Here’s another recipe I wanted to test out that puts to use the buckets of powdered milk I have stored. Remember if you are constantly rotating your stored food (especially the 3-month food supply) not only will you greatly reduce the chance of anything going bad, but you’ll actually be learning to use your bulk-stored food and eating what you store — some of the most important rules in food storage.To make cheese from powdered milk is an easy process (unexpected since I never had any experience making cheese before this). Here’s how it works:
What You’ll Need
- Powdered Milk
- Cooking Pot
- White Vinegar or Lemon Juice
- Cheesecloth or Clean Cotton T-Shirt
How to Make Cheese from Powdered MilkI used a small amount of ingredients so I could test it out first before using the full recipe. The full recipe calls for:
- 3 cups powdered milk
- 6 cups water
- 1/2 cup plain white vinegar
|Step 1: Mix together 3/4 cups of powdered milk with 1 1/2 cups of cold water in a cooking pot. Stir until dissolved.|
|Step 2: Stir milk over a medium-low to medium temperature until it becomes hot to the touch but not scalding (this should be around 140º if you’ve got a cooking thermometer)|
|Step 3: Maintaining the same temperature, stir in 1 tablespoon of white vinegar or lemon juice. You should immediately begin to see the curds separating from the whey.|
|Step 4: Continue cooking to allow the curds to separate from the whey. After a few minutes there should be large globs (if that’s a real word ) of curds in an amber pool of whey. If it’s still too milky, add another tablespoon of vinegar, stir and cook it on medium to medium-low heat until the curds completely separate from the whey.|
|Step 5: Pour the curds and whey into a colander lined with a clean cloth, cotton t-shirt or cheesecloth to drain off the whey (this sweet liquid can be used in the place of water in other baking recipes so drain it into a bowl if desired).|
|Step 6: Taking the cloth or cheesecloth (a t-shirt in my example) squeeze the curds to press out any remaining whey.|
|Step 7: Rinse the curds — which is essentially ricotta cheese at this point — under cool water and eat fresh or store in the fridge.|
ConclusionWhat you should be left with is about the same amount of curds as you measured out in powdered milk.
Since I used 3/4 cup of powdered milk in the above recipe, it resulted in about 3/4 cup of curds — so plan your recipes accordingly.
I was really excited when learning this, since I love lasagna. Pasta as well as tomato sauce — in the form of canned tomatoes (or powdered tomatoes) — stores very well, but ricotta cheese doesn’t. Now that I know how to make fresh ricotta cheese easily from my stored powdered milk, even lasagna can be enjoyed during the end of the world.