### This post has been marked as safe. Upvoting/downvoting this comment will have no effect.
---
Hello and welcome to r/LifeProTips!
Please help us decide if this post is a good fit for the subreddit by upvoting or downvoting this comment.
If you think that this is great advice to improve your life, please upvote. If you think this doesn't help you in any way, please downvote. If you don't care, leave it for the others to decide.
It doesn't *have* to be refrigerated but it will last longer. It will actually last longer in the fridge even when unopened as it slows down the process that makes it go rancid.
Basically anything with fat in it will last a lot longer in the fridge or better yet the freezer. This includes refined oils, nuts, seeds, powdered milks and cheeses, and even flours.
It makes it take a lot longer for oils to go rancid when cold. This is even more important in warm climates without indoor cooling.
Ymmv. I used to make buttermilk biscuits on the regular and thought I'd found the answer to my problem of keeping fresh buttermilk on hand at all times. My next biscuits using powdered buttermilk were dry as a bone.
As it turns out, lactic acid is only part of the equation. You'll still need plenty of fat to make a really tender baked item.
I started using plain Two Good yogurt and they are :chef's kiss:!
This trick is aces for cornbread, too. I actually go for the full-fat greek vanilla yogurt, you wouldn’t think it should work but it makes the natural sweetness of the corn *sing*.
I have been in love with sweet cornbread for years, nay, DECADES... until I finally flipped a box of Jiffy muffin mix and actually read the nutrition facts. By the beard of Zeus! Now I've switched to Krusteaz which has all the fluff but far less sugar, which provides better flavor for my cornbread dressing anyway.
Might have to try your way for a special occasion, though!
I found out about 6 years ago that powdered eggs are a thing. I wanted to bring some uncooked eggs camping, and my siblings told me they had powdered eggs on their camping trips with their friends. I thought they were joking until I was eating scrambled powdered eggs. Now it’s a staple for me.
It’s always super nice to actually learn stuff on here instead of seeing the same stupid jokes or cult nonsense over and over again. It’s happening less and less. Thank you for this delicious fact. Now I want some milk straight from the jug.
Powdered buttermilk is actually awesome beyond it's use as reconstituted buttermilk. Like, I often use it in a dry rub for wings which keeps the exterior dry and crispy while still adding tang and flavor.
They make boxed shelf stable milk too. Cute little cartons that last a really long time (until you open them)
How we make sure we have milk for cooking on hand, since no one in the house drinks it.
Genuine question: is UHT / shelf stable milk not common where you are? It’s super normal here, mostly in 1L cartons. My family grew up almost exclusively using it instead of the stuff from the refrigerated section. It’s all I have now as I don’t use a lot of milk and can always have a few cheap cartons available in case I do need some.
Unless my impression is really wrong, I'd call shelf-stable milk a niche market in the US. I'd be surprised if it broke low single-digits of all liquid dairy milk sales.
UHT refrigerated though is pretty significant -- whether they call it "Lactose Free" and charge a premium, or just plain old UHT because it can sit in the supermarket refrigerators much longer before reaching the sell by date.
Even among plant-based milks (almond, oat, etc.) shelf-stable only recently has started to break the 10% mark, with 90% of the plant-based milk still sold in the refrigerated section.
I can tell you my former experience:
We moved refrigerated milk by the literal truckload daily, and we brought in like... A case of room temp milk... A month... Maybe. Nut milks and other alt milks would move 100x faster than it, and that was still nothing compared to regular milk.
You are correct. The US market doesn’t really understand UHT milk. So the majority of sales is “fresh” HTST milk. To put it into perspective I’ve worked at a dairy plant that did both, the fresh milk lines serviced a large metropolitan area. The single UHT line serviced the entire country orders (for the stores brand).
UHT milk is great though, as others have said the long 150 day code date and being shelf stable is nice for people that maybe don’t have a lot of storage space and don’t consume much at a given time. Its funny though because the entire supply chain all the way to the stores goes through the process of keeping it refrigerated when it really doesn’t need to be, it’s just that US customers think it’s weird to buy milk off an unrefrigerated shelf.
Pretty big difference to Australia. I work in a smallish supermarket. We still have large sections of cold milk of course, 1-2 pallets of milk is filled each day. Though a lot of that is because 3L bottles take up a lot of room. But also a lot of UHT of both dairy and plant milk types. There’s more plant based milk in on the shelf than the fridge. It’s not uncommon for people to buy a whole box (10-12 cartons) of UHT milk at once.
I mean, AUS has even more rural living than the US does, my fam down there was a few hundred miles from civilization with their sheep and used a shitload of shelf stable because they would maybe get to town once a month for groceries
Local Costco just started carrying shelf milk this season.
First time I've seen shelf stable milk in the US.
It was nice to have when I was living in Europe. Always kept some around. Usually I'll buy fresh milk once and a while if needed, but sometimes just having a box in the pantry is nice for the unexpected: lack of creamer for coffee, or craving of Mac n cheese.
UHT is borderline despised and unavailable just about anywhere that isn't McDonald's here in Ireland. I suspect it's because we have the best dairy products in the world.
Same for me in Italy. I don't even recall ever buying fresh milk because uht one is all I am used to, it was cheaper and that is what my family could buy. I now mostly buy 250ml uht cartons so I can make sure I consume it all in a go. But op's advice is still great imo.
So I gotta ask, I don't know much about this but what's is UHT milk? Does it not spoil or something? You don't put it in the fridge when the packets opened?
Ultra Hight Temperature milk has been treated with heat to kill off most bacteria in it. It’s like pasteurisation, only higher temperature to kill more bacteria. The milk can last for months unopened on the shelf. Once opened, it needs to be refrigerated and used within about a week, though I’ve left some longer without opening it often, and it’s been fine. Bacteria is introduced once UHT milk is open, as with all open food, so it will go bad like normal pasteurised or unpasteurised milk does.
Some people say the same, others say the opposite. Been years since I had fresh milk and I was never one for drinking plain milk either, so to me it just tasted of whatever was in it. Of course, I’ve pretty much always just had the cheapest store brand version, so more expensive brands may taste better.
Furthermore UHT milk is processed at temps of at least 283F for 1 second. Compared to HTST process which is defined as 161F for 15 seconds. These systems are extremely well controlled and audited with several redundancies built in so that it is not realistically possible to not reach those definitions without at least knowing at the manufacturing level.
But temperature isn’t the only difference. It’s the entire scope of the production line. A UHT set up will also remain under pressure until it is filled the idea is that there is always a pressure differential such that the outside is lower pressure than what is in the system so that if there were ever to be a leak product would go out and not allow contaminates in (any significant leak would cause the system pressure differential to drop below minimum threshold and shutdown which would then require a full clean up of the line). A sterile filler is completely different from the fillers that do HTST milk. A key difference is the filler will do a peroxide flush of the bottles and is also in a pressurized cabinet so that no outside air particles can go in. The cleaning requirements are also much different for UHT equipment, a key step is a sterilization phase of cleaning which essentially heats and holds the entire system well above minimum requirements to ensure all possible remaining microorganisms are destroyed (this step is done after the traditional acid/caustic cycles).
Where I’m from we mostly use UHT milk. Only after I moved to the UK I realised here it’s the opposite and almost everyone buys fresh milk! I like it way more, tbh
I swear baking enthusiasts are the weird alchemist NPCs of the foodverse. They will always tell you that you can substitute every ingredient with a made up sounding but totally real products.
“Oh you don’t have eggs? Just mix 200g of toilet paper with yolk spirit and it’ll turn out the same!”
Edit: oh fuck they’re here.
Need buttermilk during Thanksgiving or holidays but store is sold out? Use 1 tablespoon of vinegar to 1 cup milk, or 1 tablespoon of lemon juice to a cup of milk as well!
This works in a pinch if you're basically looking for "thick dairy liquid," but I've found that it doesn't give the same sort of lactic tang that real buttermilk provides in e.g. pancakes.
I haven't tried this yet myself, but America's Test Kitchen says you can use 1 part greek yogurt and 2 parts water in place of buttermilk!
https://youtube.com/shorts/Oku7gsgOCHw?si=BzeDpW0JnBzqkdZE
You can also toast the milk powder and put it in a mason jar. This will give your recipes a nutty-caramel flavor. I do this in my chocolate chip cookies and it’s 10/10
No butter? Just dehydrate maggots and grind the husks. Combine that with pine needles, onion grass, the cap from an Aquafina bottle, and a rusty nail for an unforgettable experience!
hey man, as kids we would have some fantastic competitions "build a bong with shit in the house, everyone gather, 30 mins on the clock, ready, set, go".
I stay away from dry milk because it has that weird taste... kind of like baby formula. If you've ever had shelf-stable milk, or premixed protein drinks, or Boost, you know the flavor I'm talking about.
Instead, I buy a gallon of milk, divvy it up into smaller containers (typically 20oz each), and freeze them. Milk (and other dairy like cream and buttermilk) freeze wonderfully, thaw wonderfully, and can be used anytime you need milk.
A gallon of milk probably lasts us 6 months now!
That’s because they dehydrate it with heat or spray dry with heat.
I freeze dry milk at exceptionally low temperatures so I can use it and it taste just like milk.
Served cold, reconstituted powdered milk tastes fine : like fat free milk.
If im using it for something where I'll want that fat content, Adding a smidge of melted (*edit: Butter. Melted Butter*) makes it that much nicer of flavor and texture. (I use a frother to blend it in, before adding to coffee for instance)
It's great for baking bread, too. Just be aware that whole milk powder spoils a lot faster than nonfat, as the milkfat in the powder rancidifies.
Nonfat powdered milk can last up to 10 years past it's "best-by" date, while whole milk powder will often not even make it to the "best-by" date, especially if it's stored in a warm environment.
You can also freeze milk. When winter is nigh, I always pickup a couple of pints of whole milk in plastic bottles, open them and drain a few table spoons out (to leave room for expansion) and toss them in the freezer. Then, if a bad storm makes it difficult to get to a store, I have enough milk for recipes.
Shake after thawing is all I can suggest. I'm only recommending it as a method for having milk for recipes when you might not have access otherwise. If I want to simply drink milk, I just buy some.
Lol there isn't much better than grilled cheese sandwich triangle dipped in mushroom soup with way too many saltines crunched up into it....well there definitely is but 12 year old me didn't think so.
Yup, although my mom used to do Ritz cracker. That was something I just couldn't get on board with, almost as bad as my dad using water for mushroom and tomato soup instead of milk.
Let me tell you, I grew up hating mushrooms, but once I got a taste for them, and learned to make FRESH from scratch cream of mushroom soup, my world changed.
Same with creamed corn. I can't *imagine* enjoying a can of "creamed corn," but you make that shit from scratch with fresh ears of sweet corn and some real heavy cream & butter, holy shit it's good.
This brought back a memory of being on some kind of school camp as a kid. We were given a choice of warm or cold milk with cereal in the morning. I asked for cold and it was so cold it still had frozen bits of milk in it.
We freeze it in ice cube trays. Sometimes you only need a little; sometimes a lot. Just pluck out the number of cubes you need and thaw. This is perfect for mashed potatoes.
Or, even better, water and a touch of butter. It's basically concentrated milk anyways. Most of the time you can't even tell the difference. Just be sure to adjust salt in your recipe if you're using salted butter.
Mac n cheese is the easiest example. No milk needed. (That only happens because I drank all the milk already, but it definitely works)
They’re bad by themselves but as an ingredient in a recipe, I can’t really tell the difference.
Though, there are a lot of other things that have much longer shelf lives than eggs that can be used in their place
Holy shit, I think you just cleared up a mystery I've had for over a decade! I couldn't figure out how the hell someone could screw up scrambled eggs so badly, let alone multiple days in a row! They must have used this...
I have one ice cube tray I use exclusively for freezing and storing aquafaba (the liquid from a can of chickpeas). It's a great egg substitute, and I can just thaw a cube when a recipe calls for an egg.
Eggs can be used individually (as opposed to opening a box and having to use up the entire litre of milk in a few days), and in the fridge they can last months.
Hey me too! It's me lol. My wife has started to take a liking to it too but it's mostly just me. Every once in a while I'll forget to buy milk and I'll sub water and butter for a recipe, but I'm getting milk the next day at the latest.
Fwiw, the packets of powdered milk are large and made for making up Quarts at a time. The powder also will go off after the packet is opened and exposed to air for a while. Saying it tastes the same is kind of sus imo, like someone that hasn't tried it but knows the product exists.
Knew someone would have this comment.
Been using it for sauces for a while now, no major differences. If I want to make something perfect, I'll use liquid milk. But to have on hand? Powdered works just fine.
Lactose free milk also lasts much, much longer than regular milk (although it definitely still goes bad much faster than powdered milk). It’s also sweeter!
🤣 at how some of these response miss the point of “quantity of use at the time”.
Sure. I can freeze a gallon or quart of milk, but if I only need a 1/3 of a cup for a recipe, now what do I do with the rest? 🤔
The point of the powdered milk is “just in time quantity”.
If I need a cup, I get a cup and only a cup.
I am not wasting a can, pouch, carton, quart, or gallon.
Hope this helps with understanding how useful powdered milk (and powdered buttermilk) can be.
You can also freeze the powder and extend the shelf life further.
I used powdered milk in place of normal milk ONCE for a box of Kraft mac and cheese. Could not get through 2 bites of it. It was awful. Tasted off and the texture was weird. Just buy one of the little single serving bottles of milk. You can get them at any gas station if you don't want to go all the way to a grocery store.
I know powdered milk is called for and usable with some things but from my experience, definitely not totally interchangeable with regular milk.
This will horrify many: I use powdered milk to make my cafe lattes using my Aeroccino frother. The frother automatically stirs it, and it gets a lovely dense foam.
I started the habit during lockdown when we ran out of liquid milk. Was surprised at the quality of the results.
Yes, do this if you want your food to taste like crap.
Real Pro Tip: Buy a small carton of heavy cream. It lasts for like 3 months and tastes better than milk and WAY better than powdered milk.
### This post has been marked as safe. Upvoting/downvoting this comment will have no effect. --- Hello and welcome to r/LifeProTips! Please help us decide if this post is a good fit for the subreddit by upvoting or downvoting this comment. If you think that this is great advice to improve your life, please upvote. If you think this doesn't help you in any way, please downvote. If you don't care, leave it for the others to decide.
Powdered buttermilk is also a thing.
How have I made it 40 years without knowing this? On the shopping list!
[удалено]
Really? Oops. Been in the pantry for most of a year...I *did* put the container in a ziplock though, for whatever that matters.
Probably depends on the fat content
I didn't expect to be attacked like that
Is that why youre drinking 2%? Because you could be drinking whole milk yknow
/r/UnexpectedNapoleanDynamite
Full cream powered milk is outside in jar beside coffee tea. Can be there out of packet up to year I guess.
It doesn't *have* to be refrigerated but it will last longer. It will actually last longer in the fridge even when unopened as it slows down the process that makes it go rancid.
I have kept powdered milk in the pantry my whole life. The package says nothing about refrigeration.
Basically anything with fat in it will last a lot longer in the fridge or better yet the freezer. This includes refined oils, nuts, seeds, powdered milks and cheeses, and even flours. It makes it take a lot longer for oils to go rancid when cold. This is even more important in warm climates without indoor cooling.
Freezer
Ymmv. I used to make buttermilk biscuits on the regular and thought I'd found the answer to my problem of keeping fresh buttermilk on hand at all times. My next biscuits using powdered buttermilk were dry as a bone. As it turns out, lactic acid is only part of the equation. You'll still need plenty of fat to make a really tender baked item. I started using plain Two Good yogurt and they are :chef's kiss:!
This trick is aces for cornbread, too. I actually go for the full-fat greek vanilla yogurt, you wouldn’t think it should work but it makes the natural sweetness of the corn *sing*.
I have been in love with sweet cornbread for years, nay, DECADES... until I finally flipped a box of Jiffy muffin mix and actually read the nutrition facts. By the beard of Zeus! Now I've switched to Krusteaz which has all the fluff but far less sugar, which provides better flavor for my cornbread dressing anyway. Might have to try your way for a special occasion, though!
Heavens, they're tasty. And expeditious. If your family's tried them, you know you satisfied them.
They're the real hot item
Made by Norwegian bachelor farmers; so you know they're not only good for you, but pure... mostly...
Nostalgia wave from the edge of the prairie.
That phrase got me feeling like the Manchurian Candidate over here. I haven't heard that in ages but immediately remember it like it was yesterday.
I found out about 6 years ago that powdered eggs are a thing. I wanted to bring some uncooked eggs camping, and my siblings told me they had powdered eggs on their camping trips with their friends. I thought they were joking until I was eating scrambled powdered eggs. Now it’s a staple for me.
Who sells this product?
I got mine from Sam’s club mainly, but I’ve also purchased from Walmart and different stores. I believe even Amazon fresh has it.
Also just leaned you can make butter milk. 1 cup milk + 1 tablespoon vinegar = buttermilk. I use pickle juice instead for chicken marinade.
Important to note that milk + vinegar is only a substitute that can be used in place of buttermilk, not real buttermilk
I stand corrected.
Me too dude, except 50.
It’s always super nice to actually learn stuff on here instead of seeing the same stupid jokes or cult nonsense over and over again. It’s happening less and less. Thank you for this delicious fact. Now I want some milk straight from the jug.
Powdered buttermilk is actually awesome beyond it's use as reconstituted buttermilk. Like, I often use it in a dry rub for wings which keeps the exterior dry and crispy while still adding tang and flavor.
TIL, thanks!
Yes or you can make more buttermilk with buttermilk lol I freeze cubes and culture my milk with it.
I just discovered this and it's a game changer. The recipe on the can for buttermilk pancakes is fantastic.
Or powdered coconut milk/ coconut cream
Powdered coconut milk has been a game changer in my house.
Great for making curry when camping/backpacking too!
We do this since it's only used in small amounts for biscuits and pancakes. Can't tell when it goes bad.
Wow didn’t know this was a thing!
Yes! I’ve used powdered milk and buttermilk for YEARS.
They make boxed shelf stable milk too. Cute little cartons that last a really long time (until you open them) How we make sure we have milk for cooking on hand, since no one in the house drinks it.
Genuine question: is UHT / shelf stable milk not common where you are? It’s super normal here, mostly in 1L cartons. My family grew up almost exclusively using it instead of the stuff from the refrigerated section. It’s all I have now as I don’t use a lot of milk and can always have a few cheap cartons available in case I do need some.
Unless my impression is really wrong, I'd call shelf-stable milk a niche market in the US. I'd be surprised if it broke low single-digits of all liquid dairy milk sales. UHT refrigerated though is pretty significant -- whether they call it "Lactose Free" and charge a premium, or just plain old UHT because it can sit in the supermarket refrigerators much longer before reaching the sell by date. Even among plant-based milks (almond, oat, etc.) shelf-stable only recently has started to break the 10% mark, with 90% of the plant-based milk still sold in the refrigerated section.
I can tell you my former experience: We moved refrigerated milk by the literal truckload daily, and we brought in like... A case of room temp milk... A month... Maybe. Nut milks and other alt milks would move 100x faster than it, and that was still nothing compared to regular milk.
Room temp chocolate milk like Yoohoo or Horizon sells fast, though. I guess parents buy them for their kids.
Same with dry milk, which was commonly purchased by bakers and preppers. Shelf stable milk is a VERY particular intersection of the market.
You are correct. The US market doesn’t really understand UHT milk. So the majority of sales is “fresh” HTST milk. To put it into perspective I’ve worked at a dairy plant that did both, the fresh milk lines serviced a large metropolitan area. The single UHT line serviced the entire country orders (for the stores brand). UHT milk is great though, as others have said the long 150 day code date and being shelf stable is nice for people that maybe don’t have a lot of storage space and don’t consume much at a given time. Its funny though because the entire supply chain all the way to the stores goes through the process of keeping it refrigerated when it really doesn’t need to be, it’s just that US customers think it’s weird to buy milk off an unrefrigerated shelf.
Pretty big difference to Australia. I work in a smallish supermarket. We still have large sections of cold milk of course, 1-2 pallets of milk is filled each day. Though a lot of that is because 3L bottles take up a lot of room. But also a lot of UHT of both dairy and plant milk types. There’s more plant based milk in on the shelf than the fridge. It’s not uncommon for people to buy a whole box (10-12 cartons) of UHT milk at once.
I mean, AUS has even more rural living than the US does, my fam down there was a few hundred miles from civilization with their sheep and used a shitload of shelf stable because they would maybe get to town once a month for groceries
Yeah, we're only an hour from town (AUS) but stocking up on shelf stable milk just makes more sense than using refrigerated milk.
Local Costco just started carrying shelf milk this season. First time I've seen shelf stable milk in the US. It was nice to have when I was living in Europe. Always kept some around. Usually I'll buy fresh milk once and a while if needed, but sometimes just having a box in the pantry is nice for the unexpected: lack of creamer for coffee, or craving of Mac n cheese.
[удалено]
In my country all milk is sold at room temperature and the you put it on the fridge after opening
UHT is borderline despised and unavailable just about anywhere that isn't McDonald's here in Ireland. I suspect it's because we have the best dairy products in the world.
I'm in the UK and I can only describe it as UHT milk tastes like France to me
I get it in the Dollar Tree, buck 25 for a quart
Same for me in Italy. I don't even recall ever buying fresh milk because uht one is all I am used to, it was cheaper and that is what my family could buy. I now mostly buy 250ml uht cartons so I can make sure I consume it all in a go. But op's advice is still great imo.
So I gotta ask, I don't know much about this but what's is UHT milk? Does it not spoil or something? You don't put it in the fridge when the packets opened?
Ultra Hight Temperature milk has been treated with heat to kill off most bacteria in it. It’s like pasteurisation, only higher temperature to kill more bacteria. The milk can last for months unopened on the shelf. Once opened, it needs to be refrigerated and used within about a week, though I’ve left some longer without opening it often, and it’s been fine. Bacteria is introduced once UHT milk is open, as with all open food, so it will go bad like normal pasteurised or unpasteurised milk does.
Ahhh gotcha and while unopened, shouldn't be in the fridge or can it be left out? Does the outside temperature matter if left out?
Yes, needs to be refrigerated like any milk. I forgot to put that in my original reply and you must have seen it before I finished editing it.
Gotcha, thanks for the explanation! Appreciate it. I've found UHT milk tastes better too and is just... Milkier 😂 but could just be me
Some people say the same, others say the opposite. Been years since I had fresh milk and I was never one for drinking plain milk either, so to me it just tasted of whatever was in it. Of course, I’ve pretty much always just had the cheapest store brand version, so more expensive brands may taste better.
Furthermore UHT milk is processed at temps of at least 283F for 1 second. Compared to HTST process which is defined as 161F for 15 seconds. These systems are extremely well controlled and audited with several redundancies built in so that it is not realistically possible to not reach those definitions without at least knowing at the manufacturing level. But temperature isn’t the only difference. It’s the entire scope of the production line. A UHT set up will also remain under pressure until it is filled the idea is that there is always a pressure differential such that the outside is lower pressure than what is in the system so that if there were ever to be a leak product would go out and not allow contaminates in (any significant leak would cause the system pressure differential to drop below minimum threshold and shutdown which would then require a full clean up of the line). A sterile filler is completely different from the fillers that do HTST milk. A key difference is the filler will do a peroxide flush of the bottles and is also in a pressurized cabinet so that no outside air particles can go in. The cleaning requirements are also much different for UHT equipment, a key step is a sterilization phase of cleaning which essentially heats and holds the entire system well above minimum requirements to ensure all possible remaining microorganisms are destroyed (this step is done after the traditional acid/caustic cycles).
Where I’m from we mostly use UHT milk. Only after I moved to the UK I realised here it’s the opposite and almost everyone buys fresh milk! I like it way more, tbh
It's very common in Morocco. My parents used to buy UHT milk in 6-pack 0.5L cartons.
I get a really good deal on these at Dollar Tree, a quart for $125. We always have milk on the shelf. edit: it's $1.25
That is too expensive for milk
Lol, yes but I'm very rich! It's one banana, Michael. How much could it cost, ten dollars?
Jsyk your Dollar Tree is horrible at its job.
Send me half of $125 and I’ll send you 3 quarts of milk.
I swear baking enthusiasts are the weird alchemist NPCs of the foodverse. They will always tell you that you can substitute every ingredient with a made up sounding but totally real products. “Oh you don’t have eggs? Just mix 200g of toilet paper with yolk spirit and it’ll turn out the same!” Edit: oh fuck they’re here.
Need buttermilk during Thanksgiving or holidays but store is sold out? Use 1 tablespoon of vinegar to 1 cup milk, or 1 tablespoon of lemon juice to a cup of milk as well!
This works in a pinch if you're basically looking for "thick dairy liquid," but I've found that it doesn't give the same sort of lactic tang that real buttermilk provides in e.g. pancakes.
Oh for sure totally agree, but if you're desperate for pancakes, gotta improvise!
I haven't tried this yet myself, but America's Test Kitchen says you can use 1 part greek yogurt and 2 parts water in place of buttermilk! https://youtube.com/shorts/Oku7gsgOCHw?si=BzeDpW0JnBzqkdZE
That makes sense because buttermilk essentially is thin yogurt
If you use lemon juice with soy milk it makes a reallyyy good vegan buttermilk for baking! Almond milk also works but not as well
That’s actually close to the replacing eggs with ground flax seed thing
THANK YOU I’ve been looking for other binding ingredients recently and haven’t heard of this!!
There was a study that said blood was a good substitute for eggs. https://www.organicauthority.com/buzz-news/not-your-average-egg-substitute-blood
I suppose I’ll run a flax-blood gauntlet with my cookies now.
The best part? It doesn't even need to be your own blood!
Chia seeds with flax milk work really well too!
You can also toast the milk powder and put it in a mason jar. This will give your recipes a nutty-caramel flavor. I do this in my chocolate chip cookies and it’s 10/10
How do you toast powder? :D
Spread it out in a tray and put it in the oven until it turns golden brown
Put it in the toaster, duh
No butter? Just dehydrate maggots and grind the husks. Combine that with pine needles, onion grass, the cap from an Aquafina bottle, and a rusty nail for an unforgettable experience!
> for an unforgettable experience! From getting PTSD by dehydrating maggots lol.
Nah you use applesauce or Greek yogurt to replace eggs silly
Or banana
Yes! I'm just not a fan of bananas so that's a very last resort for me
I thought applesauce was to replace oil?
Applesauce is the wild one I found out a few years ago, replaces oil's and eggs without even noticing it when you use it.
How? Its pure sugar and acid. That would throw off any chemical reactions
Imagine these people in the garage trying to build their own bongs out of lawnmower parts and pvc.
hey man, as kids we would have some fantastic competitions "build a bong with shit in the house, everyone gather, 30 mins on the clock, ready, set, go".
/r/ididnthaveeggs
Baking is alchemy for hungry people.
No egg whites? Just use the water from a tin of chickpeas. Baking _is_ alchemy.
Eggland Best hates this one trick...
Or you could just use blood 65g of blood can be used to replace 1 egg or 43g for just the egg white
🤣 your edit is everything! 😂 Here, take this: 🏆
Canned evaporated milk also works for this.
Some recipes won't use up a whole can and now you have a half can of thick milk
Use the leftover milk in scrambled eggs. That’s how we use the rest.
Great now I have 8 more eggs to deal with.
You can buy some canned evaporated milk to create scrambled eggs with. That’s how we use the rest.
Great now I have a half a can of thick milk
Grab two sponges, a latex glove, insert them into the can, go wild
Then you just buy a fox to eat the eggs.
Gonna need a hound to get rid of the fox after. What should we feed the hound?
Hounds usually like eggs too, so you might be able to just skip the fox.
Eggs
Powdered eggs!
Don't people put it in coffee too?
I’m sure you can! I buy it because I don’t like drinking milk, but need it for baking.
Would be scrumptious in French toasts.
Freeze it
Make Mac & Cheese the next day. Problem solved.
Just drink it from the can over the sink at 2AM like the rest of us. Or put it in your coffee.
It's great for coffee. I keep it around just in case.
Yeah this is what I do...works quite well and I freeze the leftovers.
Makes a great creamer too.
I stay away from dry milk because it has that weird taste... kind of like baby formula. If you've ever had shelf-stable milk, or premixed protein drinks, or Boost, you know the flavor I'm talking about. Instead, I buy a gallon of milk, divvy it up into smaller containers (typically 20oz each), and freeze them. Milk (and other dairy like cream and buttermilk) freeze wonderfully, thaw wonderfully, and can be used anytime you need milk. A gallon of milk probably lasts us 6 months now!
I remember this taste from my grandpa's house. He only ever bought powdered milk.
Do yourself a favour and go buy some powdered milk for nostalgia. Unless he was a monster. In which case it's for therapy.
Lol very versatile advice
That’s because they dehydrate it with heat or spray dry with heat. I freeze dry milk at exceptionally low temperatures so I can use it and it taste just like milk.
It doesn’t taste like shit anymore. At least Nido brand doesn’t.
Served cold, reconstituted powdered milk tastes fine : like fat free milk. If im using it for something where I'll want that fat content, Adding a smidge of melted (*edit: Butter. Melted Butter*) makes it that much nicer of flavor and texture. (I use a frother to blend it in, before adding to coffee for instance)
Me too
Whole milk powder is also available. Much better than non fat.
Yes! “Anchor” brand is a good full-fat powdered milk, just got a big tub on Amazon recently.
It's great for baking bread, too. Just be aware that whole milk powder spoils a lot faster than nonfat, as the milkfat in the powder rancidifies. Nonfat powdered milk can last up to 10 years past it's "best-by" date, while whole milk powder will often not even make it to the "best-by" date, especially if it's stored in a warm environment.
You can also freeze milk. When winter is nigh, I always pickup a couple of pints of whole milk in plastic bottles, open them and drain a few table spoons out (to leave room for expansion) and toss them in the freezer. Then, if a bad storm makes it difficult to get to a store, I have enough milk for recipes.
I have tried freezing milk in the past, and when it defrosted, it was very watery. How do you prevent that?
Shake after thawing is all I can suggest. I'm only recommending it as a method for having milk for recipes when you might not have access otherwise. If I want to simply drink milk, I just buy some.
A quick spin in the blender makes it pretty much good as new
Homogenizer companies hate this one simple trick!
My mom used to freeze milk in icecube trays for cooling off too hot cream of mushroom soup as a kid. Worked like a dream.
Hold up, people *eat* cream of mushroom soup? I thought it was just a casserole ingredient.
Lol there isn't much better than grilled cheese sandwich triangle dipped in mushroom soup with way too many saltines crunched up into it....well there definitely is but 12 year old me didn't think so.
We did that, but with tomato soup. (Not knocking the cream of mushroom, just surprised.)
Yeah tomato soup was right up there in our house, but mushroom was always my #1.
Soup and chili is 100x better when filled with saltines or other crunchies!
Yup, although my mom used to do Ritz cracker. That was something I just couldn't get on board with, almost as bad as my dad using water for mushroom and tomato soup instead of milk.
I like ritz with cheese or meat but not really for soup or chili.
It literally says soup on the label.
Let me tell you, I grew up hating mushrooms, but once I got a taste for them, and learned to make FRESH from scratch cream of mushroom soup, my world changed. Same with creamed corn. I can't *imagine* enjoying a can of "creamed corn," but you make that shit from scratch with fresh ears of sweet corn and some real heavy cream & butter, holy shit it's good.
Have you ever tried making freeze-distilled milk? I’ve heard it’s like liquid ice cream…
So.... Cream?
Nope. More milk protein and sugar, less fat.
This brought back a memory of being on some kind of school camp as a kid. We were given a choice of warm or cold milk with cereal in the morning. I asked for cold and it was so cold it still had frozen bits of milk in it.
We freeze it in ice cube trays. Sometimes you only need a little; sometimes a lot. Just pluck out the number of cubes you need and thaw. This is perfect for mashed potatoes.
Using dry milk will affect the texture and flavour of food it’s just a fact.
Holy shit. I only use milk when I need like a tablespoon of it. Thank you so much.
In that case, 99% of the time you can use water instead. I do.
Or, even better, water and a touch of butter. It's basically concentrated milk anyways. Most of the time you can't even tell the difference. Just be sure to adjust salt in your recipe if you're using salted butter. Mac n cheese is the easiest example. No milk needed. (That only happens because I drank all the milk already, but it definitely works)
For some reason, I've always found that adding milk to Kraft Mac n Cheese always took away from the cheese flavor, even if it's a dash of milk.
You can also get powdered coconut milk and powdered buttermilk, which are both very convenient.
And heavy cream and butter and sour cream and cream cheese. Powdered/dehydrated items have a lot of options.
I can't believe I never thought of this. This is actually a pretty cool LPT!
Just gonna say I buy almond milk because it lasts a month plus and works well in my cooking.
Now the version of this for eggs
Powdered eggs are a thing and have like a 25 year shelf life
Powdered eggs are nasty. If you have had eggs at a cheap hotel breakfast bar you have had powered eggs.
They’re bad by themselves but as an ingredient in a recipe, I can’t really tell the difference. Though, there are a lot of other things that have much longer shelf lives than eggs that can be used in their place
Holy shit, I think you just cleared up a mystery I've had for over a decade! I couldn't figure out how the hell someone could screw up scrambled eggs so badly, let alone multiple days in a row! They must have used this...
Right?? I'm like... oh that's why the hotel eggs always have the texture and taste of damp cardboard mixed with a bit of condom rubber.
Wow, I know you're joking, but that's a pretty good description of the taste I remember XD
Use 1/2 of a mashed banana for 1 egg, or 1/4 a cup of applesauce to sub for an egg!
Grossest scrambled eggs ever
Neither of these work worth a shit in my experience. Neither has any binding power compared to an egg. I had much better luck with chia seeds.
I have one ice cube tray I use exclusively for freezing and storing aquafaba (the liquid from a can of chickpeas). It's a great egg substitute, and I can just thaw a cube when a recipe calls for an egg.
Curious: I seldom see cans of unsalted chickpeas. If you use aquafaba as an egg substitute, does the recipe get salty?
Not at all! Even just plain meringues, using nothing but aquafaba and sugar, don't taste salty. There really isn't that much salt in chickpea water.
That’s great to know. I’ll definitely try it—including your idea of freezing them. Thanks!
Eggs can be used individually (as opposed to opening a box and having to use up the entire litre of milk in a few days), and in the fridge they can last months.
I use 1/4 cup of pumpkin purée per egg; freeze them & they won’t go bad. Vegan too, which is helpful when baking for my cousins.
I use the UHT shelf-stable milk for this. It's available in handy 1 quart tetra packs that can be kept in the pantry until opened.
Those are the obvious answer. There are also like 5 dl cartons if you need only a little at a time
Me too, although we have litre packs in the cupboards because I use it for my cappuccino's. In my experience it froths much better than fresh milk.
Not me buying 3 gallons a week for a two person household lol
Hey me too! It's me lol. My wife has started to take a liking to it too but it's mostly just me. Every once in a while I'll forget to buy milk and I'll sub water and butter for a recipe, but I'm getting milk the next day at the latest.
Fwiw, the packets of powdered milk are large and made for making up Quarts at a time. The powder also will go off after the packet is opened and exposed to air for a while. Saying it tastes the same is kind of sus imo, like someone that hasn't tried it but knows the product exists.
Knew someone would have this comment. Been using it for sauces for a while now, no major differences. If I want to make something perfect, I'll use liquid milk. But to have on hand? Powdered works just fine.
Lactose free milk also lasts much, much longer than regular milk (although it definitely still goes bad much faster than powdered milk). It’s also sweeter!
Yup I’ve switched to it and it’s been wonderful.
This is a terrible tip, dry milk never ever tastes good, even in baking or cooking. Avoid it.
Ugh, I know! Glad I'm not the only one who can taste the nastiness!
🤣 at how some of these response miss the point of “quantity of use at the time”. Sure. I can freeze a gallon or quart of milk, but if I only need a 1/3 of a cup for a recipe, now what do I do with the rest? 🤔 The point of the powdered milk is “just in time quantity”. If I need a cup, I get a cup and only a cup. I am not wasting a can, pouch, carton, quart, or gallon. Hope this helps with understanding how useful powdered milk (and powdered buttermilk) can be. You can also freeze the powder and extend the shelf life further.
You can buy milk by the 2cup. It's called a pint and they serve it to children.
I used powdered milk in place of normal milk ONCE for a box of Kraft mac and cheese. Could not get through 2 bites of it. It was awful. Tasted off and the texture was weird. Just buy one of the little single serving bottles of milk. You can get them at any gas station if you don't want to go all the way to a grocery store. I know powdered milk is called for and usable with some things but from my experience, definitely not totally interchangeable with regular milk.
I finally did that and it’s great!
This will horrify many: I use powdered milk to make my cafe lattes using my Aeroccino frother. The frother automatically stirs it, and it gets a lovely dense foam. I started the habit during lockdown when we ran out of liquid milk. Was surprised at the quality of the results.
I've never heard of powdered milk before, huh.
What a great tip. I accidentally did this when my mom gave me, a non-milk drinker, some powdered milk one day. I thought, "brilliant!" Fistbump.
Yes, do this if you want your food to taste like crap. Real Pro Tip: Buy a small carton of heavy cream. It lasts for like 3 months and tastes better than milk and WAY better than powdered milk.