[Sca-cooks] Dry Milk
kgormanshaw at gmail.com
Tue Jun 7 12:56:44 PDT 2011
3 thoughts, though I have very little experience with making ice cream
1) if the dry coconut milk powder is optional, the recipe may work
without the skim milk powder too
2) add an extra egg yolk for extra thickening instead
3) add 2 tsp of corn starch instead (not tbsp, tsp)
On Tue, Jun 7, 2011 at 3:15 PM, Martha Sieting <osermart at msu.edu> wrote:
> 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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