I'm reading all these posts on milk and just realized I have a tip to share. Something my family and I have done for years and it was dates back from my mother's mother.

When you're using milk to cook with (i.e. Macaroni and Cheese, Hamburger Helper, Casseroles, cream sauces, sausage and gravy, etc). I use powdered milk (mixed according to directions) in place of regular milk. I just keep a jug or pitcher premixed in my refrigerator weekly so I can grab it quickly. I can attest, as can anyone I've "revealed" the secret to, you won't know the difference most of the time.

The only time there is a slight difference is if you normally use whole milk instead of skim-2% is that there are some recipes where this won't make the sauce as creamy or thick. This can normally be remedied by first making a rue with flour and water in the pan while making the sauce, then adding the premixed powder milk once the rue is ready. This is something most of you probably do anyway when making something with a homemade sauce. You can also add a little cornstarch once the sauce comes to a slight boil and this will also help thicken it wonderfully. Just make sure that if you aren't used to using cornstarch you always start with a little tiny bit first, let it incorporate and wait a while before adding more. It takes a while sometimes to thicken, but once it does it works! Too much and it will be a disaster. (I know from experience! lol)

You can even make a rue or "base" when you're using the boxed mixes of Mac and Cheese or Hamburger Helper. It does take an extra pot, but the result (especially when using when powdered milk) is a much better, thicker and creamier finished product. While you're boiling the macaroni, just take a saucepan and add in a little margarine or butter (whatever the box calls for) and let that melt, add some flour (usually a teaspoon or so), and the powdered milk (once the flour has "cooked" a little). Be careful not to let the flour or butter get brown as it can burn and taste very bitter.

It sounds like a lot of work, but really isn't. If you're one of the people that not only goes through a lot of very expensive milk while cooking and not only drinking, you will find it definitely saves over time. Powdered milk is cheap and can be stored a long time before mixed. You never have to worry about being in the middle of dinner and realizing someone put the empty milk jug back in the fridge.

I've also used powdered a couple of times to "stretch" the remainder of milk if there is only a small amount left. I've been "caught" getting the baby a bottle at midnight and noticing there isn't enough to get through. Being there is nothing open at midnight (at least not around here), I've been known to mix the powdered with the remaining whole milk and mix well. Our baby is pretty darn smart, but the couple of times I had to do this, he didn't notice one bit of difference! (if you think you'll ever use this idea of mixing with the remainder of milk, this is another good reason why to keep some in the fridge premixed and cold.) The colder the better when you're trying to "pass off" the semi-homemade milk! hehe

Sorry this got a little long. Just my .02 to stretch the budget a bit! HTH someone!

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~ Wife to my loving husband Brian and Proud mama to Logan!! ~ Aunt B. to my precious nephew and niece Simon and Alicia! ~

Thanks for sharing!

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Mom to 3 - one with 2 legs and 2with 4!

Great idea. My mom used to do this and I had forgotten. We use tons of milk around here.

My family won't drink skim milk but they will drink 2%, I could buy whole milk then mix it with the powdered 1/2 and 1/2 whole milk and it should taste about the same as 2%.

I just don't know. My mom would always try to sneak the powdered milk to us, and it was so gross. To this day, I am not a milk drinker-except in my coffee. I am not sure if she ever tried it in cooking though.

Just make sure that the powdered milk is cheaper than "real" milk. Here it is just as much if not a little bit more for the powdered milk.

I was going to say...powdered milk is uber expensive here! Plus, my mom tried to do the whole mixing thing and it just ended up tasting like rotten nasty milk! Though I do love my milk...I can't do skim only 1% and if I am desperate 2% (depending on if I have a $/$$ or ecbs to pay for the milk LOL!!)

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powdered milk is a lot more expensive than getting regular milk on sale... and the taste is terrible.

We are whole-milk-only drinkers (same as we are real-butter-only).

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SPJRNTGADL!

I bought a small box awhile back -- I use it for my bread machine. It makes 3 quarts and cost close to $4.50. That was before the price of milk went up so it might have gone up too. Maybe it is less if you buy it in bulk from the health food store?

Sadly, everything is getting more expensive across the board. I don't know if there is any way around it.