Easy Homemade Dairy Products. Queso blanco, sliced and ready for cooking I have a strong interest in cooking and in local foods and I very much enjoy making my own breads, jams, and canned goods.
I work one mile from an amazing local dairy that produces grass-fed Jersey milk and cream, and often wish I could have more locally-produced dairy products. However, I assumed that making dairy products at home was time consuming or difficult. One day a friend served me some delicious homemade crème fraîche and described how easy it is to make. I was astonished! Homemade dairy products are not exactly like commercially produced dairy products — in every instance, I have found that homemade products are superior! This is also an easy way to add more local and/or organic dairy products into your diet in a very affordable manner.
The recipes I use require no special equipment other than basic kitchen pots, a strainer, and some cheesecloth. Making Queso blanco — pour the curds into cheesecloth Sour cream Buttermilk Crème fraîche. How to Make Yogurt from Powdered Milk. I’m a big fan of yogurt, especially the thicker kind like Greek yogurt.
If I had to go without it during TEOTWAWKI you might as well end my world right then and there. …kidding. But really, I love yogurt and if you’re like me then you probably would like to have it around after the SHTF. If that’s the case, it’s definitely a good idea to learn how to make it NOW…especially from your long-term food stores. Speaking of long-term food storage, hopefully you guys are working on building your long-term food stores (if not, check out Prepper Academy to get exact step-by-step details into how to build up a solid food-storage plan as well as master the other aspects of prepping).
As part of your long-term stores, I HIGHLY recommend having powdered milk. Having Yogurt Post SHTF The key with making yogurt from your food storage is to have a starting yogurt culture available. How To Make Butter With Nothing But Cream & A Jar. Just the other day as I was eating breakfast I was thinking about how I could have fresh butter in a post-collapse situation (yes I really do have strange thoughts like these).
This got me looking into how butter was made and surprisingly it looked pretty easy. So yesterday I went to the task to try to make some on my own without the use of electricity. What You’ll Need (no-electricity required version) 1 Pint of Heavy Cream or Heavy Whipping CreamA glass jar How to Make Butter Turning heavy cream into butter is as simple as pouring the cream into the glass container, tightening the lid, and shaking. Add salt to taste and viola! One pint of whipping cream made almost exactly 1 cup of butter which is equivalent to 2 sticks. How to Make Cheese from Powdered Milk.
Here’s another recipe I wanted to test out that puts to use the buckets of powdered milk I have stored.
Remember if you are constantly rotating your stored food (especially the 3-month food supply) not only will you greatly reduce the chance of anything going bad, but you’ll actually be learning to use your bulk-stored food and eating what you store — some of the most important rules in food storage. To make cheese from powdered milk is an easy process (unexpected since I never had any experience making cheese before this). Here’s how it works: What You’ll Need Powdered MilkWaterCooking PotWhite Vinegar or Lemon JuiceCheesecloth or Clean Cotton T-Shirt How to Make Cheese from Powdered Milk I used a small amount of ingredients so I could test it out first before using the full recipe. 3 cups powdered milk6 cups water1/2 cup plain white vinegar In my instructions I quartered this recipe as follows: Conclusion. Turn Non-Fat Powdered Milk Into Whole Milk. If you’re one of those who can’t stand drinking non-fat powdered milk (or have children that won’t touch it) but still nonetheless have it as part of your food storage — there’s hope.
Turning your non-fat powdered milk into whole milk (or 1% or 2%) is a relatively easy process. From Powdered Milk to Whole Milk All it involves is a little understanding of chemistry and some extra items that should be part of your food storage anyways. The only difference between reconstituted non-fat powdered milk and whole milk is the absence or presence of fat (this is what allows non-fat powdered milk to store for so long). But improving the taste by getting the fat back into the milk is not as easy as pouring some in and shaking. And now for the chemistry. In order to mix two liquids together that otherwise would not blend (oil and milk in this case) requires what is called an emulsifier. Keep in mind that the mixture is not homogenized so over time it will begin to separate again. Using Honey. Make Homemade Ice Cream In A Baggie.
Sour Milk Made From Carnation Evaporated Milk. Home Dairy & Cheese Making Info.