dry milk powder, but I don't relish the thought of paying $8.95 plus shipping for a pound of the stuff.
All that being said, does anyone have any suggestions as to what I could substitute for the dry milk in the recipe I had originally asked about? Would maybe finely ground tapioca be something to try?
> Message: 1
> Date: Mon, 6 Jun 2011 14:34:58 -0600
> From: Susan Lin <susanrlin at gmail.com>
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Subject: Re: [Sca-cooks] OT: Dry Milk
> Message-ID: <BANLkTinSOxXEOggyhjXNJVcLcqRA9oOd+A at mail.gmail.com>
> Content-Type: text/plain; charset=ISO-8859-1
> I usually keep some dry milk on hand - I just keep it in the fridge - if not
> it'll go rancid. I suppose you could keep it in the freezer as well. I
> would use it when we were out of milk which is less of an issue now that we
> have milk delivered by the dairy.
> I like the idea of looking at the coop or some other places that sell items
> in bulk.
> On Sun, Jun 5, 2011 at 6:15 PM, Johnna Holloway <johnnae at mac.com> wrote:
>> King Arthur used to sell dry milk and also dried buttermilk which I always
>> found good to have around.
>> I would call around (not spend the gas driving) and ask if the stores carry
>> boxes. Food coops also used to carry it bulk and you could buy small
>> amounts too.
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