Taste Test Tuesday: Ham Potato Bean Soup

Got left over ham?  Or simply wanting another way of making it tasty?  I got this Ham, Potato and Bean Soup from my sister.  It is delicious.  It works great to use dry milk powder--use 2 c water mixed with 6 tablespoons of dry milk powder for the 2 cups of milk.  Also replacing cooked white beans with the canned is fine too, or using dried/freeze dried veggies, make it yours and  Enjoy!

Taste Test Tuesday: 60 Minute Rolls

Mmm...homemade rolls.  Today's recipe I got from a sister at Relief Society back more than a few years ago.  I have made it many times, each time loving it.  I have other roll recipes that turn out delicious too, but this one from start to finish is only about 1 hour, so less than the other roll recipes that require more rising time and such.  Also this recipe calls for a mixer to do the kneading, rather than by hand.  I'm sure it could be hand-kneaded, but that is one thing I like about this recipe is the ease in making it.

The milk in this recipe can be made using dry milk powder, either premade or to make just one cup of milk using dry milk powder thoroughly mix 1 cup of water with 3 T of dry milk.  I've used all purpose flour almost every time I've made this and never had a problem, so even though it states that bread or high gluten flour is best I've not found that it is necessary to have a delicious roll when all is said and done.

Enjoy!

Taste Test Tuesday: Greek Yogurt Pancakes

Mmm...pancakes.  We like our pancakes, particularly when they can be made a little healthier.  These greek yogurt pancakes replace the usual oil used in pancakes with greek yogurt, they also use whole wheat flour, so I like to think they are healthier than your run of the mill pancake mix pancakes.  This recipe works great to use dry milk both for making the greek yogurt as well as the milk needed.

Enjoy!

Thrifty Thursday: Homemade Ricotta Cheese Cost Effectiveness

On Tuesday I shared a homemade ricotta recipe that uses dry milk.  So is it cost effective to make your own ricotta cheese?  Yes.  When I was at the store I priced 15 oz containers of ricotta to be around $1.80 on up in price.  According to my calculations, to make the equivalent amount at home costs around $1.25, give or take a few cents.  Using the current pricing of a can of dry milk from the LDS Home Storage Center ($8.60) the dry milk used in this recipe is about 67 cents according to my calculations, heavy cream is about 50 cents, salt 1 penny at most, vinegar about 6 cents.  So a total of:  $1.24.

Taste Test Tuesday: Dry Milk Ricotta Cheese

I adapted a recipe I found to make ricotta cheese, but to use dry milk instead.  I prefer to use the crockpot to heat the water, dry milk, cream and salt so I don't have to stand at the stove stirring and stirring while it heats.   If you like a drier ricotta, strain longer, whereas if you prefer it wetter, strain it for less time.

Catch the whey in a bowl if you want to save it for using in bread or soups or something, but also so that you don't get whey all over the counter.  You can line a strainer with the cloth or hang it like I did.

Enjoy!

Taste Test Tuesday: Banana Cream Pie

Well, it was that time again when I had bananas that needed to be used, but I didn't want to fall back on ye old banana bread, so I made banana cream pie instead.  But I also wanted to try it using dry milk to see if it worked and tasted the same or at least similar.  It did--yeah!  I wasn't ready to try egg powder in this recipe yet, but the dry milk did work out.  Here is the recipe:

I often have a hard time with homemade graham crusts, but other than that this recipe turned out great.  And I got to use up some bananas.  Enjoy!

Thrifty Thursday: Using dry milk to make yogurt

Milky May...

What is the cost effectiveness of making homemade yogurt using dry milk?  One #10 can of dry milk can make about 48 c of yogurt ($0.18 per cup), about 21 c of greek yogurt ($0.41 per cup) or 15 c of yogurt cheese ($0.57 per cup).  What a savings!  Store bought yogurt can range from 40 cents (store brands) to 75 cents (name brands) regular price.  Greek yogurt is even costlier, coming on sale for $1 or regular price at Sams Club for about $0.81 and up per container.  And cream cheese regular price for store brand is about 1.30 up to about $2 for name brand cream cheese.  As far as sour cream, homemade yogurt or greek yogurt can be used in recipes calling for sour cream, thus saving money as sour cream can be anywhere from $1 on sale to $2 regular price.

The amounts listed above are based on my calculations when I made yogurt, greek yogurt and yogurt cheese using dry milk, using the recipe below & using the pricing for a can of dry milk from the LDS home storage centers March 2013 (about $8.60 a can).

Wednesday Why: Milky May Q&A

Milky May Q & A:

Is there a difference between the instant powdered milk from the store and the powdered dry milk from LDS home storage centers?  Yes.  There is a difference in recipe amounts, and ease of use.  If a recipe calls for 1 cup of powdered dry milk, if using instant the amount will need to be doubled to 2 cups.  Or vise versa if a recipe calls for 1 cup of instant powdered milk, use only 1/2 c regular dry milk.   Instant dry milk mixes up quicker and easier than regular dry milk.

What is the storage life of dry milk, both instant and regular?  When stored in cool or cold dark places and sealed in mylar bags or #10 cans (or other container that limits light, air and moisture), both instant and non-instant dry milk store up to 20-25 years and still sustain life, but for best taste & nutritional value use within 3-7 years. Once opened, if still stored in a cool/cold place they can store for up to 2 years.  If stored in higher temps and humidity whether sealed or opened, the storage life drops dramatically (even as low as 3 months).

How much milk does one #10 can of dry milk powder make?  A #10 can of dry milk from the LDS Home Storage Center can make between 4 and 5 1/2 gallons worth of milk.  The difference comes from how much you can into a can and how much you are using to make a gallon of milk--more or less than the directions say.  For the cans of dry milk I have canned at home, I measured and got 5 1/2 gallons worth of milk.

Can I use powdered milk in recipes that call for milk?  Yes!  You can either make the milk and have it ready or simply add the dry milk powder to the dry ingredients and the water to the liquid ingredients.

How can I make drinking milk made from dry milk taste better?  Adding a little vanilla to the milk may help it taste better--I've done this multiple times and have liked the taste.  I’ve also heard of people adding both vanilla and a little sugar.  Some people also use more or less powdered milk than the directions say to get the taste they like--I like it when making 3 qt adding only 2 c of dry milk instead of the 2 1/4 it would normally call for.  Another option is to mix it with store bought milk--in whatever proportions you like.  Whatever you add or don’t add, chill the milk!  Freshly made warm milk does NOT taste good.

How much should I store?  The general guidelines suggest 16 lbs of dry milk powder per person per year.  This is the equivalent to 1 cup of milk a day for that person.  If pregnant, nursing or young child you will want to store more to meet the nutritional needs.

Are there any alternatives to dry milk?  Yes.  But, the downside to most of the milk alternatives, besides being expensive, is that they don’t have the storage life of regular dry milk, so you will need to be sure to rotate through it faster.  But here are some options:  soy milk powder, canned/liquid soy milk (I’ve seen some that is shelf stable until it is opened) or you could learn about how to store soy and making your own soy milk, evaporated goat milk.

What does dry milk look like?  Instant dry milk looks more like little balls, while powdered dry milk is powder.

Left:  instant powdered milk

Right:  non-instant powdered milk

(lighting isn't very good, but pics show the difference in texture)

Milky May Monday: Dry milk recipe resources

Milky May...

Dry milk can be used in many recipes.  Some of my favorite recipes using dry milk include:  Mock Egg Nog, No Bake Cheesecake, Homemade Yogurt, & EZ Whole Wheat Bread (and variations of it like Pull Apart Bread).  Today I want to share some resources for recipes using dry milk.   The Basic Food Storage cookbooklet is a great resource for the items sold at the LDS Home Storage Centers, but in addition to this wonderful booklet of recipes, I have loved recipes I have tried from other resources as well.  Like www.everydayfoodstorage.net and www.peaceofprepared.com.  I think I use these 3 resources the most when it comes to using my dry milk in specific ways, other than simply making drinking milk out of it and using it as I would store bought milk.

Other resources I have used & would recommend for food storage recipes, other than simply adapting recipes on my own:

www.foodstoragemadeeasy.net

www.safelygatheredin.blogspot.com
http://www.theideadoorfiles.com/index.php/self-reliance-food-storage-prepardness

Taste Test Tuesday: 3 Dry Milk recipes

Today I will be sharing 2 dry milk recipes that I got from www.everydayfoodstorage.net.  The first is a main dish, the second a dessert recipe.  The 3rd recipe I have shared before (see this post), but will share again because it is used in the dessert recipe.  I have really liked the recipes I've gotten and tried from www.everydayfoodstorage.net and highly recommend them.

Cheeseburger Mac & Cheese  http://everydayfoodstorage.net/2008/05/21/the-magic-of-magic-mix-recipes-perfect-for-kids/food-storage-recipes

2 C. White Sauce from Magic Mix 2 C. Uncooked Macaroni 

2 C. Cheese 1-2 tsp. salt or garlic salt (optional)
1/2 C. Ketchup 1 T. Yellow Mustard

1 lb. Cooked Ground Beef (I also like to add cooked cracked wheat to this)
1/4 C. Dehydrated Onion hydrated in 1/2 C. Warm Water, drained (optional)

1 Bag Frozen Mixed Vegetables or fresh tomatoes to top

Directions:  Cook Macaroni. Cook hamburger while macaroni cooks. Drain macaroni and make white sauce in empty pot. Combine all ingredients and heat through. 

**My notes:  This isn’t your store bought mac & cheese, but it IS yummy and a great way to use food storage including adding cooked wheat to the ground beef after it is browned.  MMM....

Ice cream Cups  http://everydayfoodstorage.net/2008/06/09/food-storage-ice-cream-cups-powdered-milk-food-storage-recipes/food-storage-recipes

2 C semi-sweet chocolate chips (or white chocolate chips or PB chips)

1 14 oz can sweetened condensed milk (can use homemade)

1 c finely chopped nuts, pecans, oreos, cookie pieces, etc.

In heavy saucepan over low heat, melt chips with sweet milk (can make own sweetened condensed milk), remove from heat and stir.  Stir in pecans.  In individual paper lined muffin cups, spread about 2 T of mixture.  With lightly greased spoon spread on bottom and up sides of each cup.  Freeze 2 or more hours.  Before serving, remove paper liners--it is easier to remove if allow to sit at room temperature for 5 minutes first.  Serve with icecream.

Sweetened Condensed Milk

1/2 c hot water 1 c dry milk

1 c sugar 1 T butter (optional)

Blend in blender, until thoroughly blended (a few minutes).  Can use immediately or freeze or put in fridge.   In the post I did before sharing this recipe, I also shared a couple other recipes using dry milk--like no bake cheesecake, and homemade yogurt.

Enjoy!

Milky May Monday: General Dry Milk Information

Milky May...For May, inasmuch as I am able to post, I plan on focusing on food storage milk products, particularly dry milk.

So how is dry milk made?  Briefly:  milk is gathered from farms, transported to a creamery where it is put into holding tanks that filter the milk which is then tested to meet quality standards.  The milk is then evaporated some (this pasteurizes it) and then the cream is separated from the milk.  It is now skim milk.  The milk is then standardized, meaning it is mixed to have a consistent product--every batch being the same-whether it is whole, 2% or skim milk being made.  The evaporated & condensed milk that is remaining from this process is then standardized, then dried into a powder-by a spraying/drying process.  It is packaged and sold.  (for more in depth information see http://www.usaemergencysupply.com/information_center/powedered_milk_made.htm) 

   

Milky May Introduction

I've been slack on doing posts recently, but hopefully I'll be able to get back on track and post more often. I'll catch up a little today by sharing some cream soup recipes. This month, Milky May, I will focus on ideas, recipes, information, etc. that deals with dry milk.

So today, being Thrifty Thursday, I will share some costs associated with making homemade cream soups (like cream of chicken or cream of mushroom). I will share 3 cream soup recipes. Version 1 made from SOS Mix, version 2 from Magic Mix and version 3 made from white bean flour. All of these versions work great. The Magic Mix version is the more expensive option (because of the butter), and depending on sales and generic brands at the store you may be able to find a can of cream soup for cheaper at the store. With all of these versions it is great to know exactly what is going into your soup and to have a way to make cream soup quickly and easily at home if you don't have canned soup available. Have fun using your dry milk and food storage!

Now onto the recipes and costs:

Cream Soup using S.O.S Mix: costs about $0.31 to make the equivalent of 1 can of soup plus any meat or veggie addins. SOS Mix comes from the USU cooperative extension. Here is a link to a booklet containing recipes using it: http://extension.usu.edu/files/publications/publication/FNP_101.pdf

Soup or Sauce Mix (S.O.S) Mix

1 can of soup substitute recipe: 1/3 c SOS mix, 1/4 c cold water. 

Whisk until blended. Stir while cooking on the stovetop or microwave until thickens.

SOS Mix:
2 c dry milk powder, 3/4 c cornstarch, 1/4 c instant chicken bouillon, 2 T dried onion, 2 t Italian seasoning (optional)

Cream Soup using Magic Mix: costs about $1.15 to make the equivalent of 1 can of soup plus any meat or veggie addins. Magic Mix comes from the cooperative extension at USU, here is a handout that has it and recipes using it: http://extension.usu.edu/files/publications/publication/pub__3295363.pdf Another extension office at WSU has another handout: http://cru.cahe.wsu.edu/CEPublications/em4693/em4693.pdf (this one doesn’t use butter in the mix, but in the recipes)

Magic Mix basic cream soup: 4 c water, 2 c magic mix, 1 cube or 1 t bouillon, chopped/mashed veggies or meat. Combine water and magic mix with bouillon in saucepan, heat over medium until slightly thick, add any veggies or meat.

Magic Mix:
2 1/3 c dry milk 1 c flour or 1/2 c cornstarch 1 c butter or marg softened

Combine until looks like coarse meal. Makes about 5 cups, keep in airtight container in fridge 6-8 months. If using instant dry milk use 4 cups. Using this magic mix, you can make white sauces, puddings, pudding pops, and more.

Cream Soup using White Bean Flour: costs about $0.24 to make the equivalent of 1 can of soup plus any meat or veggie addins. This cost is based on my calculations that 1/4 c of beans would be about 8 cents, and 1 t of bouillon would be about 4 cents. To see a video on how to make this, go to http://foodstoragemadeeasy.net/2009/03/29/beans-the-magical-fruit/.

Cream of Chicken Soup
5 T ground white bean flour 1 3/4 c water 4 t chicken bouillon
Combine in saucepan and cook on medium about 3 min or more until thickened and heated through. Add any veggies or meat want and use in recipes calling for cream of chicken soup.

NOTES: set wheat grinder to course setting to grind beans. About 1/4 c of beans will grind into 5 T bean flour. This recipe originally came from Country Beans, a wonderful book about using beans.

Saturday School: Homemade Cheese using dry milk

Saturday School:  Homemade cheese from dry milk

I got this recipe from the dry milk handout found on peaceofpreparedness (see below).  I thought I’d give it a try.

Here is my experience trying it:  Mixing 3 c of dry milk into 4 cups takes a few minutes to get it all mixed, it also creates a lot of froth on top.  Heating it to 115* didn’t take long at all.  As soon as I added the oil and vinegar, the milk started to curd.  I still waited another 5-10 minutes, but it didn’t seem to curd a whole lot more after I initially added the vinegar/oil.  In fact, it curded so quickly that stirring the oil and vinegar into it left a clump of curd in my whisk that I had to use a knife to cut out.

I used a slotted spoon to scoop out the curds, since my bowl would have been too small for all the liquid at once if I had just poured the curds and whey into the cheesecloth lined strainer.  I twisted the cheesecloth to close it off and squeeze out the excess liquid.  I used dental floss to tie the ball of curds into a hanging position over a bowl to catch more liquid drain-off.

The results:  It was crumbly like the grated parmesan cheese from the store, similar in taste-somewhat.  I couldn’t grate it because it would just crumble.  Best for salads or on top of pasta I think.  I used about 1 T worth of salt when I made it and it wasn't too salty.  Taste wise--as it isn't bursting with flavor, it compliments parmesan cheese and things that are made with it, but by itself, I didn't think it had too much taste of its own.

Here are the pics from my first time making cheese this way:

Making Cheese with dry milk powder:

http://peaceofpreparedness.com/Resource%20Library/Recipies/Got%20Milk%20handout%202011.pdf

http://peaceofpreparedness.com/Resource%20Library/Recipies/Got%20Milk%20Recipes%202011.pdf

Cheese

Mix 4 c. water and 3 c. dry non-instant milk in large saucepan, heat until 115°. Add 2/3 c. oil and 1 3⁄4 c. white vinegar. Stir and let sit for 10 minutes.

When curds (cheese clumps) separate from whey (watery stuff) then pour them into a cheesecloth lined strainer.

Mix salt into curds. Pull up sides of cheesecloth, twist just above cheese, squeezing out water as you twist. Tie with string and hang overnight, hanging over bowl. Unwrap and grate.

Taste Test Tuesday: 5 Dry Milk Recipes

Milky May:  Today as sort of a grand finale of Milky May I will be sharing 5 recipes rather than one that use dry milk.  First, I will highlight 3 recipes I have tried from the wonderful dry milk recipe handout found here:  http://peaceofpreparedness.com/Resource%20Library/Recipies/Got%20Milk%20Recipes%202011.pdf.Then I will share a recipe using a recipe from www.everydayfoodstorage.net that I have tried and liked.  And lastly a peanut butter no bake cookie using prepared dry milk.

The recipe in the handout for this is actually called Bacon Brunch Pie, but as I was making it I thought it was more like a crustless quiche and so thought of it as Basic Quickmix Quiche, with either name, it is good.  I thought it would go great with sausage or other meats like ham or even browned ground beef.  I used fresh eggs instead of egg powder when I made it.  I also didn't use bacon bits as the original recipe calls for but cooked bacon crumbles/pieces.  I also added the tomatoes thinking to serve some shredded lettuce on top for a kind of BLT quiche.  Whether by itself or with lettuce with it, it had the consistency of quiche or scrambled eggs with veggies in it.

Another recipe from this great handout:  Country Gravy

MMM.  This gravy was yummy.  It is much like the gravy that can be made with Magic mix.  I like them both as they are both quick and easily seasoned to taste.

And again from peaceofpreparedness handout:  Pasta Primavera

I added cooked chicken to this as well--adding it with the rehydrated veggies--it did make it so there wasn't as much creamy sauce--just enough to coat everything lightly so if you do like more sauce with your veggies and pasta, you will need to add more of the sauce ingredients:  flour, dry milk, sour cream and water.  Depending on how hot or mild you want it, you will want to adjust the dried pepper and crushed red pepper amounts.  As is, it was ok for me but a little hot for others--it really depends on individual likes.

Now onto another source for great food storage recipes:  www.everydayfoodstorage.net.  The Chocolate Cake Cookie Mix recipe below is using the chocolate cake mix found here:  http://everydayfoodstorage.net/2012/02/27/making-your-own-cake-mixes-food-storage-style-dark-chocolate-cake/food-storage-recipes, there is also a great handout about making your own cake/muffin mixes and how to adapt recipes to mixes--see the above post link for that.  So onto cake mix cookies using this cake mix recipe.

I'll admit I like this cake mix made into cookies much better than when I made it into cake using the recipe shown on everydayfoodstorage.net.  When it comes to chocolate cake I like the homemade-made-from-scratch chocolate cake much better than this cake mix or store-bought cake mixes.  But this cake mix does make excellent chocolate cookies!!!  They are so yummy!  The variations my family has tried:  using peanut butter chips (I think we also added chocolate chips when using peanut butter chips); using white chocolate chips and chocolate chunks, just chocolate chunks.  ALL variations were delicious.  When using teaspoon to tablespoon sized balls, it makes around 50 cookies.  Also, if using melted butter instead of softened butter, you will need a little more mix.  Also, this is a batter that unless you have a powerful mixer, you will need to mix by hand--especially as you add more mix to make the dough stiff and add chocolate chips--a wooden spoon works great for mixing.

And now for another cookie recipe:  Peanut Butter No Bakes

This no bake cookie recipe comes from a church congregation cookbook that I have, it simply calls for milk, I simply adapted it to use dry milk and even cooked cracked wheat.  Great with or without the cooked cracked wheat.

Enjoy!

I hope the recipes I have shared this month, as well as in the past, have been helpful in giving ideas on using dry milk.  For more recipes that use dry milk, click on labels then dry milk or go to the recipe index page and look for recipes that indicate they use dry milk.  Enjoy!

Taste Test Tuesday: Magic Mix

Milky May:  2 recipes today:  Garlic Rosemary Chicken and Magic Mix

Garlic Rosemary Chicken:  This recipe uses Magic Mix--recipe & information below.  With the amount of chicken I used as shown in the picture, there was just enough of the creamy sauce to coat the chicken rather than having chicken in sauce to top the rice.  The amounts of chicken and sauce can be adjusted to family likes--whether you like having chicken in a creamy sauce or having chicken lightly coated by the creamy sauce.  The seasonings can also be adjusted as well as replaced with other seasoning blends.  Freezer meal alert:  this freezes well, simply reheat in a microwave--works good to make individual servings or family size servings.

Magic Mix can be used for sauces, gravies, puddings, cream soups, etc.  I have made all of these using Magic Mix in the past, including making homemade fudge-cicles-mmm.  It is really a nice mix to have on hand for making quick meals that need white sauces, gravies, soups, etc.  It works really great with recipes that use cheese--parmesan, cheddar, mozzarella--things like chicken alfredo, macaroni and cheese, casseroles that use cream soups and cheese.

Enjoy!

Here are some websites with more information on Magic Mix and recipes to use them:

http://www.theideadoorfiles.com/index.php/self-reliance-food-storage-prepardness/161-preparedness/food-storage/203-basic-food-storage-booklet --this leads to a recipe booklet for items sold by LDS home storage centers, it includes recipes using dry milk and Magic Mix.  Love this recipe booklet, many useful recipes.

http://extension.usu.edu/files/publications/publication/pub__3295363.pdf --Utah State extension Magic Mix pamphlet, uses instant powdered milk

http://extension.usu.edu/duchesne/files/uploads/FCS/Freezer%20Meals/freezer%20meals%20agogo_packet.pdf--includes a recipe or two that uses Magic Mix

http://cru.cahe.wsu.edu/CEPublications/em4693/em4693.pdf  --Washington State’s extenstion Magic Mix pamphlet

Taste Test Tuesday: Whole Wheat Basic QuickMix

Milky May:  Today I will actually be sharing a few recipes, because they use the same basic mix that I want to share.  Not only does it use whole wheat flour but it also uses dry milk powder.   The recipe for this Whole Wheat Basic Quickmix I got from a friend from Michigan, she is one of the ones who got me started with my zeal for using wheat often and in different ways many years ago.  So on to the quickmix recipes...

I love this mix, it makes delicious biscuits!  And it is whole wheat!!!

MMM, just thinking about these biscuits.  I've made them plain, I've also made them with additional seasonings and cheese, both are delicious.  If I haven't shared my apple cheese biscuits in the past, I will have to share that another time, but this recipe will also work by adding shredded cheese and rehydrated dried apples.  The picture above were ones I made with shredded mozzarella and italian seasoning.

My kids love chocolate chip pancakes--I've used both regular sized semi-sweets and mini, the minis don't sink to the bottom of the batter as easily as the regular sized chips do (this is true for breads and muffins too).  You can also add a little peanut butter, or pumpkin, apples and cinnamon, etc. for some different flavors--adjust the liquid/oil slightly as needed.  For the pancakes, I made them without any oil, but if you would like you could add 1-2 T of melted butter or oil to the batter--this is where pumpkin or peanut butter would replace the oil rather than adjusting the liquid.  As for the waffles, I made them after mixing up the pancake batter, I doubled the recipe, then after using about half of it for pancakes, I mixed in some oil (no extra egg this time) and they turned out fine, though I think having the extra egg would be better, so the oil amount above is actually just a guess-timate, it could be as much as 3/4 cups, but I think I used at least 1/2 c worth.

Tomale Pie is another recipe that can use this quickmix, but it is also very good with cornbread.  I share this recipe, because it is good but also it shows that the biscuit mix/cornbreads can be used as a crust of sorts for pot-pies and such.  This is also a good recipe to add dried veggies-like carrots, onions, peppers, etc.

Enjoy!

Taste Test Tuesday: Catch up 2 recipes

Doing a little catch up after taking a few days off from blogging... So instead of sharing just one recipe this week I will share two.  I will also share a few links that I think are helpful when someone wants to learn more about dry milk powder and how to use it--to answer the question:  What are some resources for someone wanting to learn a little more about dry milk?  This certainly isn't an exhaustive list of links, just a couple I thought did well in sharing the information.

First with the links:

The following 2 links consist of information about milk and then recipes for using it, both from peaceofpreparedness (a site I highly recommend to anyone starting out or well experienced with food storage and preparedness):

http://peaceofpreparedness.com/Resource%20Library/Recipies/Got%20Milk%20handout%202011.pdf

http://peaceofpreparedness.com/Resource%20Library/Recipies/Got%20Milk%20Recipes%202011.pdf

These other two links are also very helpful in learning more about powdered milk and how to use it.  Both of these sites also share many recipes using powdered milk and other food storage items, both also have handouts for various food storage items:

http://dealstomeals.blogspot.com/2010/11/november-goal-powdered-milk-eggs-car.html

http://everydayfoodstorage.net/about-food-storage/powder-milk

Now for the recipes-both of which can use dry milk in its prepared drinking form.  First:  Peach Cobbler

I got this recipe from one of my aunts.  I used prepared milk from dry milk powder when I made it this time.  The picture above shows a little more than one recipe would make--I actually used a huge can of peaches and doubled the rest of the ingredients and used one 9x13 and one square pan for the massive amount of batter and peach mix-I should have used two 9x13s--oh well.  You will notice that the base mixture (the flour mixture) starts out on the bottom, but as it bakes it rises through the peach mixture, making a delicious and moist topping.  MMM, great with ice cream!

Pasta Pizza:  I've made pizza lasagne before many times, but this time I used bow-tie pasta.  It worked out great, and instead of a full fledged egg and ricotta mixture, just use a little milk mixed with egg.  Actually it probably doesn't even need that since you mix the tomato pasta sauce of your choice in with the pasta, but with the milk and egg is just a little more protein, so why not?  It is a nice change from regular pizza crust.  You could also layer the pasta, sauce, meat, cheese and toppings whether you use lasagne noodles or not, I just found mixing the pasta with the meat sauce easy and quick.

Enjoy!

Wednesday Why: Dry Milk Cost Effectiveness

Milky May:  What is the cost effectiveness of the dry milk powder that can be bought at LDS home storage centers?

Store bought milk:  ranges from about $3 up to $4 sometimes.  The latest sales at grocery stores and Walgreens had it for $2.99, Sam's club runs around $3 regularly (depends on the location--some a few cents cheaper some a few cents more).

Currently, a can of dry milk powder that is canned by the customer, is $8.60.  Each can makes about 5 1/2 gallons worth of milk.  Divide 8.60 by 5.5 and you get about 1.56.  So to make one gallon of milk using dry milk powder, it will cost 1.56 plus the cost of water and any add-ins you use (vanilla, sugar, chocolate flavoring, etc.)  Using water from the tap, the cost is pretty much nil, but if you want to say it cost 1 cent then that brings the total up to 1.57.  (water bills are usually calculated by 1000 gallons--when I checked last year, my area's water bill was 3.46 per 1000 gallons so less than one cent per gallon).  I like to add vanilla to it when I make it as it does make it taste a lot better.  I use maybe 1/2 to 1 teaspoon per gallon, if that (to tell the truth I don't measure it  just pour a little in).  Again the cost of the vanilla isn't very much, but even if it is as much as 10 cents a teaspoon, the cost of milk is still only 1.67.

Please note:  the dry milk powder sold at LDS home storage centers is not the instant dry milk powder that can be bought at the store or other food storage suppliers.  Most stores that carry powdered milk only carry the instant variety.  If making something using instant dry milk powder instead of dry milk powder you will need to double the amount.  Example if a recipe calls for 1/2 cup of dry milk powder, you will need to use 1 cup of instant dry milk powder, and vise versa if a recipe calls for 1 c instant milk powder use only 1/2 c of dry milk powder.  In calculations I did a long while back (probably 1-2 years ago), it is actually cheaper to buy store bought milk over the instant dry milk for regular use (at least when buying it at the store), but if instant dry milk is all you have access to, it is still better to have it for your storage than nothing.

To get the current prices of items sold at LDS home storage centers, go to lds.org and click on family well-being under the menu list, then on home storage and click on the home storage center order form, it is available in pdf or exel formats in both English and Spanish for the US and English for Canada.

Taste Test Tuesday: Corn Bread

Here's another cornbread recipe that can use dried eggs, dry milk powder, and whole wheat flour and still taste great.  MMM.  I adapted a recipe from a church congregation cookbook to use egg powder and whole wheat flour.  When I make it I also use milk made from powdered milk.

Enjoy!

Milky May:  A long while ago I mentioned my intention to share information and recipes using dry milk powder during the month of May.    I've shared recipes and information in the past about dry milk powder, and will probably repeat some of that information but hope to share some recipes I haven't shared yet as well.

Taste Test Tuesday: Fruit Smoothie

This is another great way to use dry milk.  First you will need to make it into drinking milk--I've included instructions for making 1 qt of milk on the recipe card.  If you prefer to make a whole gallon at a time:  4 qts of water, 3 c of dry milk powder* and 1+ teaspoon of vanilla.  I usually make 3 qts at a time so that when I am mixing the powder into the water it doesn't spill (my pitcher can hold a gallon but the gallon mark is right near the top which is not ideal for mixing dry milk powder into water!).

I add vanilla when I make dry milk because I think it helps it taste better.  I've also heard of some people adding sugar, I've never tried adding sugar because I think adding the vanilla alone helps the flavor.

This smoothie recipe can be used with any fruit.  The above picture is when I made it using frozen strawberries.  You can use fresh fruit as well, but the thickness that comes from frozen is so nice to have without having to add ice cubes-which if you use fresh fruit you will want to add ice cubes to get a thicker smoothie.  This smoothie is filling too!  A great way to get some fruit and protein all in one.

*Please note:  the amounts listed are using dry milk powder from the LDS home storage centers.  If you are using dry milk powder bought from a regular store, usually it is instant dry milk powder and you will need to double the amount when using instant powder.

Enjoy!