On Fri, 23 Dec 2005, Curly Sue wrote:

> On Fri, 23 Dec 2005 10:56:15 -0600, Damsel in dis Dress
> > wrote:
>
> >All we have is powdered and evaporated milk right now. If those were
> >your only choices, how would you handle the milk and vinegar thing in
> >this recipe?
> >
> You can dilute either one to the appropriate concentration. The
> question would be which, both being processed, would have the least
> effect on the cookie flavor. Otherwise, if you have use for the
> remainder of the evaporated milk can, you could go with that. If you
> don't have use for it, then dried milk would allow you to mix up only
> what you need.
>
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!
>

Yes, I agree.

I usually dilute canned milk with an equal part of water. If it is
"regular" canned milk (not "skim" or "low-fat" etc) they started with
whole milk and took the water out of it. This leaves all the "rich" stuff.
The less you dilute it, the "stronger, richer" it will be in the finished
cooked product. You could use it "straight" out of the can as a substitute
for cream in a product that is cooked. It might taste a bit different, but
it would give you the same effect.


If the powdered milk is "non-fat", which it usually is, to have a flavor
more like "whole milk", you'll need to add back the fat - butter. Margarine
will do, but butter is the fat they took out. Melt the butter down and
pour it into the milk.

Great looking recipe. It's a keeper.

Pass the cookies!

Elaine, too