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Dry milk won't go to waste In preparation for possible Y2K emergencies, I stockpiled several boxes of nonfat dry milk. Now that it doesn't appear that I will need them to make milk for my kids to drink, I'm wondering what to do with the powder. Do you have any ideas? -- Cindy P., Medford Well, Cindy, don't worry about those boxes of dry milk going to waste. Nonfat dry milk can be used in a range of baked goods and other foods. Your children will probably enjoy the milk mix more baked into bread than stirred up with water. Nonfat dry milk is a white to light-cream colored powder. It is manufactured by removing water from pasteurized skim milk. According to Dairy Management Inc., it contains 5 percent or less moisture by weight and 1.5 percent or less milkfat. By removing the most moisture possible, bacterial growth is prevented. Nonfat dry milk is classified by its level of heat treatment during processing. High-heat nonfat dry milk is used in baked goods, meat products and dry mixes. Medium-heat nonfat dry milk is used in dry mixes, ice creams and candies. Low-heat nonfat dry milk is used in cottage cheese, cultured skim milk, and chocolate dairy drinks to fortify fluid milk and to make the dry milk you buy at the grocery store. Reconsituted dry milk adds flavor and nutrients to many quick breads that call for milk or water. Of course, you could also donate your stockpiled food to a food bank. (Send your questions to "Since You Asked," Mail Tribune Newsroom, P.O. Box 1108, Medford, OR 97501; or by fax to (541) 776-4376; or by e-mail to: [email protected] Please include your name, address and phone number for verification.) Today's News Index Mail Tribune Copyright � The Mail Tribune 2000, Medford, Oregon USA