How Do I Use Dry Milk? Use it for Yogurt

Dry Milk Perfect for Yogurt

At my house we love yogurt and we love to use yogurt to make smoothies.  This recipe is easy and makes great yogurt. Note this makes plain yogurt. You will have to add sweetener if you want sweet yogurt. If you want to buy yogurt cultures and keep them in your fridge or freezer. I get mine from: http://www.cheesemaking.com/



 Yogurt Recipe for Yogurt maker
1 ½ cups dry milk
3 ½ c very hot water (110-125 degrees F)
⅓ c plain yogurt with live active cultures

Plug in yogurt maker to warm. Dissolve milk in water. Gently stir in yogurt. Place in yogurt maker 6-8 hours.  Refrigerate immediately

If you don’t have a yogurt maker you can use one of the following methods.  Which ever you choose note that it might take a few tries to find the right temperature for you home. If your yogurt does not “set” the first time try again. It is worth it.
* A note on yogurt makers, if you find yourself making yogurt with any regularity it is a great investment. I have had very good luck finding them used (although both I bought were still in the plastic never used before) at thrift stores.  I think I paid $3.00 for mine and $4.00 for my sisters)

 In a crock-pot
1 ½ cups dry milk
3 ½ c very hot water (110-125 degrees F)
⅓ c plain yogurt with live active cultures

Preheat crockpot on low for about 15 minutes, until it is very warm to the touch. Dissolve milk in water.Add to crockpot. Unplug your crockpot. Leave the cover on, and let it sit for 3 hours.

When 3 hours have passed, scoop out 2 cups of the warmish milk and put it in a bowl. Whisk in 1/3 cup of store-bought live/active culture yogurt. Then dump the bowl contents back into the crockpot. Stir gently to combine.

Put the lid back on your crockpot. Keep it unplugged, and wrap a heavy bath towel all the way around the crock for insulation.





Other Options:
In a  thermos
1 ½ cups dry milk
3 ½ c very hot water (110-125 degrees F)
⅓ c plain yogurt with live active cultures

Mix milk and hot water and almost fill a thermos bottle (preferably widemouthed) with milk heated to 100 degrees F. Add ⅓ cup plain yogurt and mix thoroughly. Put the lid on and wrap the thermos in two or three terry towels. Set it in a warm, draft-free place overnight.



In an oven
1 ½ cups dry milk
3 ½ c very hot water (110-125 degrees F)
⅓ c plain yogurt with live active cultures

Mix milk and hot water pour into a casserole dish and add ⅓ cup of plain yogurt. Stir well and cover the casserole. Place in a warm (100 degree F.) oven with the heat off. Let it sit overnight.

On a heating pad
1 ½ cups dry milk
3 ½ c very hot water (110-125 degrees F)
⅓ c plain yogurt with live active cultures

Mix milk and water gently add ⅓ cup plain yogurt. Set an electric heating pad at medium temperature and place in the bottom of a cardboard box with a lid. (A large shoebox works well.) Fill small plastic containers with the milk-yogurt mixture; put on the lids. Wrap a heating pad around the containers, then cover with towels to fill the box and let sit, undisturbed, for 5 to 6 hours.

Soup and Bread Night: Tomato Mac Soup

One of the ways I love to use food storage is the eat one meal a week that is soup and bread. This is one of our favorites:

Juniper Inn Tomato Mac Soup

Recipe from--Leigh Ann Teeples

2 qt Water

1 package macaroni (1/2 pound)

2 qt tomato juice (1 cup tomato powder plus 8 cups water)

1 lb ground beef, (1 cup FD ground beef)

In a resealable bag:

½ C Brown Sugar

2 t Lawreys Season Salt

½ C diced dry Onion

¼ C Butter

Cook macaroni in water and juice until tender.  Add rest of ingredients and simmer until ready to serve.

How Do I Use Dry Milk? Use it for Baking

Powdered Milk-Perfect for Baking

To use powdered milk in any recipe add the dry milk with the dry ingredients and the water with the wet ingredients.

Milk	Water	Dry Powdered Milk
1 Gallon	1 Gallon	3 cups
1 cup	1 cup	3 Tablespoons
3/4 cup	3/4 cup	2 ¼ Tablespoons
2/3 cup	2/3 cup	2 Tablespoons
1/2 cup	1/2 cup	1 ½ Tablespoons
1/3 cup	1/3 cup	1 Tablespoon
1/4 cup	1/4 cup	3/4 Tablespoon

How Do I Use Freeze Dried Chicken?

For a printable recipe

THRIVE Chopped Chicken makes this versatile food even easier to enjoy! Toss these delicious, pre-cooked dices on top of rice and noodle dishes, or use them to make a barbecue chicken pizza that everyone's sure to love. THRIVE Chopped Chicken is made exclusively from white meat.

The ratio of cooked chicken to freeze dried chicken is 3.5:1.  So what that means is if you use 1 pound of THRIVE Freeze dried chicken is the same as 3.71 pounds of cooked chicken.

To rehydrate cover with hot water and let sit for 3-5 minutes. 

6 Easy  and Delicious Ways to Use Freeze Dried Chicken

1. Chicken Salad.
1 cup FD Chicken 
1/4 cup FD Celery
1/4 cup FD Onion
Water to cover

Add all to a small sauce pan.  Heat over medium heat for 5 minutes.  Drain.  Season with salt and peper, Add mayo or Miracle Whip until desired consistency.  Serve on rolls or crackers

2.  Chicken Noodle Soup
1 cup FD Chicken

1 cup FD Chicken 
1/4 cup FD Celery
1/4 cup FD Onion
1/4 cup dry Carrots
1/4 cup FD Potatoes
4 cups water
4 tsp chicken boulion
Add all to soup pot. Heat over medium heat for 10 minutes. Season with salt and pepper.

3.  Lime Chicken Tacos

1 1/2 cups FD Chicken rehydrate and drained
3 tablespoons lime juice
1 tablespoon chili powder
1 cup frozen corn
1 cup chunky salsa

Place chicken in large sauce pan. Combine lime juice and chili powder; pour over chicken. Cover and   cook until hot. Shred chicken and stir in corn and salsa. This freezes great. If you are going to freeze place in containers, label and freeze.
      To serve:
      12 6-inch flour tortillas
      Sour cream
      Shredded cheddar cheese
      Shredded lettuce
      Chopped tomatoes
      Serve warm on tortillas with sour cream, cheese, lettuce and chopped tomatoes.

4.  Chicken Cordon Blue Casserole

2 cups FD Chicken

4 slices Swiss Cheese

4 slices of Ham

1 can cream of chicken soup

½ cup sour cream

10 saltine crackers

2 Tbsp butter

½ tsp Paprika

½ tsp Garlic salt

Place chicken in casserole dish sprayed with cooking spray. Layer Cheese on top of chicken followed by a layer of ham. Mix soup and sour cream together and spread on top of ham. Crush saltine cracker, melt butter. Toss the cracker crumbs in the melted butter and sprinkle on top of soup mixture. Make at 350 for 45 minutes.

5.   Chicken Rollups

2 cups FD chicken Rehydrated

8 oz cream cheese

½ cube butter

1/8 tsp pepper

1/2 cup FD Mushrooms Rehydrated

Soften butter and cream cheese (either leave on counter for an hour or unwrap and put in the microwave for a 5 seconds at a time until soft)

Stir all of the above ingredients together.

Spoon mixture into the center of a section of a refrigerated crescent rolls.  You will need 2 or 3 packages of crescent rolls depending on how full you make them. Roll up pinching seams together.  Bake at 400 degrees until brown (follow directions on package of crescent rolls)

 Make Gravy using 1 can of cream of chicken soup, 1 soup can of milk and 1 cup of sour cream. Serve hot.

6. BBQ Chicken Pizza  ~ adapted from www.sisterscafe.blogspot.com

1 prepared pizza crust
1/2 c Famous Daves bbq sauce, divided
1/2 red onion, thinly sliced
1 cup FD Chicken, rehydrated
1 1/2-2 c mozzarella cheese
1/4 c fresh cilantro, chopped
Preheat oven to 400. If you have a pizza stone (they make the best pizzas), put it in the oven to preheat as well. Toss shredded chicken with 1/4 c bbq sauce. Remove hot pizza stone from oven and sprinkle with corn meal. Roll or toss dough and place on stone. Spread remaining 1/4 c bbq sauce over dough. Arrange onion slices over sauce. Spread chicken over onions then top with cheese. Bake 20-25 minutes or until crust is golden brown. (That time is for a pizza stone - if you are using a cookie sheet, it may be a shorter time) Sprinkle with fresh cilantro and slice into 8 wedges.

Repost: Kneaders Cranberry Sauce:

I posted this recipe a while ago but with Thanksgiving around the corner I thought it was a good repeat. This is easy and delicious.  I love the orange in it.

Kneaders Cranberry Sauce
 
Printable Recipe
 
1 quart fresh cranberries
1 cup white sugar
2 to 3 oranges to equal 1 cup fresh orange juice
1 teaspoon orange zest
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon cloves

Squeeze oranges to equal 1 cup fresh orange juice.
In a large saucepan with a heavy bottom combine cranberries, sugar, spices  and orange juice.
Add orange zest.  Cook over medium heat, stirring often, until cranberries begin to pop. This will take 15 to 18 minutes.  Do not overcook
Remove from heat  
Let cool.  Blend to desired consistency.
This recipe can be makes 2 days ahead of time and kept in the refrigerator.

Help for the Holidays: How to Cook a Frozen Turkey

While I was in college at Utah State University I took an extremely hard foods class from a brilliant professor  Dr.  Charlotte Brennand.  I use things from that class every time I cook.  Dr. Brennand taught me to approach cooking as a science and changed how I look at food and its interaction. She sent out these instructions about cooking a turkey from frozen a few years ago and I use it every year.  One note this does not work well with preseasoned turkeys (think barbecue, or Asian) as the seasoning tends to burn.  I hope it helps you.

Time Tables for Roasting

Frozen Turkey

The following data is based on a research project conducted in the USU NFS department a few years ago.  I still receive requests for this information and thought it might be of value to you also.

The procedure for roasting a frozen turkey is to take the turkey from the freezer and remove the plastic wrap.  Put the frozen turkey in a shallow pan and cover with a foil tent.  The edge of the foil should just hang loosely around the turkey.  Put the frozen bird in the oven and turn the oven to the desired temperature.  The giblets and neck will still be in the craw.  These can be removed halfway through the cooking if desired or just prior to serving.  Remove the foil tent and turn the oven up to 400 degrees F. for the last 15-30 minutes of the cooking time to have a nice brown on the bird.  The bird can not be stuffed and use these time tables.

The two oven temperatures that we recommend are 250 degrees F and the traditional 325 degrees F.  Both will produce a good product.  Which is the better choice depends on the size of the turkey and the time schedule.  For example, to serve a 22 lb. turkey at 1:00 p.m. would require that the bird go in the oven around 3:30 a.m. if using the 325 degree F oven or around 7:30 p.m. the previous night if using a 250 degree F oven.  The lower temperature oven allows the cook to sleep all night.  It also ties up the oven longer.

Bird Size		Minutes per pound
Weight in Pounds	250 degree oven		350 degree oven
10	57		39
12	56		37
14	54		34
16	52		32
18	51		30
20	49		27
22	47		25
24	45		23

Note:  Time schedules are based on heating the turkey from 0 degrees F to 170 degrees F.

                                                                                    Charlotte Brennand

                                                                                    Food and Nutrition Specialist

Utah State University