non fat milk question

[timmyt509]

A recipe calls for 2 cups non fat milk. When I measure it at 2 cups then I put it in a spice grinder it comes out to about a cup since it is powder. So my question is do I need 2 cups of the powder or 2 cups of the regular product before powder?

 

[rexlan]

That's a great question actually.

Why did you grind (pulverize it)?

If you were making milk would you use what it called for or pulverize it then use what it called for?  Probably use and measure right out of the bag since it will dissolve .... but let's see what the experts have to say.

I noticed when I used that much (hot dogs) the meat seemed to have a funny texture to it ..... ideas on that?

 

[danbono]

Hi Where can you buy the NFDM?

Thanks Dan

 

[DanMcG]

I always measure by weight, not volume. Sausage making NFDM is finer then store bought, almost like corn starch.

The Sausage Maker sells it along with other suppliers

here's a link to there stuff http://www.sausagemaker.com/16100nonfatdrymilk1lb8oz.aspx

 

[jarhead]

Get the store bought NFDM and run it through a spice mill or a blender.

 

[boykjo]

If your recipe calls for two cups, it called for 2 cups before you pulverized it. Add the 1 cup of pulverized NFDM to the meat. Its better to not have enough than have too much...

I recommend pulverizing the NFDM.. You can get small clumps in the meat if its not a fine powder

Joe

 

[rexlan]

Thanks for clearing that up Joe. 

I used it in a hot dog batch I made and felt like the meat took on a grainy texture which I attributed to the NFDM (which I did not pulverize) .

I will do that in the future!