The April 23, 2009 monthly miniclass addressed recipes and uses of powdered milk. Those present saw how yogurt cheese was made and that it can be used in place of ricotta cheese in lasagna or ravioli or cream cheese in other recipes. We all sampled the cheesecake made with the yogurt cheese, and it was good.
If you are going to store all that wheat and flour, you need to learn how to make your own bread. It is not difficult, but start now. If you can make bread, you can also make doughnuts, rolls, hamburger/hotdog buns, cinnamon rolls and pizza. So, if you can make pizza dough, grow your own tomatoes and oregano or thyme, then you should learn how to make your own mozarella cheese for the topping.
Mozarella cheese is made from a gallon of milk, 1/2 tablet of rennet, some citric acid and salt. You will need a dairy thermometer and the citric acid which you can purchase in Kitchen Kneads in Logan, UT or on the internet. The rennet is sold in Macey's or other supermarkets and is called Junket Rennet usually used to make ice cream or custard. The box is quite small and is found in the baking aisle next to the jello and puddings. It's current cost at Macey's is $1.49 for 8 tablets.
To make mozarella takes very little of your time and energy. Heat a gallon of milk to 88 degrees. Add the required amounts of citric acid and rennet and let the whole thing sit in the pot undisturbed for almost 2 hours. At that time take a spatula and cut the mass of milk into squares about a 1/2 inch by drawing the spatula through the mass first one way and then the opposite way. Once done, heat the curds to 108 degrees and stir every 5 minutes. Drain the whey from the cheese in a cheesecloth-lined colander. After it drains for 15 minutes, add the required amount of salt, heat in the microwave and knead the cheese for about a minute. That doesn't sound too difficult, does it?
If you will be brave and try this, you will be able to add "pizza" to the recipes/dishes that you can serve your family now and when you may have to eat from you home storage. Try it now while getting these ingredients and items are available. Complete directions are available in the Junket rennet box as well as recipes for many other cheeses: cheddar, cottage cheese, cream cheese, ricotta cheese, etc.
Remember that now is the time to prepare. When a crisis hits in your life, the time for preparation is past. The things you need may not be available or the cost may have been driven beyond your means.
I lived in the area of New York City before moving to Nibley. When President Bush stopped all air traffic during September 11th, 2001 crisis, many travelers were forced to find rooms in hotels. The prices of those rooms doubled and tripled in many cases because of the owner's greed. If there is an emergency wherever you live, the same thing can happen. People can raise prices at will. If there is a pandemic and people are sheltering in place, manufacturing may cease as well, transportation may slow, gas may not be available, the banks may not open. Get what you need now! If you put it off, you may regret it and regret the hardship on the rest of your family. What will it take to get you moving?
Tuesday, April 28, 2009
Monday, April 27, 2009
Update from February posts-April 23 Miniclass on Powdered Milk Recipes and Uses
The March miniclass featured a member of the staff from Anderson Seed in Logan, UT. Jared did a wonderful job of addressing the concerns of those who have never gardened to those who are seasoned gardeners. As Emergency Preparedness Specialist and as a mother who has had to cut every possible financial corner, I know how important gardening is to the family budget and to a family's nutrition. In January I sent out a form to all Relief Society sisters to survey which would like to learn gardening and for volunteer mentors for them within our RS ranks. It is one thing to want to garden, it is quite another to do it proficiently. Twelve sisters wanted a garden mentor and a sufficient number of sisters and brothers volunteered to help. The ward took on the job of rototilling ground for any who wanted it done. Now if the weather would just cooperate....
If I had to tell you the 2 most important things I have learned about Emergency Preparedness, it would be this:
1. Strive to be as close as you can to our Heavenly Father, following the commandments as closely and as religously as you can. If we strive to develop a close relationship with our Father in Heaven and are obedient to the things we are commanded to do, we have a promise. The promise is that we will be watched over and saved in the Kingdom of our Lord. Life may not be a bed of roses while this is occurring, but miraculous help can come into our lives when it is needed. Being the best people we can be, loving our neighbors as ourselves, consecrating our time, talents and means as we serve each other will bring the greatest peace and source of comfort at a time when peace and safety seem beyond our grasp.
2. The second most important thing I have learned in living providently over the years is the need to be flexible and to be able to think "out of the box". It would be so much easier each day to just reach for a box of this or can of that or a frozen whatever, heat it up, and eat it. This is an expensive way to live and not nearly as nutritious as when food preparation is "from scratch". We have been advised to store those foods we normally eat for 3 months, but our longer storage should be composed of foods that store for many years, i.e., wheat, beans,rice, powdered milk, flour,etc. The other advice that isn't always stated that goes hand in hand with storing these kinds of foods is that you have to learn how to use them, which means you will be learning to cook "from scratch".
Yes, that means if you want bread, then you will need to learn how to make a loaf that tastes good to you. If you eat tortillas, then you will need to learn to make those, too. If you enjoy mozarella cheese on your pizza, then you need to learn to make a bread dough that can serve as a crust for pizza and learn how to make mozarella cheese. You will need to adapt your diet to the foods that you store, which means you may not be eating cold cereal for breakfast each day. Learn to stretch your eating patterns to include some new recipes and dishes. You may be very surprised at what you find that you will like. Share these recipes and dishes with others so that your friends' palates can grow as well.
The good news is many fold. The times are still relatively good. Food is available at a decent price. Experiment now to find the kind of bread your family enjoys eating while you have the time and means to get the ingredients that you want. Making bread is not hard. It is just something that few people in this country do on a regular basis. But, you can do it.
I don't like change and trying new things. It sometimes takes me weeks before I get enough courage to try to learn a new skill. This is mostly because I have no one to teach me or anyone to go to for advice. But, I know from experience that if I wait too long that the opportunity may pass me by. So, I research what I want to do, spend the money on the ingredients, experiment, fail many times and then succeed. For example, the first time I made mozarella cheese, it came out perfectly. When I went to make it for my powdered milk miniclass, it failed four times. I wasted four gallons of milk, rennet, citric acid, etc. and had nothing to show for it except weariness and some hard-learned lessons. The important lesson to be learned here is that there will be some failures, but we do learn from them. We must keep trying to learn new skills now while we can.
This is the prime reason that I am holding these miniclasses. I want to share the skills and techniques I have learned with others so that they can become more self-sufficient and don't have to feel as alone in learning them as I have felt over the years. Remember that the commandments to get a 3 month/year's supply has come through the Prophets from our Heavenly Father, and that these commandments are eternal commandments not temporal ones. Obedience is everything no matter how difficult it is. Remember that our Father in Heaven is only a prayer away and that guidance comes through the Holy Ghost. You are not in this alone. Just keep putting one foot in front of the other, and you will reach your destination.
April Miniclass on Powdered Milk
One of the first things covered in this miniclass was the necessity of calcium in the diet. Calcium is necessary for the following: formation of bones and teeth; maintenance of a regular heartbeat; transmission of nerve impulses; needed for muscle growth and contraction and the prevention of muscle cramps; essential for blood-clotting; helps prevent colon cancer; provides energy and participates in the protein structuring of RNA and DNA. The amino acid lysine is needed for calcium absorption. Calcium protects bones and teth from lead by inhibiting absorption of this toxic metal, etc. Calcium deficiency may result in the following: muscle cramps, nervousness, heart palpatations, brittle nails, hypertension, eczema, aching joints, increased cholesterol levels, rheumatoid arthritis, tooth decay, rickets, insomnia, and numbness in the arms and legs, etc.. If you cannot get your children or other family members to drink milk, the following recipes and uses of powdered milk in the hand-out portion of this blog may help. Other sources of calcium include: almonds, sardines, seafood, green leafy vegetables, oats, tofu, etc.
PLEASE SEE THE WARNING ON CANNING BUTTER-POST MAY 21, 2009
I HAVE DELETED THE DIRECTIONS FOR CANNING BUTTER, CHEESE AND NUTS AND WILL NO LONGER GIVE ADVICE FROM ANY PUBLISHED SOURCE OTHER THAN THE BALL BLUEBOOK OF CANNING. Linda Barnes, May 21, 2009.
Hand-out from the Powdered Milk Miniclass
Powdered Milk Uses and Recipes
Condensed Milk
In your blender, mix together 2 1/4 cups milk powder, 1/4 cup warm water, & 3/4 cup granulated sugar until well blended. Pour into container, cover and refrigerate until thick. Makes 1 1/3 cup which is equal to 1 can of Eagle Brand Condensed Milk.
Tootsie Rolls
2 tablespoons butter, softened (or margarine)
1/2 cup unsweetened cocoa powder
3 cups confectioners' sugar
1 teaspoon vanilla extract
3/4 cup dry milk powder
1/2 cup white corn syrup
Mix all ingredients together. Knead like you would for bread. Roll into rope shapes and cut into desired lengths. If too soft, add more powdered milk or cocoa powder and adjust to your taste.
Protein Balls
1/2 cup creamy peanut butter
3/4 cup nonfat milk powder
1/2 cup ground flaxseed
1/2 cup honey
1/2 cup crushed cereal, such as Honey Bunches of Oats
One or two of the following:
1/3 cup raisins
1/3 cup Craisins
1/3 cup sunflower nuts
1/3 cup chocolate chips
Combine peanut butter, milk powder, flaxseed, honey in a bowl and mix well. Stir in sunflower nuts and Craisins,
2. Roll mixture in small bowls and then roll balls in crushed cereal. Place on waxed paper.
3. Chill in the refrigerator for at least 1 hour before serving.
Here are some tips to help the milk turn out as fresh tasting as possible:
• Fill your pitcher or container with half the amount of water you will be using. Measure in the appropriate amount of dry milk powder. Stir to dissolve. Fill the pitcher with the balance of the water called for above. Stir again and chill.
• Use cool water when possible. The powder tends to dissolve more readily in cool water.
• Stir the milk a lot, to dissolve the milk powder. Then let the milk sit for a little while and stir again. The protein in the milk powder blends most easily if it gets a chance to stand after mixing.
• Powdered milk may be used immediately after mixing if desired. For the best flavor chill the milk for at least 4 hours or overnight.
• Store the milk in a refrigerator if you have one. If you don't, then wrap the milk in a wet towel. As the water evaporates, the milk will cool. If you have a root cellar or basement, you may want to keep the milk there, or even outside in the fall and winter.
• If you store the milk outside be sure that it is protected from critters that may be thirsty. A box with a large rock on top is sufficient to keep out most animals.
• If you do not have refrigeration, then only prepare enough milk to last the day. I prepare it the night before, so it has a chance to blend and chill overnight. About 2 quarts will be enough to last a family of 4 for most of the day. If you continually find you have some left over, then prepare less the next day. If you find yourself running out, then prepare more.
• Some people add a drop or two of vanilla to their milk to improve the flavor. Other people add a spoonful or two of sugar for the same purpose. I don't use either of these ideas, because we are accustomed to reconstituted milk, and prefer it plain.
• Pitchers and wide-mouthed jars are the easiest to use for mixing and storing reconstituted milk. I used to try to use apple juice jars, but they are difficult to keep clean and awkward to pour the milk powder into. If you must use a narrow mouthed jar to mix your milk, then use a funnel. A chop stick or spoon handle is handy for poking down through the funnel when it gets clogged.
Products to Make with Powdered Milk
Sweet Vanilla Milk: Run a little hot water into a 2-quart pitcher. Add 1/4-cup each powdered coffee creamer and sugar. Stir well to dissolve. Add 1/2-teaspoon vanilla. Fill the pitcher half full with cold tap water. Add 2-2/3 cups of instant nonfat dry milk powder. Stir well. Fill the pitcher the rest of the way full. Stir again. Chill and serve. This milk is more palatable to some folks than straight reconstituted milk. The powdered coffee creamer gives the milk a rich fullness, while the sugar and vanilla make it taste sweet and almost dessert-like. If you must switch to powdered milk, and are having trouble with the flavor, this recipe can make the transition easier. For a gallon of milk use: 1/2-cup each powdered coffee cream & sugar and 1-teaspoon of vanilla flavoring. Add a dash of salt too if desired. Be sure to dissolve the creamer and sugar in hot tap water first. They do not dissolve readily in cold water.
A Very Rich Gallon of Milk: Measure 3-1/2 quarts (14 cups) of water into a gallon size pitcher. Add 5-cups of dry milk powder and a 12-ounce can of undiluted evaporated whole milk. Mix all together. Chill and serve. This makes about a gallon. It is richer than plain reconstituted milk. If you must use powdered milk, but prefer a richer product, this is the recipe for you. Children will sometimes tolerate it better than straight reconstituted milk, especially if they are already used to fresh 1% or 2%.
• To Mix with Whole Milk: Powdered milk is easily mixed half-and-half with whole milk. When combined and well chilled, it's nearly impossible to tell the difference between fresh milk and mixed milk. To do this, use an extra, clean milk jug and two 2-quart sized pitchers. First reconstitute 2 quarts of milk in each of the pitchers, using the chart above. Then, using a funnel, pour half of the whole milk into the clean empty milk jug. Using the same funnel, pour the reconstituted milk from one pitcher into each jug, making a gallon of mixed milk in each jug. Both empty pitchers then have to be washed, but they are pretty easy to keep clean. I used to try to reconstitute the powdered milk in the milk jug, with the whole milk, but it never worked as well as I'd hoped. Now I find it much easier to reconstitute the powdered milk in the pitcher first, and then pour the liquid milk into the jug with the whole milk. Like regular powdered milk, mixed milk tastes best if well chilled.
• Sour Milk: To sour reconstituted milk, just add a little vinegar to it and stir it up. For instance, if a recipe calls for 1-cup of sour milk or buttermilk, then measure a tablespoon of vinegar into a measuring cup. Add reconstituted milk to reach the 1-cup mark. Stir the milk gently. In a moment or two, it will sour. This can replace soured milk or buttermilk in baking recipes.
• Overnight Buttermilk: To make your own buttermilk, you have to start off with 1/2-cup of fresh, store-bought buttermilk and a quart (4-cups) of reconstituted milk. Combine the fresh buttermilk and reconstituted milk in a pitcher or jar. Mix it really well. Allow it to stand at room temperature overnight, or for about 8 hours. The milk will have thickened up and cultured into regular buttermilk. Refrigerate or chill and use anywhere fresh buttermilk is called for.
• Easy Evaporated Milk: To make this you only need dry milk powder and water. Measure 1-1/3 cups water into a jar or bowl. Add 1 cup of instant dry milk powder. Stir or shake to combine. This is the equivalent of a 12-ounce can of evaporated skim milk. To make evaporated whole milk, you will need to add some fat to replace the milk fat in whole milk. Do this by preparing evaporated skim milk and then adding 2-tablespoons of vegetable oil to the milk. Stir it up vigorously to emulsify the fat with the milk. It will separate on standing, so mix it really well right before using it. This is best used in cooking and baking. A spritz of nonstick spray will help the emulsification process.
• Sweetened Condensed Milk: On the stove, bring to a boil 1/2-cup of water, 1-cup of sugar and 3-tablespoons of margarine or shortening. Add a dash of salt. Stir the mixture every now and then. When it comes to a full rolling boil, remove it from the heat. Allow it to cool slightly. Add a cup of instant dry milk powder. Use a whisk to stir it smooth. A fork or a spoon will not work out all the lumps. You really need a whisk, or egg beaters. There, you are done. This is the equivalent of a can of sweetened condensed milk. This will keep unrefrigerated for a day or two because of the sugar. I have never kept it longer than that without refrigeration. In the fridge it will keep for 2 weeks. For longer storage than that, I freeze it.
• Quick Whipped Topping: This recipe is best made if you have electricity. Put 1/2-cup of water into a large bowl and place it in your freezer. When ice crystals form around the edges remove it from the freezer. Add 1/2-cup instant dry milk powder. Whip the mixture with electric beaters until it is light and fluffy. This will take a couple of minutes. Add 2-tablespoons sugar, 1-teaspoon of lemon juice, and 1/2-teaspoon of vanilla. Beat until thick enough to spoon like whipped topping. Use immediately. Can add 1 tsp. vegetable oil for additional creaminess.
• Molasses Milk: High in iron, with a caramel-toffee flavor this hot beverage is quite delicious. Heat 3/4-cup of reconstituted milk in a cup in the microwave. Stir in a spoonful of molasses. Serve hot. My kids love this stuff.
• Chocolate Milk: Fill a cup with reconstituted milk. Squeeze in a couple spoonfuls of homemade Chocolate Syrup. Stir to combine. Serve to thirsty children who object to plain reconstituted powdered milk. Cold chocolate milk can be heated in the microwave for hot chocolate. This is also great in lunch boxes. If you want to be really nice to the kids then make up a whole gallon of reconstituted chocolate milk at a time. They will brag to their friends and your reputation will become legendary.
• Homemade Yogurt: Using a bowl that has a lid, pour 3 and ¾ cups of hot tap water into it. The tap water should be hot enough that you can keep your hand in it, but not hot enough to burn it. Remember that high heat will kill the active yogurt culture. Add 1 and 1/3 cups of instant powdered milk, or the equivalent in regular powdered milk and stir well. The yogurt you will need to use to start a batch of homemade yogurt will need to be commercially made either in powdered form or by buying the cheapest form of yogurt that states that it has active cultures in it. At Macey’s you can purchase the Western Farms brand, just make sure it says “active cultures”. Stir 2 Tablespoons of the commercial yogurt in a small bowl to liquefy and then whisk it into the milk making sure it is well incorporated into the milk. Preheat your oven to get it to at least 100 degrees which is just enough to take the chill out of the oven. It can be a little hotter, but not much. Put the lid on the bowl and then place the bowl into a Corningware dish or some type of oven-proof container that has a lid and put hot tap water into that bowl to come to just under the level of the bowl with the yogurt. Place the lid on the bowl and put both containers in the preheated oven. Remember to turn the heat off in your oven. Let that mixture sit for at least 5 hours undisturbed. The longer you let the mixture sit, the firmer it becomes. You will need to experiment to see how long it takes to get to the consistency that you like. If, after you remove your mixture from the oven, you see that it has not set up, turn the oven back on to preheat it to at least 100 degrees and put the mixture back into the oven. If the water surrounding the container cooled too much while it sat in the oven, then the yogurt cultures will not multiply. Usually, by putting the mixture back into a warm oven, you can salvage the process. Wait another hour or two and check the yogurt again. If you like firmer yogurt, then leave the mixture in the incubating process for a longer amount of time. The whey (the watery liquid) will continue to separate from the milk solids. If you want to minimize this, you can dissolve one plain gelatin packet in some cold water, microwave to liquefy, cool, and add that to the yogurt mixture when you are mixing it originally. You can also add vanilla or some other flavor, sugar substitute, etc. before you begin the incubating process. If you are going to make yogurt cheese, then don’t add gelatin, flavoring or sugar substitute.
• Yogurt Cheese: Line a colander with a clean, damp piece of cloth. Pour prepared yogurt into the cloth. Allow the yogurt to drain overnight in the refrigerator. In the morning the remaining solids will be yogurt cheese. They can be used anywhere you would use cream cheese or thick sour cream. Use this yogurt cheese to make your favorite cheesecake recipe.
• Swiss-style yogurt: (refer to the yogurt process above on one of the preceding pages) If you like swiss-style yogurt that is already sweetened and has crushed fruit in it, then add not one, but two packets of unflavored gelatin that has been dissolved in cold water to the gelatin. You can liquefy the gelatin in the microwave after it has dissolved, but make sure it isn’t hot when added to the yogurt mixture. Whisk it into the mixture and add dissolved sugar or sugar substitute, plus any flavoring and crushed fruit into the yogurt and follow the rest of the directions for incubating the yogurt.
• Powdered Milk & Home Storage Q & A (from the Church’s website)
• What kind of milk is best to store? Nonfat milk, either regular or instant, stores well when packaged properly and kept at room temperature or cooler. In the past, many felt that non instant milk would store better. There is little difference in shelf life between instant and non instant powdered milk.
• What are the best containers? Milk stored in airtight, low oxygen packaging has been found to last longer and retain a fresher taste than milk stored in boxes or plastic bags.
• How long can powdered milk be stored? Optimal storage life on nonfat dry milk stored at room temperature is three years before the milk begins to taste stale. However, when stored at cooler temperatures, it can be kept much longer. [With this in mind you should either freeze your powdered milk, or buy it in the fall and rotate it yearly.] You can rotate powdered milk by using it yourself or by giving it to others who will use it.
• How much powdered milk should be stored? Guidelines for quantities of dry milk to store are found in the 1978 booklet published by The Church of Jesus Christ of Latter day Saints called Essentials of Home Production and Storage. The booklet recommends that members store an equivalent of 300 quarts (about 75 pounds) of dry milk per person per year. However, since that time, a U.S. government study on nutritional adequacy during periods of food shortage has recommended 64 quarts, or 16 pounds, per family member per year. Equivalent to approximately one glass of milk a day, that amount will maintain minimum health standards. Keep in mind, however, that children and pregnant or nursing mothers will require more than the minimum amount of stored milk. Families who opt to store only the minimum 16 pounds of milk per person should also increase storage of grains from the recommended 300 pounds per person to 400 pounds per person to compensate nutritionally for the smaller amount of milk.
• What should I do with milk that is past its prime shelf life? Milk develops off flavors as it ages. However, it still retains some nutritional value, and unless spoilage has occurred from moisture, insects, rodents, or contamination, it is still safe to use.
• What can be done with milk that is too old to drink? It is important to rotate dry milk. Older dry milk may no longer be suitable for drinking, but it can be used in cooking as long as it has not spoiled. If powdered milk has spoiled, it can be used as fertilizer in the garden.
Shelf Life
Stored at:
40°F or below: 2 years
70°F or below: 1 year
90°F or below: 3 months.
• With this in mind you should either freeze your powdered milk, or buy it in the fall and rotate it yearly
Soft-serve ice cream or shakes
Place 1 cup of frozen fruit slices in your blender, e.g., strawberry/vanilla; peaches/almond extract; cantaloupe/almond; canned pineapple (no juice) no extract; blueberries/vanilla extract; sweet cherries (no pits) either almond extract or vanilla. I use 3 packets of Splenda to 1 cup of reconstituted milk. Whiz in blender until all fruit is pureed. Use less milk for ice cream, more milk for a thinner shake.
Rice Pudding
Cook 1 and 1/8 cups long grain rice in ½ gallon of milk over a low flame until much of the milk is absorbed. Beat 2 eggs in a 2 cup glass measuring cup or its equivalent. Add 2 Tablespoons of hot milk mixture from rice/milk mixture stirring constantly. Keep doing this until the eggs have been thinned by the milk and are hot. Then slowly add the egg/milk mixture into the pot with the rice that has been cooked in the milk. Let that simmer until your rice pudding is the consistency that you like. Remove from the heat and add 1/8 cup vanilla or to taste. Refrigerate.
Vanilla Pudding
¾ cup sugar or to taste 3 Tablespoons cornstarch
3 cups milk 4 beaten egg yolks
1 Tablespoon butter (optional) 1 and ½ teaspoons vanilla
In a heavy saucepan combine sugar and cornstarch. Stir in milk. Cook and stir over medium heat until thick and bubbly. Cook for 2 minutes more. Remove pan from heat. Gradually stir 1 cup of milk mixture into egg yolks. Add egg mixture to milk mixture in pan stirring constantly as it is added. Bring milk mixture to a gentle boil; reduce heat and cook 2 minutes more or until it reaches desired consistency.
Chocolate Pudding – Prepare as above, except add 1/3 cup unsweetened cocoa powder along with the sugar; decrease cornstarch to 2 Tablespoons and the milk to 2 and 2/3 cups.
Cheesecake from Yogurt Cheese
Use your own graham cracker crust for this recipe. In a bowl blend 2 cups of well drained yogurt cheese with 3 eggs. Add ¾ to 1and ½ cups of sugar, 1 Tablespoon of flour and 2 Tbsp. vanilla. Mix well. You can add one tablespoon of lemon juice if you like. Make sure this is well blended and then pour into your graham cracker crust. Bake at 400 degrees for 30-45 minutes. It will brown and the center may not be completely done when the cheesecake is done baking, but it will not be runny once the cheesecake has cooled.
Quantity Mix for Fudgsicles
7 and ½ cups sugar 2 cups flour
2/3 cup cornstarch 2 cups cocoa
2 and ½ tsp. salt 20 cups powdered milk
Sift together and store in a covered container.
To use: Beat 3 and ¼ cups mix into 4 cups boiling water. Use a whisk or electric mixer. Cook 1 minute, stirring constantly. Add ½ tsp. vanilla. Pour into molds and freeze. The mix will make 10 of these recipes.
If I had to tell you the 2 most important things I have learned about Emergency Preparedness, it would be this:
1. Strive to be as close as you can to our Heavenly Father, following the commandments as closely and as religously as you can. If we strive to develop a close relationship with our Father in Heaven and are obedient to the things we are commanded to do, we have a promise. The promise is that we will be watched over and saved in the Kingdom of our Lord. Life may not be a bed of roses while this is occurring, but miraculous help can come into our lives when it is needed. Being the best people we can be, loving our neighbors as ourselves, consecrating our time, talents and means as we serve each other will bring the greatest peace and source of comfort at a time when peace and safety seem beyond our grasp.
2. The second most important thing I have learned in living providently over the years is the need to be flexible and to be able to think "out of the box". It would be so much easier each day to just reach for a box of this or can of that or a frozen whatever, heat it up, and eat it. This is an expensive way to live and not nearly as nutritious as when food preparation is "from scratch". We have been advised to store those foods we normally eat for 3 months, but our longer storage should be composed of foods that store for many years, i.e., wheat, beans,rice, powdered milk, flour,etc. The other advice that isn't always stated that goes hand in hand with storing these kinds of foods is that you have to learn how to use them, which means you will be learning to cook "from scratch".
Yes, that means if you want bread, then you will need to learn how to make a loaf that tastes good to you. If you eat tortillas, then you will need to learn to make those, too. If you enjoy mozarella cheese on your pizza, then you need to learn to make a bread dough that can serve as a crust for pizza and learn how to make mozarella cheese. You will need to adapt your diet to the foods that you store, which means you may not be eating cold cereal for breakfast each day. Learn to stretch your eating patterns to include some new recipes and dishes. You may be very surprised at what you find that you will like. Share these recipes and dishes with others so that your friends' palates can grow as well.
The good news is many fold. The times are still relatively good. Food is available at a decent price. Experiment now to find the kind of bread your family enjoys eating while you have the time and means to get the ingredients that you want. Making bread is not hard. It is just something that few people in this country do on a regular basis. But, you can do it.
I don't like change and trying new things. It sometimes takes me weeks before I get enough courage to try to learn a new skill. This is mostly because I have no one to teach me or anyone to go to for advice. But, I know from experience that if I wait too long that the opportunity may pass me by. So, I research what I want to do, spend the money on the ingredients, experiment, fail many times and then succeed. For example, the first time I made mozarella cheese, it came out perfectly. When I went to make it for my powdered milk miniclass, it failed four times. I wasted four gallons of milk, rennet, citric acid, etc. and had nothing to show for it except weariness and some hard-learned lessons. The important lesson to be learned here is that there will be some failures, but we do learn from them. We must keep trying to learn new skills now while we can.
This is the prime reason that I am holding these miniclasses. I want to share the skills and techniques I have learned with others so that they can become more self-sufficient and don't have to feel as alone in learning them as I have felt over the years. Remember that the commandments to get a 3 month/year's supply has come through the Prophets from our Heavenly Father, and that these commandments are eternal commandments not temporal ones. Obedience is everything no matter how difficult it is. Remember that our Father in Heaven is only a prayer away and that guidance comes through the Holy Ghost. You are not in this alone. Just keep putting one foot in front of the other, and you will reach your destination.
April Miniclass on Powdered Milk
One of the first things covered in this miniclass was the necessity of calcium in the diet. Calcium is necessary for the following: formation of bones and teeth; maintenance of a regular heartbeat; transmission of nerve impulses; needed for muscle growth and contraction and the prevention of muscle cramps; essential for blood-clotting; helps prevent colon cancer; provides energy and participates in the protein structuring of RNA and DNA. The amino acid lysine is needed for calcium absorption. Calcium protects bones and teth from lead by inhibiting absorption of this toxic metal, etc. Calcium deficiency may result in the following: muscle cramps, nervousness, heart palpatations, brittle nails, hypertension, eczema, aching joints, increased cholesterol levels, rheumatoid arthritis, tooth decay, rickets, insomnia, and numbness in the arms and legs, etc.. If you cannot get your children or other family members to drink milk, the following recipes and uses of powdered milk in the hand-out portion of this blog may help. Other sources of calcium include: almonds, sardines, seafood, green leafy vegetables, oats, tofu, etc.
PLEASE SEE THE WARNING ON CANNING BUTTER-POST MAY 21, 2009
I HAVE DELETED THE DIRECTIONS FOR CANNING BUTTER, CHEESE AND NUTS AND WILL NO LONGER GIVE ADVICE FROM ANY PUBLISHED SOURCE OTHER THAN THE BALL BLUEBOOK OF CANNING. Linda Barnes, May 21, 2009.
Hand-out from the Powdered Milk Miniclass
Powdered Milk Uses and Recipes
Condensed Milk
In your blender, mix together 2 1/4 cups milk powder, 1/4 cup warm water, & 3/4 cup granulated sugar until well blended. Pour into container, cover and refrigerate until thick. Makes 1 1/3 cup which is equal to 1 can of Eagle Brand Condensed Milk.
Tootsie Rolls
2 tablespoons butter, softened (or margarine)
1/2 cup unsweetened cocoa powder
3 cups confectioners' sugar
1 teaspoon vanilla extract
3/4 cup dry milk powder
1/2 cup white corn syrup
Mix all ingredients together. Knead like you would for bread. Roll into rope shapes and cut into desired lengths. If too soft, add more powdered milk or cocoa powder and adjust to your taste.
Protein Balls
1/2 cup creamy peanut butter
3/4 cup nonfat milk powder
1/2 cup ground flaxseed
1/2 cup honey
1/2 cup crushed cereal, such as Honey Bunches of Oats
One or two of the following:
1/3 cup raisins
1/3 cup Craisins
1/3 cup sunflower nuts
1/3 cup chocolate chips
Combine peanut butter, milk powder, flaxseed, honey in a bowl and mix well. Stir in sunflower nuts and Craisins,
2. Roll mixture in small bowls and then roll balls in crushed cereal. Place on waxed paper.
3. Chill in the refrigerator for at least 1 hour before serving.
Here are some tips to help the milk turn out as fresh tasting as possible:
• Fill your pitcher or container with half the amount of water you will be using. Measure in the appropriate amount of dry milk powder. Stir to dissolve. Fill the pitcher with the balance of the water called for above. Stir again and chill.
• Use cool water when possible. The powder tends to dissolve more readily in cool water.
• Stir the milk a lot, to dissolve the milk powder. Then let the milk sit for a little while and stir again. The protein in the milk powder blends most easily if it gets a chance to stand after mixing.
• Powdered milk may be used immediately after mixing if desired. For the best flavor chill the milk for at least 4 hours or overnight.
• Store the milk in a refrigerator if you have one. If you don't, then wrap the milk in a wet towel. As the water evaporates, the milk will cool. If you have a root cellar or basement, you may want to keep the milk there, or even outside in the fall and winter.
• If you store the milk outside be sure that it is protected from critters that may be thirsty. A box with a large rock on top is sufficient to keep out most animals.
• If you do not have refrigeration, then only prepare enough milk to last the day. I prepare it the night before, so it has a chance to blend and chill overnight. About 2 quarts will be enough to last a family of 4 for most of the day. If you continually find you have some left over, then prepare less the next day. If you find yourself running out, then prepare more.
• Some people add a drop or two of vanilla to their milk to improve the flavor. Other people add a spoonful or two of sugar for the same purpose. I don't use either of these ideas, because we are accustomed to reconstituted milk, and prefer it plain.
• Pitchers and wide-mouthed jars are the easiest to use for mixing and storing reconstituted milk. I used to try to use apple juice jars, but they are difficult to keep clean and awkward to pour the milk powder into. If you must use a narrow mouthed jar to mix your milk, then use a funnel. A chop stick or spoon handle is handy for poking down through the funnel when it gets clogged.
Products to Make with Powdered Milk
Sweet Vanilla Milk: Run a little hot water into a 2-quart pitcher. Add 1/4-cup each powdered coffee creamer and sugar. Stir well to dissolve. Add 1/2-teaspoon vanilla. Fill the pitcher half full with cold tap water. Add 2-2/3 cups of instant nonfat dry milk powder. Stir well. Fill the pitcher the rest of the way full. Stir again. Chill and serve. This milk is more palatable to some folks than straight reconstituted milk. The powdered coffee creamer gives the milk a rich fullness, while the sugar and vanilla make it taste sweet and almost dessert-like. If you must switch to powdered milk, and are having trouble with the flavor, this recipe can make the transition easier. For a gallon of milk use: 1/2-cup each powdered coffee cream & sugar and 1-teaspoon of vanilla flavoring. Add a dash of salt too if desired. Be sure to dissolve the creamer and sugar in hot tap water first. They do not dissolve readily in cold water.
A Very Rich Gallon of Milk: Measure 3-1/2 quarts (14 cups) of water into a gallon size pitcher. Add 5-cups of dry milk powder and a 12-ounce can of undiluted evaporated whole milk. Mix all together. Chill and serve. This makes about a gallon. It is richer than plain reconstituted milk. If you must use powdered milk, but prefer a richer product, this is the recipe for you. Children will sometimes tolerate it better than straight reconstituted milk, especially if they are already used to fresh 1% or 2%.
• To Mix with Whole Milk: Powdered milk is easily mixed half-and-half with whole milk. When combined and well chilled, it's nearly impossible to tell the difference between fresh milk and mixed milk. To do this, use an extra, clean milk jug and two 2-quart sized pitchers. First reconstitute 2 quarts of milk in each of the pitchers, using the chart above. Then, using a funnel, pour half of the whole milk into the clean empty milk jug. Using the same funnel, pour the reconstituted milk from one pitcher into each jug, making a gallon of mixed milk in each jug. Both empty pitchers then have to be washed, but they are pretty easy to keep clean. I used to try to reconstitute the powdered milk in the milk jug, with the whole milk, but it never worked as well as I'd hoped. Now I find it much easier to reconstitute the powdered milk in the pitcher first, and then pour the liquid milk into the jug with the whole milk. Like regular powdered milk, mixed milk tastes best if well chilled.
• Sour Milk: To sour reconstituted milk, just add a little vinegar to it and stir it up. For instance, if a recipe calls for 1-cup of sour milk or buttermilk, then measure a tablespoon of vinegar into a measuring cup. Add reconstituted milk to reach the 1-cup mark. Stir the milk gently. In a moment or two, it will sour. This can replace soured milk or buttermilk in baking recipes.
• Overnight Buttermilk: To make your own buttermilk, you have to start off with 1/2-cup of fresh, store-bought buttermilk and a quart (4-cups) of reconstituted milk. Combine the fresh buttermilk and reconstituted milk in a pitcher or jar. Mix it really well. Allow it to stand at room temperature overnight, or for about 8 hours. The milk will have thickened up and cultured into regular buttermilk. Refrigerate or chill and use anywhere fresh buttermilk is called for.
• Easy Evaporated Milk: To make this you only need dry milk powder and water. Measure 1-1/3 cups water into a jar or bowl. Add 1 cup of instant dry milk powder. Stir or shake to combine. This is the equivalent of a 12-ounce can of evaporated skim milk. To make evaporated whole milk, you will need to add some fat to replace the milk fat in whole milk. Do this by preparing evaporated skim milk and then adding 2-tablespoons of vegetable oil to the milk. Stir it up vigorously to emulsify the fat with the milk. It will separate on standing, so mix it really well right before using it. This is best used in cooking and baking. A spritz of nonstick spray will help the emulsification process.
• Sweetened Condensed Milk: On the stove, bring to a boil 1/2-cup of water, 1-cup of sugar and 3-tablespoons of margarine or shortening. Add a dash of salt. Stir the mixture every now and then. When it comes to a full rolling boil, remove it from the heat. Allow it to cool slightly. Add a cup of instant dry milk powder. Use a whisk to stir it smooth. A fork or a spoon will not work out all the lumps. You really need a whisk, or egg beaters. There, you are done. This is the equivalent of a can of sweetened condensed milk. This will keep unrefrigerated for a day or two because of the sugar. I have never kept it longer than that without refrigeration. In the fridge it will keep for 2 weeks. For longer storage than that, I freeze it.
• Quick Whipped Topping: This recipe is best made if you have electricity. Put 1/2-cup of water into a large bowl and place it in your freezer. When ice crystals form around the edges remove it from the freezer. Add 1/2-cup instant dry milk powder. Whip the mixture with electric beaters until it is light and fluffy. This will take a couple of minutes. Add 2-tablespoons sugar, 1-teaspoon of lemon juice, and 1/2-teaspoon of vanilla. Beat until thick enough to spoon like whipped topping. Use immediately. Can add 1 tsp. vegetable oil for additional creaminess.
• Molasses Milk: High in iron, with a caramel-toffee flavor this hot beverage is quite delicious. Heat 3/4-cup of reconstituted milk in a cup in the microwave. Stir in a spoonful of molasses. Serve hot. My kids love this stuff.
• Chocolate Milk: Fill a cup with reconstituted milk. Squeeze in a couple spoonfuls of homemade Chocolate Syrup. Stir to combine. Serve to thirsty children who object to plain reconstituted powdered milk. Cold chocolate milk can be heated in the microwave for hot chocolate. This is also great in lunch boxes. If you want to be really nice to the kids then make up a whole gallon of reconstituted chocolate milk at a time. They will brag to their friends and your reputation will become legendary.
• Homemade Yogurt: Using a bowl that has a lid, pour 3 and ¾ cups of hot tap water into it. The tap water should be hot enough that you can keep your hand in it, but not hot enough to burn it. Remember that high heat will kill the active yogurt culture. Add 1 and 1/3 cups of instant powdered milk, or the equivalent in regular powdered milk and stir well. The yogurt you will need to use to start a batch of homemade yogurt will need to be commercially made either in powdered form or by buying the cheapest form of yogurt that states that it has active cultures in it. At Macey’s you can purchase the Western Farms brand, just make sure it says “active cultures”. Stir 2 Tablespoons of the commercial yogurt in a small bowl to liquefy and then whisk it into the milk making sure it is well incorporated into the milk. Preheat your oven to get it to at least 100 degrees which is just enough to take the chill out of the oven. It can be a little hotter, but not much. Put the lid on the bowl and then place the bowl into a Corningware dish or some type of oven-proof container that has a lid and put hot tap water into that bowl to come to just under the level of the bowl with the yogurt. Place the lid on the bowl and put both containers in the preheated oven. Remember to turn the heat off in your oven. Let that mixture sit for at least 5 hours undisturbed. The longer you let the mixture sit, the firmer it becomes. You will need to experiment to see how long it takes to get to the consistency that you like. If, after you remove your mixture from the oven, you see that it has not set up, turn the oven back on to preheat it to at least 100 degrees and put the mixture back into the oven. If the water surrounding the container cooled too much while it sat in the oven, then the yogurt cultures will not multiply. Usually, by putting the mixture back into a warm oven, you can salvage the process. Wait another hour or two and check the yogurt again. If you like firmer yogurt, then leave the mixture in the incubating process for a longer amount of time. The whey (the watery liquid) will continue to separate from the milk solids. If you want to minimize this, you can dissolve one plain gelatin packet in some cold water, microwave to liquefy, cool, and add that to the yogurt mixture when you are mixing it originally. You can also add vanilla or some other flavor, sugar substitute, etc. before you begin the incubating process. If you are going to make yogurt cheese, then don’t add gelatin, flavoring or sugar substitute.
• Yogurt Cheese: Line a colander with a clean, damp piece of cloth. Pour prepared yogurt into the cloth. Allow the yogurt to drain overnight in the refrigerator. In the morning the remaining solids will be yogurt cheese. They can be used anywhere you would use cream cheese or thick sour cream. Use this yogurt cheese to make your favorite cheesecake recipe.
• Swiss-style yogurt: (refer to the yogurt process above on one of the preceding pages) If you like swiss-style yogurt that is already sweetened and has crushed fruit in it, then add not one, but two packets of unflavored gelatin that has been dissolved in cold water to the gelatin. You can liquefy the gelatin in the microwave after it has dissolved, but make sure it isn’t hot when added to the yogurt mixture. Whisk it into the mixture and add dissolved sugar or sugar substitute, plus any flavoring and crushed fruit into the yogurt and follow the rest of the directions for incubating the yogurt.
• Powdered Milk & Home Storage Q & A (from the Church’s website)
• What kind of milk is best to store? Nonfat milk, either regular or instant, stores well when packaged properly and kept at room temperature or cooler. In the past, many felt that non instant milk would store better. There is little difference in shelf life between instant and non instant powdered milk.
• What are the best containers? Milk stored in airtight, low oxygen packaging has been found to last longer and retain a fresher taste than milk stored in boxes or plastic bags.
• How long can powdered milk be stored? Optimal storage life on nonfat dry milk stored at room temperature is three years before the milk begins to taste stale. However, when stored at cooler temperatures, it can be kept much longer. [With this in mind you should either freeze your powdered milk, or buy it in the fall and rotate it yearly.] You can rotate powdered milk by using it yourself or by giving it to others who will use it.
• How much powdered milk should be stored? Guidelines for quantities of dry milk to store are found in the 1978 booklet published by The Church of Jesus Christ of Latter day Saints called Essentials of Home Production and Storage. The booklet recommends that members store an equivalent of 300 quarts (about 75 pounds) of dry milk per person per year. However, since that time, a U.S. government study on nutritional adequacy during periods of food shortage has recommended 64 quarts, or 16 pounds, per family member per year. Equivalent to approximately one glass of milk a day, that amount will maintain minimum health standards. Keep in mind, however, that children and pregnant or nursing mothers will require more than the minimum amount of stored milk. Families who opt to store only the minimum 16 pounds of milk per person should also increase storage of grains from the recommended 300 pounds per person to 400 pounds per person to compensate nutritionally for the smaller amount of milk.
• What should I do with milk that is past its prime shelf life? Milk develops off flavors as it ages. However, it still retains some nutritional value, and unless spoilage has occurred from moisture, insects, rodents, or contamination, it is still safe to use.
• What can be done with milk that is too old to drink? It is important to rotate dry milk. Older dry milk may no longer be suitable for drinking, but it can be used in cooking as long as it has not spoiled. If powdered milk has spoiled, it can be used as fertilizer in the garden.
Shelf Life
Stored at:
40°F or below: 2 years
70°F or below: 1 year
90°F or below: 3 months.
• With this in mind you should either freeze your powdered milk, or buy it in the fall and rotate it yearly
Soft-serve ice cream or shakes
Place 1 cup of frozen fruit slices in your blender, e.g., strawberry/vanilla; peaches/almond extract; cantaloupe/almond; canned pineapple (no juice) no extract; blueberries/vanilla extract; sweet cherries (no pits) either almond extract or vanilla. I use 3 packets of Splenda to 1 cup of reconstituted milk. Whiz in blender until all fruit is pureed. Use less milk for ice cream, more milk for a thinner shake.
Rice Pudding
Cook 1 and 1/8 cups long grain rice in ½ gallon of milk over a low flame until much of the milk is absorbed. Beat 2 eggs in a 2 cup glass measuring cup or its equivalent. Add 2 Tablespoons of hot milk mixture from rice/milk mixture stirring constantly. Keep doing this until the eggs have been thinned by the milk and are hot. Then slowly add the egg/milk mixture into the pot with the rice that has been cooked in the milk. Let that simmer until your rice pudding is the consistency that you like. Remove from the heat and add 1/8 cup vanilla or to taste. Refrigerate.
Vanilla Pudding
¾ cup sugar or to taste 3 Tablespoons cornstarch
3 cups milk 4 beaten egg yolks
1 Tablespoon butter (optional) 1 and ½ teaspoons vanilla
In a heavy saucepan combine sugar and cornstarch. Stir in milk. Cook and stir over medium heat until thick and bubbly. Cook for 2 minutes more. Remove pan from heat. Gradually stir 1 cup of milk mixture into egg yolks. Add egg mixture to milk mixture in pan stirring constantly as it is added. Bring milk mixture to a gentle boil; reduce heat and cook 2 minutes more or until it reaches desired consistency.
Chocolate Pudding – Prepare as above, except add 1/3 cup unsweetened cocoa powder along with the sugar; decrease cornstarch to 2 Tablespoons and the milk to 2 and 2/3 cups.
Cheesecake from Yogurt Cheese
Use your own graham cracker crust for this recipe. In a bowl blend 2 cups of well drained yogurt cheese with 3 eggs. Add ¾ to 1and ½ cups of sugar, 1 Tablespoon of flour and 2 Tbsp. vanilla. Mix well. You can add one tablespoon of lemon juice if you like. Make sure this is well blended and then pour into your graham cracker crust. Bake at 400 degrees for 30-45 minutes. It will brown and the center may not be completely done when the cheesecake is done baking, but it will not be runny once the cheesecake has cooled.
Quantity Mix for Fudgsicles
7 and ½ cups sugar 2 cups flour
2/3 cup cornstarch 2 cups cocoa
2 and ½ tsp. salt 20 cups powdered milk
Sift together and store in a covered container.
To use: Beat 3 and ¼ cups mix into 4 cups boiling water. Use a whisk or electric mixer. Cook 1 minute, stirring constantly. Add ½ tsp. vanilla. Pour into molds and freeze. The mix will make 10 of these recipes.
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