Freezing dairy

Viewing 0 reply threads
  • Author
    • #240192

      I must be on that other list too 🙂 I remember a suggestion for cutting milk
      was to add reconstituted powdered milk rather than water to retain the nutrients
      but cut the cost and the fat.

      I think that was even in Tightwad Gazette ages ago–to buy whole milk and mix
      half whole, half reconstituted powdered skim–and you’d end up with a fat
      content similar to 2% but all the calcium, protein, etc. Cutting with water
      cuts everything in half, you’re just watering down your milk.

      It was either mentioned on this list or on Frozen Assets, and I thought it was a
      good point.


Viewing 0 reply threads
  • You must be logged in to reply to this topic.