Remember the show, Let’s Make A Deal? The show host asks an audience member if they have a particular something in their bag or pocket. If they do, the deal-making begins.
If you’re ever on such a show, (I know, I know you never would be … but just bear with me) … Again if you’re on such a show, and they ask you for a:
you smile and say, “Yes, I’ve got one”, and then you pull out a paper clip.
With simple paper clip hacks, the SensiblePrepper shows you how to make those 5 items and fifteen more.
Don’t get me wrong here. This is not food preservation using yogurt. It’s about the fermentation properties of yogurt as an example of food preservation. It’s a DIY cooking skill that frees funds for other prepping needs.
Fermentation is a basic food preservation technique, and this post simply gives insight to another skill area. Check it out:
Here’s what I did.
First, I bought some plain Greek yogurt (with active cultures) as I normally do. Greek yogurt is significantly thicker than ordinary yogurt. (I didn’t include the price of the store-bought yogurt because this is something I would have purchased anyway, and I can keep using a half of a cup of the homemade yogurt as the starter for the next batch. Like kombucha and kefir, you only need to purchase the starter once.)
When I got home from the store I set out a half of a cup of the store-bought yogurt in a bowl on the counter to let it warm as I started making the homemade yogurt. Next, I poured just over half a gallon of milk into my Dutch oven and heated it on medium-high to 200 degrees.
It took about 20 minutes, standing in front of the stove whisking the milk to prevent scorching. Next I cooled the milk in a water bath. (I just put the whole pot into my sink filled with ice water, and stirred it a few times to prevent a skin from forming on the top of the milk.) I did this until the temperature of the milk dropped to 120 degrees. This took about ten minutes. (This initial step is necessary to alter the structure of the milk protein.)
While the milk was cooling another five degrees (to 115 degrees), I scooped out about a cup of warm milk and mixed it with the room temperature store-bought yogurt. When the pot cooled to 115 degrees I poured the diluted yogurt-milk mixture into the pot, and whisked it well. (This step inoculates the warmed milk with the live yogurt culture.)
Next, I put the Dutch oven in a homemade warmer box …
Source: Post author Bam Bam (yes, Bam Bam) continues on The Survivalist Blog.
Image: Lisa Rutledge From Montreal, Canada
You’re getting serious about your survival food supplies storage.
Well, check out these tips to minimize costly mistakes. You’ll be glad you did.
Having restricted space and living in a hot sticky atmosphere for no less than 120 days out of the year, I am extremely acquainted with capacity issues.
Preferably, sustenance ought to be put away at around 50-55 degrees, without any that 15% dampness. Does that mean you can’t store food in the event that you don’t have these perfect conditions? Obviously you can! The conditions depicted are “ideally” sort situation, and we all know it’s not impeccable, else we would not have to store sustenance.
Summer temperatures in California achieve more than 90 degrees with 70% stickiness. To spare power, we keep the aerating and cooling at around 68-70 degrees. The A/C eliminates dampness, however dampness still leaks in. This is something we can’t overlook. We simply consider that the nourishment put away won’t keep going the length of it would have at cooler, drier temperatures.
Here are a few tips:
1. Clear out a section before obtaining started, or as you provide grows. Clean out the junk closet and sell or present things, leaving free area for food storage. Attempt exploitation below utilized areas like under the beds, within empty suitcases or TV cupboard.
2. Keep away from waste and store just sustenance that you’re family eats. Fight the temptation to stock up marked down or stopped things simply due to the low cost.
Pick canned food that have the longest close dates. Try not to purchase jars that are scratched or distorted regardless of the fact that they are vigorously marked down. Albeit a few studies have indicated they can last a couple of years past their termination dates, I lean toward not to hazard it, particularly after a companion’s heartbreaking knowledge. Getting sick from eating ruined sustenance is not justified, despite all the trouble.
Source: Please review the remainder of John Turner’s tips in the Patriot Direct blog. They include those pesky oxygen standards.
Image: Jaymet Hunt