Also - Sanalac comes in a big box full of of individual quart sized foil pkgs. It took me years to go through a box on just cheesecake and pudding and I've noticed no deterioration in flavor.

It's been more years since I used Carnation. The problems I noticed with it were, it wouldn't keep from year to year, it's consistency would change. Caking, yellowing... so I'd have to get a new box every year and even then it had a certain 'boxy' stale flavor. It was OK for choc pudding but not great for cheesecake. Grainy, gritty sounds familiar too.

FWIW - It's been a while since I purchased either so things may have changed. I don't know what either would taste like as just milk and I'd rather have a nobake cheesecake than a real one anytime.

yadda-yadda - Hey it's November:
Since most of my trips are solo, I'll split a box of cheesecake into quarters by weight (as exactly as possible;-)). The required milk powder, mix and crumbs (w/ added sugar) are bagged separately inside a ziplock that with the addition of a little water becomes both shaker and bowl. Add filtered water to the milk and shake. Add mix - shake. Add the butter sealed crumbs on top and wrap in a wet towel while the Walleye is frying... Serve w/ coffee followed by a quiet evening paddle... Pure heaven and the night has just begun. There's still cocoa and rum laced with, oh I don't know, perhaps Coffee Mate? - Life's little pleasures are in the details...

As for powdered milk, my school  cafeteria manager gave me about 10 lbs of powedered milk... two years ago, I have taken what I need to use in BWCA, and the rest I keep sealed in air tight jars and it is still good.  I even use it around the house in making cornbread or pancakes or bannock or other things of that nature that putting milk in makes it better.  I can't remember the brand name of this milk, but it is good...  Mixed with water you can't tell much difference in it and skim milk as for taste.

Bruce

Has anyone tried Milkman instant milk? We use this exclusively for trips we can't tell the difference between it and 2%. It even taste good on cereal.
flp

Generally, I do not mix up powdered milk or instant milk either one for drinking in the BW, rather I mix it dry with what ever mix I am planning on using milk with, or that calls for milk in the mixture and then mix it all together at the same time when I cook it.  For desserts that I carry and prepare, I just figure the amount of powdered milk required to make the mixture and place all of it together in a small plastic bag which is rolled tight to remove air and placed in a larger stronger bag marked "desserts" or "Breakfast" to keep things nice and orderly.  By the way... the milk I use is from the USDA, or commonly called "commodity milk" and therefore no brand name... but really very good!!

Bruce

Here are a few that we've done.

First off, for the apples, instead of brown sugar we use red hots.

Here is another one, if you like bananas (I don't, but...). Anyways, take a banana, cut a flap lenghtwise so that you can get at most of the banana. Remove some of the banana and replace with mini marshmellows and mini chocolate chips. Replace the flap, wrap in tinfoil and place over the coals for a little while. Remove and eat.

Another nice little way to spice up marshmellows over the fire is to add a caramel square. Just push the marshmellow down a little further and place a caramel square on the end of the stick. Brown the caramel and marshmellow then when you remove the marshmellow, it pulls up and over the caramel.