http://thesurvivalmom.com/2012/04/20/april-skill-of-the-month-make-your-own-cheese/
Learn how to make your own cheese!
A couple of years ago I was teaching a food storage
class to a group of women. I emphasized storage-friendly foods and
mentioned a few that weren’t exactly shelf stable, such as most
cheeses. One woman asked, “Does this mean I have to say good-bye to
cheese enchiladas?” I thought she was going to cry!
Cheese can be stored in various forms, such as freeze-dried cheese
(very good!) and cheese powder (okay for certain recipes), but learning
how to make fresh, homemade cheese is entirely possible.
I wrote about Teddi Johnson in my book. She’s a mom from West
Virginia who has taught herself how to make all sorts of cheeses.
According to her, cream cheese is the easiest cheese to make. So, here
is the recipe she uses, and I challenge you to make a batch this week!
I’ll post additional tips and recipes in the coming days.
To make homemade cream cheese, let the milk mixture stand at 85 degrees until it’s the consistency of soft yogurt.
3 cups half-and-half
3/4 cup whipping cream
1-1/2 tablespoons cultured buttermilk
1/4 teaspoon plus 1/8 teaspoon salt
Combine half-and-half and whipping cream in a heavy saucepan. Cook
over low heat until mixture is 90 degrees. Stir in buttermilk. Pour
mixture into a large glass or ceramic bowl; cover with plastic wrap.
Wrap a large towel around entire bowl, and place bowl in an oven with
light on or in a warm place, about 85 degrees, for 28 hours or until
mixture is consistency of soft yogurt.
Cut several thicknesses of cheesecloth large enough to line a large
colander and extend 4 inches over edges. Rinse cheesecloth, and squeeze
out excess moisture; line colander with cheesecloth. Place colander in
sink. Pour cream mixture into colander, and let drain 20 minutes. Place
colander in a container to drain completely. Cover colander and
container tightly with enough plastic wrap to make an airtight seal.
Refrigerate 12 hours or until well drained. Spoon cheese mixture into a
bowl, and stir in salt. If the cheese is to be flavored and molded
according to the following recipes, then do so at this point.
If cheese is to be molded unflavored, cut 4 (8-inch-square) pieces of
cheesecloth; rinse cheesecloth, and squeeze out excess moisture. Smooth
out wrinkles of cheesecloth, and stack layers on top of each other.
Spoon cheese mixture in center of cheesecloth. Wrap cheesecloth around
cheese mixture, and tie ends securely. Pat cheesecloth wrapped cheese
into an oval or round shape. (Cheese can also be shaped in desired mold.
Line mold with cheesecloth, and spoon in cheese mixture, pressing with
the back of a spoon to smoothly and firmly pack mixture.) Place
cheesecloth wrapped cheese (or invert mold) over a wire rack in a
shallow pan. Cover pan with enough plastic wrap to make an airtight
seal.
Refrigerate 1 to 2 days or until firm and well drained. Unmold
cheese, and remove cheesecloth just before serving. Cheese will keep in
the refrigerator up to 5 days. Yield: about 2 cups.
I haven't tried this yet, but it is worth trying if you like cheese...
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Thursday, April 26, 2012
Saturday, April 21, 2012
"From the Survival Mom" blog
http://thesurvivalmom.com/2010/02/10/my-top-9-reasons-for-dehydrating-food/
9 Reasons for Dehydrating Food
My food dehydrator has been working up a storm this past week as I’ve been transforming pounds and pounds of tomatoes and jars of applesauce into very, very dry versions of their former selves. I love dehydrating foods, and here are just a few of the reasons why.
9 Reasons for Dehydrating Food
My food dehydrator has been working up a storm this past week as I’ve been transforming pounds and pounds of tomatoes and jars of applesauce into very, very dry versions of their former selves. I love dehydrating foods, and here are just a few of the reasons why.
- Dehydrated fruits and veggies have intense, INTENSE! flavors! Each thin slice of dehydrated tomato packs a wallop of flavor that you don’t find in a fresh slice. Something amazing happens to the flavor once all the water has been removed.
- It offers something different in the healthy snack category. My kids are loving the applesauce fruit leather they made themselves. They never get bored because one day it’s apple-cinnamon leather, another day it’s apple-peach leather, and a tasty apple-strawberry version is on tap for tomorrow! A #10 can of applesauce from Sam’s Club or Costco provides sheets and sheets of fruit leather, one of the easiest snacks in the world to pack in a lunch bag or backpack.
- Something is always in season! The best bargains in produce are usually found when a particular fruit or vegetable is in season. Farmer’s markets, food co-ops, fruit stands, and pick-your-own-produce farms can offer amazing bargains. All that fresh goodness is easily transformed into dehydrated versions at a cost far less than commercially dehydrated foods.
- Food dehydration is simple! Basic dehydrators can be picked up on Craigslist or eBay. You don’t need anything fancy. My dehydrator is very basic, but it does the job just fine. Unlike canning, you don’t need a lot of additional equipment, and the internet is filled with websites that give directions for dehydrating every type of food imaginable!
- Variety! One day you can dehydrate apples and the next, pasta sauce! Cook up several pounds of ground beef and turn them into, “hamburger rocks”! When you find #10 cans of a fruit or veggie on sale, pour out the liquid, and place the food on your dehydrator trays for a few hours. Bags of frozen vegetables dehydrate just as easily.
- Dehydrated foods don’t lose their nutritional value and maintain water soluble vitamins and minerals.
- Dehydrate your own herbs and you’ll never have to pay top dollar for them again nor watch them rot in the fridge.
- If space is an issue, dehydrated foods are your friend! Twenty pounds of fresh tomatoes filled two large glass jars in my pantry once they were sliced and dehydrated!
- You’ll never have to run to the grocery store at the last minute for carrots or onions or potatoes or celery or green beans if you have jars of the dehydrated versions in your pantry.
Thursday, April 19, 2012
Everyday Home Storage
Ensign 2012, March
By Emily Jamison
By Emily Jamison
Making home storage a part of our everyday lives.
When my husband, Brian, was a graduate student, we worked hard to stretch his small income so that I could stay home full time with our children. During one semester, unexpected school expenses significantly depleted our savings. We approached the birth of our second daughter with little more than condiments left in our refrigerator. Anxious about the future and unsure of what to do, I prayed.
As I prayed, my feelings of concern gave way to a calming reassurance that the Lord would provide. I’m not sure what I expected, but what the Lord sent was an idea: I recalled that my mother-in-law had given us some food storage a few months earlier. I searched through recipes, and the Lord inspired me with ways to use the canned goods to make tasty, nutritious meals. Although it took some creativity, our food storage sustained us over the next few months until the end of the semester.
That struggle helped me realize the importance of family home storage. My husband and I resolved to make a conscious effort to acquire more food, water, and savings for our growing family. For us, the best way to accomplish this was to find small ways to make family home storage a part of everyday life.
Over the next several months, I began to gradually build our home storage. Before each grocery shopping trip, I checked my list for items that would keep for at least three months and purchased additional quantities of those items. I made sure to buy food that was part of my family’s normal diet, which made it easier to rotate through it on a regular basis. Every few months, I bought wheat, rice, flour, and oats until we had built up a long-term supply. Our parents and others saw our determination to gather food storage, and they gave us some of their surplus. I frequently experimented with the storage items, using them to make homemade tortillas, bread, pasta, seasoned rice, and granola rather than purchasing these products from the grocery store. I also learned how to make my own yogurt and cheese using powdered milk. Whenever I wanted to make a certain recipe, I would consider whether I could make it from scratch and substitute ingredients that I already had in my house rather than purchase ingredients from the store.
Because we had limited space, we had to be creative. We kept our food storage under the bed. We also covered boxes and buckets of supplies with tablecloths and used them as decorative end tables.
Reestablishing our savings—our “financial storage”—was also important. Instead of dwelling on the limitations of our small earnings, we focused on making saving a regular practice. With every paycheck, we paid our tithing and then designated a percentage of the remaining funds to deposit into our savings account. Anytime we happened to receive extra income, we put the money in savings rather than use it to buy new furniture, fancy electronics, or other unnecessary items.
We made an effort to live on less. We separated our wants and needs by determining if items were essential or simply nice to have. Essentials included tithing, food, and shelter. We also decided that a phone was a necessity, but we chose a more basic option rather than the latest technology. We had resolved early in our marriage to not incur credit card debt. When Brian or I were tempted to buy something beyond our means, we helped each other maintain perspective.
As we took small steps, our savings and food supply grew at a steady rate. Within a year we had a long-term supply of grains, a three-month supply of food and water, and several months’ worth of savings. Living on less was hard, but it enabled us to build our home storage and be better prepared for the future.
Facing Adversity
Having met our home storage goals, we enjoyed a sense of security—for about a month. Then one morning a police officer called and asked me to come to the hospital emergency room right away. Brian had been in a bicycle accident on his way to school. Even though he had been wearing a helmet, he had sustained a traumatic brain injury.
When I got to the hospital and saw him in a coma-like state, I was scared. I was afraid that he might not live, or that if he did, that he might not be able to talk, read, or lead a normal life. Would he be able to continue his schooling? I felt anxiety not only about him but about our family’s future.
The doctors could offer no assurance that Brian would recover. But that day he received a priesthood blessing in which he was promised that he would fully recover and that his brain would function properly again, according to his and my faith. At that moment the Spirit whispered comfort to me and confirmed that the promises in the blessing would come to pass. With resolve, I chose to have faith and dismiss all doubts.
When my mind turned to how we would get by in the coming months, I was grateful that we had gotten our home storage in order. I knew that our family’s immediate needs would be taken care of for several months before I would need to consider obtaining employment.
Because our basic needs were met, I was able to focus on supporting Brian during his recovery while also remaining at home to care for our two girls. Priesthood blessings, prayers, and special fasts helped Brian recover quickly. He spent only five weeks in the hospital. Only three months after the accident, he was ready to go to work and school part time.
Moving Forward with Faith
Brian soon recovered his health enough to work full time, but by then the worldwide recession had hit. Most of his co-workers had been laid off, and his former position was no longer available. While Brian searched for adequate employment, we lived off of our food storage and savings. Through some temporary jobs, kind help from friends and family, and the blessings of the Lord, we did not have to go into debt, even though Brian’s search for employment went on for months.
When more than a year had gone by, we had very little left in savings and our food storage was running low. Although our circumstances seemed bleak, we had faith that the Lord would provide. Just in time, Brian was offered a position with income that was more than sufficient to meet our expenses. As soon as we were able, we recommenced our efforts to build our savings and food supply.
For us, home storage has become more than an item on a to-do list. It is an important part of Heavenly Father’s plan to provide for our families. Having our three-month supply helps us feel empowered and secure even during troubled times. We have reaped spiritual and temporal rewards by following the Lord’s counsel. When we are doing all we can to provide for ourselves and our families, He makes up the difference. He loves us, and He’ll make sure that our needs are met. We take comfort in knowing that as we move forward with faith, our family is prepared for whatever lies ahead.
For more information, visit the home storage section of providentliving.org or refer to the pamphlet All Is Safely Gathered In: Family Home Storage.
Start Establishing Family Home Storage Today
Here are some helpful tips to start establishing food storage and a financial reserve:
- • Designate an area in your home where you can keep your food storage.
- • Each time you go grocery shopping, pick up a few nutritious items that will store for several months to add to your storage.
- • Stock up on items when they are on sale, and buy in bulk when practical. Be sure to check expiration labels before you make the purchase.
- • Buy only items you know you’ll use so you can easily rotate through your food storage.
- • Store water in sturdy plastic juice or soft drink bottles that you have emptied and rinsed.
- • Order basic long-term food items such as wheat, flour, and oats from a Church home storage center or other trustworthy organization.
- • Designate a percentage of your monthly budget for food storage.
- • Start putting a percentage of your income or a certain dollar amount in a savings account each month.
- • Help others establish home storage by giving food storage items or money for savings accounts as gifts.
“We encourage Church members worldwide to prepare for adversity in life by having a basic supply of food and water and some money in savings.”
The First Presidency, All Is Safely Gathered In: Family Home Storage (2007).
“With careful planning, you can, over time, establish a home storage supply and a financial reserve.”
The First Presidency, All Is Safely Gathered In: Family Home Storage (2007).
Recipes that use food storage basics
Food storage under bed
Extra food storage disguised as a decorative end table
Additional food storage purchased during regular shopping trip
Money reserved for savings account
Budget allocating money for food storage and savings
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