The Government Shutdown Food Prepped Challenge

Homesteading & Country Living Forum

Help Support Homesteading & Country Living Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Sewingcreations15 said:
@Amish Heart these recipes are from the book "I can't believe it's food storage" by Crystal Godfrey and work a treat and save so much money over buying the tins here anyway.

Sweetened condensed milk -

1/2 cup hot water.
1 cup non instant dry powdered milk (can also use instant powdered milk) and it still works a treat.
1 cup of sugar (we use white).
1T butter.

We mix the hot water and sugar together and whizz it in the food processor till the sugar is dissolved then add the butter and whizz till melted and then add the powdered milk and whizz in the food processor until smooth.
Use in any recipe calling for sweetened condensed milk.
Use either straight away or store in the refrigerator or freezer.

Makes 1 x 14 oz can.


Evaporated milk -
1 1/2 cups of water.
1/2 cup + 1T of dry non instant powdered milk (we use instant powdered milk and it works fine)

Combine ingredients and mix well before using in your recipe.

Use in any recipe calling for canned evaporated milk.

Makes 1 1/2 cups or equivalent to a 12 oz can.
Click to expand...
Thank you for these recipes.

I wonder if there is a recipe out there for making a half and half substitute that is not full of chemicals? It is one of the things I use daily, in my coffee.
 
Another inexpensive meal is a baked potato with toppings. I like butter and sour cream on mine, and that is enough for a meal for me. I know for some people, that is just a side. I do know people add chile, salsa, cheese, and more to their baked potatoes. I don't remember when I last had a baked potato, but we have a bag of potatoes left from Christmas that needs to be eaten up.

I will have a baked potato meal or two, and will also make some potato dumplings for another few meals as well. I have some pork chops in the freezer and some kraut to eat with the dumplings.
 
@Sewingcreations15 thank you for sharing your recipes with the dry milj. I have to can up some cheese whiz and my recipe calls for evaporated milk. Have you ever used your dry milk evaporated milk recipe in canning something? I have plenty of the cans stored but was curious if that has been tried instead. As much as the Velveeta type box cheese cost, I don't think I will try it with that one, but I do have a caramel sauce I do so that maybe an experiment.
 
Dani said:
@Sewingcreations15 thank you for sharing your recipes with the dry milj. I have to can up some cheese whiz and my recipe calls for evaporated milk. Have you ever used your dry milk evaporated milk recipe in canning something? I have plenty of the cans stored but was curious if that has been tried instead. As much as the Velveeta type box cheese cost, I don't think I will try it with that one, but I do have a caramel sauce I do so that maybe an experiment.
Click to expand...
How do you can cheese?
 
Sewingcreations15 said:
@Amish Heart these recipes are from the book "I can't believe it's food storage" by Crystal Godfrey and work a treat and save so much money over buying the tins here anyway.

Sweetened condensed milk -

1/2 cup hot water.
1 cup non instant dry powdered milk (can also use instant powdered milk) and it still works a treat.
1 cup of sugar (we use white).
1T butter.

We mix the hot water and sugar together and whizz it in the food processor till the sugar is dissolved then add the butter and whizz till melted and then add the powdered milk and whizz in the food processor until smooth.
Use in any recipe calling for sweetened condensed milk.
Use either straight away or store in the refrigerator or freezer.

Makes 1 x 14 oz can.


Evaporated milk -
1 1/2 cups of water.
1/2 cup + 1T of dry non instant powdered milk (we use instant powdered milk and it works fine)

Combine ingredients and mix well before using in your recipe.

Use in any recipe calling for canned evaporated milk.

Makes 1 1/2 cups or equivalent to a 12 oz can.
Click to expand...

I have that book. I probably need to read it again.
 
@Dani, most welcome, I am not sure about canning with the homemade version but I am pretty sure that when I was a child my great depression grandmother made it that way too so I think this is how they make it in the factory. The only way to test it in canning is to try one. Please let me know that results.

I do make chocolate fudge out of our homemade condensed milk and it tastes fabulous.
 
Dani said:
velveeta
place in a dble boiler with 5 oz of canned milk and slowly melt.
after it has melted add 1 Tbs. white vinegar, 1/2 tsp dry mustard and 1/2 tsp salt. stir well
Wipe rims so no cheese on the top and put on hot lid and ring. Water bath for 10 minutes.
Click to expand...
How much Velveeta? 1 pound, 2 pounds?

Velveeta has a somewhat good shelf life, but I looked at some in the grocery store last week. It was $8.99 for a 2 pound package. I always tried to get on sale for around $5. I have not been buying it much recently because it does have gluten, and the Velveeta dip made with a can of Rotel tomatoes that we made for years is something we haven't eaten in quite a while.
 
SouthCentralUS said:
Velveeta Cheese (Homemade)

6 tablespoons of powdered milk

1 small packet of unflavored gelatin

1 cup of boiling water

Put in blender until blended

16 oz of shredded cheese

Put in blender until blended and melted

Put in loaf pan and cover with plastic wrap, refrigerate for 12 hours before use
Click to expand...

Thank you! I will give this a try. It looks like having more unflavored gelatin would be good. I have some, and will have to check the shelf life. I imagine it has a long one.
 
Dani said:
velveeta
place in a dble boiler with 5 oz of canned milk and slowly melt.
after it has melted add 1 Tbs. white vinegar, 1/2 tsp dry mustard and 1/2 tsp salt. stir well
Wipe rims so no cheese on the top and put on hot lid and ring. Water bath for 10 minutes.
Click to expand...
Thank you for the information.
Will be trying, sooner than later.
 
Weedygarden said:
How much Velveeta? 1 pound, 2 pounds?

Velveeta has a somewhat good shelf life, but I looked at some in the grocery store last week. It was $8.99 for a 2 pound package. I always tried to get on sale for around $5. I have not been buying it much recently because it does have gluten, and the Velveeta dip made with a can of Rotel tomatoes that we made for years is something we haven't eaten in quite a while.
Click to expand...
Sorry, it's the 2 lb box. I always buy the store brand and even that is $4 something when I get my discount.

Thanks SC for sharing your homemade version. Something else to try out. :)
 
SouthCentralUS said:
Velveeta Cheese (Homemade)


6 tablespoons of powdered milk

1 small packet of unflavored gelatin

1 cup of boiling water

Put in blender until blended

16 oz of shredded cheese

Put in blender until blended and melted

Put in loaf pan and cover with plastic wrap, refrigerate for 12 hours before use
Click to expand...

is the shredded cheese American or cheddar?
think it matters?
 
Weedygarden said:
How much Velveeta? 1 pound, 2 pounds?

Velveeta has a somewhat good shelf life, but I looked at some in the grocery store last week. It was $8.99 for a 2 pound package. I always tried to get on sale for around $5. I have not been buying it much recently because it does have gluten, and the Velveeta dip made with a can of Rotel tomatoes that we made for years is something we haven't eaten in quite a while.
Click to expand...
Add some chili with no beans and you have queso almost like you get at Chili's
 
You must log in or register to reply here.

Latest posts

Back
Top