Have you ever mixed up a glass of nonfat dry milk in hopes of achieving store bought jug milk? It is horrible, a shock to the palate!
Nonfat dry milk tends to be sold in the baking aisle at the grocery store. There sits this gigantic, alarmingly expensive box filled with little chunks of very unappealing dry milk.
Well, now let’s not write it off too quickly. Again, grab your calculator. There are sixteen 8 ounce servings in a gallon of milk. Ignoring the current, temporary minutely lower price of jug milk, let us assume that a gallon costs $4.00.
$4.00 divided by 16 equals a quarter a glass.
The scary 20 quart big box of name brand nonfat dry milk costs about $15.50.
20 quarts is equivalent to 5 gallons as there are 4 quarts in a gallon.
$15.50 divided by 5 gallons equals $3.10 per gallon. And that’s for the name brand stuff. Generic, which is from the same place but put in a different package, will lower it to about $2.60 per gallon. Yeah, instead of $4.00 a gallon.
Divided by 16 equal about $0.19 per 8 ounces.
My household saves no less than $220 per year.
So, how do you get there?
Slowly, in baby steps. That’s true of everything you read here. Little changes made slowly can lead to financial freedom. New habits that over time can lead to big results. Give it a try one little project at a time. If you try everything at once and if your human, too much change at once just won’t stick.
Figure out how much milk your household uses per week. Check your grocery receipt. Or think about how many times you run to the store for it.
Choose a time once a week. I use Sunday night. It only takes five minutes… much less once you are in the habit and don’t have to read the box each time.
Hopefully, you have a one gallon reusable container. It a sound investment that pays for itself quickly. Buy 2 or three. In the future we shall delve into the thrilling world of frozen concentrate juices.
Divide how much milk you use a week by 4. For example, if you use a gallon a week just mix 1 quart according to box directions.
Add three quarts of store bought jug milk.
Stir or shake like hell for a free, no gym needed upper body workout.
Always leave it in the fridge for at least 12 hours. According to my mom, that’s the secret.
Use any way you would use regular milk…as a beverage or in your cooking or even in the tub to soothe dry skin. Although I find the last one to be shockingly indulgent, unless it has started to turn South.
Your milk should now taste relatively normal to your taste buds. Use it ‘til it does.
Divide your weekly amount in half. For a gallon, mix 2 quarts of dry concoction with 2 quarts (a half gallon) of jug milk. Don’t forget to let it stand in the fridge overnight.
You are well on your way! Move on to a 3:1 ratio of nonfat dry milk to jug milk. Our one gallon example would take three quarts of dry milk mixed up with one quart of your regular jug milk.
Buy jug milk only when you have guests who will be drinking it straight. It is doubtful they will taste the difference in their coffee or white sauce. A true foodie or trainer chef could tell in a sauce, but most people…nope. The average kid just wants to know why the container is different.
Quietly giggle and feel smug in your savvy ways.
One final thought:
Don’t forget to thoroughly wash your container in between mixes. Throw it in the dishwasher or whatever. Occasionally, wash with just a tablespoon of bleach. Rinse. Rinse. Rinse.