30 yr old milk makes great bread
I inherited some food storage from my grandma who passed away last year. I knew the wheat was good, maybe not even as old as the rest since she regularly ground the wheat and made bread until about five years ago. But I had two boxes of dry milk in sealed cans that had been purchased in the late 70s early 80s.
I opened a can and it looked good. I tasted it and it tasted good for powdered milk. I went to a local food storage place and they said that it looked good and could very well have survived that long. If it tasted strong, I could just use it in cooking. Well, I have never liked reconstituted milk in anything but cooking, so that was okay.
Now, I love homemade bread. My Kitchenaid mixer came with a great white bread recipe, but it required that I heat up the 1/2 cup milk with the butter to dissolve the sugar. Then wait for it to cool down. I decided to try just adding enough powdered milk to 1/2 cup water + the 1 1/2 cups water called for, all warm. The sugar melted quickly and the melted butter was just a nuke away. It tasted wonderful, maybe even better. The family scarfed down both loafs in a day.
So now bread is easier and yummier thanks to the milk that sat in my grandma’s basement for thirty years. Thanks Grandma!