Is there something going on that I do not know about? I ran out of Carnation powdered milk the other night so I stopped at three grocery stores and all of them were out of Carnation. Just a blank shelf. Two of the three had a large supply of house brand in giant packages. I finally bought some Nido but I would prefer the Carnation because it mixes much easier. I use the milk mixed in instant breakfast, instant pudding etc.
I've been making alot of chai lately, using skim milk powder. Sometimes it ends up really lumpy, or perhaps it is separating into curds and whey. Wondering if it has to do with adding the powder when the water is boiling. Not sure. Must experiment some more.
Loc: Eastern MA, USA
My experiences lead me to think that sometimes the milk "cooks" before it dissolves. One solution might be to stir in a small amount of cool/lukewarm water, let the milk dissolve, then add your boiling water.
The only thing I use powdered milk for is my granola in the morning. I just bought a huge package of store-brand stuff and it does the trick for me. Does it take like fresh milk? No, not really, but when I've mixed in some cool water from a nearby stream, it still tastes pretty damn good. Combine that with granola, berries, and pecans, and you've got my favorite trail breakfast.
Milkman, if you can still find it....well, you should stock up. It has been out of production for some time now. A few grocery stores still have the big master boxes (which was always cheaper than REI) of it. Again, if you see them, buy them up.
Freezer Bag Cooking, Trail Cooking, Recipes, Gear and Beyond: www.trailcooking.com