Celebrate Sausage S02E03 - What is Non Fat Dry Milk
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- Опубликовано: 2 окт 2021
- #celebratesausage
Today we are talking about Non Fat Dry Milk.
If you want to read more about it or get some for yourself you can find it here:
(It's cheaper from the sausage maker)
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Digital Smoker: www.smokin-it.com/Smokers-s/5...
Cold Smoke Generator: amzn.to/2Zz8O8p
Accurate Scale for spices: tinyurl.com/tzsx8mk8
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Eric
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2 years in culinary school, 25 + years in the industry, and 10 years of not understanding the differences between HHDM and LHDM. Thanks!
An amazing explanation of non fat milk. The golden nugget I got, in addition to the sausage info, was use it in pizza dough! Thanks!
Huh, I never heard of low heat and high heat dry milk, I'm super glad you pointed that out as otherwise I would've just purchased the stuff from my local grocery store and not had good results.
I'd love to see a comparison of two sausages made with high-heat and low-heat, moisture retention with weight comparison after cooking in possibly sous vide to control temp, grilling, and hot-smoking. I'm a skeptic to the core. I am super curious now.
Eric, you are an encyclopaedia of processed meat knowledge and technique. Really enjoy your content and glad I discovered your channel 👍
This man's content is always A1.
The best meat channel on RUclips
I used a binder called "bull flour" in a recent beef sausage. I liked the soft texture it seemed to provide. I made the bull flour myself with a grain grinder and the different grains required. I think in England they also cut their meat with cereal binders like "rusk," which I learned about from the Scott Rea channel.
I think I remember hearing that rusk was a depression-era thing to make meat stretch farther.
Eric, you were begging for a reason to geek out and this milk was a perfect outlet. Thanks for the info.
Eric, I love this series! Thank you so much for all you do!!
I'll be going from amateur to novice when this month is up! Thanks for all of the great content
I never knew there is a difference. Now I do! I'll make the switch. Thank you for the lesson.
Man, this is so well stated and understandable. I haven't made much sausage, but clarity the way you laid it out is so appreciated. I wish everyone could do that :D
Thank you, Eric!
Eric, Thank you! Not knowing the distinction between high heat and low heat dry milk powder, I have tried to use low heat nonfat dry milk many times in my sausages as I saw that it was an ingredient, but I just never felt it did anything, so I started leaving it out... About 20 years ago. Finally, I can get the proper product and find out what nonfat dry milk will actually do for my sausage! Excellent explanation!
Excellent information, thank you Eric. Hope you make episodes for other binders.
Thank you so much Eric for this intructive video.
Answered all of my questions. Thank you very much. Great channel 👏
Very informative! You just saved my baking process.
I too as some of the other viewers have said I didn't know there was a difference. Thank you for clearing this up.
Very helpful info. Thanks Eric!
Very informative on something I took for granted. You answered all the questions I was thinking of asking during the presentation. Very well done.. I will be switching today as I use it in both baking and sausage making.
Wish I would have seen this a couple of days ago. Great Info. Thanks.
Man learned something new today! Thanks!!!
Wow, another great video, Eric!
Thank u Eric great vid always looking to up my game
Just in time. Thanks very much Mr.
That explains why I didn’t quite get the results when I use nonfat dry milk powder that I got at the store you were just a wealth of knowledge Eric thank you
Eric you really do a good job on explaining everything 👍anybody could understand it
I came here for education. On many forums Non-fat dry milk is mentioned alot. Watching Season 5 I only saw you using potato starch. Went searching for differences and when and where to use. Lo and Behold Eric pops up. You are a wealth of knowledge. Thanks for sharing.
This is the best help I ever thought I would receive on sausage making great classroom 101 training . I think I will be ready for my first sausage-making Hands-On sometime next month thanks .
Excellent break down! been wanting to incorporate it in y fresh sausage
I'm guilty as charged! I didn't know there was a difference from store bought. Thanks for the info Eric! Good stuff!
Truth be told me too 😉
Same here! I've been making sausage for years and have been using standard grocery store 'Carnation' non-fat dry milk all this time... Now I'll have to get the high heat version and see what a difference it can make! Looking forward to it!
@@cannistershot2277 Did you ever buy the HH version and notice a difference?
@@carlbordelon I did. It would probably require a side-by-side sausage comparison to see/taste any difference though (e.g. impact to plumpness and juiciness).
Excellent information! I normally use milk powder when making fresh sausage and on rare occasions when making slow-fermented salamis (addition of sugars in the milk powder dropping pH possibly too quickly...)...I have also had good success with potato starch and carrot fiber...thanks again!
Thanks. That was so interesting and also explains why I have not felt any particular benefit from using supermarket milk powder in some of my recipes. I will have to search for a high heat version for next time I need it for a sausage recipe.
Eric nice video! You should do a video of a ranking from worst to best binders in you opinion and expertise
Thanks that was very informative!! And then you talked about the best pizza crust...please do share i always look for best.
Thank you Eric for the information b
Very helpful, thank you!
Many years ago a great pizzaiolo told me that a good pepperoni that cups properly will always contain casein. Not sure how casein and non fat dry milk are related, but just thought I'd toss that out there.
New drinking game! Every time he says "Non Fat Dry Milk". This game is only for experienced drinkers! LOL
Very informative. Thanks
Interesting, who know. Obviously Eric, very informative. Thank you
Such a useful video
Two words for you
Thank You!
This explains why when we mix the meats it has the perfect binding and after heated/ cooked seems to do nothing for moisture retention or binding. I’m going to order the HH and give this a try again!
Just in the process of making a batch of your jalapeno cheddar smokies/sausages, following your video from the other day !!
Sweet. One of my favorites from this season
Excellent, as always, Eric! Where does "C-Bind" fit in the spectrum of binders?
Hello Eric, I’m a novice at sausage making and just purchased what I’d describe as a mid range grinder. your channel has helped me gain knowledge about this craft, thank you . What I’m interested in is learning is, what other binders are out there ?
I saw this today, and unknowingly bought low-heat dry milk Monday for a 4kg batch that’s smoking over campfire/mesquite as we speak.
Is this the same as skim milk powder? Love your channel been making salamis like
Crazy! Keep up the amazing content
This was really informative! One small request is maybe to update recipes to call out high heat NFDM. I won't be making this mistake again, but truth be told, when I saw NFDM in one of the recipes I didn't click on the link to order -- I just went to my grocery store and bought what was there. I had no idea there was a difference. fascinating.
Love your channel. I just ordered some dry milk and LHP from TSM based on this video. It's in the snack stick recipe which is my next project. I'm intrigued by your comment about pizza crust benefitting from the dry milk. Can you explain or do a video about it?
That is awesome! LHP is great for getting that "tang" in a snack stick
Hi Eric,
Thanks you so much for your incredible videos and recipes. I would like to try using a binder in my future chorizo/charcuterie projects but in South Africa the NFDMP, even the ones used by the local dairy farmers to feed their calfs, contain added ingredients/fats/enzyme enhancers.
Would it be suitable to use pure soy, potato starch or a commercial meat binder as a replacement? I don't want to change the flavor or mess with the fermentation so I'm a bit hesitant with the commercial option.
Any assistance or advice would be greatly appreciated.
Any recommendations for an electric heater for a small homemade (3 ft. sq. X 5 ft. tall) smoker? I love your channel!
This should start some interesting discussions on SMF.... Thanks for the great explanation.... That discussion has been bounced around for awhile...
LOL. I bet. Lots of folks have the wrong idea about this product,,, Thanks for sharing Dave
@@2guysandacooler I checked the thread and 1 member doesn't believe everything in the video... AS IF YOU ARE MAKING UP STUFF AS YOU GO ....
@@Dmenbiker lol. Sometimes it hard to accept new information.
Finally got around to trying the high heat NFDPM , and I can say there is a significant difference in moisture retention …I do think tue store bought version helped with the bind in the past, but that may be nothing more than me doing more and more sausage and able to get the bind anyway
I agree...
Mate that was an excellent explanation of a subject that im sure took you longer than the 16 minute video to understand and explain in laymans terms ...... Sir i BOW in your general direction !!! Steve From OZ !!
Glad it helped
Eric, thanks. In this episode you mention non fat dry milk and using it in pizza dough. Can you explain more, I am a sausage, cheese, and pizza maker and I’m curious what it will do. Many thanks
Good video
👌🏻
Didn't know about high and low heat processed milk and would just buy whatever and since I only use it for bread and sausage making I see I need to pay attention. Lately I've been buying powdered milk made by Bob's Red Mill mainly because it's cheaper by weight than the 3 packs in a box at my grocery store. I went online and saw that it is Hi heat processed. Makes sense since it's for baking.
Huh, cool! That was helpful, thank you. So what's the best binder then?
Thanks for your videos, there are really informative. I have Whole milk dry powder, can I use that instead of the non-fat dry milk
Great info and techniques, I don’t understand such long cook, even low temp for minced meat. Regards
the low temps keep the fat from rendering out and delivers a very juicy product
Eric, what is the ranking of binders and binding properties? Great job as always 👏
Yes?
Following
.
Is there a video on this question? If not, it’s a great idea.
@@jaydickson7597 yes, Duncan Henry has a video about it.
Hi Eric
Finally made my first sausage this weekend just gone! Thank you for inspiring me to this goal.
I have a question for you. When you talk about amounts of ingredients to use as a percentage, is this against the mass of the meat and fat combined or just the mass of the meat?
13:36 Eric. This statement about high heat powder being used in baking, made me think about _'dry malt diastatic powder'._ All I really know about it is that it creates a 'nice browning'. Do you know if this is this interchangeable with high heat dry milk powder ? Thanks!
What am I going to do with my can of carnation dry milk powder now? LOL. I’ve used Carnation in the past on summer sausage. At least it didn’t hurt the end product, even if it didn’t help. Good info!
Your videos are excellent Eric,
I can not find this product in Australia
You can use potato starch
Hi Eric, thanks for this really interesting video, I learnt a lot. Do you know if it is possible to use regular milk instead of powder? Or even cream? I guess the fat content must have its importance too. Love this series, can't wait to see the lap cheong video! =)
you could use regular milk or cream as the "added liquid". If won't give you binding or moisture retention properties but it'll sure make it tasty!!
@@2guysandacooler Great thank you for your answer. I'll definitely have to give this it a try!!!
Damn, more great information. I just tried using likely low heat dry milk in a brioche recipe, now I see where I went awry. You've got a lot of knowledge in that cabeza Eric. Also how many languages do you speak 3? I'm guessing English, Spanish and French.
Thanks. I speak 2 fluently. French is a little rusty..😅
You forgot Cajun!
Curiosity piqued - What are the best and the worst binders?
Love your videos!
That's a topic for a different video. Lots of different opinions on that subject!!
You have a vid on different binders or is that on the list...would be interested
Hi Eric, third time watching the video and I have one question. Some of your older salami recipes include powdered milk. Obviously there is no heat involved so would your every day grocery store product be acceptable?
Excellent. I have always used Soy Protein in my sausages but now would like to hear you compare Soy Protein and Non Fat Dry Milk.
Hi Eric. Great info. Could you recommend some alternative binders and how to use them. I can't get hold of high heat dry milk. Thanks Phil.
Sure: Carrot Fiber, Potato Starch, Soy Protein Isolate, Soy Protein Concentrate, Egg whites, corn starch, rice flour, (just to name a few)
What about powdered whole milk? My guess is that they simply do not make a HH whole milk powder. When making yogurt, I've used the whole milk powder.
This is a very interesting subject. Thank you
Once I found out that non fat dry milk could be used as a binder I became enraged and started smashing everything around me. I don't remember much, but my wife says I dismantled our Volvo with an eight pound splitting maul.
I got high heat nonfat dry milk in bulk, should I store the excess it in smaller mylar bags with oxygen absorbers?
Also, how can I add it to pizza dough/bread??? What proportions and what step? I mill my own wheat for bread products.
I ferment my summer sausage and snack sticks using LHP on a 12 hour 90° cycle. I have been utilizing sure gel meet binder available at Waltons which is a dairy based binder. I am noticing no off taste from it. I’m wondering if I switch to the high temp nonfat dry milk powder at your 2% recommended level levelif I will be able to taste any milk in the product? Please advise I mix 50% pork with 50% venison
Thanks for the video. What are some of the other binders you use and how would you rank them?
I'll do a ranking in a different video but some binders include, egg whites, corn starch, rice flour, potato starch, Soy Protein Isolate, Non Fat Dry Milk, Textured soy protein, carrot fiber, just to name a few....
@@2guysandacooler that would be another great video!
@@2guysandacooler I'd love a link to this video if you've done it
Excellent explanation on non-fat dry milk. 2:39 - I know you said to add 2-4% of non-fat dry milk from the weight of the meat, so does this mean I can also add at the same time an additional 5-10% water to it based on the meat's weight? Is there a ratio to follow based on the percentage of the dry milk which directly relates to the percentage of the moisture? From my understanding it seems 2-4% dry milk will provide 5-10% moisture?. Thanks.
Thank You. Very informative. By the way what's the ratio to add to my pizza dough? Lol
LOL.. Try adding between 3% and 5% to the weight of the flour
I like this vid Eric and appreciate this info, but was hoping for a sausage recipe vid and a chomp-down at the end for season 2 celebrate Sausage 21, O'well, a little disappointed this time, but still pumped for season 2, also missing the awesome guitar music intro from season 1, thanks mate, tuning in tomorrow.
LOL. I feel ya. This year I wanted to completely mix it up so there are a total of 5 videos this month that are sausage making related and a total of 26 sausage making recipes...😉😉
Si,what would be “the best sausage binder” ?
Your introductory remarks about non-fat dry milk put in the middle of the spectrum i.e., "not the worst and not the best" binder for sausage. That begs the question what is the best binder for general sausage application.
Do you ever use Rusk as a binder as they do in the UK?.
What is the best binder in your opinion?
You mention dry milk as a binder some where in the middle, which binders are the best to use?
Hey Mate, I'm having trouble finding a retail version available to home producers in Australia. What are the other kinds of binders that I could use? Also, I have read soy protein isotope can be used, which is available to me; what are your thoughts on it?
Soy protein isolate is a great binder. Also potato starch, corn starch, egg whites, rice flour, carrot fiber call all be used as well
What happens if you used milk instead of water and milk powder? As you liquid and binder in one?
Can I substitute Potato starch for Corn starch when making sausage?
Great info! For breadmaking when a recipe calls for Non Fat Dry I use Hoosier Hill Farm All American Dairy Whole Milk Powder. I find the bread tastes better with the whole milk vs skim. Assuming it is high heat (I just sent Hoosier Hill a message asking) is there any reason not to try it in sausage, It would hopefully give it a little better flavor and added fat.
Rich, did you get a reply?
@@tpcdelisle Hi Rich,
Thank you for your email.
Our whole milk is neither treated with high or low heat, but we have found it is best used in low heat applications. We are assuming that sausage making would require heating, so our whole milk might not be the best solution for that.
We hope that helps. If we can be of any further assistance, please let us know.
Sincerely,
Hoosier Hill Farm LLC
Customer Service
Hours of Operation
Monday - Friday
8 am - 4:30 pm CST
Can i use whey protein powder as a no carb alternative to NFDM?
What is the best binder? How about rusk?
Very interesting, but where in Western Canada can you get the high heat milkpowder ?
You might be better off using soy protein concentrate or potato starch
Does it have to be non fat? I make my own dry milk and can adjust the temperature when making it?
How about in making Spanish Chorizo?
Ok, what's the best binder then?????
Eric, I have recipes that call for soy protein as the binder, can I substitute dry milk powder and obtain the same results? My wife cannot have soy products.
yes
So which binder is the best?