Wheat Watchers

Preparedness and Planning Group

  • Get it Together

    Wheat Watchers meets monthly on the 3rd Wednesday at 7:00 pm at Kathy's house.

    We've talked the talk, now it's time to walk the walk. I'm letting the blog, newsletter and e-mail do most of the talking and leaving the meetings open for much more DOING!

  • Upcoming Events:

    • TUES April 17 - Homemade Mixes
    • TUES May 15 - TBA
    • TUES June 19 - TBA
    • TUES July 17 - TBA
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Food Storage Recipe Monday

Posted by imawheatwatcher on August 8, 2011

I thought that it would be a great use of this blog to post food storage friendly recipes every Monday. I have gotten several comments that people would LOVE more recipes. If you have a recipe that you love and would like to share, please email it to me!

Homemade Yogurt with Powdered Milk

Beat 2 1/2 cups non-instant powdered milk (or 4 1/3 c instant)
Into 3 cups tepid water
4 TBS previously prepared yogurt you have made (if you are using commercial yogurt, use the freshest available and use 2 or 3 times the amount called for. A 6 ounce carton(that tells you on the label that it contains live cultures)is good,)

Pour in 1 quart of tepid water. Stir well. If you have a yogurt maker, follow the manufacturer’s directions. If not, pour into 4 pint bottles and set into a deep fry pan filled with warm water (100-120 degrees). Set the pan into an electric fry pan and set the control at 110 degrees. Check the consistency at the end of 3 hours. It may take longer, however, especially if your start was not too fresh. If the temperature is too high or too low, this will also make the milk slower in setting. When thick, refrigerate. You can flavor with 1/2 c sweetened fresh or frozen fruit, or use preserves or jam.

recipe by Elaine Shupe


One Response to “Food Storage Recipe Monday”

  1. Launi said

    Thanks so much for posting this. I was sorry to miss the class, but I’m committed to try this and get really good at it. :}

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