We have been asked to store a years supply of food, where permitted by law. I know this can be a daunting task. And then...say you've collected a years supply of basics: wheat, rice, legumes, fats, etc...how in the world are you going to use it? What do you do with it? My friends, there is so much that can be done with the basics! From my own experience, as we are patient and persevere and rely on the Lord for help, we will be taught. We can learn what to do with all the food that's been tucked away in the corners of our homes - or just beginning to be tucked away. I'll share a story with you.
When we moved away from our families just over two years ago, I told my husband that I wanted to learn to cook with the BASICS. I could see a couple advantages to this. First, if we had a problem where they were all we could eat, I'd already know how to cook them. Second, our kids (one and two years old) would already by used to eating them. My husband was o.k. with the idea and very supportive. I'm so glad because we lived on soups and homemade bread for about three months 'cause that's all I knew how to make. But, he never complained once.
No matter how old or young you are, you can do this! You can get your food storage and learn to use it!
Here are a couple recipes, made available by
Preparedness Matters, that use powdered milk. I think you will enjoy them! Have fun and play with your food!
Basic Yogurt
4 c water
1 c powdered milk
1/2 c plain yogurt or a packet of freeze dried yogurt powder*
Stir the water and powdered milk until dissolved. Heat to 110 degrees, add the yogurt and stir well. Pour into pint jars and incubate using desired method.
Serving Suggestions: Serve with fresh fruit and/or granola.
Heating pad method: Place a towel over the hot pad and put on medium heat. Place jars on top and cover with another towel. I also tried this by placing a pot on the stove and heating the water to 110 degrees. Then I placed the pot on top of the heating pad and placed the pint jars inside and put the lid on and checked it 4 hours later and yogurt was firm.
Cooler method: Heat 3 quarts water to almost boiling or in the microwave for 6 minutes and place in a cooler. Place the pint jars around the jars and let incubate for 4 hours.
Oven method: Every attempt I have ever made to make yogurt in the oven has never worked for me, so let me know if any of you figure out how to make this work.
Hot/cold Method: The principle is the same as the cooler method. Heat 3 quarts of water to almost boiling. Place in the back of the hot/cold bag and place 3 pints or 6 1/2 pint jars with the yogurt around them. Fold up a large beach towel and place at the end. Snap shut. Check yogurt in 4 hours. If not firm enough, reheat the water and let stand a few more hours.
Yogurt Maker Method: Yogurt Makers work great and I used one for many years, but it finally quit working.
Basic Yogurt Cheese
Simply pour Basic Yogurt into a cheese bag and let drain for an hour or two. A thicker consistency than ordinary yogurt is obtained by draining off the excess water. This drained yogurt can be used in recipes for dips, spreads, sauces, and dressings. This is perhaps the simplest cream cheese method. The result is tangy and delicious.
Alternate method for Basic Yogurt Cream Cheese
Dump a quart of Basic Yogurt into strainer lined with paper towels or cheese cloth. Let sit and drain overnight. If tangy flavor is desired, leave out of refrigerator, if sweeter flavor is desired, leave in refrigerator to drain.
Basic Yogurt Lemon Cream Cheesecake
Filling:
12 oz. basic yogurt cream cheese
2 eggs, beaten
1/2 c lemon juice
1/2 c sugar
Topping:
1 c sour cream
1 T grated lemon rind
1 T sugar
Vanilla Wafer or Graham Cracker Crusts:
1 c vanilla wafer crumbs
1 T sugar
2 T melted butter
pinch of salt
Crust: Mix ingredients until butter is absorbed ; place crumbs in round 9 inch baking pan and spread in even layer.
Filling: Blend Basic Yogurt Cream Cheese and lemon juice thoroughly. Add eggs and sugar and beat until smooth. Pour into vanilla wafer or graham cracker crust. Bake at 350 degrees F for 15-20 minutes or until firm. Remove from oven and cool 5 minutes, then spread with topping.
Topping: Mix topping ingredients and pour oer pie filling. Bake 10 minutes longer. Cool. Chill in refrigerator 5 hours before serving.
Cottage Cheese
To make your own delicious and nutritious Basic Cottage Cheese, use the easy directions which follow. This recipe utilized rennet or Junket tablets (usually found next to the jello) to help produce low-acid cottage cheese with minimal effort:
1 rennet tablet (or Junket tablet)
1 pt. buttermilk or Basic Yogurt
1 gallon Basic Rehydrated Powdered Milk.
Dissolve rennet tablet in warm water. Pour Basic Rehydrated Powdered Milk into a large heavy pot and heat to 90 degrees F. Add buttermilk or Basic Yogurt, stirring to mix. Add dissolved rennet. Cover pot and leave overnight in a warm place. The next day, a gelatinous, almost solid mass, like firm yogurt, has formed in the pot. This is the curd. With a silver knife, cut through this curd to break it into small pieces. Place pot on top of a large cake pan so you can pour the water around it. (This is what I found works best) Shake the pot gently while it is being heated to help distribute the heat more evenly throughout the curd. When the curd temperature reaches 110 degrees F, turn off the heat, leaving the cheese bowl in the water for about 30 minutes. Then pour the cheese into a cloth bag (I used a pillow case) or several layers of cheesecloth and hang it up to drain. When the curds have drained, mash the cheese with a form, work in a little sweet or sour cream if you used skim milk, or moisten it with a little basic Yogurt if you don't want the extra fat. You now have a delicious Basic Cottage Cheese!
Cheese Filled Jumbo Shells
1 package 12 oz San Giorgio Jumbo Shells, uncooked
4 c basic cottage cheese (see recipe above)
2 c shredded mozzarella cheese
3/4 c grated Parmesan cheese
3/4 t dried oregano leaves
1/4 t ground black pepper
3 eggs
1 T fresh parsley or 1 tsp dried parsley
1/2 t salt
3 c spaghetti sauce
Heat oven to 350 degrees F. Cook pasta according to package directions. Combine cheeses, eggs, and spices. In 13 X 9 inch baking dish, spread 1/2 c sauce. Fill each cooked shell with about 2 T cheese mixture. The easiest way to do this is to place cheese mixture inside a ziploc bag, cut a tiny hole in one corner and use like a pastry bag to fill the shells. Layer one-half filled shells in prepared baking dish; spread one-half remaining sauce over shells. Layer remaining filled shells over sauce, spread remaining sauce over shells. Sprinkle with additional Parmesan cheese, if desired. Cover with foil. Bake 35 minutes or until hot and bubbly. 8-10 servings.
Sweetened Condensed Milk
1/2 c water
1 c sugar
3 T butter
1 c powdered milk
Heat water, sugar and butter until boiling. Allow to cool slightly. Pour into a blender and gradually add the powdered milk, through the hole at the top. Blend until smooth. Can store in refrigerator up to 2 weeks, makes slightly more than one can of sweetened condensed milk.
Key Lime Pie
1 c water
2 c sugar
6 T butter
2 c powdered milk
1/3 c sugar
2 eggs
1 c lime juice
Optional: 1 T lime zest
2-9 inch graham cracker crusts
Boil water, sugar and butter together. Let cool 15 minutes. Pour into a blender. Gradually add the powdered milk a very little at a time and blend until smooth. Let cool for 15-30 minutes in blender.
Add the sugar and blend for 2 minutes on medium speed. Add the eggs and blend another 2 minutes. Finally, add the lime juice and blend 2 more minutes. Pour into the graham cracker pie crusts. Bake at 325 degrees for 15-20 minutes depending on oven. Cool, chill and serve with whipping cream.
Source: Lori Dunford
*Lori purchased yogurtmet brand freeze dried yogurt culture and it seemed reasonably priced. She purchased it at
http://www.amazon.com.yogurtmet-freeze-dried/ Yogurt starter. You should also be able to purchase it at a Health Food Store although it may be more expensive.
