2An Awesome Preparedness Opportunity Our Next Meeting is Thursday, November 21 from 7-8:30pm.We will be talking about 72-hr. kits for home, car, office, pets, etc.This is a group for anyone interested in learning how to prepare for the unexpected so that you and your family can sleep well at night knowing you will be safe and ready. We are a group committed to personal responsibility and self-reliance. Topics of interest include: making 72 hr. kits, how to store and purify water, home gardening and canning, family camping, food storage and cooking, natural disaster & pandemic preparedness, cooking without power, alternate sources of light and heat, ham radio communication, etc. Come learn and share your skills as we all prepare together.The meetings and activities are designed with three components: Learn, Gather, Apply. For example with 72-hour kits: We will be learning what items are necessary for 72-hour kits, gathering and making kits, then practice using our kits as if it were a disaster. It’s not enough to have the information and the gear. We need to know how to use it and practice doing so with our families so that when the “real” thing happens, our response is second nature.
3Powdered Milk Price Comparison Quiz About how much money would you save if you made the following products from powdered milk?(A prize will be awarded to the person with the closest guesses.)Gallon of milk 12 oz. can of evaporated milk14 oz. can of sweetened condensed milk8 oz. tub of whipped topping32 oz. plain yogurt1.5 qt. ice cream1 qt. buttermilk
4What is Powdered Milk?Powdered milk is made from pasteurized skim milk. It is concentrated in an evaporator until 50% of the milk solids remain. Then it’s sprayed into a heated chamber where the water almost instantly evaporates leaving behind tiny dry milk particles.
5What is the difference between Powdered Milk and a Powdered Milk Alternative? Powder Milk Ingredients are: Nonfat Dry Milk, Vitamin A Palmitate, Vitamin D3Milk Alternative Ingredients are: Made from sweet dairy whey, non-fat dry milk solids, partially hydrogenated vegetable oil (contains one or more of the following:canola oil and/or soya oil), corn syrup solids, sodium caseinate, dipotassium phosphate, propylene glycol monostearate, mono and diglycerides, lecithin, carrageenan, Vitamin A, Vitamin D.It’s like the difference between tang and orange juice. The milk alternative, while delicious, is not as nutritionally beneficial. It will also affect your baking. It doesn’t have the vital milk caseine protein which is vital in some cooking, plus it has that extra shortening involved which may change some of what you are making.
6What is the Difference Between Instant and Non-Instant Powdered Milk? Think of it like buying popcorn already popped (that you can eat instantly) or popcorn kernels (which require more work to get ready to eat). Instant milk IS non-instant milk that has been puffed with air which makes it mix into water easier. In fact, you could just drop it in water and it would dissolve instantly. Non-instant milk requires more stirring and chilling before it can be served as milk. Price wise, non-instant milk is a better bang for your buck because you can fit more of it in a can and use less in your cooking.If you buy instant, you will need to store 2x the amount because of the added air.
7How Much Powdered Milk Should I Have In My One Year Supply of Food Storage? According to a U.S. government study on maintaining nutritional adequacy during periods of food shortage, you should store 16 pounds of non-instant (or 32 pounds of instant) powdered milk for each family member per year.The 16 pounds, or 64 quarts, is a minimum suggestion and equates to one small (5-6 ounce) glass of milk per day for one family member. Small children and nursing mothers will need more milk. Remember the 16 pounds is a bare minimum-most families should store more than that.
8Where Should I Store My Powdered Milk? In a cool dry area. The powder does not need to be refrigerated after the can is opened. Once you add water to it, you will need to store it in the fridge. It will store for 4-5 days in your fridge.How Long Can it be Stored for?Milk from the LDS Cannery has a shelf-life of 20 years (Non-instant powdered milk—if unopened and sealed properly.). Shelf life changes with warmer/cooler storage conditions.Instant powdered should have the shelf life listed on the can/box.I’ve stored a can of opened non-instant powdered milk for over a year, and it still tasted, looked, and even baked just fine (in baked recipes).
9Where Can I Purchase Powdered Milk? You can purchase it at any grocery store-although, if you buy it in the small boxes it will cost you a fortune! The only place to purchase the non-instant powdered milk at a decent price is from the LDS Cannery. Unfortunately, they don’t sell this online so it requires you going in and purchasing and canning yourself. (This type of milk is by far the cheapest and the type I use!)If you don’t have access to an LDS Cannery, there are plenty of places that sell INSTANT powdered milk already canned. (If you’re in Utah you can shop at Maceys or Wal-Mart as well) This will cost a little more but also, some people like the taste better. Make sure when you are buying powdered milk online that it is REAL milk and not a milk alternative. Not all companies will label it as a milk alternative-look at the ingredients to be sure!
10Non-Instant Powdered Milk (LDS Cannery) Closest Cannery: 17350 Mt Herrmann CirFOUNTAIN VALLEY, CA 92708Cannery is open for pick up of pre-packaged dry goods. No appointments necessary.Walk-in Hours:Saturdays from 9am-1pm
12How Do I Use Powdered Milk? It’s simple really, you can mix it up and drink it! In your baking or cooking, you can simply add the dry milk powder with the dry ingredients and the water necessary to hydrate it in with the wet ingredients.Remember, milk alternatives don’t work the same in baking because they have other additives. So, use milk alternatives for drinking only!
14Low Fat Buttermilk Ranch Dressing (SAMPLE) (www.allrecipes.com) “Enjoy this dressing on salads and baked potatoes or use it as a dip for vegetables.” Prep time: 20 mins. Ready in: 50 minutes 1 c. low-fat buttermilk (or use 1 c. water mixed with 3 T. powdered milk and 1 T. acid—such as white vinegar or lemon juice) 2/3 c. lowfat mayo 2/3 c. lowfat sour cream 1 t. each of garlic and onion powder 2 t. each of chives, dill, and parsley 1 t. salt ¼ t. pepper Whisk together buttermilk, mayo, and sour cream in a bowl. Stir in the rest of the ingredients. Chill for at least 30 minutes before serving.
15Hot Fudge Sauce (SAMPLE) WAY better than anything you can buy in the store and TONS cheaper!! You’ve got to make this a staple in your fridge!1 can (12 oz.) Evaporated Milk (1 1/2 C. water + 1/2 C. & 1 T. Powdered Milk)2 C. Semisweet Chocolate Chips1/2 C. Sugar1 T. Butter or Margarine (Spreads with at least 65% vegetable oil)1 t. VanillaIn a 2-quart sauce pan mix your evaporated milk with a whisk. Add chocolate chips and sugar and heat over MEDIUM heat, stirring constantly until it boils. Remove from heat and stir in butter and vanilla. Let cool for at least 30 minutes or until sauce begins to thicken. Serve warm. Store your remaining sauce covered in the refrigerator up to 4 weeks. Sauce become firm when refrigerated; heat slightly before serving (sauce will become thin if overheated).
16Homemade Vanilla Ice Cream WITHOUT an Ice Cream Maker!! (SAMPLE) (go for variations on this recipe) Prep Time: 10 minutes Ready in: 6 hours, 10 minutes Ingredients: 2 T. vanilla extract 1 can (14 oz.) sweetened condensed milk (or mix ½ c. hot water with 1 c. powdered milk, 1 c. sugar, and 1 T. butter in blender). 2 c. heavy whipping cream (do not substitute) Mix vanilla and sweetened condensed milk in a bowl. Beat the whipping cream till stiff peaks form. Fold into the sweetened condensed milk. Pour into a 9x5” loaf pan, cover and freeze for 6 hours or until firm. If you don’t have an ice cream maker, pour into a round or rectangular container, seal tightly, and place in freezer for 24 hours. Variation: for other flavors, use Peppermint, almond, orange, maple extract. You could also fold in fruits, nuts, chocolate chips, etc.
17Blender Cheesecake (DEMO) One of the best things about using the powdered milk sweetened condensed milk for this recipe is....you get a little more volume in the cheesecake then with the canned versions....and the best part is....it really sets up firm!1 recipe* (or 1 can) sweetened condensed milk1 8 oz philadelphia cream cheese or equivalent (do NOT use lower fat versions)1/3 cup lemon juice (fresh or reconstituted)1 tsp vanilla1 premade 9” graham cracker pie crust (or the equivalent made from scratch)1 can pie filling (whatever flavor you like--cherry seemed to be the most popular)Blend the ingredients for the sweetened condensed milk in the blender. Turn blender to low and add the vanilla, lemon juice and cream cheese. Gradually increase the blender speed, until smooth and creamy. (You may have to stop the blender once or twice to scrape down the sides). Pour into prepared crust. You will see it start to thicken, even as you spread it into the pie crust! Chill 2 hours. (If you are in a hurry, you can put it in the freezer for half the time, without changing the properties of the cheesecake at all). Top with premade pie filling and serve. Yum!sweetened condensed milk recipe:½ c. hot water1 c. non-instant dry powdered milk1 c. sugar1 T. butterCombine ingredients and mix thoroughly in blender. Use immediately or store in refrigerator or freezer.
18Whipped Topping Recipe (http://www.ehow.com/how_ _topping-dry-nonfat-milk-powder.html) Whipped topping adds sweetness and appeal to many desserts. However, heavy cream adds cholesterol and many commercial whipped toppings are laden with trans fats and preservatives. Try this recipe and you have t best of both worlds: having something that tastes great and is low fat while being very inexpensive to create. Ingredients: ¾ c. ice water 2/3 c. nonfat dry milk powder ¼ c. sugar, or to taste 1 tsp. vanilla Place bowl and beaters in the freezer for 15 minutes to thoroughly chill. When ready to beat, place the ice water and dry milk powder in the chilled bowl and beat until soft peaks form. Gradually add in the sugar and vanilla and continue whipping until firm peaks form. Use immediately on desserts, cakes and pies as a topping. Tips & Warnings: Always use cold ice water for this recipe. Chilling the beaters and bowl will help keep the mixture cold while beating. Add in desired flavoring instead of the vanilla if desired.
19Yogurt (SAMPLE)1 Quart milk (or 4 c. water + ¾ c. dry, non-instant powdered milk)* ¼ c. dry powdered milk 2 T. yogurt starter (yogurt that has at least 5-6 live, active cultures. In a large pot over medium-high heat, heat 1 Qt. milk to between degrees F. stirring constantly (takes about 35 minutes). Cool (using a cool water bath) to between degrees F. (stir while cooling to ensure even temperature). While milk is cooling, heat oven to 200 degrees. Mix in ¼ c. dry powdered milk. Mix in yogurt starter** Pour into a sterile quart-sized mason jar and cover with a lid. Turn oven off (If you leave the oven on you will kill your cultures, and your yogurt will be watery and taste yucky!!) and put mason jar on the middle rack in oven. Turn the oven light on and let it sit for hours. Cool in the fridge for several hours to thicken. Enjoy! *You can use any type of milk (whole, skim, goat, almond, rice, coconut, soy, etc.) **If doubling the recipe, don’t add the yogurt till you’ve divided the milk into your quart-sized mason jars.
20Magic MixStep 1: Make sure you use beaters when making the mix as shown.Step 2: Ingredients:2 1/3 C. in the refrigerator. (note: keep Powdered Milk1 C. All Purpose Flour or cornstarch1 C. (2 sticks) Butter, at room temperatureCombine dry milk, flour and margarine/butter into a large bowl. Mix with electric hand mixer until it looks like cornmeal.Step 3: Keep mix tightly covered your #10 cans for just such a purpose! They are 75 cents and work great for storing home made mixes)
21Condensed Soups (DEMO/SAMPLE) (www.everydayfodstorage.net) Cream of Chicken Soup 1 C. Magic Mix 3/4 C. Chicken Broth (either from a can, bouillion, or liquid from canned chicken) 1 t. Dry Parsley Dash of Onion Salt Mix together with wire whisk over medium heat, stirring constantly. Bring to a boil and remove from heat. Cream of Mushroom Soup 1 C. Magic Mix oz. can Mushroom pieces and stems (SAVE THE WATER!) 1/4 C. Water Dash of Onion Salt 1-2 drops Kitchen Bouqet, optional Combine all ingredients over medium heat. Stir constantly until mixture begins to bubble and thicken. Remove from heat immediately. Cream of Celery Soup 1 C. Magic Mix ¾ C. Water from Cooking Celery 1 C. Chopped Celery, cooked and drained (I use dehydrated celery and use the water left over from hydrating the celery as my water) Pinch of Celery Seed 1 t. Dry Parsley Flakes (optional) Combine magic mix and water from cooking celery. Stir constantly over medium-high heat until it thickens. Add in celery, celery salt and parsley. Use in any recipe calling for canned Cream of Celery soup.
22Magic Mix PuddingOkay, I don’t even like pudding but I took one bite and was SOLD!!! I’ve never had pudding that tasted so good, was so easy to make, and took such little effort!!1/2 C. Sugar1 C. Magic Mix*2-3 T. Cocoa (optional)2 C. Water1 t. VanillaCombine Magic Mix, sugar and coca in saucepan and mix well. Add water, stir over medium heat until pudding bubbles. Add vanilla and beat. Cover and Cool.
23QUIZ Answers Gallon of milk $1.13 12 oz. can of evaporated milk $0.49 Price Savings:Gallon of milk $ 12 oz. can of evaporated milk $0.49 14 oz. can of sweetened condensed milk $0.208 oz. tub of whipped topping $0.7432 oz. plain yogurt $1.131.5 qt. ice cream $1.82 1 qt. buttermilk $1.56