Shakes:
Carnation's Malted Milk powder lists the ingredients as wheat flour and malted barley extracts, dry whole milk, salt, and baking soda. I don't remember Ovaltine's ingredients, but I know there are more and some of them seem a bit strange to me. I prefer the flavor and simpler ingredients of Carnation. Both however, have a flavor the remind me of malt extracts and pre-hopped wort. Looking at Carnation's list of ingredients, I decided to mix equal parts of whole wheat flour and dry malt extact (DME). I now keep that mix in an airtight jar in the fridge and add 2 tablespoons to my shakes.
I looked online and found that some people make their own malted milk powder by mixing only malt powder and dry milk. I already make my shakes with milk, so it seemed a little redundant to add dry milk powder. Plus, I assume the wheat flour adds to the taste and texture that I prefer. What I am confused about is the malt powder that people talk about. Are malt powder and DME the same thing?
On to baking:
I made a challah loaf following this recipe, but cut in half. I used a little less flour and added a 1/4 cup of light DME. It added a wonderful flavor, but on top of that, I am noticing that when I make these loafs, they stay fresh and soft longer than my other breads. Would DME act as a preservative?
I would be interested to know if and how anyone else is using malt extract when baking, cooking, or preparing drinks.
Carnation's Malted Milk powder lists the ingredients as wheat flour and malted barley extracts, dry whole milk, salt, and baking soda. I don't remember Ovaltine's ingredients, but I know there are more and some of them seem a bit strange to me. I prefer the flavor and simpler ingredients of Carnation. Both however, have a flavor the remind me of malt extracts and pre-hopped wort. Looking at Carnation's list of ingredients, I decided to mix equal parts of whole wheat flour and dry malt extact (DME). I now keep that mix in an airtight jar in the fridge and add 2 tablespoons to my shakes.
I looked online and found that some people make their own malted milk powder by mixing only malt powder and dry milk. I already make my shakes with milk, so it seemed a little redundant to add dry milk powder. Plus, I assume the wheat flour adds to the taste and texture that I prefer. What I am confused about is the malt powder that people talk about. Are malt powder and DME the same thing?
On to baking:
I made a challah loaf following this recipe, but cut in half. I used a little less flour and added a 1/4 cup of light DME. It added a wonderful flavor, but on top of that, I am noticing that when I make these loafs, they stay fresh and soft longer than my other breads. Would DME act as a preservative?
I would be interested to know if and how anyone else is using malt extract when baking, cooking, or preparing drinks.
