Reconstituting Home Dehydrated Milk

I purposefully did these batches in 1 cup increments so I could measure how much dried milk to use to make a cup again.
It measure out to a tiny bit over 13 teaspoons, then add HOT water to make one cup.

  

Stirred it up with a whisk Then STRAIN the MILK to get the extra fat particles.  

Taste test. Well, I tell you I tasted it while still warm and it tasted good. We would use this cold on cereal or to drink.

All in all, I will do this again. 








The last step was to vacuum seal it with my Food Saver and add to my food storage. 



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How To Dehydrate Milk XXX Long Term Storage

Dear Prepper & Homesteader
Chances are you found this post through one of several "click-through sites" that has hijacked this post for their personal profit, without actually doing any work or original writing. 
If you are truly preparing for your family we would love to have you become part of our community, where we actually do the work. I have moved the original post here: How to Dehydrate Milk for Long Term Storage and I hope you enjoy.
We focus on real time preparing for our family from the point of view as a newbie, taking pictures and writing all the details out for you to learn from s we are learning. We appreciate your understanding & would LOVE to get to know you better.
What you see here on my blog and on facebook is original work (and all the pictures) that I actually do myself. I simply share my journey on preparing. If you liked this article, please feel free to like our community (Perky Prepping Gramma) on facebook & keep up to date on things posted. 

 





    

Also I participate in Amazon's associate program, where I receive a small percentage of recommended purchases. These are the items used in dehydrating milk. I only recommend things that I have personally used and like. There is no additional charge to you. (23265)

Spicy Sausage Gravy Recipe

Our Christmas Morning tradition is to have Spicy Sausage Gravy on biscuits. This year, I made our meal entirely from our food storage. It's one of my very first meals I prepared 100% from stored foods.

Ingredients:
1# Spicy Sausage (pressure canned) Flour (stored)
½ & ½ (pressure canned)
Bisquick, stored in vacuum sealed canning jars.
I am getting away from storing Bisquick. I am now storing just cases of flour and red hard wheat from the Self-Reliance store.
Eggs, stored with coconut oil. Now that I have chickens I am working on testing to see how long they last with the bloom still on. 

I have recipes I just don't cook with them. Sorry. But, this is what I do. 

Hard boil the eggs.
Put the sausage in the pan and warm it up. Then I drain off most of the grease. Add about 1/4 cup of flour, to form the roux. Pour in about 3 cups of ½ & ½ . Cook until it looks like gravy.
Make biscuits from Bisquick or use your favorite biscuit recipe. I tend to make my biscuits very flat because I prefer them extra crispy.

Split the biscuits, pour gravy over the top and sprinkle with chopped up hard boiled eggs.

Spicy sausage: I pressure canned sausage in November. Direction for caning meat is in my canning booklet that came with my canner. Sausage is one of the meats you should pre-cook before canning.

Flour and Bisquick I initially stored these items in PET jars, which was a mistake. Remember all plastic is air permeable, which will cause these items to eventually go rancid. Yuck! Now I stored these types of items in 1/2 gallon mason jars sealed with my vacuum sealer.

Learning as I go...

“Store what you eat, eat what you store.”

 

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