March 2005

STORING   MILK and BUTTER

Milk in food storage recommended amounts is 75 pounds per person over 7 yrs old, of powdered and other forms per year. children under 7 require about 37 pounds, (except infants needing formula).  

PRESSURE CANNING MILK  Don't try to can milk with just a boiling water bath: it doesn't get hot enough to kill all microorganisms. But you CAN can  milk with a pressure canner. Be aware the milk will be just fine pressure canned but will turn slightly brownish like evaporated milk. The reason it does this is due to the high temps of pressure canning. It caramelizes the milk sugars. The milk will be fine for cooking....it's fine for drinking too...it just doesn't taste quite the same.

Pressure Canning Milk: Fill clean jars with strained milk, leaving inch headspace for expansion. Put on lids and rings and tighten down rings gently. Place in pressure canner with 2-3 inches of water and process at 15 lbs pressure for 10 minutes. Remove and let cool 24 hours undisturbed before moving into storage.

You can buy shelf stable milk in boxes, which last for afew months, one company I found is Gossner Foods, Inc.
1051 North 1000 West   Logan, Utah 84321-6852   Ph. 435-713-6100   Gossner's U.H.T. Shelf Stable Milk is a premium quality Grade A fluid milk. It has been specially processed and packaged so that no refrigeration is required until the package is opened. It doesn't contain any preservatives, is good to have for camping trips and when refrigeration wont be available. 
    

I like to buy half gallon cartons of skim milk and freeze them. the less fat in them the less separation you will have. but keep in mind in an emergency situation, you likely wont have any electricity which means  no freezer. so it is not a reliable plan for long storage.  Homogenized milk can be frozen up to six months, but there are some drawbacks. The water in the milk has a tendency to rise to the top of the container and form ice. It is difficult to get this to mix thoroughly with the milk when thawed. Sometimes this affects the flavor and appearance. It is safe to eat and can be used in cooking or baking.

Dry Milk (Powdered Milk)  Purchasing - Dry Milk is marketed in three forms- Whole milk, nonfat milk and buttermilk.

Equivalents - 1 pound= 3 2/3 cups,  14 cups reconstituted; 1 1/3 cup= 1 quart reconstituted,  1/3 cup= 1 cup reconstituted.

Storing - Dry whole milk must be refrgerated because of its fat content. Dry nonfat milk and buttermilk can be stored, unopened, in a cool, dry place for up to 6 months. Once opened, transfer to an airtight container, refrigerating will help retain dry milk's freshness. Reconstituted dry milk can be covered and refrigerated for up to 3 days.

USING -To measure dry milk powder, spoon lightly into a measuring cup, then level off with the flat edge of a knife. Reconstituted milk tastes better when mixed half and half with regular milk. Enrich everything from soups to meat loaves to breads with dry milk powder.

Recipe- Whipped Topping- Dissolve 1 cup dry milk in 2/3 cup cold water. Place in the freezer until ice crystals form around the edges. Using a chilled bowl and beaters., whip the milk until soft peaks form, add 1 tablespoon lemon juice and beat until stiff. the entire whipping process can take up to 5 minutes. If desired, gently beat 1/2 to 1 teaspoon pure vanilla extract and 2-4 tablespoons confectoner's sugar into the whipped milk. cover and refrigerate the whipped topping for 30 minutes before serving. makes about 1 1/2 cups.

  To make evaporated milk, mix 1 C water with 2/3 C powdered milk.
  To make sweetened condensed milk, mix 1/2 cup very hot water. 1 cup powdered milk, 1 cup sugar, 1 tb butter. Bring to boil and stir to dissolve sugar and powdered milk. 
KID PLEASERS-
Chocolate milk- (1/2 gal) mix together 8 cups water, 2 1/2 cups powdered milk, 1/8 cup cocoa, 1/4 to 1/2 cup sugar. Pinch of salt. (opt) and a few drops of vanilla. (optional).  You can just mix together the dry ingredients and use as a hot chocolate mix. (about 1/3 c mix to 1 cup hot water).
Purple Cow - Mix reconstituted powdered milk and grape juice half and half.

Canning Butter

1. Use any butter that is on sale. {Lesser quality butter requires more shaking  but still turns out beautiful--and costs far less.} 

2. Heat pint jars in 250 degree oven for 20 minutes, without rings or seals. {One pound of butter is a little more than one pint jar, so if you melt 10 pounds of butter, heat 11 pint jars.}

3. While jars heat, melt butter slowly until it comes to a boil. Reduce heat, cover and simmer for 5 minutes. {Also put canning lids in pot of water and simmer for 5 minutes.}

4. Pour melted butter carefully into heated jars using a large ladle, stirring the melted butter before pouring into each jar. Use a canning jar funnel, then wipe the rim of the jar with a damp towel. Leave 1/2" to 3/4" air space, which makes shaking easier.

5. Add lid and ring and close securely. They will seal as they cool. Shake while the jars are still warm but cool enough to handle easily, because the butter separates and becomes white on the bottom of the jar. Shake again, and as the jars cool, shake again.

6. At this point, while still slightly warm, put the jars into a refrigerator. While hardening, shake again, and the butter will then look like butter and be firm. This final shaking is very important! Check every 5 minutes and give a little shake until hardened in the jar! Leave in the refrigerator for an hour.

7. Canned butter should store for 3 years or longer on a cool, dark shelf.

How to make clarified butter-  Clarified butter stores indefinitely without refrigeration, It's also healthier, as clarifying the butter removes most of the cholesterol but retains the delicious butter taste.

 Melt the butter in a pan with a low heat and bring it to a slow boil. If any scum rises to the top, skim it off. Boil slowly (don't burn) until the white solids clump together on the bottom of the pan. The butter oil will be clear and golden. Skim off the butter oil into a clean jar with a tight fitting lid. You can collect the remaining oil and solids in the bottom of the pan, and strain it through cheesecloth or coffee filters, to collect the last of the oil. The solids are then discarded (or fed to animals). Lard can also be clarified by this method, and loses most of its cholesterol while retaining its taste.


The Cooperative Extension Service, University of Georgia College of Agricultural & Environmental Sciences provided this information: We do not recommend canning dairy items (milk, cheese, butter) for several reasons: 1) there are no safe researched recipes 2) if added as an ingredient to other recipes they may alter the penetration of heat into foods. e.g. we do not recommend adding milk or cream to a safe and tested soup recipe to make it a cream soup. 3) while some cheeses may be borderline acid foods, many processed cheeses may not be. Milk and butter are not acid foods. Thus processes for canning would have to be using a pressure canner. 4) The chemistry of dairy foods is such that it simply doesn't fare well in heat.

I found some of this information at   http://www.justpeace.org/nuggetsindex.htm  They have alot of information on many topics.

Also check out http://www.hashworks.com/foodstorage.htm  Provident living newsletters.  


Be sure to mark your calanders for March 19th  Our Family Emergency Preparedness Fair.  1-4 pm  


Next month -  Storing Cheese.