TAKE STOCK – WEEK 23

Food Storage guidelines indicate we should store powdered milk – 24 pounds per person.  Naturally, this assumes you aren’t dealing with a dairy allergy.  As always, your food storage needs to fit your family. 

This week TAKE STOCK of how well you are USING your powdered milk storage.

The optimal shelf life of properly stored powdered milk is 3-5 years.  After that, though it retains much of its nutritional value and is still usable for 10+ years, the flavor begins to deteriorate.  This storage item definitely needs to be rotated frequently.

So, if your family is not drinking powdered milk (insert personal “blech” here), what else can you do with it?  You might be surprised!

These recipes have been tested and they are quick, easy ways to replace common grocery store items:

Evaporated milk: 

https://www.food.com/recipe/evaporated-milk-39562 (this one’s useful especially when you need less than a full can)

https://www.food.com/recipe/evaporated-milk-71192 (this one works better if you are using it in a stovetop recipe; the butter keeps it from sticking to the pan

Sweetened Condensed milk:

https://www.food.com/recipe/copycat-bordens-sweetened-condensed-milk-73863

Cream of {anything} soup: 

https://www.food.com/recipe/condensed-cream-of-soup-mix-homemade-substitute-clone-55408

Buttermilk or Sour milk:

1 cup water

2/3 cup powdered milk

1 tablespoon vinegar or lemon juice

Mix thoroughly.

Whipped Topping:

1 c non-instant powdered milk

3 c water

3 T honey

Mix in blender, put in shallow tray and freeze until solid.

To serve, break into small chunks and stir with whip or beat with mixer at slow speed until soft. 

Yogurt:

Yogurt can be used to substitute for sour cream in dips, dressings and sauces.  You can make fruit smoothies, frozen yogurt, and even cream cheese.  This recipe was easier than the “oven method” of making yogurt and doesn’t require an additional piece of equipment (yogurt maker).  The resulting product was tangy and creamy.

Blend 1½ cups non-instant powdered milk and 8 cups water thoroughly with mixer whip or in a blender. 

Pour into 4-qt crockpot, cover and cook on low for 2½ hours.  Turn off crockpot and let sit for 1½ hours.

Take out about 2 cups of warmish milk and whisk in ½ cup of plain, live-culture yogurt from the grocery store (a 6 oz container is just fine).  Pour mixture back into the crockpot.  Cover and wrap in heavy bath towels.  Let sit overnight or at least 8 hours.

Put in a container and into the refrigerator.  Keeps for 7-10 days.  Save ½ cup as starter for your next batch.

Cream Cheese:

1½ to 2 cups plain low-fat yogurt (use the yogurt you made!)

Set a medium strainer/colander over a bowl.  Line the strainer with 2 layers of cheesecloth (or paper towels, or coffee filter).  Add the yogurt and cover with the cheesecloth.  Place a plate on top of the yogurt and put a #2 can on the plate (to weigh it down).

Refrigerate at least 4 hours.  The liquid that drains from the yogurt is whey.

Scrape the cheese into a container and refrigerate until ready to use.

The list goes on but this will get you started.  Which recipe will you try out?