Homemade yogurt with instant non-fat powdered milk

Mix 1 quart warm water (like for yeast) with 1 1/3 dry milk powder
Add 1/4 cup yogurt with active cultures (use plain) and mix well.
Pour into quart or 2 quart jars and cover with plastic lids. Place the yogurt in a picnic cooler with two quart juice or 1/2 galloon milk jugs filled with very hot water. Alternate yogurt jars with hot water jugs in cooler. Cover cooler with towel and let stand for 3 hours. Yogurt is ready when it pulls away from jar. If not ready in 3 hours, check every half hour. If you leave it too long yogurt will curdle and smell yeasty. You can still use this for cheese by straining through cheesecloth.
Honestly,  it has always taken longer for me and I have had less luck with this recipe. Maybe my tap water just doesn't get hot enough. But I have know others that prefer this recipe and have had great success and it is a great way to rotate your powdered milk. Good luck!

2013 Resolution!

Hello Everyone

Now that the holidays are over, it is time to get back to work! I have an assignment for everyone. In order to make self reliant/ food storage goals for this new year, first we need to know exactly where we are at. So here it is; I want everyone to make an inventory of everything you have right now, food, water, fuel, savings. Count what's in your pantry and freezer, too. Pass this chore onto the kids, if you can. The more you can make food storage and self reliance a family activity, the better. You'll discover at least two things by doing this. First, I think you'll be surprised by what you already have put aside, and you'll discover areas that are lacking. Once you have a clear idea of where you are at, then you can map out what you need and make some goals to help you achieve it. Remember, "He who fails to plan, plans to fail." Benjamin Franklin. 

It is also a great time to pull out those 72 hr kits and rotate food and clothing if needed. Decide as a family where you need to start. If you don't have an emergency 72 hr kit, that is a great place to start. You'll feel greater peace to be prepared. If you have your emergency kits, make sure you are making progress on your 3 month supply of food and that you have water. I know that it can be very overwhelming, but just start somewhere and you will feel empowered. 

Start putting money aside for a cash reserves, decide how much, even if it's small, and put it aside each pay check. Make a goal to have a certain amount saved or to get out of debt by the end of the year. 

Tips to make that dollar stretch so you can add to your 3 month supply:

DIY Dishwasher Detergent

1.5 cup Washing Soda  (washing soda is a natural water softener, abrasive, and is pure cleaning power – baking soda will only act as an abrasive and is not nearly as effective as washing soda, so I just leave it out)

1/2 cup Borax  (Borax – again, an abrasive not super effective, but I have found it helps with glass, which seems to need a finer abrasive)

1/4 cup Citric Acid (citric acid, which is also used in canning, will counter your washing soda, so you have to be very conservative with it.  But it can be the only way to deal with some hard water marks and residue)

OPTIONAL: 1/2 – 1 teaspoon of Dawn  (this just adds more cleaning power – be very careful with it though, just a small amount or you’ll end up with an overflow of suds all over your kitchen floor)

Double or triple the recipe as needed.  Combine ingredients and shake up real well.   1/4 cup in your “Wash” compartment should be all you need for a whole load of dishes!  

I have found many recipes that only called for Borax and Soda, so see what works for you.

I have had great luck using vinegar in the “Rinse Aid” compartment to help get my dishes shiny and residue free.  Since we have hard water, I ALSO add a splash in the bottom of the washer before starting a load.  I found that it made a huge difference. 

Homemade Crockpot Yogurt

Homemade yogurt is a great alternative for a healthy, inexpensive snack. Flavored store bought yogurt on average has 25 to 35 grams of sugar. (Lowfat yogurt has about 12g) A Snickers bar has 30 grams of sugar, a Hershey’s has 21g. The FDA suggests we eat 32 grams of sugar a day! When you make your own, you know exactly what is in it. It’s so yummy, you really don’t need to add any, especially if you add fruit. Add you save a lot, too!

--8 cups (half-gallon) of whole milk--pasteurized and homogenized is fine, but do NOT use ultra-pasteurized.
--1/2 cup store-bought natural, live/active culture plain yogurt (you need to have a starter. Once you have made your own, you can use that as a starter)
--2/3 cup nonfat dry milk or gelatin to thicken- optional
--frozen/fresh fruit for flavoring
--thick bath towel

This takes a while. Make your yogurt on a weekend day when you are home to monitor.
Plug in your crock-pot and turn to low. Add an entire half gallon of milk. Cover and cook on low for 2 1/2 hours.
Unplug your crock pot. 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 1/2 cup of store-bought live/active culture yogurt. Then dump the bowl contents back into the crock pot. Stir to combine. If you want a thicker style yogurt, add 2/3 cups of nonfat powder milk or one packet of unflavored gelatin to the mix after stirring in the yogurt with active cultures. Put the lid back on your crock pot. Keep it unplugged, and wrap a heavy bath towel all the way around the crock for insulation.

Go to bed, or let it sit for 8 hours. In the morning, the yogurt will have thickened--- it's not as thick as store-bought yogurt, but has the consistency of low-fat plain yogurt.
Blend in batches with your favorite fruit. Chill in a plastic container(s) in the refrigerator. Your fresh yogurt will last 7-10 days. Save 1/2 cup as a starter to make a new batch.

If you add fruit to the yogurt it never thickened back up the way the plain did. Freeze in smaller containers and send with your kids in their school lunches, they defrost and stay cold. Works great! Enjoy, it’s so yummy!