Tactical Intelligence » Food Storage

How to Make Cheese from Powdered Milk

Tactical Intelligence — Mon, 06 Sep 2010 03:46:37 +0000

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
Water
Cooking Pot
White Vinegar or Lemon Juice
Cheesecloth or Clean Cotton T-Shirt

How to Make Cheese from Powdered Milk

I 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

In my instructions I quartered this recipe as follows:

	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.

Conclusion

What 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.

How to Make Powdered Eggs

Tactical Intelligence — Tue, 10 Aug 2010 13:28:55 +0000

The incredible edible powdered egg.

Despite the at-times negative media attention (we all know how reliable the main-stream media is nowadays) eggs are a very nutritious source of food that is one of the cornerstones in baking. With it’s low-cost but high-quality source of protein, if it weren’t for its short shelf life and fragility, it would be a great addition to your survival store if only you could store it.

Well, unbeknownst to many people, eggs can in fact be stored (up to 10 years if stored correctly) in the form of dehydrated egg powder — perfect for bug-out bags, camping trips and long-term food storage.

They can be used in baked goods just like normal eggs or reconstituted and made into fluffy scrambled eggs.

Here’s how you can do it at home:

What You’ll Need

A food dehydrator (I use a cheap Walmart version)
Eggs
Something to store the powder in when complete

How to Make Powdered Eggs

The process for making powdered eggs is fairly simple. However there are two ways (one which creates a far superior product but more on that later), let me explain the process for both:

(In these examples, I used a half-dozen eggs for the cook-dry method and another half-dozen eggs for the wet-dry method)

The Cook-Dry Method

	Step 1: Whip up a half-dozen eggs using a blender (for a more complete mixture). And then then in a non-stick frying pan, cook the egg solution like you would when making scrambled eggs.
	Step 2: Place cooked eggs onto a drying rack in your dehydrator and set the temperature to about 145 degrees Fahrenheit.
	Step 3: Let dry for around 4 hours until completely brittle throughout.
	Step 4: Chop dried chunks in a blender or food processor (or coffee grinder) until it has a fine powdery constancy. Bag it and store it away.

The Wet-Dry Method

	Step 1: Lightly grease a fruit roll sheet (it comes with the dehydrator) with a paper towel.
	Step 2: Whip up a half-dozen eggs using a blender (not necessary but it does make for a a more uniform mixture). Pour the egg slurry into the fruit-roll sheet and set the temperature to about 145 degrees Fahrenheit.
	Step 3: Let dry for around 16 hours until completely brittle throughout.
	Step 4: Place dried chunks in a blender or food processor (or coffee grinder) until it has a fine powdery constancy. Bag it and store it away.

Here’s a picture showing the final result of both the wet-dry and cooked-dry method of dehydrating. Each half-dozen eggs dehydrated produced almost exactly a half a cup of powder. You can also see how the wet dry method produces an orange powder (this color turns back to yellow when reconstituted and cooked).:

My Results

When comparing the two methods there is most definitely a clear winner — the wet dry method.

This is surprising since most of the information found online and in books explains that you should use the cook-dry method. Their main reasoning is that by cooking them it will kill any potential salmonella bacteria. I find this point irrelevant since after reconstituting them you will be cooking with them anyways (as you would with the original eggs) which will kill the salmonella.

The only advantage I found with the cook-dry method is the quickness of the drying time (four hours compared to 16 with the wet-dry method). Beyond that, when reconstituting the cook-dried eggs and cooking them like scrambled eggs, they have a grainy texture, and they taste dry and stale. They also do not fluff up like normal eggs when cooked in a pan. I assume this lack of “rising” would not work to well in baked goods that require this “leavening” property.

The wet-dry method produces a much better product. Although the powder turns initially orange, when reconstituted and cooked like scrambled eggs, the orange turns to yellow and they taste, look, and feel just like non-dehydrated egss. They also maintain the “leavening” property and fluff up which is important for baking.

Here’s a picture of the two in powder form with their resultant reconstituted and cooked product:

How to Use Powdered Eggs

Uses of Powdered Eggs

Powdered eggs can be used in the same exact manner as regular eggs. The only thing you’ll not be able to do is create things like poached eggs, or sunny-side-up eggs etc. But for all other needs like baking, french toast, scrambled eggs and so on, you’ll have the same results — but in a much more compact and storage-friendly form.

How to Reconstitute Powdered Eggs

Reconstituting powdered eggs is a simple process. To make the equivalent of one average sized egg mix 1 heaping tablespoon of egg powder together with 2 tablespoons of water. Stir it up, let it sit for 5 min and use as you would normal eggs.

Conclusion

After trying out this process, I’m not sure if it’s entirely worth it to spend 16 hours to make a dozen powdered eggs. I assume if I had a better dehydrator with more than two fruit-roll sheets it would be an easier process, but given what I got it would take 120 hours to fill a #10 can (it fits about 7 1/2 dozen eggs) if I used the wet-dry method (the cooked dry egg taste so bad I wouldn’t even consider it).

Also, since you can purchase really cheap powdered eggs online, equivalent to what you would pay for fresh eggs in the store, makes it even less appealing.

For example, from HoneyVilleGrain.com (where I get my powdered eggs from) you can purchase a six-pack case of #10 cans of powdered eggs for $89.99. This is equivalent to 45 dozen eggs (each can fits about 7.5 dozen eggs) – enough for a year’s supply for a small family.

At $89.99 that’s around $2 a dozen. Not too bad.

Where this whole process would definitely be worth it is if you had chickens that produced more eggs than you typically consume. This would help to store up a good amount of eggs when the chickens go through their down phase.

Food Storage Basics: The Gamma Seal Lid

Tactical Intelligence — Wed, 04 Aug 2010 06:57:07 +0000

If you’ve read any of my other articles on food storage, then you’ll know that I always stress the importance of rotating and using your food storage now — this includes your long-term bulk-food items such as sugar, dried milk, wheat, flour, grains and legumes.

Not only does this force you to figure out how best to use these items, it also gets you and your family used to eating what you one day may need to rely upon.

The problem with bulk foods is that most people tend to store them in large, air-tight 5-gallon buckets (as I do), and once you peel back the seal strip and open the bucket, the seal breaks and forever loses it’s air-tight sealing properties.

This obviously doesn’t lend itself well to reuse. And since you’re most likely not living exclusively off of your long-term food storage, it will take a bit of time to go through say a 5 gallon bucket of wheat or dried milk — increasing the potential of it spoiling or getting infested before it’s used up.

Up until recently, when I opened a bucket, I would transfer my bulk food from it to smaller individual mylar bags. This was before I found out about Gamma Lids.

Gamma Lids converts any food-grade 5 gallon bucket to a reusable, and resealable airtight and leakproof food-storage container. Check out this video to see just how easy it is:

The Importance of Having a Survival Seed Bank

Tactical Intelligence — Mon, 22 Mar 2010 06:21:21 +0000

Along with storing food, storing garden seeds should be of primary importance for any well-prepared individual or family. There are many indications that there is a major food shortage right now and that it will continue to grow worse in the coming years (see here and here for some good explanations into this crisis).

Given the right conditions, it could get bad enough that food becomes more valuable than gold or silver. In times like these, having a backup of seeds that can be planted as a “crisis garden” to supplement or support the needs of your family will be worth more than its weight in gold.

What Types of Seeds Should I Store?

The most important types of seed you’ll want to store are seeds that consistently put out the same type of plant/fruit generation after generation. In other words, if you were to plant the seeds of the parent then the fruit/vegetable that is produced by those seeds would maintain the characteristics of the parent plant.

For the beginning gardener this includes purchasing open-pollinated seeds instead of the typical hybrid seeds found in your garden center. As a general rule (there are exceptions), hybrid seeds are first-generation seeds and if you were to use the seeds produced by one of these plants they will be sterile or more likely fail to breed – not a good option if next year’s crop is dependent upon the seeds produced by this year’s. This also requires a yearly visit to the garden center — a dependency that’s great for the seed dealers but not so great for the survivalist.

Heirloom seeds are a type of open-pollinated seed that have been conserved by repeatedly growing them out again and again over the years. These are perfect for seed storage.

Where Can I Buy Them?

With all the seed sellers out there here are the companies where I recommend you purchase your open-pollinated and heirloom seeds. I’ve broken them down based upon the climate where the seeds are produced and tested. This will ensure the greatest success of germination and production in your area. (Be sure to order the open-pollinated or heirloom seeds as these companies also sell hybrids).

Short Season Climates (northern U.S. and Canada)

Moderate Climates (middle-American states)

Maritime Climates (Cascadia)

Territorial Seeds

Other Sellers
These companies I’m not sure where they are best grown but I’ve heard good reviews nonetheless (both deal exclusively in non-hybrid open-pollinated seeds):

How Do I Store Them?

Now that you’ve grown your open-pollinated seeds and have fruits and vegetables that are producing their own seeds, you’ll now want to be able to store those seeds for the next year. If seeds are stored properly, they can last for years (10+ or more).

The three big killers when it comes to seed storage are temperature, moisture, and oxygen with the most important being temperature and moisture. For the ideal temperature, store them in an area that is 40 degrees Fahrenheit or below (refrigerator or freezer) and to combat moisture, the best process is to dry them to 8 percent moisture or less by drying them at 100 degrees F for six hours.

You can do this by drying your seeds in the sun, with a food dehydrator, or by using a conventional oven (never use a microwave oven):

Sun Drying: Spread the seed out in the sunlight and try to obtain 100 degree temperature for 6 hours. Longer times are expected if the temperature is less.
Food dehydrator: Set the dehydrator to 100 degrees F. Dry for six hours.
Conventional oven:Keep the oven door open several inches, and make sure the seed is not heated to more than 100 degrees for 6 hours.

Seed Moisture Tests:

Here are 2 methods that are a easy way to tell if the seeds have been dried to a proper moisture level of around 8 percent or less:

Longer seeds should snap smartly and cleanly in half when bent.
Wheat, beans, peas, corn and other large seeds should shatter and turn to powder when hit with the head of a hammer.

Once your seeds are dry, you’ll want to place them in an airtight moisture-proof storage containers. Be sure to mark the containers with the seed names and date of packaging, then store them in a cool dark place (again a refrigerator or freezer are ideal for this purpose).

All-In One Solutions

If you would rather have an all-in-one solution that takes the guess-work out of choosing what types of vegetables and fruit seed to buy, dries and stores them to last for years and packs them in a container that can be stored for years then I would check out the following resources:

Survival Seed Bank: They also provide a book that describes in detail how to plant your seeds, cultivate them as well as how to gather and store your seeds for the next growing season.
Heirloom Organics: These guys provide multiple “seed packs” based on the size of your family and needs.

Resources

http://www.icrisat.org/Journal/volume5/Groundnut/gn4.pdf

– A great study on moisture, temperature and o2 effects.

http://www.savingourseed.org/pdf/SeedProcessingandStorageVer_1pt3.pdf – In depth look into the process of saving your own seeds.
Garden Web Seed Saving Forums – This forum/thread has some good dialogue on the process behind saving your own seeds.

How to Build Your Food Storage On Only $5 a Week

Tactical Intelligence — Fri, 19 Feb 2010 19:01:25 +0000

Think you can’t handle the price of food storage? Think again.

I was over at LDSPreppers today and found a great post in the forums by “AZPrepper”. He basically came up with a list of $5 food items that you can purchase each week for a year to build up your food storage for you and someone else.

Although he mentions that some of the food costs may have changed, the general concept and estimate should still be worth your while.

Here’s the list of what to buy each week:

Week 1: 6 lbs salt
Week 2: 5 cans cream of chicken soup
Week 3: 20 lbs of sugar
Week 4: 8 cans tomato soup
Week 5: 50 lbs wheat
Week 6: 6 lbs macaroni
Week 7: 20 lbs sugar
Week 8: 8 cans tuna
Week 9: 6 lbs yeast
Week 10: 50 lbs wheat
Week 11: 8 cans tomato soup
Week 12: 20 lbs sugar
Week 13: 10 lbs powdered milk
Week 14: 7 boxes macaroni & cheese
Week 15: 50 lbs wheat
Week 16: 5 cans cream of chicken soup
Week 17: 1 bottle 500 multi-vitamins
Week 18: 10 lbs powdered milk
Week 19: 5 cans cream of mushroom soup
Week 20: 50 lbs wheat
Week 21: 8 cans tomato soup
Week 22: 20 lbs sugar
Week 23: 8 cans tuna
Week 24: 6 lbs shortening
Week 25: 50 lbs wheat
Week 26: 5 lbs honey
Week 27: 10 lbs powdered milk
Week 28: 20 lbs sugar
Week 29: 5 lbs peanut butter
Week 30: 50 lbs wheat
Week 31: 7 boxes macaroni & cheese
Week 32: 10 lbs powdered milk
Week 33: 1 bottle 500 aspirin
Week 34: 5 cans cream of chicken soup
Week 35: 50 lbs wheat
Week 36: 7 boxes macaroni & cheese
Week 37: 6 lbs salt
Week 38: 20 lbs sugar
Week 39: 8 cans tomato soup
Week 40: 50 lbs wheat
Week 41: 5 cans cream of chicken soup
Week 42: 20 lbs sugar
Week 43: 1 bottle 500 multi-vitamins
Week 44: 8 cans tuna
Week 45: 50 lbs wheat
Week 46: 6 lbs macaroni
Week 47: 20 lbs sugar
Week 48: 5 cans cream of mushroom soup
Week 49: 5 lbs honey
Week 50: 20 lbs sugar
Week 51: 8 cans tomato soup
Week 52: 50 lbs wheat

He also mentions that some weeks you will have leftover change. Instead of spending it, put aside the change each week to be used for the weeks you may need more than $5 (like for wheat, milk, etc). Also be sure to lookout for sales. This way you can jump ahead and cross items off the list where there are great bargains.

After you have completed this list, you will end up with:

500 lbs of wheat
180 lbs of sugar
40 lbs of powdered milk
12 lbs of salt
10 lbs of honey
5 lbs of peanut butter
45 cans of tomato soup
15 cans of cream of mushroom soup
15 cans of cream of chicken soup
24 cans of tuna
21 boxes of macaroni & cheese
500 aspirin
1000 multi-vitamins
6 lbs of yeast
6 lbs of shortening
12 lbs of macaroni

I calculated that this amount of food has around 1,249,329 calories which based on a 2000 calorie a day diet will provide enough food for two people for 312 days! That’s almost one whole year for two people on $5 a week! Even if the price was double that, at $10 a week you’re only paying around $40/month in grocery bills. Try to beat that…

Food Storage Made Easy: Never Have to Shop Again

Tactical Intelligence — Thu, 11 Feb 2010 17:45:00 +0000

I’ve recently found this incredible website online that is a perfect fit for keeping the storage items in your pantry chock full. The application is called “Alice” .

The way that Alice works is that after setting up a free account, you specify what you typically buy (choosing from a list of 1000′s of products) and then the program goes to work. Alice organizes all your products based on how frequently you use them, finds coupons and other deals and then sends you alerts when it determines you are running low. It also keeps track of all your expenditures, categorizing and showing you where you’re spending the most of your money. On top of this, the shipping is free!

You might think that since the shipping is free that the prices of the products are more expensive. On the contrary, since the site works directly with the suppliers, it eliminates the middleman — effectively keeping the prices low. From what I noticed, overall the prices are cheaper than the supermarkets (at least where I shop).

Since Alice is still currently in Beta mode, the down side is as far as food items go, there isn’t a complete list — although they are continuing to add to the list (which by-the-way they gladly take suggestions for products) .

Here’s what they sell currently:

Cereals
Baby Food
Dog & Cat Food
Granola Bars, Cookies, Crackers and other snacks
Dried Fruit (I would make your own since it’s cheaper)
Dried Mixes (for muffins, cookies, pancakes etc)
Rice
Jerkey
Dried Soup Mixes
Spices
Sugar & Sugar Substitutes

The great part about these items is that most of them store fairly well (1-2 years) and don’t require a refrigerator which is perfect for food storage.

Alice iPhone app

For you iPhone users (like me) Alice also has a free app that allows you to not only order and maintain any product from your list but also gives you the ability to scan bar-codes from items that are running low in your pantry. These can be simply added to your cart for easy reordering.

Alice is extremely useful for those of us who use a pantry system for food storage. Our family has about a years worth of long-term food items (good for 20+ years) but beyond that we also have a 3-month supply of constantly-rotating commonly used food (and non-food) items.

Alice seems to be a perfect fit to help keep those items in stock (all without having to go shopping!). I can simply go downstairs to our basement with my iPhone look for those products that we are running low on and scan the bar-code. It will then enter into my Alice product list and I can send away for it. Around 2 days later it arrives at my home. Again, keep in mind that you don’t need an iphone to use the web site.

Overall, here are the main advantages:

The service is free
Once you’ve set up your master shopping list, using it over and over and ordering is as simple as a click of a button.
Alice reminds you when you are running low on products based on the average timelines of consumption as well as find coupons and deals for you.
The prices are very competitive
The shipping is free
You don’t have to worry about constantly checking out your inventory.

Now if Alice could only rotate the actual food items in my pantry it would be the ultimate service!

So check it out, you can sign up or read about it here (by using the graphic link above or this one they’ll give you $10.00 when you buy $50 or more of products): Alice.com

How to Turn Your Non-Fat Powdered Milk into Whole Milk

Tactical Intelligence — Wed, 03 Feb 2010 17:49:41 +0000

If you’re one of those who can’t stand drinking non-fat powdered milk (or have children that won’t touch it) but still nonetheless have it as part of your food storage — there’s hope. Turning your non-fat powdered milk into whole milk (or 1% or 2%) is a relatively easy process.

From Powdered Milk to Whole Milk

All it involves is a little understanding of chemistry and some extra items that should be part of your food storage anyways.

The only difference between reconstituted non-fat powdered milk and whole milk is the absence or presence of fat (this is what allows non-fat powdered milk to store for so long). But improving the taste by getting the fat back into the milk is not as easy as pouring some in and shaking. I’m sure you’ve seen what happens when you try to combine water and oil.

And now for the chemistry.

In order to mix two liquids together that otherwise would not blend (oil and milk in this case) requires what is called an emulsifier. And two of the most common emulsifiers used in recipes are eggs and honey — both of which are excellent long-term food storage items.

In the tables below I’ve put together some simple recipes that you can use to make 1%, 2%, or whole milk from a combination of powdered milk, vegetable oil and either powdered eggs or honey.

To prepare, just mix the ingredients specified in the tables below according to how much milk you want to make along with the desired fat content. It helps to use a shaker or a whisk but even a fork stirred vigorously works fine.

Keep in mind that the mixture is not homogenized so over time it will begin to separate again. If it does just shake it up, whisk it, or stir vigorously and viola! you got yourself some great tasting powdered milk. Try both recipes to see which one you and your family prefers (I’m partial to the honey mixture). Enjoy!

Using Honey

Desired Fat Content	Desired Milk	Honey	Reconstituted Powdered Milk	Vegetable Oil
1%	Cup Quart Gallon	1/4t 1t 1T + 1t	1 cup 1 quart 1 gallon	1/2t 2t 2T + 2t
2%	Cup Quart Gallon	1/2t 1/2T + 1/2t 2-1/2 T	1 cup 1 quart 1 gallon	1t 1T + 1t 1/4C + 1T
Whole (4%)	Cup Quart Gallon	1t 1T + 1t 5T	1 cup 1 quart 1 gallon	2t 2T + 2t 1/2C + 2T

Using Powdered Eggs

Desired Fat Content	Desired Milk	Egg Powder	Reconstituted Powdered Milk	Vegetable Oil
1%	Cup Quart Gallon	1/8t 1/4t 1t	1 cup 1 quart 1 gallon	1/2t 2t 2T + 2t
2%	Cup Quart Gallon	1/4t 1/2t 2t	1 cup 1 quart 1 gallon	1t 1T + 1t 1/4C + 1T
Whole (4%)	Cup Quart Gallon	1/2t 1t 1T,+1t	1 cup 1 quart 1 gallon	2t 2T + 2t 1/2C + 2T

How Much Food Storage Do You Really Have?

Tactical Intelligence — Fri, 15 Jan 2010 03:31:22 +0000

For those of you who have food storage, do you really know how long it would last if your family had to live off of it? You might be surprised when you find out you don’t have as much as you think you have. I sure was.

Well, just the other day, a friend of mine pointed out a great online resource that helps you to figure that out. The Food Storage Analyzer — provided by Emergency Essentials — helps to calculate just how long your food storage would last based on the caloric requirements that are given by USRDA guidelines (according to sex and age). It also calculates the current nutrition levels of your food supply helping you to understand what nutrients are lacking.

I decided to go through this exercise to determine how much I really had. Here’s the process:

Enter the Number of People and their Ages

Enter your Food Storage

What’s great about this process is that you can create custom foods that may not be on this list if required.

Calculate your Final Results

I was quite surprised to see that I had didn’t have a full years supply. With 235 days of storage for my family of three I am 4 months shy of one years worth. Fortunately this calculation doesn’t include my 3-month supply (if that is calculated correctly) so with that I have close to one year total.

Another eye-opening point taken from the nutrition chart was the low amount of protein in my stored food — I don’t have any meat stored away. While meats can be purchased freeze dried for long-term food storage it is very expensive so I hope to supplement this with hunting.

Looks like it’s time to purchase more food…:)

If you’d like to get started with your own food & water storage but don’t know where to begin, be sure to check out my Getting Started with Food Storage series. It gives you a step by step process to get you going. Check it out!

The Free-Stuff is In!

Tactical Intelligence — Fri, 01 Jan 2010 02:44:18 +0000

Just wanted to quickly point out that over the last couple of weeks I’ve been getting a bunch of that free stuff that I signed up for online: diapers, shampoo samples, food, otc medicine, more diapers…

Since most of these things are smaller, one-time use products, they make great additions to your bug-out bags. And the best part of it all is that they’re free! I’m still waiting for that Snuggie to come in (I’m not holding my breath though ).

If you missed the article, and want to learn how you can get free samples as well, you can check it out here: Bored Surfing the Web? Stock up on Free Stuff Instead.

The Fat Lady is Singing

Tactical Intelligence — Tue, 24 Nov 2009 06:03:20 +0000

If people by now are still not convinced that a complete economic collapse is a very real possibility then I don’t know what it’s going to take for them to wake up and prepare themselves. More and more of the mainstream news sources are finally coming on board and indicating a potential collapse as we see with the recent article in the Telegraph (one of the UK’s largest news source): Société Générale tells clients how to prepare for potential ‘global collapse’.

If you haven’t by now, it’s time to get your food storage together, work on getting out of debt, and protect your wealth with strong hedges such as gold and silver. For step by step instructions in getting your food storage together and what to do after be sure to read the following articles I’ve written in the past:

Tactical Intelligence » Food Storage

How to Make Cheese from Powdered Milk

What You’ll Need

How to Make Cheese from Powdered Milk

Conclusion

Related posts:

How to Make Powdered Eggs

What You’ll Need

How to Make Powdered Eggs

The Cook-Dry Method

The Wet-Dry Method

My Results

How to Use Powdered Eggs

Uses of Powdered Eggs

How to Reconstitute Powdered Eggs

Conclusion

Related posts:

Food Storage Basics: The Gamma Seal Lid

Related posts:

The Importance of Having a Survival Seed Bank

What Types of Seeds Should I Store?

Where Can I Buy Them?

How Do I Store Them?

All-In One Solutions

Resources

Related posts:

How to Build Your Food Storage On Only $5 a Week

Related posts:

Food Storage Made Easy: Never Have to Shop Again

Related posts:

How to Turn Your Non-Fat Powdered Milk into Whole Milk

Using Honey

Using Powdered Eggs

Related posts:

How Much Food Storage Do You Really Have?

Enter the Number of People and their Ages

Enter your Food Storage

Calculate your Final Results

Related posts:

The Free-Stuff is In!

Related posts:

The Fat Lady is Singing

Related posts: