Thursday, March 31, 2011

Food Storage Series- Dairy Products from Powdered Milk- Sour Cream and Cream Cheese

Next up in the Food Storage Series is Yogurt Cream Cheese and Greek Style Yogurt.

This time I made the milk from powdered milk. I used 2 quarts of water and 4 cups instant milk. I used my blender to mix the milk but you could also just mix by hand until all the lumps are out.

I followed the directions for making basic yogurt as outlined in this post from the book Making the Best of Basics Family Preparedness Handbook

Now you begin making the Yogurt Cream Cheese and Greek Style Yogurt.

Ingredients needed
•Prepared Plain yogurt

•Salt (optional)

1. Line a strainer with a double layer of cheesecloth, and place over a bowl.

2. Pour the plain yogurt into the strainer.

3. I left the yogurt to drain for 8 hours. I collected the whey that had drained off.

4. The yogurt left was the consistency of Sour Cream and that is what I intend to use it as.
This is also what is known as Greek Style Yogurt.

Attempting to show consistency.
I think you can see it better
in the shot below.

5. I reserved some of  the Greek style yogurt and wrapped it tight in the cheese cloth. I then filled a bag with some water and placed it on top of the cheese cloth. This will act as added weight and drain off more of the whey.

6. I let it drain for an additional 4 hours.
The yogurt left was the consistency of cream cheese
and that is what I intend to use it as.

Again, attempting to show consistency.
I think you can see it better in the shot below.

It is pretty amazing that you can get 3 different dairy products from 1 thing.
The yogurt tastes like yogurt, the Greek style yogurt tastes just like sour cream and the yogurt cheese tastes just like cream cheese. I added no seasonings or anything. The flavor changes just by the amount of drain time.
All this takes a little time commitment but the overall process in not hard at all.

1. Use your yogurt cheese as a substitute for cream cheese, sour cream or mayonnaise. You can use it in recipes for dips, spread, sauces and dressings.

2. If you don't have cheesecloth, you can use a coffee filter or an old (but clean) pillowcase instead.

3. Save the whey that drains from your cheese, and use it in place of the liquids in baked goods recipes for some extra protein.

Thursday, March 24, 2011

Yogurt and Augason Farms

The yogurt turned out great! It was a little thinner than store bought yogurts but that didn't bother me and I found that after being in the refrigerator it did thicken up. From what I read on the internet you can thicken the yogurt by using powdered milk or gelatin.

I decided to use 8 oz jelly jars to store the yogurt. From the half gallon of milk I got 11 jelly jars of yogurt. So for less that $5.00 I got 11 jars on yogurt!

The process was really easy. The time commitment was the only "bad thing". Just be mindful of your time and plan ahead to do heating and cooling of the milk during the day and the culturing overnight.


I also found a new company to get Food Storage items from. It is Augason Farms.
The prices are cheaper than other Food Storage Companies. I was also pleased to find that
Sam's Club offers their products also.
Augason Farms offers interesting combo packs. This time I ordered the "Starter Pack".
It has a nice variety of food storage items.
The Starter Pack included
Whole Eggs
Instant Milk
Beef Flavored Vegetarian Meat Substitute
Instant Potatoes
Freeze Dried Strawberries
Freeze Dried Sweet Corn
I was excited about the variety in the Starter Pack.
I have been wanting to try the meat substitute and the freeze dried veggies and fruits.
And then the idea struck me that I can use the Strawberries in the yogurt I made!!
This is what the Strawberries look like in the can.

Re Hydrating the Strawberries in warm water
Cut up Re Hydrated Strawberries

Add the Strawberries to Yogurt and Stir

**I also cut up the freeze dried Strawberries as is and mixed them into another container of yogurt.
I want to see if the step of re hydrating the Strawberries could be skipped.
I will let you know how the experiment turns out.

Saturday, March 19, 2011

Yogurt in your Crock- Pot

I had 3 failed attempts with the EasiYo Yogurt making. Tried 3 different variations of the recipe and all failed. Then I looked at the best if used by day on the packet and found it was out of date. So the failures can be blamed on out of date starter cultures.

In searching the Internet for yogurt making I came across how to's for making yogurt in a crock pot. Sounds interesting.......sounds easy. So I am gonna give it a shot!

Crock-Pot SCR300SS 3-Quart Round Manual Slow Cooker, Stainless Steel

Crock Pot Yogurt

•Turn your crock pot to low and pour in 1/2 gallon of milk. Can use whole milk or down to 1% .
(I did find variations where they used half real milk and half powdered milk with water. I will try that on the next attempt. It sounds like you can customize the recipe once you have got the basics down.)

•Heat on low for 2 hours and 30 minutes.

•Once 2 hours and 30 minutes have elapsed turn your crock pot off and unplug it. Let the milk cool in the crock with the lid on for 3 hours.

•After 3 hours remove 1-2 cups of the warmed milk and place in a bowl. To that add 1/2 cup of yogurt with live active cultures and mix very well.

•Pour the yogurt-milk mixture back into the milk and whisk thoroughly.

•Place the cover back on the crock and wrap the entire crock pot in a thick bath towel or two.

•Let it culture overnight, 8-12 hours.

•In the morning stir yogurt (if desired) and store in glass quart jars or a container of your choice.

•For optimum texture, refrigerate for at least 8 hours before using.

Thursday, March 17, 2011

Food Storage Series- Dairy Products from Powdered Milk

Dairy Products from Powered Milk

Powdered Milk is a staple in food storage.
Most dairy products can be made from re hydrated Powdered Milk which makes it very versatile.

In this Food Storage Series, We will explore the how to make yogurt, cream cheese and cottage cheese.

First up will be Yogurt Making.

If you have been with me for a while you might remember this post about my EasiYo Yogurt Maker. I liked the EasiYo maker but had my concerns about the cost of the sachets.

In Making the Best of Basics Family Preparedness Handbook, I found a recipe for Basic Yogurt from Powdered Milk. The recipe is as follows:

2 cups warm water
1 cup powdered milk
2 Tablespoons yogurt starter

Slowly add powdered milk and yogurt starter to warm water.
Mix with whisk until all lumps are out.

I placed the mix in my EasiYo, following manufactures directions.
The yogurt will set in 3 to 4 hours.

I just set a batch out....... I will let you know how it turns out!

Search for yogurt maker

What I am Reading

Friday, March 4, 2011

CSN Stores Review

Look what I got from CSN Stores!

OXO Good Grips 3 Piece Angled Measuring Cup Set.

OXO has revolutionized liquid measuring with our Good Grips Angled Measuring Cups. A patented angled surface lets you read measurement markings by looking straight down into the Cup and eliminates the need to fill, check and adjust the amount of liquid you are measuring. The handle is soft and non-slip for a firm grip, and cup, ounce and milliliter measurement markings increase convenience. The set includes 1-cup, 2-cup and 4-cup versions.

The product came packaged well and it arrived in a timely manner. It shipped within 24 hours! My experience with CSN was exceptional. Browsing the website was easy and informative. Checkout was a breeze!

My experience with the was a great!

Please check out their 200+ websites at

Note: CSN Stores contacted me with this promotional opportunity and I received a giftcard for my review. However, all opinions expressed are strictly my own