Though the dogs bark every time, I love it when the mailman ends up on my front porch because it almost always means that I’ve got one more bundle of goodies coming my way that’s sure to become a part of my preparedness efforts. And in spite of what you Read more…
Frequently I’ve written on this blog as to how simple it is to make delightful dairy indulgences such as yogurt, sour cream, buttermilk, ice cream, 
cream cheese and other cheeses. So today I’ve decided to share with you just one of the many scrumptious dishes you can make—preferably from whole milk. After trying this yourself you might catch the same bug that pesters me—the one which entices me to move to big, green pastures where I can drink all of the raw milk I want, enjoy fresh eggs, and thick slices of ham knowing completely what Frankenstein-ian chemical additives are lurking behind my meals.
We’ve received a LOT of new readers lately and as such I’m hearing a lot of questions that are also covered in articles in the past. So 
today I thought I’d help someone find an article on the use and selection of powdered milk that I swore I had written at one time. But I gotta tell ya, I’m not all that impressed with the search features of Wordpress. I figure if I can’t even find the dern-blasted article, then how can I expect anyone else to. So, I’m going to provide some basic powdered milk 101 kind of information today that will hopefully answer a lot of questions.
When it comes to milk, I’m fairly comfortable in my present state of readiness. I finally discovered a couple of palatable powdered milk options and so I’ve stocked up on that when it’s on sale, which brings its cost down to about 99 cents a gallon. It takes up quite a bit of space; but given the fact that I can make yogurt, ricotta cheese, sour cream, and buttermilk from it, I’ve been fine with that requirement. I was drinking my powdered milk regularly and using it for all of my cooking and baking needs until I read “The Untold History of Milk” by Ron Schmid. I became a convert to drinking whole, raw milk from that time on.
Remember when I told you about how great sprouts are nutritionally? A seed can increase its nutritional content by 500-600% just with sprouting. Just a little water and 48-60 hours of patience, and you’ve got amazing, live, fresh nutrition! Well, the fermentation of foods is a very similar science. You can take a wonderfully nutritious food such as fruits, vegetables, grains, meats and whole dairy products and compound their nutritional value through fermentation AND do so in such a way that the body just gobbles up those nutrients. Obviously, if we can’t absorb the nutrients, then they don’t do our bodies much good.
When it comes to making your own cheese from powdered milk, I decided to start off easy today and address cottage cheese making specifically.
Perhaps you’re thinking that cottage cheese is simply a luxury that you’ll do without in a survival scenario. Ok. That’s fine if you’d prefer not to indulge in it. But I use it strategically in my home.
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If you’re in Las Vegas, NV; Henderson, NV; Gilbert, AZ; Southeast Gilbert, AZ; or Mesa, AZ you should feel pretty darn special cause you’re getting a product that isn’t available anywhere else. Costco now has 2 special 6-packs of the Morning Moo’s/Blue Chip foods that they are selling. In one 6 pack they have “breakfast items” and in another 6-pack they have “dinner items.” The 6-packs contain 6 #10 cans. Some of these items are SO dang good I can’t believe they are freeze dried!
OK, I admit it. I used to hate powdered milk as a kid. But I have to admit, it’s come a long ways in 30 years, thank goodness. With the cost of milk nowadays, if you’ve got more than 2 mouths to feed, it can cost as much for milk as it does to fill up your car with gas. And if you’re a “dairy freak” like I am, you’ll wonder what in the world you’ll do in the event of an emergency when you may be FORCED to use powdered milk regularly.