OKay, so I am going through the pantry and freezer trying to share the wealth of ingredients we have around here. Sending family home with goodies to use in their own kitchens. Lord knows, we can’t use it all. But, I came across some malted milk powder in the freezer. Must have used it for ice cream.
While reading about diff types the biggest objection was clumps. Milk especially required fasting stirring or a blender to use in liquid form for beverages, cereal. Not impossible to fix but I was hoping to use the powder as an ingredient. Like the cookies shared above.
We’ve found making a quick paste with malted milk powder and a teaspoon or two of milk, then mixing in the rest of the milk to work well, and to be not too time consuming. Another strategy that seems to work is sprinkling in the powder slowly through a tea strainer (essentially sieving) as you whisk the milk in a bowl.
Having said that, a small clump or two of malted milk is just an additional clump or two of joy.
I’m dealing with clumps now, in the sense that the jar of malt powder has solidified. I’m finding that a hammer and chisel (actually a screwdriver) work well to break off lumps, and a blender turns them back to powder, but honestly, should I have to feel like a coal miner to use it? (Oh, I’m putting it in hot chocolate.)