SouthernUtahFoodStorage

Cooking with Dehydrated and Freeze Dried Products

I have always heard women say, “Oh I keep food storage.” “It is on the shelves in the cellar” or something of that nature. “It is just something I keep in case of some emergency.”
All my life I have been taught one simple thing.  (Store what you eat and eat what you store.)  I have a news flash for all those people. If you don’t use it the food you have you will not learn how to use it.  If the time ever comes that food is scarce. A time when you can only eat what you have. You may not like it if you have not learned how to use it.  Now is the time to learn how to cook with it. If you prepare a meal your family does not like, you can figure out what went wrong and correct it. 
I have a little book called “Cookin’ with Powdered Milk, by Peggy Layton.”
If you would like this or any other of Peggy Layton’s publications you may contact her at.
Peggy Layton
P.O. Box 44
Manti, UT 84642
(435) 835-0311
Email address:
http://www.ut-biz.com/homestoragecookin/
http://www1.icserv.net/D100043/books.html

“Nonfat instant powdered milk can be used as a beverage or in cooking wherever the recipe calls for milk.”
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“The dehydration process was developed to preserve the nutritional value for longer periods of time.  Powdered milk is made from fresh pasteurized fluid milk with the cream and water removed ****”
“Nonfat instant powdered milk contains no fat when reconstituted, which results in half the calories, yet retain all the natural milk calcium, the important B-vitamins, phosphorus, minerals, essential protein, carbohydrates, and milk sugar (lactose) which are all necessary for good health.”
“Refrigerate before drinking.  It truly will taste better.  Cooking with home food storage requires some advanced planning and preparation.  Mix according to manufactures directions.”
“Not only is it less expensive than fresh or canned milk products, but in most cases it contains the same nutrients (except for fat), with less cholesterol and fewer calories.  Different types of cheeses can be made from powered milk with the exception of butter and cream.”
“One way to use powdered milk is to add the powdered milk to other dry ingredients in the recipe and increase the amount of liquid by the amount needed to reconstitute the powde5red milk.”
Any recipe calling for fluid milk can be converted to powdered milk by using the reconstitution chart that follows.
Cooking with Dehydrated and Freeze Dried Products
I have always heard women say, “Oh I keep food storage.” “It is on the shelves in the cellar” or something of that nature. “It is just something I keep in case of some emergency.”
All my life I have been taught one simple thing.  (Store what you eat and eat what you store.)  I have a news flash for all those people. If you don’t use it the food you have you will not learn how to use it.  If the time ever comes that food is scarce. A time when you can only eat what you have. You may not like it if you have not learned how to use it.  Now is the time to learn how to cook with it. If you prepare a meal your family does not like, you can figure out what went wrong and correct it. 
I have a little book called “Cookin’ with Powdered Milk, by Peggy Layton.”
If you would like this or any other of Peggy Layton’s publications you may contact her at.
Peggy Layton
P.O. Box 44
Manti, UT 84642
(435) 835-0311
Email address:
http://www.ut-biz.com/homestoragecookin/
http://www1.icserv.net/D100043/books.html

“Nonfat instant powdered milk can be used as a beverage or in cooking wherever the recipe calls for milk.”
**************************************************
“The dehydration process was developed to preserve the nutritional value for longer periods of time.  Powdered milk is made from fresh pasteurized fluid milk with the cream and water removed ****”
“Nonfat instant powdered milk contains no fat when reconstituted, which results in half the calories, yet retain all the natural milk calcium, the important B-vitamins, phosphorus, minerals, essential protein, carbohydrates, and milk sugar (lactose) which are all necessary for good health.”
“Refrigerate before drinking.  It truly will taste better.  Cooking with home food storage requires some advanced planning and preparation.  Mix according to manufactures directions.”
“Not only is it less expensive than fresh or canned milk products, but in most cases it contains the same nutrients (except for fat), with less cholesterol and fewer calories.  Different types of cheeses can be made from powered milk with the exception of butter and cream.”
“One way to use powdered milk is to add the powdered milk to other dry ingredients in the recipe and increase the amount of liquid by the amount needed to reconstitute the powdered milk.”

Any recipe calling for fluid milk can be converted to powdered milk by using powdered milk.

Reconstitute according instruction that come with Powdered milk.

This entry was posted on Thursday, March 18th, 2010 at 5:43 pm and is filed under Food Storage. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.