Many food storage checklists have powdered milk on them but what does one do with powdered milk once you have it? Will I be able to rotate it like the rest of my food storage? These were my two concerns with adding powder milk to my food storage as I first began gathering prepper supplies. The answer to both of those questions are recipes. A good number of Preppers use powdered milk for cooking or baking if the recipe calls for milk. Its a great way to get familiar with it and allows you to rotate through it like any other food storage item.
Below are recipes by Terry Clark. She is a believer in food storage and shares her message: “Don’t Drink the Milk!” at Preparedness Fairs. Over the years, she has discovered that powdered milk is far yummier when it added to recipes so there is no need to drink it.
5 Powdered Milk Recipes
DO NOT USE YOUR POWDERED MILK TO MAKE MILK.
THAT’S A HORRIBLE WASTE OF PERFECTLY GOOD WATER!!!
Basic Powdered Milk Yogurt – Recipe #1
Ingredients
- 2 cups warm water (110°)
- 1 cup non-instant milk powder
- 2 TBS plain yogurt* (unflavored)
* You’ll need to purchase plain yogurt (starter) for the first batch you make. Using a starter provides the live, active beneficial bacteria cultures. All future batches, you can use your homemade yogurt for a starter. For an alternative, you can purchase Freeze Dried Yogurt for a starter.
Directions
Pour warm water into blender and turn on at low speed. Add milk powder slowly. Blend until smooth. Add yogurt and blend a few more seconds. Pour into jars or glasses. Set with a method of your choosing (see method instructions below).
NOTE: IT IS IMPORTANT TO KEEP YOUR YOGURT MIXTURE BETWEEN 110° AND 120° OR IT WILL NOT SET UP. I WOULD SUGGEST PICKING A METHOD, FILL A GLASS CONTAINER WITH PLAIN WATER WITH A THERMOMETER IN THE WATER, AND LET THE WATER SET FOR SEVERAL HOURS. CHECK THE WATER TEMPERATURE. IF THE READING IS BETWEEN 110° AND 120°, THEN THAT METHOD WILL WORK FOR YOU. IF THE TEMPERATURE IS NOT WITHIN THE CORRECT PARAMETERS, MAKE ADJUSTMENTS OR FIND ANOTHER METHOD. THE FOLLOWING ARE SEVERAL METHOD OPTIONS. I CURRENTLY AM FINDING CONSISTENT SUCCESS WITH OPTION #4.
Method – Incubation Options: {1} Place jars neck-deep in warm water. Cover pan with lid. Set on Yogurt Maker (commercial or homemade) and keep temperature between 110° to 120°. Will take about 8 hours to set up. Chill immediately. {2} Turn on a heating pad to the medium setting (cannot use a heating pad that turns off automatically every hour). Place a folded towel over the heating pad. Set jars on towel. Cover with another towel. When set, after about 8 hours, chill immediately. {3} Place yogurt solution in a Thermos, wrap in a towel, and set in a warm spot, preferably on top of a warm appliance such as a refrigerator. Will take about 8 hours. {4} Place glass jar (gallon or quart) on a cookie sheet in the oven. Experiment to see exactly where the temperature needs to be set to maintain the proper 110° to 120° in your oven. Let set for about 8 hours. I set my electric oven temperature halfway between 150° and off.
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Yogurt Sour Cream – Recipe #2
Using the above recipe, place yogurt in a paper towel lined colander. Cover with another paper towel. Set inside another bowl to catch liquid. Let drain several hours until its the consistency of sour cream.
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Yogurt Cream Cheese – Recipe #3
Using the above recipe, place a paper towel in the bottom of a colander. Put 2 cups of homemade yogurt on the paper towel. Cover with another paper towel. Set colander inside of a larger bowl to catch liquid. Place the whole thing in the refrigerator over night. The result is cream cheese. If you want a dryer product, replace wet paper towels with dry paper towels and allow to set longer.
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Yogurt Pancakes – Recipe #4
Ingredients
- 1 TBS baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 3 TBS sugar
- 3 eggs
- 2 cups plain yogurt
- 1/2 cup butter, melted
- 2 cups all-purpose flour
Directions
Mix all ingredients together. If batter is too thick, add a little milk until it reaches a good “pancake batter” consistency–pourable, but not runny.
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Meatball Stroganoff – Recipe #5
Ingredients
- 1 jar Heinz® Home-Style Beef Gravy (12oz.)
- 1/2 cup sour cream or yogurt
- 1 pkg frozen fully cooked meatballs, thawed
- 1 pkg egg noodles
Directions
Cook noodles and set aside. Empty gravy into a saucepan and bring to a boil. Stir in sour cream and meatballs. Reduce heat; cook, uncovered, for 15-20 minutes or until heated through, stirring occasionally. Serve over noodles.
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I loved the Meatball Stroganoff ! Will try this week end. Thanks so much for sharing this with me!
Are these temperatures in Farenheight or centigrade? Thank you
Farenheight