Dry milk price!

[KenK]

I bought 25 oz of store brand low-fat dried milk last week. Almost $8! I
don't remember it being so expensive last time I purchased some. It's
likely been a very long time - I only use it for cooking and that very
seldom. But still $8!



--
You know it's time to clean the refrigerator
when something closes the door from the inside.

[Janet Bostwick]

On 21 Oct 2014 14:47:53 GMT, KenK <inv...@invalid.com> wrote:

>I bought 25 oz of store brand low-fat dried milk last week. Almost $8! I
>don't remember it being so expensive last time I purchased some. It's
>likely been a very long time - I only use it for cooking and that very
>seldom. But still $8!

I have powdered milk on my shopping list also. I was stunned by the
price on one of those little boxes -- $8. I decided I would see if I
could get some in the bulk section of another store. I only keep it
for baking and when I run out of milk. You're right, it never used to
be that expensive.
Janet US

[Janet Bostwick]

On Tue, 21 Oct 2014 12:02:18 -0500, Sqwertz <swe...@cluemail.compost>
wrote:

>On 21 Oct 2014 14:47:53 GMT, KenK wrote:
>
>> I bought 25 oz of store brand low-fat dried milk last week. Almost $8! I
>> don't remember it being so expensive last time I purchased some. It's
>> likely been a very long time - I only use it for cooking and that very
>> seldom. But still $8!
>

>In the 'spirit' of RFC, why not make your own dried milk and not buy
>that crappy commercial stuff?
>
><snork>
>
>-sw
It's been years since I bought any. It's an emergency product that I
try to keep on hand. It comes in handy from time to time.
Janet US

[Bregs]

On Tue, 21 Oct 2014 12:02:18 -0500, Sqwertz wrote:

> In the 'spirit' of RFC, why not make your own dried milk and not buy
> that crappy commercial stuff?

> I have space for rent inside Barbara's head. It's priced to
> move - well below market price.

> I will give you $5,000 when Burger King announces a Long Whopper. In
> the meantime, I've got a long whopper for you - just bend over and
> I'll give it to you.

> You said "oval-shaped beef patty", not burger, you fat fuck asshole.
> You even quoted it for all of us to see. Dumbass.
>
> You lose again.
>
> -sw

[sf]

On Tue, 21 Oct 2014 18:13:47 GMT, "l not -l" <lal...@cujo.com> wrote:

>
> On 21-Oct-2014, Sqwertz <swe...@cluemail.compost> wrote:
>
> > On 21 Oct 2014 14:47:53 GMT, KenK wrote:
> >

> > > I bought 25 oz of store brand low-fat dried milk last week. Almost $8! I
> > >
> > > don't remember it being so expensive last time I purchased some. It's
> > > likely been a very long time - I only use it for cooking and that very
> > > seldom. But still $8!
> >

> > In the 'spirit' of RFC, why not make your own dried milk and not buy
> > that crappy commercial stuff?
> >

> > <snork>
> >
> > -sw
>
> And, when you do, don't wimp out and use skim milk. Buy full-fat milk,
> remove the cream and make your own butter and buttermilk. It's really easy.
> 8-)

And make sure you buy an Excalibur because no other dehydrator will
do.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

[Kalmia]

On Tuesday, October 21, 2014 10:47:53 AM UTC-4, KenK wrote:
> I bought 25 oz of store brand low-fat dried milk last week. Almost $8! I
>
> don't remember it being so expensive last time I purchased some. It's
>
> likely been a very long time - I only use it for cooking and that very
>
> seldom. But still $8!

Versus buying whole milk by the gallon, what does this equate to in dollars and cents when you add the water? Still prob. about half the price, no?

[Julie Bove]

"l not -l" <lal...@cujo.com> wrote in message
news:5446845c$0$42938$c3e8da3$5e5e...@news.astraweb.com...

>
> On 21-Oct-2014, KenK <inv...@invalid.com> wrote:
>
>> I bought 25 oz of store brand low-fat dried milk last week. Almost $8! I
>> don't remember it being so expensive last time I purchased some. It's
>> likely been a very long time - I only use it for cooking and that very
>> seldom. But still $8!
>

> That's about what I usually pay at Aldi - I figure $1/quart. Most
> recently, I have been using Sanalac which I bought at Big Lots! at a price
> of $6 for 32 ounces - roughly 60 cents/quart. I hope to find Sanalac
> again;
> it is much better than the store brands or Carnation I have previously
> used.
> Carnation, at Sam's Club is usually comparably priced (on a per quart
> basis); but, you have to buy a larger container that may not be
> appropriate
> for you situation.

I quit buying the dried because it was so expensive. I used to use it in
baking and cooking. Now I just stock up on the shelf stable at Dollar Tree.

[itsjoan...@webtv.net]

On Tuesday, October 21, 2014 8:03:38 PM UTC-5, Julie Bove wrote:
>
> I quit buying the dried because it was so expensive. I used to use it in
> baking and cooking. Now I just stock up on the shelf stable at Dollar Tree.
>
>

That's very interesting.

[Ophelia]

<itsjoan...@webtv.net> wrote in message
news:61a8b90b-38bb-4fae...@googlegroups.com...

lol

--
http://www.helpforheroes.org.uk/shop/

[Ophelia]

"JohnJohn" <Jo...@John.invalid> wrote in message
news:di4e4a9v38cf9o8ai...@4ax.com...

> As opposed to your nasty drivel.

Ahh you have noticed too? :))

--
http://www.helpforheroes.org.uk/shop/

[Julie Bove]

"Ophelia" <Oph...@Elsinore.invalid> wrote in message
news:m282v5$qml$1...@dont-email.me...

She only seems to have a few responses too. Mostly the same. Except for
when she went off on a rant and called me some politically incorrect names.

[Bryan-TGWWW]

On Tuesday, October 21, 2014 8:03:38 PM UTC-5, Julie Bove wrote:

I'm glad that there are folks out there who will drink icky tasting milk,
because otherwise they wouldn't make that crappy tasting shelf stable
milk, and I use it to culture probiotics, where taste isn't really an
issue.

Julie, they also sell soy milk, which you should consider using to also
culture probiotic. Some of your myriad of health problems might be
improved if you were to do so.

--Bryan

[Moe DeLoughan]

That's too bad. What are you going to do about it?

[Dave Smith]

LMAO

[jmcquown]

I haven't priced it lately. Still, considering the price of actual milk
I guess it evens out. I remember when I was a kid I guess Mom was
trying to save some money so she bought and reconstituted some dry milk.
That stuff was nasty! Having said that, do I have some dry milk "in
case of emergency"... what emergency, I don't know. :)

Jill

[Janet Bostwick]

On Thu, 23 Oct 2014 18:54:15 -0400, jmcquown <j_mc...@comcast.net>
wrote:

I used to use it for bread making. Then I decided that I preferred
scalding fresh milk instead since the drying did not negate the enzyme
in the milk that affects rise. I keep it around for those times that
I am into a recipe that calls for one quarter cup milk, I open the
fridge and find out there is no milk there. We don't drink milk so
forgetting to get some is easily done.
Janet US

[Kalmia]

I never run out. I buy a gallon, separate into quart containers, freeze 3 of em.
Pull one to thaw when my working quart is down to half.

[jmcquown]

I try always to have milk on hand. Then again, I drink milk. I find a
cold glass of milk refreshing. :) I don't bake bread so there's no real
reason for me to have a container of dry milk, yet I do.

Jill

[Janet Bostwick]

I could try that. Thanks
Janet US

[Julie Bove]

"jmcquown" <j_mc...@comcast.net> wrote in message
news:catf8q...@mid.individual.net...

I glanced at the price. $something for a small box. Nope. Won't do it. I
also bought a turnip and a rutabaga. For some reason they only had organic.
Then of course the cashier didn't know what they were. Oh and... Get this!
They had peeled onions! White and red. In the refrigerated case. Yep,
peeled, whole onions. Both kinds were $2.99 per pound. Forget that! How
hard is it to peel an onion? And they sure won't keep once you buy them
that way. But... That was the only way that my dad would buy them. Why?
Because he said they were cleaner.

This store was QFC. That may well be why I hadn't seen peeled ones as I
don't shop there very often. But this week they had the best price on soda
plus they sent me a coupon for $5 off a $50 order. My dad did shop at QFC a
lot if only because it was the closest store to his house. And for a time
that was the case with me so I did shop there then. In those days they had
a wonderful salad bar. That's not the case any more.

[Julie Bove]

"Janet Bostwick" <nos...@cableone.net> wrote in message
news:9l7j4atsf50kt2rri...@4ax.com...

What enzyme in milk affects the rise? I thought milk was only added to make
the bread softer.

[Julie Bove]

"jmcquown" <j_mc...@comcast.net> wrote in message

news:catmg8...@mid.individual.net...

I mainly used it when I made mashed potatoes from scratch. That way I could
use the cooking water for extra flavor. I got that tip from a very old
cookbook.

[Janet Bostwick]

Protease weakens the gluten and makes bread tougher. scalding
inactivates the protease. Drying does not. Special dry 'baking' milk
is available. It's expensive.
Janet US

[Julie Bove]

"Janet Bostwick" <nos...@cableone.net> wrote in message

news:mvkj4aperu5v2djsj...@4ax.com...

Hmmm... I did not know this.

[Brooklyn1]

KenK wrote:
>
> I bought 25 oz of store brand low-fat dried milk last week. Almost $8! I
> don't remember it being so expensive last time I purchased some. It's
> likely been a very long time - I only use it for cooking and that very
> seldom. But still $8!

Nothing is priced like in the Old Days anymore (6 years ago).
Fresh whole milk isn't inexpensive either.
Have you seen the price of canned evap lately, a 12 oz can of
Carnation is $1.25... makes ya wanna find a lactating woman.
Powdered costs less in larger sizes:
http://www.walmart.com/ip/Great-Value-Instant-Dry-Milk-64-oz/10415475

[Brooklyn1]

Kalmia wrote:

>Janet Bostwick wrote:
>>
>> I used to use it for bread making. Then I decided that I preferred
>> scalding fresh milk instead since the drying did not negate the enzyme
>> in the milk that affects rise. I keep it around for those times that
>> I am into a recipe that calls for one quarter cup milk, I open the
>> fridge and find out there is no milk there. We don't drink milk so
>> forgetting to get some is easily done.
>> Janet US
>
>I never run out. I buy a gallon, separate into quart containers, freeze 3 of em.
>Pull one to thaw when my working quart is down to half.

When you said "I never run out" I for sure thought you were going to
say you express your own. ;)

[sf]

On Thu, 23 Oct 2014 22:27:56 -0600, Janet Bostwick
<nos...@cableone.net> wrote:

> Protease weakens the gluten and makes bread tougher. scalding
> inactivates the protease. Drying does not. Special dry 'baking' milk
> is available. It's expensive.
> Janet US

I had no idea up to now about why milk is scalded for bread, thanks.

--

Never trust a dog to watch your food.

[Janet Bostwick]

On Fri, 24 Oct 2014 09:19:42 -0700, sf <s...@geemail.com> wrote:

>On Thu, 23 Oct 2014 22:27:56 -0600, Janet Bostwick
><nos...@cableone.net> wrote:
>
>> Protease weakens the gluten and makes bread tougher. scalding
>> inactivates the protease. Drying does not. Special dry 'baking' milk
>> is available. It's expensive.
>> Janet US
>
>I had no idea up to now about why milk is scalded for bread, thanks.

You're welcome. It used to be because milk was not pasteurized and
the concern was that the bacteria in the milk would interfere with the
yeast. In the last 20 years or so, Shirley Corriher (food
scientist/author: "Cookwise" and "Bakewise") did experiments that
determined that there was an actual noticeable benefit to scalding
milk. Further testing showed that protease in unscalded milk affected
the gluten. There is a lot of research ongoing regarding enzymes in
ingredients in baking.
Scalding is simple enough to do. During the winter my kitchen is cold
and I would have a hard time ending with a kneaded dough at 80F
(optimal) Scalded milk heats my mixer, melts butter, soaks grains and
warms the flour.
Janet US

[sf]

Can it be scalded in the microwave?

[Janet Wilder]

On 10/24/2014 11:19 AM, sf wrote:
> On Thu, 23 Oct 2014 22:27:56 -0600, Janet Bostwick
> <nos...@cableone.net> wrote:
>
>> Protease weakens the gluten and makes bread tougher. scalding
>> inactivates the protease. Drying does not. Special dry 'baking' milk
>> is available. It's expensive.
>> Janet US
>
> I had no idea up to now about why milk is scalded for bread, thanks.
>

My white bread recipe uses powdered milk that is added to the dough. It
rises well and tastes very good.

--
From somewhere very deep in the heart of Texas

[sf]

On Fri, 24 Oct 2014 12:41:14 -0500, Janet Wilder <not...@notreal.com>
wrote:

Thanks!

[Janet Bostwick]

On Fri, 24 Oct 2014 10:39:55 -0700, sf <s...@geemail.com> wrote:

>On Fri, 24 Oct 2014 10:45:31 -0600, Janet Bostwick
><nos...@cableone.net> wrote:
>
>> Scalding is simple enough to do. During the winter my kitchen is cold
>> and I would have a hard time ending with a kneaded dough at 80F
>> (optimal) Scalded milk heats my mixer, melts butter, soaks grains and
>> warms the flour.
>
>Can it be scalded in the microwave?

sure
Janet US

[Janet Bostwick]

On Fri, 24 Oct 2014 12:41:14 -0500, Janet Wilder <not...@notreal.com>
wrote:

Yes, of course it does. I changed back to scalding because I wanted
to get the most out of my dough. I'm part of a bread group and we are
always going for the extra. ;)
http://tinyurl.com/pp99wrr
The bread in pic is in 10x5x3 pans. I used to make the same recipe in
9x4x3 pans. That is a difference I can see.
Janet US

[Ed Pawlowski]

It has to reach 180F or about 81C

[sf]

On Fri, 24 Oct 2014 13:07:35 -0600, Janet Bostwick

<nos...@cableone.net> wrote:

> On Fri, 24 Oct 2014 12:41:14 -0500, Janet Wilder <not...@notreal.com>
> wrote:
>
> >On 10/24/2014 11:19 AM, sf wrote:
> >> On Thu, 23 Oct 2014 22:27:56 -0600, Janet Bostwick
> >> <nos...@cableone.net> wrote:
> >>
> >>> Protease weakens the gluten and makes bread tougher. scalding
> >>> inactivates the protease. Drying does not. Special dry 'baking' milk
> >>> is available. It's expensive.
> >>> Janet US
> >>
> >> I had no idea up to now about why milk is scalded for bread, thanks.
> >>
> >
> >My white bread recipe uses powdered milk that is added to the dough. It
> >rises well and tastes very good.
>
> Yes, of course it does. I changed back to scalding because I wanted
> to get the most out of my dough. I'm part of a bread group and we are
> always going for the extra. ;)
> http://tinyurl.com/pp99wrr
> The bread in pic is in 10x5x3 pans. I used to make the same recipe in
> 9x4x3 pans. That is a difference I can see.

Do you ever use a dough conditioner? If you do, what is it?

[Julie Bove]

"sf" <s...@geemail.com> wrote in message
news:hvuk4a5hvvkckor5d...@4ax.com...

> On Thu, 23 Oct 2014 22:27:56 -0600, Janet Bostwick
> <nos...@cableone.net> wrote:
>
>> Protease weakens the gluten and makes bread tougher. scalding
>> inactivates the protease. Drying does not. Special dry 'baking' milk
>> is available. It's expensive.
>> Janet US
>
> I had no idea up to now about why milk is scalded for bread, thanks.

I didn't know that it was.

[Janet Bostwick]

No, I never have.
Janet US