Preparedness Advice Blog
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Tag Archives: milk
I like yogurt and it is easy to make from the powdered milk that most of us have in our storage. Yogurt is a food produced by the bacterial fermentation of milk. The bacteria that is used are known as “yogurt cultures”. The fermentation caused by the bacteria converts lactose into lactic acid, which acts on milk protein to give yogurt its texture and characteristic taste. Cow’s milk, the protein of which is mainly casein, is most commonly used to make yogurt, but the milk from goats, ewes, mares, camels, and even yaks are used in different parts of the world.…Read More...
This last Saturday, I attended a Preparedness Fair put on by our local ward of the Church of Jesus Christ of Latter-Day Saints (LDS). There was lots of good information on various methods of food storage and preparation. One thing that I learned was how to make preppers cheese from powdered milk. It was very simple to make and tasted like an unsalted ricotta cheese. You could use it to make lasagna, macaroni and cheese and to top casseroles. In a disaster where fresh cheese wasn’t available, this would be a simple way to provide it without much work.…Read More...
There are many different types of powdered milk on the market. They have a full range of flavors, none of which in my mind taste exactly like fresh milk. The prices vary from around $20 for a number ten can down to $8.60 for a number ten can at the LDS (Mormon) canneries.
I have heard people say that the milk from the LDS cannery is not the best tasting. Since we use most of it for cooking and not drinking, I have not been too worried about the taste. However, last year we went for over a month living off our food store and about 2 weeks or so in, I asked my wife when we were going to start using powdered milk.…Read More...