Magic Mix


    WHAT IS MAGIC MIX?

    Magic Mix is a mix made from powdered milk, butter and flour and is used to make perfect white sauces every time!

    WHY WOULD I WANT TO MAKE AND USE MAGIC MIX?

    White sauces are a cook’s best friend. You may be wondering how that is since most people don’t know how often they are actually using white sauces in disguise. Any condensed soup is actually just a flavored white sauce…and if you’re like everyone else you probably use those frequently in your cooking. Also, if you make macaroni and cheese-another white sauce. And, homemade delicious pudding! So why make it from magic mix? Well, first you’re rotating your food storage, second it is MUCH cheaper, third you have control over the ingredients, four it helps you feel fuller faster and five it’s EASY!

    HOW DO I MAKE MAGIC MIX FROM MY FOOD STORAGE?

    Step 1: You will need some sort of good mixer. Make sure you use beaters when making the mix as shown above. If you don’t have a good mixer, start calling around…get together with a friend and make some…it is SOOOO worth it! Step 2: Ingredients: 2 1/3 C. Powdered Milk 1 C. All Purpose Flour (Yes, use All Purpose) 1 C. (2 sticks) Margarine (***HAS TO BE REAL MARGARINE, NOT SPREAD***) or Butter, at room temperature Combine dry milk, flour and margarine/butter into a large bowl. Step 3: Mix until it looks like corn meal. (You may want to start off slow and work up to the fastest setting so that it doesn’t blow powder all over) Step 4: Keep mix tightly covered in the refrigerator. (note: keep your #10 cans for just such a purpose! They are 50 cents and work great for storing home made mixes)

    HOW DO I USE MAGIC MIX TO MAKE A WHITE SAUCE?

    Magic Mix White Sauce (makes 1 cup) 2/3 C. Magic Mix 1 C. Water In saucepan combine Magic Mix and water. Stir rapidly (I use a wire wisk) over medium heat until it starts to bubble. (Use Magic Mix White Sauce for all recipes calling for a white or cream sauce.)

    WHAT ARE SOME OF YOUR FAVORITE RECIPES FOR MAGIC MIX?

    WANT TO LEARN MORE ABOUT COOKING WITH YOUR FOOD STORAGE?

    Learn to love your food storage!

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    • Suzy

      What is the good and bad of using powdered butter instead of regular butter?

    • http://profiles.google.com/amythethompson Amy Thompson

      I was wondering why we couldn’t use powdered butter as well.  That way, it’s shelf stable.  We’re in the desert and have to keep all of our produce in the fridge in the summer.  Fridge space is at a premium so anything that can be made shelf-stable needs to be!  I guess we could always just try it by making a small batch.  The worst that could happen is that I’d lose that batch.  It’s worth a shot, though!

    • Sheena

      Does this recipe call for instant powdered milk or non-instant?

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    • Elizabeth Lewis

      I’m pretty sure this recipe is for non-instant milk. I’ve used whole wheat flour and it works fine and you don’t need a mixer… Pastry cutter does the job easily and you can mix it right in the #10 can. I was looking for the lower-fat version and found this recipe: 4 c powdered milk, 1 c flour, 1 c butter. I was wondering if it would work the same in recipes? 

    • Bestfriendroo

      How long will this keep in the fridge?

    • http://www.mamasheartblog.com Sue

      Same here, Amy.  Desert-dwelling = the need for shelf-stable food storage items.

      Did you try it?  Does it work?

    • London Lopez

      Has anyone tried using the powered butter yet??  I’m fairly new to prepping and food storage and I can use all the help I can get…I’ll say I’m sorry now for all the stupid questions I’m sure I’ll ask :)

    • London Lopez

      Has anyone tried using the powered butter yet??  I’m fairly new to prepping and food storage and I can use all the help I can get…I’ll say I’m sorry now for all the stupid questions I’m sure I’ll ask :)

    • London Lopez

      Also…where is the best place to buy air tight storage containers for the rice…I saw a guy using a huge 50 jobber on TV and he was using those hand warmers to absorb the air in the container…Is that safe??

    • London Lopez

      Also…where is the best place to buy air tight storage containers for the rice…I saw a guy using a huge 50 jobber on TV and he was using those hand warmers to absorb the air in the container…Is that safe??

    • jonesey65244

      I made a mix similar to this and I used butter powder.  It worked well for me.  My opinion is, it will also work with margarine powder, also, but I have not tried it.

      With the recipe I used,  it said to start off with COLD water.  I’m not sure if there is a difference for the temps because or “real” margarine or not.  In my history of making things with mixes is you get fewer lumps when starting with COLD water.  There again…just my opinion.

      The recipe I used said it was safe in the refrigerator for 6 months.  I made a half gallon jar full of the mix and it took me just over a year to use it up.  It was just as good with the last batch as it was for the first.

      Hope this answers a couple questions raised here.

      jonesey65244

    • jonesey65244

      Using butter powder, I kept mine just over a year.  Not sure how long with “real” margarine, but kept refrigerated, there is little to go wrong with it.

      jonesey65244

    • http://twitter.com/Ameriucha KEGH

      Has anyone tried this with gluten-free flour?

    • Robin

      Can you use pureed beans in place of butter like you have used in many recipes on this site?

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    • http://www.facebook.com/aswartslander Ava Swartslander

      How long does this keep in the refrigerator?

    • Lou

      sounds wonderful! Much better than making a mess each time I make it. Add a lil garlic, herbs and some aged cheese and yum yum!

    • http://www.facebook.com/phinecia Phinecia Hamm

      Is there a gluten free version of this magic mix? I would love to make my own but we have a gluten allergy.

    • eatfoodstorage

      Yes. Do a search for Utah state extension magic mix

    • Daysi5

      Question: In your video you only use one stick of butter but the recipe calls for two. I used two sticks and consistency isn’t like that in your video. So do we use one or two sticks?

    • eatfoodstorage

      I halted the recipe for the video.

    • Linda H

      I made a batch with powdered butter and it worked great. I stored it in a mason jar and sealed it with my Food Saver jar sealer after each use and it worked perfectly.

    • http://www.mamasheartblog.com Sue

      awesome, Linda! thanks for letting us know! :)