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Store This, Not That! > Blog > Cooking with Food Storage > Food Storage Back to Basics: Powdered Milk-How to make Sweetened Condensed Milk
August 5th, 2013

Food Storage Back to Basics: Powdered Milk-How to make Sweetened Condensed Milk

in this videoMake sweetened condensed milk for CHEAP (talking like 60 cents). So if you’re saving room in your pantry for storing sweetened condensed milk you can now transfer that space over to some long term items!

recipe

cheesecake 3

When I got an email from Tammy R. in Huntington Beach describing her cheesecake that she made all in her blender using sweetened condensed milk (if you haven’t watched my tutorial video on how to make your own sweetened condensed milk from food storage, click HERE
), I knew I had to try it! It was fabulous, and trust me I’m a cheesecake snob! Not to mention you can make the ENTIRE thing in your blender. There is no mess, no fuss, and just one thing to clean! Just how we like it.

Tammy also said, “One of the best things about using the powdered milk sweetened condensed milk for this recipe is….you get a little more volume in the cheesecake then with the canned versions….and the best part is….it really sets up firm! When you used the canned stuff, most of the time it is a little (or a lot) runny, and never seems to set up completely, or stay that way. But not with this stuff. It was the best! Once it was “set” it could be out at room temperature for a potluck or whatever, and you never had to worry about it turning into a soupy runny mess.”
So try it. You’ll love it!

Easy No Bake Cheesecake

1 recipe (or 1 can) sweetened condensed milk
1 8 oz philadelphia cream cheese or equivalent
1/3 cup lemon juice (fresh or reconstituted)
1 tsp vanilla1 premade
9″ graham cracker pie crust (or the equivalent made from scratch)
1 can pie filling (whatever flavor you like–cherry seemed to be the most popular)

Blend the ingredients for the sweetened condensed milk in the blender. Turn blender to low and add the vanilla, lemon juice and cream cheese. Gradually increase the blender speed, until smooth and creamy. (you may have to stop the blender once or twice to scrape down the sides). Pour into prepared crust. You will see it start to thicken, even as you spread it into the pie crust! Chill 2 hours. (If you are in a hurry, you can put it in the freezer for half the time, without changing the properties of the cheesecake at all). Top with premade pie filling and serve. Yum!

Cook’s note: Recipe does not set up as well if you use the lower fat versions of cream cheese. Also, if you are making the homemade pie filling, the filling must be cooled to room temperature before you put it on the cheesecake. It then needs to chill an additional 2 hours to set up the pie filling completely.

Bargain Tip: Buy a lot of cream cheese at Thanksgiving/Christmas time or at Easter time when it is a really good deal here (the expiration dates are long) and then use your supply from the fridge for many recipes until the next 6 months rolls around and then buy more.

next up Learn the magic behind magic mix! It’s revolutionary and will help you make perfect white sauces every time!


super blender

amazing reviews click here

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15 Comments

  • Lynnette

    August 2, 2010 at 3:18 pm

    This recipe look delicious! I'm going to have to try it as soon as I get some cream cheese. I do have a question. Have you ever made your own graham cracker crust using your homemade graham crackers? If so, did it work as well as store bought?

  • eatfoodstorage

    August 2, 2010 at 4:25 pm

    Yes, and it is MUCH, MUCH better!

  • Jasmine

    August 2, 2010 at 5:47 pm

    This is a recipe from the Eagle Brand folds that never fails. There was even a pasta restaurant in my area that used to serve the cherry version as their ONLY dessert. It was always popular!

  • Mrsducky

    August 2, 2010 at 5:51 pm

    You can even make a nondairy version substituting powdered soy milk for the powdered dairy milk in making your condensed milk and using Tofutti Better than Cream Cheese for the dairy kind. I use my food processor or electric hand mixer to make the filling.

  • Lynnette

    August 2, 2010 at 7:48 pm

    Thanks! I'm gonna have to try it and see what husband, the cheesecake snob, thinks about it. lol

  • Gaye

    August 4, 2010 at 9:09 pm

    I've made this recipe using non-fat cream cheese made by straining non-fat yogurt. I add more than 8 oz of cream cheese–maybe about 12 oz. I've received compliments when I've served this and no one realizes they are essentially eating Powdered Milk Pie. The recipe sets up and is delicous. On a busy day if you don't have time to let it set up you can put some of the crust crumbs in the bottom of a parfait glass and add a scoop of the mixture and serve it more as a quick set pudding.

  • […] pie, chocolate pie, and personally I think it would be INCREDIBLY delicious on the bottom of the Blender Cheesecake recipe. But, if you do like butterscotch like I do, then this is the pie for YOU! It’s easy and […]

  • Celeia

    December 8, 2011 at 7:57 am

    Do you have a recipe on how to make sweetened condensed milk from powdered milk?

  • Barb

    June 6, 2012 at 6:26 pm

    Do you have a recipe using powdered cream cheese to make cheesecake?

  • Sandra

    July 18, 2012 at 6:23 pm

    watched the video, it looked great but my computer has audio problems. is there somewhere i can get a written recipe with the main tips.  thank you

    • Friendly Help

      January 3, 2013 at 12:32 pm

      In case anyone else has a similar question to the above…Click on “cc” then English in the youtube window. Wha-lah! Written recipe just for you!

  • […] pie, chocolate pie, and personally I think it would be INCREDIBLY delicious on the bottom of the Blender Cheesecake recipe. But, if you do like butterscotch like I do, then this is the pie for YOU! It’s easy […]

  • […] Food Storage Back to Basics: Powdered Milk-How to make Sweetened Condensed Milk […]

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