January Powdered Milk

Posted by LivingProvident on Jul 26th, 2009 | no comments home title

Emergency Preparedness Goal

Place $20.00 i n coin and small bills in a concealed location – this will be your “Cash Stash” and you will be adding to it each month. Remember, this is your emergency bank only, not for other use. Some people “Can” this emergency money so they can’t touch it. This is of course completely optional.
Start collecting the items needed for a 72 – hour kit (link). Place items all together in one location. (a box or back pack what ever you have laying around). For this month you need:
Matches, Candles, Lighters
Toothpaste and toothbrush
Comb, brush, mirror, rubber bands
Can opener, knife

Food Storage Goal

Powdered Milk (amount depends on family size)
Hand / bath soap (anti-bacterial soap is great)

January Tips for Success

TIP

Nonfat Dry Milk is much cheaper then regular milk. To make your nonfat milk taste better, try adding 1 tsp of sugar, and 1 tsp of vanilla to a gallon.

Get Ready

Prepare a storage area for food. Cook, dry and dark conditions are the best. Include a permanent marker to date items as they are added to the shelf. Place new items in the back. Locate a separate area for camping / emergency preparedness supplies.

Powdered Milk

Non fat powdered milk, instant or regular, is an excellent storage item. It contains all the nutrients, (except fat), found in fresh milk. (Regular milk is difficult to mix up and is also the most expensive item in your storage…therefore, instant nonfat powdered milk is preferred.) In the past, a large amount of powdered milk has been recommended. However, this has often led to spoilage and waste. Recent studies show that smaller quantities of milk are adequate if people store and eat larger quantities of grains. Powdered milk can be stored in the original sealed packages, or if purchased in bulk. It can be stored in tightly covered metal or plastic containers. It can also be dry-packed canned. You may also use canned milk as part of the milk storage program, but you must rotate it regularly (turn it up side down every six months).

How Much Powdered milk will your family need?

A general guideline is as follows:

75 pounds per child (bone growth), 17 pounds per adult (no bone growth).

Variety

Most people don’t have enough variety in their storage. 95% of people with food sotorage have only the 3 basic items: wheat, milk, and honey. You will not be able to live on that diet alone. Variety is the key necessary to great food storage. Be sure to store flavorings like bouillon, tomato, onion and cheese. Don’t forget your favorite spices. Practice cooking with your food storage items. That way you learn what you need to store.

Who Said Powdered Milk Isn’t Good?

Use dry milk in any recipe

Adding additional milk to the recipe will enhance the nutritional value of the recipe. In any recipe calling for milk, simply add the dry milk to other dry ingredients. Sift to blend, then add water for the milk called for in the recipe.

For use in meat loaf, hamburgers, etc., use 1/4 to 1/2 cup per pound of meat. In mashed potatoes; mash cooked potatoes, then add 1/4 cup dry milk for each cup of potatoes. Use either the water the potatoes were cooked in or fresh milk to give the right consistency.

Cooked cereals: Add 1/4 to 1/2 cup dry milk to each cup of cereal before cooking.

Using Powdered Milk

Foods made with powdered milk will have fewer calories and less cholesterol than those made from whole milk. Adding additional milk to the recipe will enhance the nutritive value of the recipe.

Recipes call for many types of milk. All of the following can be made from powdered milk.

Whole Milk

1 cup water
1/3 cup powdered milk

Evaporated Milk

1 cup water
2/3 powdered milk

Buttermilk or Sour Milk

1 cup water
1/3 cup powdered milk
1 Tbs. vinegar or lemon juice

Drinkable Powdered Milk

To improve the flavor of powdered milk, mix it half and half with whole of 2 % milk. Another suggestion would be to try adding a little sugar or vanilla to enhance the flavor. Let it chill several hours before drinking.

Sweetened condensed Milk

1 1/3 c. instant nonfat dry milk
1/2 c. warm water
1 c. powdered sugar
1/4 c. softened butter or marg.

Add dry milk to warm water. Stir in remaining ingredients and beat until smooth. Refrigerate. Makes 2 cups

Whipped Topping #1

Beat together until stiff: 1/2 C ice water, 3/4 c. non-instant dried milk or 1 1/3 c. instant when stiff beat in: 1/4 c. sugar, 3 Tbsp. lemon juice.

Whipped Topping #2

1 tsp. unflavored gelatin
2 tsp. cold water
3 Tbs boiling water
1/2 c. ice water
1/2 c. nonfat dry milk
3 Tbsp. sugar
2 Tbs. oil

Chill a small mixing bowl. In another bowl soften gelatin in 2 tsp. cold water; add boiling water stirring until gelatin is completely dissolved. Cool until tepid. Place ice water and milk powder in chilled bowl and beat until mixture forms soft peaks. Gradually add sugar, while beating, then oil and gelatin mixture. Place in freezer for about 15 min., then transfer to refrigerator until ready to use.