Protecting Your Food Storage“Protecting Your Food Storage,” Ensign, Jan. 2006, 70Whether you are just starting your food storage or have your year’s supply, the following tips from the Church’s welfare Web site—providentliving.org—will help you protect your supplies:• Avoid heat and sunlight. Optimum temperatures are 70 degrees or cooler. Freezing should be avoided for wet-pack items. Storage at temperatures below freezing may be detrimental to the germination quality of some seeds.• Protect against moisture. Food containers should not come in direct contact with concrete floors or walls. Instead, place them on shelves or raised platforms. If you live in a particularly humid climate, consider providing ventilation to avoid moisture buildup.• Keep rodents and insects out. Instead of leaving dry goods in the original packaging, consider storing them in number 10 cans, foil pouches, glass canning jars, PETE (polyethylene terephthalate) plastic bottles, and plastic buckets.• Rotate. Generally, wet-pack items can be kept for two to three years. Dry-pack goods have varying “best if used by” recommendations. Referring to a retail product’s label, which usually includes a company’s toll-free number, can also help you decide how soon products should be rotated.For more information, consult your ward or branch dry-pack specialist or visit http://www.providentliving.org/.Concern has been brought up about canning breads and cakes, which she talks about in the fireside, here is an article (click here) about it and here is what she has to say about it.Everything Under The SunI've had a request for myTop 10 Reasons Why I Don't Have My Food Storage.10. My neighbors have a TWO year supply! No, they don't. They don't have any food. Did you know that 85% of the members of the church don't have any food storage at all? If your idea of food storage is to eat someone else’s food………..this is a really bad plan.9. I've paid tithing for 20 years...the church can give me a little food. Many members believe that when the times get hard, the church is going to come through like Joseph in Egypt. Absolutely not true. All the church storehouses and welfare farms across the country would only feed 4% of the members of the church. The church has been asking YOU to store food for 75 years. They're NOT storing food for you. Thus, another bad plan.8. I'm moving in with my children / parents! Really....that’s just a bad plan all by itself. But it points out that most members don't have a year's supply because they're PLANNING on eating someone else's food! Of course, since no one HAS any food, we have yet another bad plan.7. I have a year's supply...and the bullets to go with it! I've heard time and again, "How dumb is that to go to all the time and expense of getting food...just to have some guy with a gun come and shoot my family to take it away?" Here's a better question. Are you afraid of the guy with the gun? Or are you more afraid of BECOMING the guy with the gun? What would you do if your children were starving to death? Would you lie? Cheat? Steal? Would you shoot your neighbor for his food? I guarantee....if you were watching your child starving to death, you would do anything you had to to keep them alive. If you don't have your year's supply, you are putting yourself in danger of losing not only your temporal salvation, but your spiritual salvation as well.So far, all the reasons we don't have our food storage involve eating someone else's food. Please, don't put your family's temporal salvation in other people's hands. No one is storing food for you. Not your neighbors, not the government...not even the church.#6. The boat and the 4 wheelers are taking up all my storage space! (priorities!)#5. 3 letters....Y2K. Ok, that's 2 letters and a number....but they're always making way too much out of everything! This is never going to happen!” (Every prophecy that has ever been given WILL happen.)#4. If anything DOES happen, the government will be here within hours! (insert laughter) Did you know the government has been telling us that we need to have food storage? They're actually CALLING it food storage! We now have the government telling us to store food, water, medicines...whatever we will need to be able to stay in our homes for several months.#3. I can't afford scrap booking AND food storage. The average food storage can cost as little as a dollar a day. We live in the richest society in the history of the world, and while there are cases where money may be a problem, most of the time it is a matter of priorities. We have chosen bigger homes, nicer cars, more tv's, computers, vacations ...everything is more important than our food storage. If I asked, "Who has a cell phone?" most of you would say yes. You pay at least $30 a month to have a cell phone....that's about a dollar a day...the cost of one year's supply of food for your child. Is your cell phone really more important than your child's temporal salvation? You have to make food storage a priority.2. I'm waiting for the cannery to sell Papa John's dehydrated pizza! Food storage has always had a stigma attached to it. If it's not wheat, beans and powdered milk, it's not food storage. With the system I use, food storage can be sweet and sour chicken, tamale pie, chile and cornbread, beef stew, shepherd's pie, minestrone...even chocolate chip cookies! Your imagination (and your pocketbook) are the only limitations you have.And the#1 reason why I don't have my year's supply of food? A year?? I thought it was 72 hours!!You KNOW you should have your food storage. You WANT to have it, but it can be so overwhelming! How much do I buy? Where do I store it? How do I cook it? It seems like an impossible task.... but it's not. It doesn't matter if you use my system or just start buying extra food, the important thing is to do something.
Pandemic Preparedness PlanningThe following fact sheets provide information on how individuals, families, and health care workers can help prepare for a possible flu pandemic:Home and Family PreparednessPersonal HygienePersonal Protective EquipmentInfectious Disease CleanupSheltering In PlaceSocial DistancingWorkplace PreparednessHealth Care Worker PreparednessNote: The following links are not to official Church publications, but are provided as additional resource material.The Center for Disease Control Web site offers pandemic flu information for individuals and families.Brigham Young University—Idaho offers an online training video for the prevention of Avian flu.
FHE: Principles of the Gospel - Lesson 21 - Gift of the Holy Ghost (243)FHE: Principles of the Gospel - Lesson 1 - Our Father in Heaven (577)FHE: Principles of the Gospel - Lesson 13 - The Priesthood (194)FHE: Principles of the Gospel -Lesson 19 - Repentenance (185)FHE: Principles of the Gospel - Lesson 23 - The Sacrament (255)FHE: Principles of the Gospel - Lesson 15 - The Lords Convenant People (246)FHE: Principles of the Gospel -Lesson 6 - The Fall of Adam & Eve (256)Song for FHE Lesson 15 -We will Bring the World His Truth (133)FHE: Principles of the Gospel - Lesson 27 - Work and Personal Responsibility (206)FHE: Principles of the Gospel -Lesson 25 - Fasting (136)FHE: Principles of the Gospel - Lesson 9 - The Prophets of God (218)FHE: Principles of the Gospel - Lesson 3 - Jesus Christ, Our Chosen Leader and Savior (412)FHE: Principles of the Gospel - Lesson 7 - The Holy Ghost (383)(FHE: Principles of the Gospel - Lesson 11 - The Life of Christ (242)
Helps for Family Home Evening Lesson TopicsActivitiesResourcesLesson TopicsHere you will find prepared family home evening lessons on a variety of gospel topics. The lessons include a suggested plan, ideas for activities, related articles from Church magazines, pictures, videocassettes, music, and—where available—links to related Internet resources.Appreciating MusicCompile Family HistoryFastingForgiving OthersGaining a TestimonyGratitudeHonestyKeeping the Sabbath Day HolyLife and Teachings of ChristManaging Family ResourcesMoralityPlan of SalvationPrayerPreparing for Baptism, Priesthood ordination, or MarriagePreparing for the TempleReading the ScripturesRepentanceReverence and RespectSacramentSharing Household WorkSharing the GospelSolving Family ProblemsTithingUnderstanding DeathWord of Wisdom
Brown sugar adds wonderful flavor to many baked goods and savory dishes. It's always good to make sure you have enough of all the ingredients you will need before you start making a recipe, but if you find yourself without either light or dark brown sugar, there are ways to make them at home. Brown sugar is granulated sugar with molasses added; the darker the sugar, the more molasses and the stronger the flavor.1 Cup Light Brown SugarCombine 1 cup granulated sugar with 1 1/2 tablespoons molasses1 Cup Dark Brown SugarCombine 1 cup granulated sugar with 1/4 cup molassesSoftening Brown SugarWhen brown sugar is exposed to air it can solidify as it loses moisture and become very hard. You can prevent this by limiting brown sugar's exposure to air and dry conditions. Store it in the refrigerator or a cool, dark place in a nontransparent, airtight sealable container. If your sugar still becomes hard, here are a few ways to soften it.To Use the Brown Sugar Right Away1. Place brown sugar in a microwavable bowl.2. Drape with one or two damp paper towels.3. Cover bowl with plastic wrap.4. Microwave on high for 10-second intervals until the sugar becomes soft.5. Break apart with a fork and use right away.To Use the Brown Sugar Later1. Cover with a damp paper towel and plastic wrap, and let sit overnight at room temperature.2. Place a wedge of apple or a slice of bread in the bag overnight. The sugar will absorb the moisture from these foods.ResourcesFor more baking tips and recipes, check out "Martha Stewart's Baking Handbook."
Homemade Baking Powder
Makes about 1/3 cup.
1/4 cup cream of tartar
2 tablespoons baking soda
Sift both ingredients together into a small bowl; repeat process 2 more times. Store in an airtight container at room temperature for up to 4 weeks; resift mixture before using.
All of these mustards are made the same way; just substitute the ingredients you like best.
Each makes about 3 cups.
FOR ENGLISH MUSTARD
1/2 cup brown mustard seeds
1/4 cup yellow mustard seeds
1 cup dark beer
1 1/4 cups white-wine vinegar
1 cup mustard powder, combined with 1 cup water (let sit 20 minutes)
2 tablespoons sugar
2 teaspoons salt
1 teaspoon ground allspice
1/4 teaspoon ground turmeric
1/4 teaspoon ground mace
FOR RED-WINE MUSTARD
1/4 cup yellow mustard seeds
1/2 cup brown mustard seeds
1/2 cup dry red wine
1 cup red-wine vinegar
1 teaspoon freshly ground black pepper
2 tablespoons sugar
2 teaspoons salt
1 tablespoon dried marjoram
FOR GREEN PEPPERCORN MUSTARD
1/4 cup yellow mustard seeds
1/4 cup black mustard seeds
1/2 cup dry sherry
3/4 cup balsamic vinegar
2 tablespoons green peppercorns
1/3 cup olive oil
2 teaspoons salt
FOR PINK PEPPERCORN MUSTARD
1/4 cup yellow mustard seeds
1/4 cup black mustard seeds
1/2 cup dry sherry
1 1/4 cups white-wine vinegar
2 tablespoons pink peppercorns
1/3 cup olive oil
3 tablespoons chopped fresh tarragon
2 teaspoons salt
In a nonreactive container, combine mustard seeds with alcohol (beer, wine, or sherry; according to recipe) and vinegar. Let sit 48 hours. Check periodically to make sure seeds are covered by liquid; add more if necessary.
Transfer seeds and liquid to a food processor. Add remaining ingredients. Process until seeds become creamy, 4 to 6 minutes. Store in an airtight container in the refrigerator for at least 1 week before using to let the flavors develop. The mustard will keep for up to 1 month.
Emeril's Homemade Worcestershire Sauce
Use Emeril's homemade Worcestershire sauce in his Beef Tenderloin With Fresh Horseradish And Black-Pepper Crust recipe -- both have been adapted from "Emeril's Creole Christmas," written by Emeril Lagasse and Marcelle Bienvenu.
Makes 3 pints.
2 tablespoons olive oil
6 cups chopped onions
4 jalapenos with stems and seeds, chopped
2 tablespoons minced garlic
2 teaspoons freshly ground black pepper
4 (2-ounce) cans anchovy fillets
1/2 teaspoon cloves
2 tablespoons coarse salt
2 medium lemons, peeled and pith removed
4 cups dark corn syrup
2 cups Steen's 100 percent Pure Cane Syrup
8 cups distilled white vinegar
3/4 pound fresh horseradish, peeled and grated (about 3 cups)
In a large heavy stockpot set over high heat, combine oil, onions, and jalapenos. Cook, stirring, until vegetables are soft, 2 to 3 minutes. Add garlic, pepper, anchovies, cloves, salt, lemons, corn syrup, cane syrup, vinegar, 4 cups water, and horseradish; bring to a boil.
Reduce heat to medium-low and simmer, stirring occasionally, until mixture barely coats a wooden spoon, about 6 hours. Strain through a fine mesh strainer and let cool to room temperature. Use immediately or keep refrigerated indefinitely.
To store sauce at room temperature for future use, place 3 clean pint jars right side up on a rack in a boiling-water canner. Fill the canner and jars with hot water, about 1 inch above the tops of jars. Boil jars over high heat for 10 minutes. Remove and drain hot sterilized jars one at a time, reserving hot water for processing filled jars. Place jars on a wire rack set over a rimmed baking sheet.
In a large saucepan filled with water, bring to a boil over high heat and reduce to a simmer, add clean lids and lid rings. Simmer for 10 minutes; do not boil, as this may cause problems in sealing jars. Drain lids and rings; set aside.
Ladle Worcestershire sauce into a jar up to the fill line. Repeat process with remaining jars. Put lids and rings on jars and tighten; do not over-tighten.
Reheat water in the canner until it reaches at least 180 degrees, within 10 minutes of filling the jars. Place filled jars into the canner one at a time, using a jar lifter that is securely positioned below the neck of the jar. Keep jars upright at all times.
Add more boiling water, if needed, so that water covers jars by at least 1 inch. Increase heat to high and cover. Once water begins boiling, heat jars for 5 minutes. Turn off heat and gently transfer jars to a wire rack set over a rimmed baking sheet and invert, spacing each jar at least 1 inch apart. Avoid placing jars on a cold surface or near a cold draft.
Let jars sit undisturbed until fully cooled, 12 to 24 hours. Do not tighten ring bands on the lids or push down on the center of the flat metal lid until jar has cooled completely.
Once jars have cooled completely, test to make sure each jar is completely sealed. Press down on the middle of the lid with a finger. If lid springs up when finger is released, the jar is unsealed. Store sealed jars in a cool place for at least 2 weeks. If any of the jars are unsealed, store in the refrigerator and use within several days. Always refrigerate sauce after opening.
Makes 4 cups.
5 cups low-fat, whole, or skim milk
1/4 cup plain yogurt with active cultures
In a heavy-bottomed 4-quart saucepan, heat milk, stirring frequently, over medium heat to 185 degrees. Remove from heat and let cool to 110 degrees.
Place yogurt in a medium bowl. Using a whisk, gradually stir in cooled milk, about 1/2 cup at a time, stirring until smooth between additions. Cover bowl with plastic wrap, poking two or three holes for ventilation. Transfer to a warm place (about 90 degrees. until milk begins to thicken around edges and yogurt is set, about 5 hours.
Place bowl in refrigerator until completely chilled. Reserve at least 1/4 cup of this yogurt to begin next batch. Refrigerate up to 2 weeks in an airtight container.
Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
Makes 1 cup.
1 large egg, room temperature
1/4 cup canola or vegetable oil
1/2 cup extra-virgin olive oil
Juice of 1/2 lemon
Wrap the outside and bottom of a 1-quart bowl in a damp towel to secure it in place on the work surface. Combine egg and salt with a large balloon whisk, mixing until foamy and pale. Whisking constantly, add oils a few drops at a time, and then in a steady stream as the mixture emulsifies. Add lemon juice; blend briefly. Add additional salt and lemon juice to taste. Store, tightly covered, in the refrigerator for up to 7 days.
Oink, Oink (Flu info)
Whether or not this Swine Flu is the ‘ONE’ that will become a pandemic is debatable. (I won’t debate because I don’t have enough info yet and besides, I'm too busy getting ready.) Regardless, this should serve as a wake up call to you to be ready just in case…I’d rather be ready a year too soon then find myself not ready a minute too late.Please take a minute to visit the following site for updates, http://blog.totallyready.com/ or you can also check the Center for disease control (CDC) website here, http://www.cdc.gov/swineflu/investigation.htm or the World Health Organization (WHO) here, http://www.who.int/csr/disease/swineflu/en/index.htmlTake some time to evaluate where your gaps are in your preparedness efforts. Follow the Prophet and get your 3 month supply of food as soon as you can. Now would be a great time to sacrifice some of the luxuries that we are accustomed to living with in order to be obedient to counsel. Do NOT go into debt and don’t panic but be prudent following the Spirit and heeding the promptings that you receive. Do the best that you can and you will be blessed.
Well, we survived Christmas and are well on our way to 2009.I thought that a great way to start the year would be to issue a challenge. So here it is...This is a 10-week program. This week by week challenge will give you the babysteps to help you along the path to peace. You'll have the items you'll need so you can deal with a pandemic flu situation. CLICK HERE for the details. Your family will be much better prepared than you otherwise would have been.Please let me know if you take this challenge and how it's going for you.
It's that time again, Flu season is upon us....and more importantly, we are preparing for the big nasty.....a flu (or other) pandemic. This can be a very scary and overwhelming thing IF you are not prepared for it. Remember "if ye are prepared, ye shall not fear". So let's get ready for this, the Church is getting ready and so should we. The following are great step-by-step instuctions on how to deal with and treat your loved ones who are infected. Of course avoiding a pandemic, by following a strict SIRQ (self-imposed reverse quarantine) is the best way to deal with it, but chances are you may need to care for someone who was unable to avoid being exposed.
Please take the time to:
1. Print-out these documents (click on the words that are highlighted above) and add them to your preparedness binder, so that they'll be accessible when needed.
2. Take an inventory, and then make a list of the 'FTK' (flu treatment kit) items that you are missing.
3. Take the list to the store and get it done. If you can't get it all now, add several items to your grocery list each week and buy these items instead of frozen dinners or oreos.
4. The most important thing, that is not included on the list, to have in your FTK is a vial of consecrated oil, and a worthy priesthood holder at the ready. If you don't have one in your home, find one who will come when called.
Please don't put this important stuff off for later. Do it now!
For those of you who attended last night, I think you’ll agree that the Pandemic awareness/preparedness fireside was fantastic. Dr Puls, shared so much great useful information. (THANKS SUSAN!) Granted, it can be a bit overwhelming when you first realize the potential impact that this event can have on your family.We know, from scriptural references, and from our living prophets that this will occur. Now, you have two choices, be afraid or be ready. I choose the latter and I pray daily that you will too. Please take some time with your spouse and family to read and review the fact sheets on the provident living website. (The link is below) I suggest that you read with a highlighter and mark the things that impress you.****Your assignment for this week is to locate or purchase a red binder ( the larger the better), some dividers, and a ream or two of paper. This will be your Emergency Binder. It’s red for obvious reasons, so you can locate it quickly, all you have to do is offer a dollar to any child that locates and retrieves the ‘red binder’, I promise that you’ll have that binder in your hand in under 2 minutes.All of these wonderful electronic resources will do you no good at all if you have no power (electricity), so. Beginning today, I’d like for you to print out the resources that you’d like to have handy in an emergency or even a non-emergency. If you think that it’s worthy to put in an electronic folder, Print it out, hole punch it and slip it in your binder. Not too tough.The Church's Pandemic Fact sheets are now LIVE on the Provident Living website!Here is the link! http://providentliving.org/content/display/0,11666,8041-1-4414-1,00.html
All of the following recipes can be made with powdered milk
WHOLE MILK1 C Water1/3 C Powdered Milk
EVAPORATED MILK1 C Water2/3 C Powdered Milk
WHIPPED EVAPORATED MILK1 C Evaporated Milk2 tsp lemon juiceWhip at high speed until desired consistency is achieved. Store in refrigerator.
SWEETENED CONDENSED MILK1 C Hot Water4 C Powdered Milk2 C Sugar1/4 C ButterBlend in Blender Well
BUTTERMILK OR SOUR MILK1 C Water1 Tbsp Vinegar or lemon juice1/3 C Powdered Milk
DRINKABLE POWDERED MILKTo improve the flavor of powdered milk, mix it half and half with whole or 2% milk. Another suggestion would be to try adding a little sugar or vanilla to enhance the flavor. Let it chill several hours before drinking.
COCOA MIXMakes enough for 10 qts. or 40 1-Cup servings15 C Instant Dry Milk1 C Cocoa1 1/2 C Sugar1 1/2 tsp SaltTo use: Mix 1/2 C Mix with 1 C Hot Water
ORANGE JULIUSMakes (3) 6 oz. servings2 C Orange Juice1/2 C Powdered Milk1/2 C Crushed Ice2 Tbsp Sugar1/2 Tsp vanillaPut all ingredients in blender and blend until ice is totally crushed.
EGG NOG2/3 C Powdered Milk2 C Water2 Eggs (do not use dry eggs)1/2 tsp vanilla2 Tbsp honey or sugarBlend together. Top with spice and serve.
FRUIT SMOOTHIES2 C Bottled/Canned Fruit with juice3/4 C Nonfat powdered milk (4 tbsp nonfat dry milk to 3/4 C water)1 to 2 drops almond flavoring or 1 tbsp lemon juicePut in blender and blend ntil smooth. Add 1/2 tray ice cubes and blend until smooth.Variation: To use fresh fruit, use one cup of fruit and 1 cup water and sweeten to taste. (Use almond flavoring with cherries and large stone fruits, lemon juice with berries.)
YOGURT1 qt. lukewarm water2 Tbsp plain yogurt or dry yogurt starter2 C Powdered MilkMix all ingredients together. Pour into thermos bottle and let stand overnight.To serve as a dessert, add sugar to taste.YOGURT: Arizona Dairy CouncilAdd 1/2 C Instant Non-Fat dry milk to 1 qt. fresh milk and shake in a covered container or mix with an electric mixer. Heat mixture until hot, but don't let the milk boil. Into hot milk (test with drop on hand,) should feel hot but not burn. Stir in 3 Tbsp. ready made yogurt. Pour into double boiler or other container and place over water maintained at an even temperature about 110 - 115 degrees F. Cover with a cloth as you would when allowing dough to rise. After 5 hours, you'll have a quart of delicious fortified yogurt. Place in refrigerator to cool and eat with your favorite fruit, granola or even plain.
COTTAGE CHEESE: Arizona Dairy CouncilMix instant non-fat dry milk, or use skim milk. Allow to sour naturally (about 30 hours at room temperature). Stir thoroughly. Heat curd to 100 degrees for 30 minutes to expel the whey and give curd a firm texture. Drain the curd until the whey ceases to flow in a steady stream. Strain curd through cheese cloth for several hours. Salt to taste. One gallon of milk makes 1 to 1 1/2 pounds of cheese.
CREAM CHEESEHang the finished yogurt in a cheesecloth bag overnight. Add salt to taste.
SALAD DRESSING or SOUR CREAM SUBSTITUTEAdd salt and seasonings to yogurt.MAGIC MIXMakes 5 C Magic Mix4 C instant (2 1/3 non instant) dry milk1 C flour or 1/2 C Cornstarch1 C (2 sticks) Butter or MargarineCombine dry milk, flour and butter into a large bowl and mix until it looks like cornmeal. Keep mix tightly covered in the refrigerator.NOTE: Magic Mix can be used in many recipes to make food preparation easy & economical. Try a few of the following recipes.
CREAM SOUPServes 44 C Water1 Cube or 1 tsp bouillon granulesAdd one or more of the following:3 cooked carrots, mashed3 potatoes, cooked and chopped and 1 Tbsp chopped onion1 can chopped clams1 pkg. chopped spinach, cooked1 can cream style corn and 1 tbsp chopped onionCombine water, Magic Mix and bouillon in saucepan. Stir over medium heat until slightly thick. Add desired ingredients. Heat thoroughly.
WHITE SAUCE2/3 C Magic Mix1 C WaterIn saucepan combine Magic Mix and water. Stir rapidly over medium heat until it starts to bubble.NOTE: Use Magic Sauce for all recipes calling for a white or cream sauce. Makes 1 Cup.MACARONI & CHEESE1 C White sauce from Magic Mix1 C Uncooked Macaroni4 - 5 oz. Grated Cheese1/2 - 1 tsp salt or garlic salt (optional)Cook macaroni in boiling water until tender. Drain. Combine macaroni in boiling water until tender. Drain. Combine macaroni, white sauce, cheese and seasoning. Heat. Serves 4.
PUDDINGMakes (4) 1/2 C Servings1/2 C Sugar1 C Magic Mix1 tsp Vanilla2 - 3 Tbsp Cocoa (Optional)2 C WaterCombine Magic Mix, sugar and cocoa in saucepan and mix well. Add water, stir over medium heat until pudding bubbles. Add vanilla and beat. Cover and cool.
PUDDINGSICLES1 Pudding recipe (see above)1/2 C MilkPrepare pudding according to directions. Stir in milk and beat until smooth. Pour mixture into ice cube trays or small plastic cups. Insert plastic spoon and freeze until solid.
Is a manufactured dairy product made by evaporating milk to dryness. One purpose of drying milk is to preserve it; milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated, due to its low moisture content. There are 3 different kinds to choose from.
Nonfat Dry MilkThis is pasteurized skim milk reduced to a powdered concentrate. It can be found in two forms, regular and instant. They are both made from milk in a spray-drying process, but the instant variety has been given further processing to make it more easily soluble in water than regular dry milk. Both types have the same nutrient composition. The regular variety is more compact and requires less storage space than the instantized variety, but it is more difficult to reconstitute. The most easily found variety is the instant, available in nearly any grocery store. The regular variety has to be sought out from baking and restaurant suppliers and storage food dealers.
It takes about 3 tablespoons of instant nonfat dry milk added to 8 ozs of water to make 1 cup of milk you can drink or cook with just like fresh milk, albeit with a considerable flavor difference. Combine the dry milk with water at least several hours before you plan to use it to give it time to dissolve fully and to develop a fresher flavor. Shaking the fluid milk vigorously will incorporate air and will also help to improve flavor. I don’t care for the stuff to drink, but instead add the powder to baked goods, gravies, smoothies, hot cereals, casseroles and meat loaf as a nutrition booster. It can also be used to make yogurt, cheese and most any cultured dairy product that does not require a high fat content.
Flavored Nonfat Dry MilkThis may be found packaged in a variety of forms from a low calorie diet drink (artificially sweetened) to the other end of the scale, as cocoa mix or malted milk. The key ingredient is the dry milk so buy and store these products accordingly.
Dry Whole MilkThis dry milk has a higher fat content and therefore a shorter shelf life than nonfat. Other than that, it can be used in exactly the same way. Dry whole milk is difficult to find, but can sometimes be found where camping and outback supplies are sold.
Taste & Cooking
Once reconstituted, powdered milk tastes a lot better than it used to. If you haven’t tried it in the past few years, it’s worth another taste. When mixed correctly and chilled overnight, it has a pleasant, sweet flavor that tastes especially good with homemade cookies. Reconstituted milk doesn’t taste the same as fresh whole milk. If you are already used to skim milk though, you won’t notice much difference in the flavor of reconstituted milk. In cooking, powdered milk performs flawlessly. It can be substituted for fresh milk in almost any recipe with excellent results. Many budget conscious women cook with powdered milk exclusively. This is smart use of resources because the results are so good. Drinking powdered milk is another kettle of fish. Some folks find the flavor objectionable even after chilling it because they are accustomed to fresh whole milk.
You cannot fool anyone into thinking that reconstituted dry milk is the same as fresh milk when used as a beverage. There are things you can do to make powdered milk taste better. Mixing it with fresh whole milk for body and flavor is a good alternative.
To get good tasting powdered milk make sure you start with fresh dry milk. If your box of dry milk is a year old, then buy a new one and use the old one for cooking exclusively.
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 who 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.
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. Whenice 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.
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: Reconstitute a quart of milk in a very clean container like a wide mouthed canning jar. Add another 1/2-cup of milk powder for body. Whisk in 1/4-cup of commercial yogurt with active cultures. Read the label to be sure the yogurt has active cultures. Stash the milk in a warm spot, between 80° and 110°. Allow it to sit undisturbed for 6 to 8 hours. It should be thick and creamy, like commercially available yogurt. Chill your yogurt and use anywhere you would regular yogurt. It makes a great substitute for sour cream. Or mix it half and half with prepared mayonnaise for your own homemade low-fat mayo.
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 morning the remaining solids will be yogurt cheese. They can be used anywhere you would use cream cheese or thick sour cream.
Great recipes using powdered milk.
Be sure the dry milk you are buying has been fortified with vitamins A and D. All of the nonfat dry milks I’ve seen come fortified with these two vitamins. The dry buttermilk does not come this way, at least the SACO brand does not. I don’t know if the flavored mixes and the dry whole milk do or not.
There should be no artificial colors or flavors. I believe it is illegal to add preservatives to any dry milk sold in the U.S. so a claim of “no preservatives” on the label is of no consequence. Other nations may be different, however.
“Extra Grade” on the label indicates the manufacturer has held to higher processing and quality standards and the milk is somewhat lower in fat, moisture and bacterial content, is more soluble, and has fewer scorched particles.
There are still some manufacturers of dry milk that sell ordinary Grade A product, but they are becoming fewer. Every brand of instant powdered milk in my local grocery store is the “Extra Grade”, even the generic store brand. This, too, may vary outside of the States.
Try to buy your dried milk in containers of a size that makes sense for the level of consumption in the household. Once it is opened, powdered milk has a short shelf life before undesirable changes in flavor and nutrient content occurs. If you buy large packages and do not use much at one time, consider breaking it down and repackaging into smaller containers at the time of purchase.
StoringDry milk products are especially sensitive to storage conditions, particularly temperature and light. Vitamins A and D are photo sensitive and will break down rapidly if exposed to light.
The area where your dry milk is stored should be kept as cool as possible. If it is possible to do so, air-conditioning or even refrigeration can greatly extend the nutrient shelf life.
If the storage container is transparent or translucent then it should be put into a second container opaque to light or stored in a dark room.
Dry milk will absorb moisture and odors from the air so storage containers should be impervious to both air and moisture. The dryer it can be kept, the better it will keep. Oxygen also speeds decomposition. Powdered milk canned with nitrogen or carbon dioxide to replace air (which contains oxygen) will keep longer than powdered milk exposed to air. Vacuum canning also decreases the available oxygen.
If the dry milk purchased was not packaged for long term storage then it should be repackaged right away.
A method which you can use is to pour the powder into clean, dry half-gallon canning jars. Once the jars are filled add a small desiccant pack and seal. They are dated and stored in the ubiquitous cool, dark place. They must be guarded against breakage, but they offer the advantage of not holding odors, thus allowing for reuse after suitable cleaning. Since they are as transparent the contents must be protected against light. Vacuum sealing and then storing in a dark place may be the best method. Larger jars of 1 gallon size could be used and then re-vacuum sealed after each use. An O2 absorber would take care of any remaining oxygen and would, itself, last longer when used in conjunction with the vacuum sealer. Being glass, the jar can be reused as well as the lid and ring if they’re properly cleaned.
Clean, sound plastic one and two liter soda bottles can also be used, but probably should be used just once since the plastic is somewhat permeable and will hold odors.
If you have access to a can sealer, #10 cans make wonderful storage containers for dry milk, particularly if used in conjunction with O2 absorbers.
Another method used is to remove the paper envelopes of milk powder from the cardboard box they come from the grocery store in and to put them in dated plastic bags. These bags are not sealed. The unsealed bags are then placed in a larger, air tight, opaque container. I’ve heard of plastic buckets, fifty cal and 20 mm ammo cans being used for this purpose. A healthy quantity of desiccant was also placed in the container. This would be another area where O2 absorption packets should serve well. It’s important to remember the containers should be clean and odor-free. The Many Uses of Powdered Milk NUTRITIONAL INFORMATIONNonfat dry milk is made of fresh, pasteurized milk from which the water and fat have been removed. Nutritionally, it includes all the protein, calcium, and B vitamins found in fresh milk. It is economical, needs no refrigeration, requires little storage space, and is always ready to use.STORAGE INFORMATIONMilk is an important part of a food storage program. Two types of powdered milk are available: instant and non-instant. Instant is not successfully stored longer than six months because it tends to lose food value and changes flavor. Non-instant milk when kept dry and reasonably cool will store for years.USING POWDERED MILK -- RECONSTITUTED AND DRY...There are two methods you may use when mixing non-instant. The first is to combine half the required water and all the milk powder into a blender and blend until smooth. Then pour in the remaining water stirring until mixed. The other method is to place milk powder in bowl and add just enough water to make a thick paste. Beat with a spoon or fork until smooth. Stir in remaining water. With either method be sure to stir the milk before measuring as it tends to settle and become very compact. With either milk refrigerate at least eight hours before using.To use in baking, add the required amount of milk powder to the dry ingredients and use water for the liquid. For instance, if a recipe calls for one cup of milk, stir three tablespoons of non-instant milk powder into the flour and add one cup of water."
if you don't have a hobby pick one up. I Met Carrie Nelson, Owner of Miss Rosie Quilt patterns Quilt maker and designer she made front cover of this month April Issue of American Patchwork and Quilting Magazine, Well her quilt did. Below are some of the quilts she made.
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