Buttermilk is very easy to make; much easier than yogurt.
Like yogurt, you need to start with a culture. I buy buttermilk at the store, then pour 1/4-1/2 cup (I don't measure) into a quart-sized glass jar. Fill the jar the rest of the way up with milk. Stir well. Attach lid to jar. Set buttermilk on counter for 4-24 hours, until the milk has thickened, and smells like buttermilk. The amount of time it takes depends upon the temperature of the room, etc. You can shake or stir it on occasion if you'd like, but it's not necessary. If you leave it too long, it will separate into whey and buttermilk cheese (I think this is called quark). The cheese tastes good!
When you open the jar to use the buttermilk, be sure to take out 1/4-1/2 cup to put in a new jar for your next batch of buttermilk.
I have used powdered milk to successfully make buttermilk, but it did not act well as a starter culture for the next batch.
Showing posts with label powdered milk. Show all posts
Showing posts with label powdered milk. Show all posts
July 31, 2012
January 31, 2012
How I Make Yogurt
Yogurt! This has become a favorite for me over the past year, as it is easy and healthy. I can't believe that just a year ago I hated the stuff. In the past I typically made it with powdered milk from the Home Storage Center (LDS cannery). I am making the change to using more and more milk instead for health reasons, and because my husband thinks it tastes better. He'll eat my powdered milk yogurt in smoothies or with vast amounts of fruit. My two year old loves my yogurt completely plain. I don't like it plain, but I'll eat it with fruit or as a substitute for sour cream (such as on enchiladas or potatoes). I am also using more milk because it makes much better tasting yogurt cheese (like cream cheese)-a new family favorite.
I'll begin with the basics, then give more details on how I make it using powdered milk.
Update: I now only make it with whole milk and it is so yummy!
1. Heat milk to 180 F.
2. Lower temperature of milk to about 115.
3. Add yogurt with live cultures.
4. Keep milk between 90-115 for 6-12 hours. The idea here is to allow the healthy bacteria to multiply (pleasant thought!). If the temperature is lower than this, the bacteria will stop multiplying. If the temperature is too high, the bacteria will be killed.
5. Refrigerate yogurt for 8 hours.
6. Enjoy!
Plain Yogurt
8 cups water
powdered milk to reconstitute water, plus a little more (2 cups from Home Storage Center)
1/4 cup plain yogurt with live cultures (store bought or saved from a previous batch)
1, Heat water in a crockpot on high for 1 hour. Stir in powdered milk; mix well. Heat on low for 1/2 hour. Temperature of milk should now be 180. If too low, keep heating.
2. When milk reaches 180, unplug crockpot. Cool for about 2 hours, or until milk reaches about 115. Update: To ensure thick yogurt, don't add the yogurt until the milk has lowered to 110 degrees.
3. Stir in yogurt.
4. Wrap crockpot in a towel or two to insulate. Allow to sit for 6+ hours, until the yogurt is firm. (Sometimes I let it sit for nearly 20 hours. This is okay, because yogurt is cultured. It won't hurt you to eat yogurt that's sat out for a day.)
5. Scoop yogurt into containers. (You may have some watery looking substance at the very top, or the bottom may not be quite as solid as the rest. This is okay. The watery substance at the top is whey. If you don't want to eat it, add it to your bread, or save it to soak your oatmeal.) Be sure to scoop 1/2-1 cup into a separate container to use as the starter for your next batch. Refrigerate for at least 6-12 hours before eating.
I have made this recipe about once each week for about 6 months without having any botched batches. If you have problems let me know, so I can help troubleshoot.
Update: Click Here for Directions on how to make your yogurt thicker.
I'll begin with the basics, then give more details on how I make it using powdered milk.
Update: I now only make it with whole milk and it is so yummy!
1. Heat milk to 180 F.
2. Lower temperature of milk to about 115.
3. Add yogurt with live cultures.
4. Keep milk between 90-115 for 6-12 hours. The idea here is to allow the healthy bacteria to multiply (pleasant thought!). If the temperature is lower than this, the bacteria will stop multiplying. If the temperature is too high, the bacteria will be killed.
5. Refrigerate yogurt for 8 hours.
6. Enjoy!
Plain Yogurt
8 cups water
powdered milk to reconstitute water, plus a little more (2 cups from Home Storage Center)
1/4 cup plain yogurt with live cultures (store bought or saved from a previous batch)
1, Heat water in a crockpot on high for 1 hour. Stir in powdered milk; mix well. Heat on low for 1/2 hour. Temperature of milk should now be 180. If too low, keep heating.
2. When milk reaches 180, unplug crockpot. Cool for about 2 hours, or until milk reaches about 115. Update: To ensure thick yogurt, don't add the yogurt until the milk has lowered to 110 degrees.
3. Stir in yogurt.
4. Wrap crockpot in a towel or two to insulate. Allow to sit for 6+ hours, until the yogurt is firm. (Sometimes I let it sit for nearly 20 hours. This is okay, because yogurt is cultured. It won't hurt you to eat yogurt that's sat out for a day.)
5. Scoop yogurt into containers. (You may have some watery looking substance at the very top, or the bottom may not be quite as solid as the rest. This is okay. The watery substance at the top is whey. If you don't want to eat it, add it to your bread, or save it to soak your oatmeal.) Be sure to scoop 1/2-1 cup into a separate container to use as the starter for your next batch. Refrigerate for at least 6-12 hours before eating.
I have made this recipe about once each week for about 6 months without having any botched batches. If you have problems let me know, so I can help troubleshoot.
Update: Click Here for Directions on how to make your yogurt thicker.
April 20, 2011
Cooking with Powdered Milk
If you have powdered milk in your possession, and you are not using it, you should be. Just a quick cost comparison:
- gallon of milk at the store: $2.28
- cost of powdered milk from Home Storage Center reconstituted into one gallon of milk (current price-I bought mine when it was cheaper than this): $2
- Morning Moo's milk I bought in January reconstituted into one gallon of milk: $.87
April 7, 2011
Yogurt Update
Last week I tried making yogurt in a crockpot, according to the recipe at Everyday Food Storage. At first I thought the idea was kind of silly. Why heat milk for hours in the crockpot when I can heat it on the stove in a fraction of the time? The only reason is because this makes it a great one pot dish. I used far less dishes by making it start-to-finish in the crockpot. The other great thing was that I didn't have to worry about balancing jars in water in the cooler or my kids dumping the cooler over. The best part of all was that I only let the yogurt sit and cultivate and breed all of that good bacteria for 7 hours. In the past I've always done that for 12. The result was that the yogurt wasn't nearly as tart. It tasted so good! My husband even admitted that "it's good for plain yogurt." My mom liked it better than the plain yogurt she buys at the store. This is a keeper method! Check it out here.
March 28, 2011
powdered milk
I use powdered milk in all of my recipes. I use regular milk only for drinking. I currently store and use Morning Moo's milk alternative and non-instant powdered milk from the LDS cannery. I hope to do a post on the pros and cons of milk alternative soon. In the mean time, if you would like to learn more about powdered milk, I recommend the posts at Food Storage Made Easy, and Preparedness Pro. Food Storage Made Easy links to a powdered milk taste test at Utah Preppers, that is very informational. I agree that Country Cream tastes good. I would like to store this milk when I can find a good sale on it.
March 23, 2011
Homemade Yogurt
I have been making yogurt the past couple of months. I was hesitant. I don't like plain yogurt. Why on earth would I make some? Yes, I know it's healthy. But it's sour. It doesn't taste good.
Now that I'm 2 or 3 months into it, I like it. My taste buds have changed. I don't mind the sour. When I eat it as a snack I add granola, jam (especially rhubarb pineapple jam), applesauce, canned fruit along with the syrup (especially home-canned plums), or some combination of these. It's good. My favorite way to eat it is with applesauce on pancakes. I also eat it instead of sour cream on tacos and chili. I really like it in smoothies with fresh and/or frozen fruit (if it's too sour, I add a little honey; too thick, a little milk or juice).
Yogurt is easy to make. It takes about 12 hours to make, but only about 13 minutes of active time.
You can use any type of milk. If you use powdered milk from the LDS cannery, it will be very sour. Regular milk from the store is not quite so sour. Morning Moo's milk alternative does not work just by itself. It does work 1/2 and 1/2 with other milk (powdered or regular).
Here is a brief synopsis of how to make 2 quarts of plain yogurt:
1. Heat 8 cups milk to 180° F.
2. Cool milk to 115°.
3. Add 1/2 cup plain yogurt (You want one with lots of LIVE bacteria, and no added ingredients; I use Dannon, then my own homemade)
4. Pour into 3 clean quart-sized jars and screw on clean lids. Try to pour even amounts into each jar.
5. Keep milk between 90°-110° for 8-12 hours to allow bacteria to multiply. I accomplish this by pouring lukewarm tap water into a cooler, and keeping the water between 90° and 110°. I check the water every few hours to make sure it's still warm enough. If it's below 95° I replace half the water with warmer water.
6. When the milk looks like yogurt (hard), put it in the fridge for 12 hours. I like to start the yogurt making process first thing in the morning, then let it refrigerate all night. Fresh yogurt for breakfast!
Prior to making yogurt for the first time, I would highly recommend reading more detailed directions. Use your favorite search engine (I love Swagbucks!) to find one. I used this recipe without any of the sweeteners.
Everydayfoodstorage.net is currently doing a series on yogurt making. The first post has a video with a lot of good information on the health and cost benefits of making your own yogurt. She makes yogurt in a crockpot.
Now that I'm 2 or 3 months into it, I like it. My taste buds have changed. I don't mind the sour. When I eat it as a snack I add granola, jam (especially rhubarb pineapple jam), applesauce, canned fruit along with the syrup (especially home-canned plums), or some combination of these. It's good. My favorite way to eat it is with applesauce on pancakes. I also eat it instead of sour cream on tacos and chili. I really like it in smoothies with fresh and/or frozen fruit (if it's too sour, I add a little honey; too thick, a little milk or juice).
Yogurt is easy to make. It takes about 12 hours to make, but only about 13 minutes of active time.
You can use any type of milk. If you use powdered milk from the LDS cannery, it will be very sour. Regular milk from the store is not quite so sour. Morning Moo's milk alternative does not work just by itself. It does work 1/2 and 1/2 with other milk (powdered or regular).
Here is a brief synopsis of how to make 2 quarts of plain yogurt:
1. Heat 8 cups milk to 180° F.
2. Cool milk to 115°.
3. Add 1/2 cup plain yogurt (You want one with lots of LIVE bacteria, and no added ingredients; I use Dannon, then my own homemade)
4. Pour into 3 clean quart-sized jars and screw on clean lids. Try to pour even amounts into each jar.
5. Keep milk between 90°-110° for 8-12 hours to allow bacteria to multiply. I accomplish this by pouring lukewarm tap water into a cooler, and keeping the water between 90° and 110°. I check the water every few hours to make sure it's still warm enough. If it's below 95° I replace half the water with warmer water.
6. When the milk looks like yogurt (hard), put it in the fridge for 12 hours. I like to start the yogurt making process first thing in the morning, then let it refrigerate all night. Fresh yogurt for breakfast!
Prior to making yogurt for the first time, I would highly recommend reading more detailed directions. Use your favorite search engine (I love Swagbucks!) to find one. I used this recipe without any of the sweeteners.
Everydayfoodstorage.net is currently doing a series on yogurt making. The first post has a video with a lot of good information on the health and cost benefits of making your own yogurt. She makes yogurt in a crockpot.
March 1, 2011
Homemade Cream of Chicken Soup
I have tried a number of homemade cream of chicken soup recipes. This recipe from USU Extensions is my favorite and the easiest. I have used both non-instant powdered milk (from the LDS cannery), and Morning Moo's milk alternative for the powdered milk. I have used both chicken and vegetable bouillon. All of these have produced good results. I have used this recipe in chicken enchiladas, white chili, stroganof, and several other recipes that call for cream of chicken soup that I just can't think of right now. The great part of making your own soup instead of using a can, is that you can season it the way you like. When making stroganof, for example, I season it with parsley, dry mustard, oregano, pepper, and sugar. Use your imagination!
This is also very cost effective. When using a #10 can of non-instant dry milk that cost $7.90, a 16 oz. container of cornstarch that cost $1, and a mega-huge 35.3 oz. container of chicken bouillon that cost $4.98, a can of cream of chicken soup costs 18.66¢.
USU extensions says this recipe can also be used as a soup by mixing the recipe below with cheese, potatoes, broccoli and cheese, etc. I've never tried this.
Basic Sauce Mix (Cream of Chicken Soup)
2 cups powdered non-instant milk (see note above)
3/4 cup cornstarch
1/4 cup bouillon (see note above)
Combine all ingredients in a plastic bag. Seal and shake to mix well. Yield: Equal to 9 cans of cream soup.
To substitute for 1 can of cream soup: Combine 1/3 cup of dry mix with 1 1/4 cups cold water. Stir well. Season to taste (depending on recipe). Cook and stir on stove top until thickened. Add thickened mixture to recipe as you would a can of soup.
Use your imagination!
This is also very cost effective. When using a #10 can of non-instant dry milk that cost $7.90, a 16 oz. container of cornstarch that cost $1, and a mega-huge 35.3 oz. container of chicken bouillon that cost $4.98, a can of cream of chicken soup costs 18.66¢.
USU extensions says this recipe can also be used as a soup by mixing the recipe below with cheese, potatoes, broccoli and cheese, etc. I've never tried this.
Basic Sauce Mix (Cream of Chicken Soup)
2 cups powdered non-instant milk (see note above)
3/4 cup cornstarch
1/4 cup bouillon (see note above)
Combine all ingredients in a plastic bag. Seal and shake to mix well. Yield: Equal to 9 cans of cream soup.
To substitute for 1 can of cream soup: Combine 1/3 cup of dry mix with 1 1/4 cups cold water. Stir well. Season to taste (depending on recipe). Cook and stir on stove top until thickened. Add thickened mixture to recipe as you would a can of soup.
Use your imagination!
August 30, 2010
Granola Bars
When I posted about granola, one of my readers told me that she uses milk instead of water, and less brown sugar. I like the idea of more nutrition, and less sugar, so I tried it. I thought it tasted good with milk and yogurt, but not sweet enough for just a snack. Here's the revised recipe:
Granola
14 cups oats
2 tsp salt
1 tsp cinnamon
3 T dry milk powder
3/4 cups brown sugar
1 cup water
1 cup oil
1/2 cup honey
1 Tbs. vanilla
Mix oats, salt, cinnamon, and powdered milk together in a very large bowl (or 2 large bowls). Add remaining ingredients, and mix until combined. Spread on 2 cookie sheets. Put in oven set at 325 for 30 minutes. Turn off oven. Remove cookie sheets from oven and stir. Put baking sheets back in oven. The oven should be off, but still hot. Allow to sit in oven for 2-3 hours. If oven cools down, you may turn it back on to heat the oven, then turn it back off again.
How I really liked it, though, was in granola bars. I may even try this again using even less brown sugar than the recipe above. I got this recipe from USU Extensions. It would be really good with dried fruit, nuts, or M&M's stirred in with the granola.
Peanut Butter Granola Bars
1/2 cup corn syrup
2/3 cup peanut butter
3 cups granola
Lightly grease a 9x9 pan. Heat corn syrup in a large pan. Boil 1 minute. Add peanut butter, stirring until smooth. Add granola and mix, off of heat. Pat into pan. Cool then cut into bars.
Granola
14 cups oats
2 tsp salt
1 tsp cinnamon
3 T dry milk powder
3/4 cups brown sugar
1 cup water
1 cup oil
1/2 cup honey
1 Tbs. vanilla
Mix oats, salt, cinnamon, and powdered milk together in a very large bowl (or 2 large bowls). Add remaining ingredients, and mix until combined. Spread on 2 cookie sheets. Put in oven set at 325 for 30 minutes. Turn off oven. Remove cookie sheets from oven and stir. Put baking sheets back in oven. The oven should be off, but still hot. Allow to sit in oven for 2-3 hours. If oven cools down, you may turn it back on to heat the oven, then turn it back off again.
How I really liked it, though, was in granola bars. I may even try this again using even less brown sugar than the recipe above. I got this recipe from USU Extensions. It would be really good with dried fruit, nuts, or M&M's stirred in with the granola.
Peanut Butter Granola Bars
1/2 cup corn syrup
2/3 cup peanut butter
3 cups granola
Lightly grease a 9x9 pan. Heat corn syrup in a large pan. Boil 1 minute. Add peanut butter, stirring until smooth. Add granola and mix, off of heat. Pat into pan. Cool then cut into bars.
June 18, 2010
Mac 'n Cheese
I just made my kids Kraft Macaroni and Cheese for lunch. Instead of adding milk like the recipe says to, I left in a little of the water, and added a spoonful of powdered milk! Delicious! (That is if you can call boxed mac 'n cheese delicious.)
June 2, 2010
Crepes
I love crepes because they are so versatile. They can be be eaten for breakfast, lunch, dinner, snacks, or dessert. The recipe below is for a very basic crepe. If I am making it for dinner, I would use all wheat flour. If I am making the crepes for breakfast or dessert, I would use 1/2 and 1/2 wheat and white flour, and would add a little vanilla, sugar, and cinnamon. If I am making the crepes for someone who eats gluten free, I would use all rice flour.
Crepes
2 eggs
1 1/2 cups milk (4 1/2 tab. powdered milk, 1 1/2 cups water)
1 cup flour (wheat, white, or rice)
1. Put the eggs and milk in a blender, and blend.
2. Add the flour and blend until combined, about 5 seconds, scraping sides of blender as needed.
3. Put the blender in refrigerator, and chill for 30 minutes.
4. Attach blender to base and blend for another few seconds.
5. Heat a small fry pan over medium heat until hot.
6. Grease fry pan (even if it is non-stick).
7. Take the fry pan off the heat, and pour a small amount of batter into fry pan, while rotating the pan so that the batter will cover the entire pan. If you pour too much batter in, pour the excess batter back into the blender.
8. Cook over medium heat for about 30 seconds.
9. Flip the crepe over and cook for an additional 15 seconds.
10. Serve with your favorite fillings and/or toppings.
Fillings/Toppings
applesauce, peanut butter, pureed fruit, berries, peaches, chicken, fish, ham, steamed vegetables, cheese, cottage cheese, white sauce, powdered sugar, lemon juice, pudding
My favorite dinner filling: cottage cheese and canned salmon, topped with a thin white sauce with garlic powder, parsley, rosemary, and pepper mixed in.
Crepes
2 eggs
1 1/2 cups milk (4 1/2 tab. powdered milk, 1 1/2 cups water)
1 cup flour (wheat, white, or rice)
1. Put the eggs and milk in a blender, and blend.
2. Add the flour and blend until combined, about 5 seconds, scraping sides of blender as needed.
3. Put the blender in refrigerator, and chill for 30 minutes.
4. Attach blender to base and blend for another few seconds.
5. Heat a small fry pan over medium heat until hot.
6. Grease fry pan (even if it is non-stick).
7. Take the fry pan off the heat, and pour a small amount of batter into fry pan, while rotating the pan so that the batter will cover the entire pan. If you pour too much batter in, pour the excess batter back into the blender.
8. Cook over medium heat for about 30 seconds.
9. Flip the crepe over and cook for an additional 15 seconds.
10. Serve with your favorite fillings and/or toppings.
Fillings/Toppings
applesauce, peanut butter, pureed fruit, berries, peaches, chicken, fish, ham, steamed vegetables, cheese, cottage cheese, white sauce, powdered sugar, lemon juice, pudding
My favorite dinner filling: cottage cheese and canned salmon, topped with a thin white sauce with garlic powder, parsley, rosemary, and pepper mixed in.
White Sauce
Basic White Sauce
2 Tab. margarine or butter
2 Tab. flour
1 cup milk (3 tab. powdered milk, 1 cup water)
Melt margarine in small saucepan. Add flour, and stir. Remove from heat. Slowly stir in milk. Stir with a whisk, until no clumps remain, being certain to scrape sides. Heat to boiling, over medium heat, stirring frequently. Boil and stir one minute. Turn heat to low until ready to serve.
Thin White Sauce
Decrease margarine and flour to 1 tab. each.
Thick White Sauce
Increase margarine and flour to 3 tab. each.
2 Tab. margarine or butter
2 Tab. flour
1 cup milk (3 tab. powdered milk, 1 cup water)
Melt margarine in small saucepan. Add flour, and stir. Remove from heat. Slowly stir in milk. Stir with a whisk, until no clumps remain, being certain to scrape sides. Heat to boiling, over medium heat, stirring frequently. Boil and stir one minute. Turn heat to low until ready to serve.
Thin White Sauce
Decrease margarine and flour to 1 tab. each.
Thick White Sauce
Increase margarine and flour to 3 tab. each.
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