Food Everything I know about Powdered Milk
- Thread starter Toosh
- Start date
parsonswife
Veteran Member
I couldn't open the pdf on my phone
kyrsyan
Has No Life - Lives on TB
Nice info there. I use NIDO. Multiple reasons. And at the end of every year I tend to wipe out the remainder of my #10 can by making hot chocolate mixes for a number of people who have become addicted to them. Actually, this year I might have to buy another can just to have enough.
And got my Mom to try it. She's making mixes that are safe for her and my Dad. And can travel in the RV with them. And making a mix or two that aren't commercially available.
And got my Mom to try it. She's making mixes that are safe for her and my Dad. And can travel in the RV with them. And making a mix or two that aren't commercially available.
Toosh
Veteran Member
where'd they hide that dang "d" key when I need it most!
styerscout308
Contributing Member
Very good review. Very helpful. Thank you!
Toosh
Veteran Member
hummmm, OK. I'll try to find that board.
Look at the very top of your screen:
Home Forums What's new Media Resources Members
Click on resources and the file should be well within the size to upload.
Toosh
Veteran Member
My pleasure. Keeping stuff updated is nearly a full-time job!
Toosh
Veteran Member
That's a brain dump of about nine years experience and experiments. It's amazing how much stuff changes through the years. If I don't write it down I forget; plus, I don't want to be the only person who knows stuff in my family. Like you say - layers.
You did a great job with your testing and notes. It should save several of us a lot of money and aggravation.
I get a little OCD with my comparisons and recently tested about eight or nine different brands of dried pinto beans to see which held up best to the pressure canning process. Mine were getting softer than I thought they should so I tweaked everything I could think of from brand to seasoning and jar size and style. My mother's were perfect. After all those failures, I started looking for her ancient canning book. Turns out it had a typo in the processing time and we were eating under processed beans lol. Sure wish I'd found that before I began my big experiment.
For what it's worth, Hurst's HamBeens brand were the best but for not getting too soft when pressure canning but it was a very small margin.
kyrsyan
Has No Life - Lives on TB
I don't know if it'll help or not, but the manufacturers have started adding calcium chloride to beans. (Aka pickle crisp)
Krysan is that the dried beans or the commercially canned ones? I assumed dried but thought I'd better ask.
kyrsyan
Has No Life - Lives on TB
Commercially canned. About half the manufacturers now add calcium chloride. And some add sugar.
Cyclonemom
Veteran Member
Can you share or is it posted somewhere here what your NIDO hot chocolate mix is?
Thx!
kyrsyan
Has No Life - Lives on TB
For regular hot chocolate, use the Hershey recipe. Except instead of fresh milk, add the equivalent of NIDO powder x 2. If you don't want to worry about having vanilla extract handy, make vanilla sugar and use that as a portion of the sugar.
For peppermint, you can either add the extract to the sugar and run it through the dehydrator (low temp, takes about 2 hours). Or get a bag of the "soft" peppermint candies, grind them and add. The soft candies, ground, will dissolve much better. I'd start at one tbsp of ground and work from there.
For rum, I add one tsp extract to the sugar and run it through the dehydrator. Then I just make the mix.
My friends mix it with water to their preference. It tends to work out to about 1/4 c to 8 oz water or 1/3 c to 12 oz.
Again, everyone is different. So feel free ro play with the ingredients. My mom gets an organic chocolate and it's way too rich for me. But she loves it. One friend likes the rum flavoring, but likes it stronger. I just make it to each individual's preferences.
I have one friend that will not let me get him anything for Christmas. But he can't refuse hot chocolate, or the variations. And he seems to enjoy that I can find workarounds for just about any issue he has with them. He is why I learned to get the soft peppermint and to grind it up super fine.
And here's the link to Hershey's recipe. HERSHEY'S Perfectly Chocolate Hot Cocoa | Recipes
Thank you.
Toosh
Veteran Member
Got it! Thanks.
Barry Natchitoches
Has No Life - Lives on TB
Adding about 1/4th of a cup of powdered milk into each tomato plant’s hole is a really good thing to do.
Tomato plants need a ready source for calcium in order to grow up healthy. There is usually some calcium down a few inches below the soil surface and eventually the tomato plant roots will grow long enough to reach this calcium.
But it takes at least a month or longer for the plant roots to be able to retrieve calcium from that underground resoivoir of calcium.
Until the roots can retrieve that calcium, the plant needs a ready source of calcium to support it.
If you have ever had blossom end rot on your tomato fruit, that is the result of either lack of calcium or else inconsistant access to limited calcium ( the latter is often the result of inconsistant watering of the plant).
Put about 1/4th of a cup of powdered milk into each tomato planting hole, and you will not have problems with blossom end rot.
I also advise folks to put about 1/4th of a cup of epson salts and 1/4th of a cup of plain corn meal (not cornmeal mix) into each planting hole as well.
The epson salts provide magnesium for the plant, and the corn meal provides a ready source of nitrogen.
Tomato plants need a ready source for calcium in order to grow up healthy. There is usually some calcium down a few inches below the soil surface and eventually the tomato plant roots will grow long enough to reach this calcium.
But it takes at least a month or longer for the plant roots to be able to retrieve calcium from that underground resoivoir of calcium.
Until the roots can retrieve that calcium, the plant needs a ready source of calcium to support it.
If you have ever had blossom end rot on your tomato fruit, that is the result of either lack of calcium or else inconsistant access to limited calcium ( the latter is often the result of inconsistant watering of the plant).
Put about 1/4th of a cup of powdered milk into each tomato planting hole, and you will not have problems with blossom end rot.
I also advise folks to put about 1/4th of a cup of epson salts and 1/4th of a cup of plain corn meal (not cornmeal mix) into each planting hole as well.
The epson salts provide magnesium for the plant, and the corn meal provides a ready source of nitrogen.
Toosh
Veteran Member
I did suggest using old powdered milk in the garden. Do you think I need to expand on that?