Celebrate Sausage S02E03 - What is Non Fat Dry Milk

[@puddlejumper06]

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!

[@chuckgreenwood6259]

2 years in culinary school, 25 + years in the industry, and 10 years of not understanding the differences between HHDM and LHDM. Thanks!

[@bingleification]

Eric, you are an encyclopaedia of processed meat knowledge and technique. Really enjoy your content and glad I discovered your channel 👍

[@gruntcandy2967]

This man's content is always A1.

[@elsos8711]

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!

[@mikem8010]

Eric, you were begging for a reason to geek out and this milk was a perfect outlet. Thanks for the info.

[@rrest11]

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.

[@wemakeitlookeasy9070]

I'll be going from amateur to novice when this month is up! Thanks for all of the great content

[@ericfoster3636]

I never knew there is a difference. Now I do! I'll make the switch. Thank you for the lesson.

[@montana_garage]

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!

[@braddixon3338]

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.

[@BurhanHalilov]

Excellent information, thank you Eric. Hope you make episodes for other binders.

[@pedroarellano4266]

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.

[@SmokyRibsBBQ]

I'm guilty as charged! I didn't know there was a difference from store bought. Thanks for the info Eric! Good stuff!

[@2guysandacooler]

Truth be told me too 😉

[@cannistershot2277]

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!

[@carlbordelon]

@@cannistershot2277 Did you ever buy the HH version and notice a difference?

[@cannistershot2277]

@@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).

[@ShepFL002]

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.

[@kellyclemmer9715]

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.

[@gsomoco2041]

The best meat channel on KZbin

[@karenl.377]

Eric, I love this series! Thank you so much for all you do!!

[@robertmalis4493]

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

[@gregwaters944]

I too as some of the other viewers have said I didn't know there was a difference. Thank you for clearing this up.

[@DingusMcGillicutty007]

Answered all of my questions. Thank you very much. Great channel 👏

[@51rwyatt]

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.

[@51rwyatt]

I think I remember hearing that rusk was a depression-era thing to make meat stretch farther.

[@brianpine7086]

Interesting, who know. Obviously Eric, very informative. Thank you

[@jameshicks8856]

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 .

[@TheDevnul]

Two words for you Thank You!

[@Brewer35]

Eric, what is the ranking of binders and binding properties? Great job as always 👏

[@gerardjohnson2106]

Yes?

[@Madskills-hw2ox]

Following

[@dhy2kb393]

.

[@jaydickson7597]

Is there a video on this question? If not, it’s a great idea.

[@RealSeanithan]

@@jaydickson7597 yes, Duncan Henry has a video about it.

[@pensadorrealista2825]

Thank you so much Eric for this intructive video.

[@SomeBoredGuy69]

New drinking game! Every time he says "Non Fat Dry Milk". This game is only for experienced drinkers! LOL

[@j31355a]

Wow, another great video, Eric!

[@josephmarciano4761]

Excellent, as always, Eric! Where does "C-Bind" fit in the spectrum of binders?

[@gkhuntertrapper2738]

Eric you really do a good job on explaining everything 👍anybody could understand it

[@_J.F_]

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.

[@wimm1392]

Just in time. Thanks very much Mr.

[@BronsonWally]

Just in the process of making a batch of your jalapeno cheddar smokies/sausages, following your video from the other day !!

[@2guysandacooler]

Sweet. One of my favorites from this season

[@ricardo9208]

Eric nice video! You should do a video of a ranking from worst to best binders in you opinion and expertise

[@AndyGenova-jr9ol]

Thank u Eric great vid always looking to up my game

[@nomos3]

Huh, cool! That was helpful, thank you. So what's the best binder then?

[@baconacresfarm9]

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

[@jacquelineg.6321]

Very informative! You just saved my baking process.

[@Dmenbiker]

This should start some interesting discussions on SMF.... Thanks for the great explanation.... That discussion has been bounced around for awhile...

[@2guysandacooler]

LOL. I bet. Lots of folks have the wrong idea about this product,,, Thanks for sharing Dave

[@Dmenbiker]

@@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 ....

[@2guysandacooler]

@@Dmenbiker lol. Sometimes it hard to accept new information.

[@karlegle6431]

Thanks for the video. What are some of the other binders you use and how would you rank them?

[@2guysandacooler]

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....

[@tpcdelisle]

@@2guysandacooler that would be another great video!

[@chuckgreenwood6259]

@@2guysandacooler I'd love a link to this video if you've done it

[@ashleygibson1090]

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.

[@DrGreen-wl2ry]

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!

[@rickf.9253]

Very helpful info. Thanks Eric!

[@stevehaddow8867]

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 !!

[@2guysandacooler]

Glad it helped

[@topfeedcoco]

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.

[@2guysandacooler]

Thanks. I speak 2 fluently. French is a little rusty..😅

[@MrDmorgan52]

You forgot Cajun!

[@ancherrera]

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!

[@ShaftManlike]

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?

[@Trumpetmaster77]

Excellent break down! been wanting to incorporate it in y fresh sausage

[@georgesevelle8778]

Wish I would have seen this a couple of days ago. Great Info. Thanks.

[@melissalan8105]

Thanks that was very informative!! And then you talked about the best pizza crust...please do share i always look for best.

[@alincherryhill]

Any recommendations for an electric heater for a small homemade (3 ft. sq. X 5 ft. tall) smoker? I love your channel!

[@steven7876]

Very helpful, thank you!

[@LJTomlinson1]

Do you ever use Rusk as a binder as they do in the UK?.

[@PJM]

You mention dry milk as a binder some where in the middle, which binders are the best to use?

[@neilwest1858]

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?

[@charlesa3374]

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!

[@phil6732]

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.

[@2guysandacooler]

Sure: Carrot Fiber, Potato Starch, Soy Protein Isolate, Soy Protein Concentrate, Egg whites, corn starch, rice flour, (just to name a few)

[@shaneallee7181]

Thank you Eric for the information b

[@tomharrison2423]

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

[@oregonpatriot1570]

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!

[@thomasvaccaro8415]

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

[@sto2779]

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.

[@peasantingit4793]

What about skimmed powdered milk- can it be a substitute for nonfat powdered milk?

[@KowboyUSA]

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.

[@ryanragan8899]

Can i use whey protein powder as a no carb alternative to NFDM?

[@jimlee5626]

Very informative. Thanks

[@Inoki30]

Can I substitute Potato starch for Corn starch when making sausage?

[@paulterry9634]

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.

[@rolanddyer349]

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 ?

[@TheCrunchbird]

What is the best binder? How about rusk?

[@derekdykhouse7923]

Thank You. Very informative. By the way what's the ratio to add to my pizza dough? Lol

[@2guysandacooler]

LOL.. Try adding between 3% and 5% to the weight of the flour

[@peterdobol6662]

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?

[@2guysandacooler]

That is awesome! LHP is great for getting that "tang" in a snack stick

[@autodidact9122]

What is the best binder in your opinion?

[@mommac95]

Does it have to be non fat? I make my own dry milk and can adjust the temperature when making it?

[@lostmoose7352]

Very interesting, but where in Western Canada can you get the high heat milkpowder ?

[@2guysandacooler]

You might be better off using soy protein concentrate or potato starch

[@jamesfrancis303]

Such a useful video

[@j-sincopeytargetsmasher3781]

Is this the same as skim milk powder? Love your channel been making salamis like Crazy! Keep up the amazing content

[@craigc8551]

ABOUT TO MAKE 50 LBS OF DEER/PORK SAUSAGE. HOW MANY OZ'S OF MILK POWDER SHOULD I USE TO GET 2%? THANKS SO MUCH FOR ALL YOUR HELPFULL VIDEO'S

[@2guysandacooler]

I don't like the imperial system for weights but if you must know. You need to convert pounds into ounces. 50 pounds = 800 oz Then you need to multiply 800 x 2% (or .02) so 800oz x .02 = 16oz So, your answer is 16oz or 1 pound of milk powder.

[@stephenfriedenthal8312]

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.

[@user-jq3qp8qs8v]

What is potatoe starch used for then?(in your chicken fajita sausage)

[@2guysandacooler]

It's a binder that traps moisture. Helps with the Texture and jucyness. You can use milk powder, potato starch, soy protein, as they all do the same thing

[@onetakeproductions-cookery9920]

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?

[@2guysandacooler]

Soy protein isolate is a great binder. Also potato starch, corn starch, egg whites, rice flour, carrot fiber call all be used as well

[@antoniobadel4576]

Si,what would be “the best sausage binder” ?

[@richhansen8617]

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.

[@tpcdelisle]

Rich, did you get a reply?

[@richhansen8617]

@@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

[@pattayaguideorg]

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.

[@2guysandacooler]

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...😉😉

[@markhagen7921]

Will non-fat dried goat’s milk work for those allergic to cow’s milk?

[@tomminou]

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! =)

[@2guysandacooler]

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!!

[@tomminou]

@@2guysandacooler Great thank you for your answer. I'll definitely have to give this it a try!!!

[@ronaldpedraya1990]

Hi can accord phosphate and non fat dry milk used together for making sausage. Thanks

[@2guysandacooler]

sure.

[@ronaldpedraya1990]

Thank you very much

[@Lucky13Twice]

So which binder is the best?

[@michaelduncan2759]

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.

[@2guysandacooler]

yes

[@foxbow90]

Can I not heat up the low temp dry milk?

[@KAT-pi3pk]

Eric, if you were to add 1 cup of water per 5 pounds of meat (ground pork butt), how much high temp dry milk powder would you add? Is even the ratio of 1 cup water per 5 pounds meat reasonable?

[@2guysandacooler]

I would add 2% - 3% binder. That would give you 1 cup of liquid to 5 pounds of meat (basically 10%)

[@KAT-pi3pk]

@@2guysandacooler Thanks much for answering! How much dry milk powder per cup of water? 56 grams of powder, which is 2.5% of 5 pounds?

[@goofyahhrobloxchannel1009]

Is non fat dry milk is the same as phosphate? In terms of preserving meat juice?

[@2guysandacooler]

In a very general sense, yes

[@goofyahhrobloxchannel1009]

@@2guysandacooler thank you so much for your response

[@chriszinn7143]

What happens if you used milk instead of water and milk powder? As you liquid and binder in one?

[@falconsinput2226]

Your videos are excellent Eric, I can not find this product in Australia

[@2guysandacooler]

You can use potato starch

[@donlivingston4118]

Hi Eric. I can't locate high heat milk powder here in Canada, and Sausage maker won't ship it here. Could Whey powder be used as a substitute?

[@2guysandacooler]

Is it whey powder isolate?

[@donlivingston4118]

@@2guysandacooler Yes it is. It's available through one of our sausage supply stores. And they also have a soy protein concentrate powder.

[@bradroon5538]

Milk protein burns a pretty low temperature. Should you cook sausages with the powdered milk at lower temps, or do the cars prevent issues?

[@2guysandacooler]

The type of non fat dry milk that's intended for sausage making (HIGH HEAT) has already underwent a heat treatment that reduces the milk proteins. Cooking it at low temps doesn't influence it negatively

[@bwell6863]

Can you tell me the difference between potato starch and non fat dry milk and when to use one or the other?

[@2guysandacooler]

they are interchangeable. Use whatever you have😉

[@casualuser9484]

Why would I use a non fat dry milk instead of relying completely on the myosin itself in the meat speaking of the binding properties?

[@ronaldbeach8724]

What is your opinion in using potato starch instead of powder milk

[@2guysandacooler]

I love it. Personally I use it more than milk powder

[@ronaldbeach8724]

@@2guysandacooler thank you I’m not a milk lover