I am looking fo a formula to add powdered milk to bisquik so all i have to do is add water. I live in Alaska and am going to be living in my cabin for a couple of years and am trying to make mixes of various things to eat. i want a very easy yet economcal way mix and store.
soup i already have MANY mixes for. now all i need is "just add water" type of baking mixes, if there is such a thing
Thanks
Grizzman
On Thu 08 Sep 2005 10:37:36a, Grizz wrote in rec.food.baking:
It should be pretty simple, really. Based on the Bisquik recipes, calculate how much milk is needed for the number of portions of the baking mix. Check your powdered milk package and note the amount of dry milk to water ratio. Cup for cup, add the amount of powdered milk required to make the liquid required by the multiple of recipes in a package of Bisquik. Then you only need to add the water when mix something up with the Bisquik.
A book that might be quite useful is "Make-A-Mix Cookery" by Karine Eliason, Nevada Harward & Madeline Westover. The book is out of print, but a search found several used copies for sale. It has a dozen or so recipes for master mixes and several recipes for the use of each mix.
Bobbi Jo
I would keep the powdered milk seperate and reconstitute about a pint a day for cooking and drinking.
"Man can not live on Beer alone"
I would keep all the ingredients separate and combine them as needed.
Why would you do that when the current version of Bisquick 'is add water only'?
i saw that on their website. Bisquick Complete its called. i will be seeing if our stores have it, sometimes its hard to get certain things up here.
Grizzman
Roy wrote:
If that is the case you measure how much milk you usually use for the make up of the biscuit using Biquick. Then convert that to dry milk.solids that you have to blend in. The formula for conversion is10-11% of the fresh milk is solids so if you multiply athe mount of fresh milk (used )in milliliters or cubic centimeters) with 0.10-0.11 you will get the amount of milk powder you will have to blend in w Then to calculate for the amount of water to be added; from the actual fresh milk you use with your current biscuit mix, deduct that with the quantity of milk powder you mixed in . Be sure to use the instantized version of the milk powder and disperse the milk powder in the biscuit mix.
If you're going to breach the packages to add powdered milk, why don't you just make your own copycat 'bisquik' mix? Then you could package in quantities that are useful to you for specific recipes. Powdered milk should be used within a year at most and must be kept dry. I don't know if you alter the shelf life by mixing it with other ingredients, but I would think so. Baking mixes themselves have a shelf life that probably won't extend to your couple of years. Janet
While I can't give you a direct answer, I can point you to a link for a recipe for "Master Mix" (like bisquick) that includes powdered milk. Havn't tried it myself yet. It should be quite a bit cheaper than buying bisquick.
Here is a link to a University based set of recipes for a complete mix, they also have some other mixes for like rice a roni etc. however I think they are out of the booklet, if you need some of these let me know and I'll see if I can find it on one of their old publication cd's.
I have used these, they are very good, in fact when my children were young they insisted in having it available so they could make stuff with it when and if they wanted to.
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