Preparedness Advice Blog
- 2 Safety tips for your kids: The sound of gunfire & concealment vs. cover
- Sprouting new garden plants from seeds: tips from an old pro
- How to build a practical, affordable prepper library
- 52 Weeks Savings Plan: Watch for these February bargains
- 9 Must-Haves for your Glove Box
- 4 Simple but Clever Ways to Keep Cooking Oil Fresh Longer
Tag Archives: powdered milk
The other day I went to the LDS (Mormon) Dry Pack Store to purchase a case of non-fat powdered milk. I have been using the LDS powdered milk for many years and have found it to be quite acceptable. It is the most reasonably priced milk that I have found. It comes in 1.8 pound packages that cost $6.25 each. You can purchase it in individual packages or a case of 12 for $75.00. It has a 20-year shelf life if stored correctly in a cool, dark area.
For cooking, we use it following the directions on the package. …Read More...
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...
Powdered milk is something that most of us have a tendency to turn up our nose at, but in our food storage, it is an extremely versatile food that provides protein, calcium and nutrition. It also provides 80 calories per serving. Most vitamins in dried milks are present in comparable levels to those of whole milk (this does decrease with age). Vitamins A and D are not present in non-fat milk and must be supplemented.
Additionally it gives us the ability to cook a much wider variety of foods. For instance, you can make prepper cheese and cottage cheese, as well as use it in baking, soups and hundreds of other dishes.…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...
I have been using powdered milk for awhile now and have tried some recipes that can save you money and calories. Everyone is into health and we are no exception. As we get older and pass that mirror on the wall, well, lets just say it’s not pretty. Including powdered milk in our food storage and in what we eat during the week helps us get enough calcium and helps with the Vitamin D, too.
Here are some things that you can do with your powdered milk. You don’t have to use them all the time, but you should know how to make them and how they taste.…Read More...
Yesterday, I was given a can of powdered milk that was produced by Sam Andy about 30 years ago. Being interested in long-term storage foods, I had to open it and do a taste test. Now, Sam Andy is a company that’s been around for a long time. I first encountered them in the late 1960’s. Since then, they seem to come and go.
The can I was given had no damage and appeared to be in good condition. It was labeled United Commodities International with the words Sam Andy underneath.…Read More...
Powdered milk is a basic part of most people’s food storage pantries. I recommend trying a few different types and brands of this product before investing in large quantities.
Use this conversion chart to use powdered milk in any recipe calling for milk. Add the dry powdered milk to your dry ingredients and water to your wet ingredients.
- 1 Cup Milk = 1 Cup Water + 3 Tablespoons Powdered Milk
- 3/4 Cup Milk = 3/4 Cup Water + 2 1/4 Tablespoons Powdered Milk
- 2/3 Cup Milk = 2/3 Cup Water + 2 Tablespoons Powdered Milk
- 1/2 Cup Milk = 1/2 Cup Water + 1 1/2 Tablespoons Powdered Milk
- 1/3 Cup Milk = 1/3 Cup Water + 1 Tablespoon Powdered Milk
- 1/4 Cup Milk = 1/4 Cup Water + 3/4 Tablespoon Powdered Milk