For the past several months, I have been buying organic milk, which is more expensive then non organic milk. Since I use milk in many of my recipes, gravy, baking and sauces, I now buy the least expensive dry milk available and keep it on hand for everything else.
There is no difference in texture or taste when used in baking, sauces and gravy. I keep the more expensive store-bought milk for drinking and to use on cereals only. The dry milk is good to have on hand. I find the container with the pour spout is less expensive then the packets and easier to measure exactly what I need.
By Bobbie from Rockwall, TX
This page contains the following solutions.
Coffee creamer that is actually good for you. Use non fat dry milk as coffee creamer. There is no need to pre-mix dry milk with water, just use it as is. You can use as much as you like, without the fat.
Fill an ice cream pail with dry milk and put a 2/3 cup sized measuring cup in the pail. It takes four scoops of the 2/3 cup measuring cup (equals 2 2/3 cup) to make a 2 qt. pitcher of milk.
You don't like 1% or 2% milk? Add 1-2 Tbsp. of powdered milk. This will add the whole-milk flavor without the fat.
One way to save money on milk is to either use powdered milk instead or to at least substitute it in recipes where the different taste is not detectable. This is a page about save money using powdered milk.
This is a page about stretching fresh milk. Sometimes, you have less milk left than you need for a specific recipe or purpose.
This is a page about making powdered milk taste better. Using powdered milk can help you save money. It is also a good backup when you run out of regular milk.