Chewy Chocolate Chip Granola Bars

T

With 4 cute kiddos around the home, we go through a lot of snacks throughout the day.  These kids may seem tiny, but they have quite an appetite when it comes to granola bars.I have never been a fan of the "name brand" Chewy Granola Bars, but bought them for the kids at Costco a few times a year because they only equaled out to about 25 cents a piece.  Bingo...$1 and the 4 are fed, right?  Well, sort of...

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Chef Todd Video Recap

Just in case you are new to Shelf Reliance or Chef Todd's THRIVE LIVE videos, I thought I would post some links to some of the videos from the recent THRIVE LIVE's so you can know what to be anticipating on Tuesday.

These recordings are held on the second Tuesday of every month at 7 PM MST on the THRIVE LIVE Channel. Can't view the recording live?  Not a problem.  You can visit the channel at anytime to view previous month's videos, recipes and more.

Without further adieu... Chef Todd:

Chef Todd Cooks it Up Veggie Style

Along with new monthly sales for October along comes new fresh recipes
from our very own Chef Todd

Click on any of the pictures to be taken
to the printable recipe link:

Vegitariian Lasagna

Now this one looks to die for! I think its going to be my favorite of the bunch.

Italian Bean Salad

A dish full of protein and veggies, YUM.

Stuffed Portabello Mushrooms

Mushrooms aren't my favorite but I'm sure my husband would be delighted to see this.

Creamy Tomato Pasta Primavera

But this one is a close second.

THRIVE Crepes with a specialty filling

I've never had a vegetable crepe but I'm excited to try this!

Happy Cooking and Happy Tuesday!

October Specials: We're going Vegetarian

I love our vegetables.  The first time I ever tasted them I was S-O-L-D.

THRIVE Mushrooms (FD)

I think I've mentioned this a time or two, but before Shelf Reliance, I didn't like mushrooms. Really... I know I'm crazy.  However, I had so many people that would rave about how great they were so I decided to be brave and give them a try and OhMyGosh they are sooo good.  You can bet the Mushrooms are in my cart this month.  I use them to make homemade Cream of Mushroom Soup.

THRIVE Onions FD

The FD Onions are probably my most used item.  I use them nearly every day since my children can no longer spot the "chunks of onions" or aliens as my son calls them. Super high on my list of faves.

THRIVE Small Navy Beans

Our beans are so clean and fresh.  You can use these Small white beans in place of butter.

Click here to view all of the October sales on my site,  or write me at TiffsTreasures@gmail.com if you'd like me to send you the flyer, pricelist or any other info.

Is Your Sweet Tooth Calling?

As you probably already know, Shelf Reliance hired on an exclusive chef, Chef Todd, who is an AMAZING cook.  He gets paid to mess around with Shelf Reliance food and behind-the-scene product all day.  How cool is that?

Well, if you haven't already noticed, the sales this month are over all things delicious.

I guess that's every month.

Hm.... it's on all things mouth watering and tempting... but you know you have to eat your veggies first or you have to go to bed early.  (Do you remember that one as a kid?  Do you use it on your kids? Yeh, me too :)

To get any of these awesome recipes simply click on the picture to be take there.

Ok, so it's all about desserts.  As if the brownie mix couldn't get any better, he turned it into this:

Easy Brownie Parfait

And thanks to our new Egg White Powder, he created this Heavenly dessert:

Yes, that pun was intended, thank you for the pity smile.

Angel Food Cake

Too fluffy for you?  Try the ultra filling Palmer Oatmeal Cake:

Palmer Oatmeal Cake

Chocolate you say? Need more chocolate?  How about 4 types of chocolate?

Quad Chocolate Chip Cookies

And finally, what's dessert without a little cheesecake, also made possible thanks to our Egg Powder.  I'm telling you, it's a must have!

Strawberry Cheesecake

There you have it folks.  Chef Todd must've been told he was losing too much weight from how healthy our food was.  He has to keep up with appearances and all.  Hope you click on at least one of these recipes and love it.  Though I love chocolate, the Cheesecake is just screaming out to me.  If I hadn't just packed up all of my food for moving this week, I would be making this RIGHT NOW!

To view the whole flyer of sales for this month, click here.

September Monthly Specials

Tell me, what's your favorite dessert?  What do you hope Chef Todd makes food storage friendly next?

If you like this post, you may also like:
   Chef Todd's Creamy Chicken and Rice using our newly released Instant Brown Rice
  Steal of a Deal: Meat Sale

Introducing....Instant Brown Rice!

Click here to learn more about
our Instant Brown Rice

I would have to say the #1 product I've been asked about is Brown Rice.  Everyone says, I wish so badly that you guys had brown rice and I've told them, they're looking into it, but the oils make it difficult to store long term.  When I got this announcement email I knew I had to post it ASAP since many of you have been waiting for this jewel.  This product is available today so you can add it to your Q or order it online immediately. I did! Ahem...and I ordered it for a few friends.

Hey, give me a break.  I've REALLY been looking forward to this!

You want to know the best part?  A lot of us who have wanted to have brown rice in our food storage or home store know that because of healthy oils that are in brown rice, it doesn't store long (about 1 year tops).

What is the shelf life of THRIVE Instant Brown Rice? Shelf Reliance reords the shelf life of THRIVE Instant Brown Rice is 7 years!  Now that rocks my world! :)

Without further adieu...

A recipe from Cheff Todd featuring our newly released Instant Brown Rice!



What do you hope to see announced next?
I want Garlic!

If you like this post, you may also like:
   Gluten Free?  Boy oh boy things just got certifiably better!
   New: Gluten Free Year Supply Package

I Just Got Started, Now What?

Alert! Did you see my post about our Instant Milk winning the taste test yesterday? Our Instant Milk Bucket sale is back!  Check out the details here.  Order here.

Jumping into the world of canned food can seem overwhelming at first.  The food seems so foreign because its dried and you're never quite sure when you should rehydrate the food first or just leave it dry.  Thankfully there are many "pioneers" of sorts who have traveled this road long before you so you do not have to reinvent the wheel!

Today I wanted to give you a few places to get started on recipes.  My hopes for October is that I will be able to start some linky parties with other customers and consultants who would like to join in on the fun.  If you are interested in joining in on the fun, please leave a comment with your name and email and I will let you know what the plan will be.  It will be simple and sweet....don't you just love sharing!

Ok, back on focus.  Here's my favorite book for just getting started on food storage.  To order books, or be connected to sites, just click on the picture and you'll be redirected.

My Top Picks for Cookbooks that will get

Your Home Store in Shape:

#1 I Can't Believe It's Food Storage

Crystal goes over all of the basics for people who are just getting started. Has places to set goals with different foods and has you ease your way in. Very handy starter book.

#2 Deals to Meals Blog

Though Shandra doesn’t have a cookbook, she should!  I have developed a “cookbook” of recipes that I have put together from her site all put together on a Microsoft Word document.  I love her and can’t recommend her enough.  Her program that she has with grocery shopping the sales is fun and easy to follow so you know you’re getting a good deal.  I would highly recommend checking out her program as you also get recipes related to the weekly deals on top of the savings.

#3 Our very own THRIVE cookbook :)

This cookbook has alot of helpful conversion charts for those of you who are thinking, okay, I just got started, now what?!

#4 Make a Mix and similar cookbooks

Though Shelf Reliance doesn't sell this one yet, they should.  It has tons of recipes that you can mix into a jar and a-la-ca-zam you’ve got dinner.  She also explains the basics of making mixes from the recipes your family already uses and loves.

#5 The Sneaky Chef and all of the follow up books are AWESOME!

This chef goes beyond recipes.  I love her book because she explains how to combine foods for maximum nutritional benefits.  I have had many customers who have turned our FD food into easy-to-sneak-in partners in crime to create fantastic sneakily healthy recipes.  She also has a website that has tons of free recipes to help you get started.

#6 Volcano Cookbook

Though this is a thin cookbook, it really helps break the ice for people who are just getting started with this alternative cooking lifestyle.  If we had to live without power, this would be one less thing to have to freak out about.  We also sell the Volcano Oven, the full kit as well as the "upgrades".  I can't wait to use mine.

Your Turn: What are your favorite recipe website or book secrets?  I'd love to hear them!

If you liked this post, you may also like:

Instant Milk Sale, Beans for Dessert? Do the butter swap!, 

Enchiladas Using Magic Mix, Taco Soup Made in Minutes

Thanks for Stopping By!

Tiffany Daumueller

Independent Consultant and Director at Shelf Reliance/ THRIVE Foods

Shelf Reliance Mom Blog | Online Shelf Reliance Discount Store | Facebook |  Shelf Reliance Specials Mailing List| 575-323-1132 | Become a Shelf Reliance Consultant

New Scrambled Egg Mix

I just need to give a shout out for our new scrambled egg mix.  YUMMO!  I was excited to see that is is JUST eggs (no added anti-caking agents or salts), but they used a different process than they do for the powdered eggs that I use in all of my baking.  They turned out so fluffy and wonderful :)  They will be perfect for scrambled eggs and omelets.

Oh...and a lesson I learned, don't overdue it.  I used 1/2 cup of scrambled eggs to 1/2 cup water which is the equivalent of 4 eggs because usually powdered eggs don't go as far....um, yah... I shouldn't eat that many at once.  I had also added a 1/4 cup of FD Green Bell Peppers and FD Red Bell Peppers to the mix to beef it up and increased the water by 1/4 cup.


Here's my first experience with this great new product.

Added 1/2 cup Scrambled Egg Mix, 1/4 Bell Peppers (1/8 each), 3/4 cup Water

I let it sit about 5-7 minutes to let the Bell Peppers rehydrate.

I cooked it on the stove top in minutes...voila!

Although you can use powdered and scrambled eggs in anything that calls for eggs, I thought it'd be fun to give this cookbook a try.  It just came in the mail on Friday.  Can't wait!

FD Green Bell Peppers

FD Red Bell Peppers

You can add it to your Q today!

New to the Q?

You can get Platinum free through me, just email me to find out more details.  Thanks for stopping by!

Tiffany Daumueller

Independent Consultant and Director at Shelf Reliance/ THRIVE Foods

ShelfRelianceMom@gmail.com

Shelf Reliance Mom Blog | Online Shelf Reliance Discount Store | Facebook |  Shelf Reliance Specials Mailing List| 575-323-1132 | Become a Shelf Reliance Consultant

Restaurant Style-Fluffy Banana French Toast

I love French Toast, but I'm not so much a fan of soggy bread or of slimy messes. Bleh.  Plus, there is always a debate on which type of bread you need to buy in order to make it thick and delicious.  Would you believe it if I told you that I have found a way to make cheap store brand wheat bread taste amazing as french toast?

I stumbled upon a recipe on Allrecipes.com that I knew I needed to not only make food storage friendly, but also more flavorful.  I think you will all agree that this recipe ROCKS! I know that the batter doesn't look super appealing, but I wanted to post a picture so that way when you are making it and say, oh no what did I do wrong, you'll know its supposed to look that way!

This is a double batch so I made it in a 9x13 pan.

My kids went through piece after piece the first time I made this recipe.  As if that wasn't good enough.... another thing that sets this recipe apart as a stand out recipe is that it freezes or refrigerates well.  Yep, you can be super mom just by having a 'Gimme my Eggo' quickness, but have a healthy filling breakfast rather than store bought waffles.  After making a large batch of these, just get a cookie sheet and lay pieces of French Toast flat on the cookie sheet and freeze them for about an hour.  Stick them in a freezer bag, label and date them and you are all set.  These should last in the freezer for a few months, although I haven't ever been able to get them to last that long because my family goes through these like crazy.  To reheat, just stick them in the toaster, microwave or oven.  They're not fickle.

They can be served with whatever your topping of choice may be. My son prefers "regular brown syrup" with these, but I like to make an easy go-to fruit syrup. Just spreading butter with sprinkled powdered sugar is also a hit.  On special occasions we like to do a fruit syrup, cut up fresh bananas and berries and top it with whipped cream. Yum.

Can you see the texture. Super thick but not soggy.  Perfect.

When we need to eat on the run, I will cut the toast into 3 strips and make little French Toast Dippers and give my kiddos a tiny cup of syrup that into which they can dip the "Dippers".

Enjoy!

Print Full Page Recipe

Print 3x5 or 4x6 Recipe Cards

Restaurant Style: Fluffy Banana French Toast

Ingredients:

2 c Water                                                   

3 T THRIVE Instant Milk                 11/2 t Vanilla

1 c Flour  (I use whole wheat flour)   Pinch of Salt

1/2 c THRIVE Egg Powder              2 T Sugar

1/2 c THRIVE FD Bananas              1 t Cinnamon

16-20 Slices of Bread                     
 2 Dashes of Nutmeg & Clove

Directions:

Crush bananas (or food process) into powder. Empty into an 8x8 dish.  Add remaining dry ingredients (Instant Milk powder, four, egg powder, cinnamon, salt, nutmeg, clove, sugar). Whisk powders together then add water in slowly. Add vanilla.  Mix should be THICK! Heat up skillet, spray with non-stick cooking spray.  Dip each side of bread in mix then cook on skillet.

Mix it up!  I like to add coconut extra instead of vanilla and it is FANTASTIC! Instead of putting cinnamon in the mix, many times I will leave it out, then sprinkle it onto the individual pieces of toast as they are cooking on the skillet.

Don't have food storage, but you want to give it a try?

Print Full Page Original Recipe

Print 3x5 or 4x6 Original Recipe Card

Original Recipe:

1/4 c flour                  1/2 t cinnamon

1 c milk                      1 t vanilla

1 pinch salt                 1 T sugar

3 eggs                        12 slices of bread

Slowly whisk milk into flour in a mixing bowl.  Whisk in remaining ingredients until smooth.  Mix before dipping each slice of bread.

The way I did it:

1 banana, mashed       1 T sugar

1/4 c flour                   1 t coconut extract

1 c milk                      1 dash nutmeg

1 pinch salt                 1 dash cloves

3 eggs                        12 slices of bread

           cinnamon shaker

Mash banana in an 8x8 mixing dish. Slowly whisk milk into flour in a mixing bowl.  Whisk in remaining ingredients except cinnamon until smooth.  Add ingredients to banana in 8x8 mixing dishes.  Mix before dipping each slice of bread. While cooking on skillet, sprinkle each individual piece of toast with cinnamon.

Have you been thinking about joining the Q Club?  For the month of April, I will be sending each person who signs up with a $100 Q a free THRIVE Cookbook which retails for$24.99 or can be bought at a factory direct price for $14.95 on my website.

To check out our April Specials, click here.  If you are a Q Club member, make sure to log in so you get the additional discounts.

Instant Pancakes in a Platter

Pancakes in a Platter Full Page
Pancakes in a Platter 3x5 or 4x6

 

Instant Pancakes are a quick variation of doing breakfast for a family on the go. Each bowl is an individual person’s portion similar to if you had made instant oatmeal.  These are a quick replacer for a long prep time if you’d like something besides cold cereal and are in a hurry.  They have become my family’s new favorite.

Original Instant Pancakes
10 T THRIVE Instant Pancake Mix (1/2 c plus 2T)
5 T Water

Measure ingredients into a microwave safe bowl and microwave for 70-95 seconds, depending on microwave wattage. It should be spongey but not sticky to the touch.

Fruit Pancakes
2-3 T FD THRIVE fruit (Raspberries, Strawberries, Blueberries, Crushed Bananas)
3 T Water
10 T THRIVE Instant Pancake Mix (This is the same as ½ c plus 2T of mix)
3 ½ T Water

Measure FD fruit and 3 T water into a microwave safe bowl and microwave for 20 seconds.  Add 10 T of pancake mix and remaining water and mix thoroughly with a fork.  Microwave on high for 70-95 seconds.  (Some fruits are a little more moist when the water is mixed and need a little more time to cook) Also, Microwave wattage may vary.

Optional: Sprinkle some additional dried fruit or nuts for more flavor and texture. Yum!

I am still experimenting with more combinations so if you have some you've tried, I'd love for you to comment and I'll add them on for other readers. Some yummy combo yet to come...peaches 'n cream, apples and cinnamon, blackberry...the possibilities are endless.

Tiffany Daumueller
Director at Shelf Reliance
ShelfRelianceMom@gmail.com
575-621-0274



I am an independent consultant for Shelf Reliance and as such I am able to sell products to you at Factory Direct pricing, no coupons needed! To get these discounts, simply go to www.shelfreliancemom.shelfreliance.com. Discounts will show up once your items are in the cart. To view the items that are currently on sale, please go to Current Discounts and Promos Page. To ensure you are getting the consultant discount it must say Shelf Reliance Mom-Tiffany Daumueller Discount Store at the top of the page.


Thanks for stopping by!

Light and Easy Alfredo Pasta

I had my beautiful niece, Lauren, visiting me from Virginia this summer (I miss her and so do my kids:( wiping away tears) and we did some cooking when she'd come over to my house a couple of times a week. Did I mention I miss her.. I wish I'd had money to buy a Cube-our deal to get her to stay and watch my children, forever... okay back on topic.


We were on a mission to make something that can bring so much comfort to the soul but that has a bad reputation for all of the grease puddles, healthier. I am delighted to tell you that we found a recipe that we LOVE that only has ½ T of oil. Some of the fat is made up in Parmesan Cheese, but its a much healthier fat- woohoo! Next step, BEG Shelf Reliance to start making Freeze Dried Garlic and Parsley, yum!
Not cooking with food storage? Skip down to the bottom.


Printable Recipe THRIVE recipe on page 1, non-THRIVE on page 2


Light and Easy Alfredo Sauce
Prep Time:25-35 minutes(depending on how long you leave it in the oven) Serves:6-8
Ingredients:
½ T Extra Virgin Olive Oil                     1 T THRIVE Chicken Bouillon
1 T garlic                                               3 T Flour
½ T THRIVE onions                           1 t salt
3 c water                                                ¼ t black pepper
5 T THRIVE Instant Milk powder      Dried Parsley
½ c grated Parmesan Cheese

1. Saute garlic garlic, onions, and EVOO until golden brown in large non-stick pan.
   
2. In a small saucepan, stir together water, milk powder, bouillon, flour, salt and pepper. Stir until smooth and thick.
   
3. Add milk mixture to the sauteed garlic mixture and continue to cook over medium heat, stirring frequently, until sauce is thick.
   
4. Stir in the Parmesan cheese then sprinkle with parsley and your done!
   

Want to make of meal of it? Let's do it!
This sauce works well with all sorts of noodles. We started with a campanelle noodle, but also tried egg noodles. If using store bought noodles, cook up a full package. If using THRIVE noodles, you have spaghetti, macaroni , and egg noodles to choose from.


Alfredo Pasta Casserole
Ingredients:
1 package of pasta or 6 c THRIVE egg noodles       1 c THRIVE FD Spinach or FD Broccoli
2 c THRIVE FD Chicken                                        1 recipe Light and Easy Alfredo Sauce
¼ c cold water                                                        1 c THRIVE FD Mozzerella Cheese

1. Begin boiling water to cook noodles.
   
2. Saute garlic garlic, onions, and EVOO until golden brown in large non-stick pan.
   
3. Add noodles to water to be boiled.
   
4. In another small saucepan, stir together water, milk powder, bouillon, flour, salt and pepper. Stir until smooth and thick.
   
5. Add milk mixture to the sauteed garlic mixture and continue to cook over medium heat, stirring frequently, until sauce is thick. Stir in the Parmesan cheese then sprinkle with parsley.
   
6. Place Mozzerella Cheese on a plate and spread the cheese flat. Pour ¼ c cold water on top of cheese and allow to soak up water. Place FD Spinach (or FD Broccoli) with FD Chicken in your 9x13 casserole dish.
   
7. Before draining your noodles, reserve 1 c water and pour it on your veggies and chicken. If there is a lot of excess water, you can add more veggie in. Drain noodles and rinse with cold water so they don't get too soft.
   
8. Pour your noodles in a 9x13 pan and mix around with the veggies and chicken. Coat noodle mixture evenly with Alfredo Sauce and stir. Sprinkle Mozzarella cheese over the rest of your dish.
   
9. Cook at 350 about 10 minutes or until cheese is slightly melted and crisp.\
   -------------------------------------------------------------------------------------------------------
   
   
   Don’t have THRIVE?  You can still make this dish, you’ll just need to make sure you have precooked chicken and veggies.
   Light and Easy Alfredo Sauce
   Ingredients:
   ½ T Extra Virgin Olive Oil 1 T Chicken Bouillon
   1 T garlic 3 T Flour
   ½ T dried onions 1 t salt
   3 c milk ¼ t black pepper
   ½ c grated Parmesan Cheese Dried Parsley
   1. Saute garlic garlic, onions, and EVOO until golden brown in large non-stick pan.
   2. In a small saucepan, stir together milk, bouillon, flour, salt and pepper. Stir until smooth and thick.
   3. Add milk mixture to the sauteed garlic mixture and continue to cook over medium heat, stirring frequently, until sauce is thick.
   4. Stir in the Parmesan cheese then sprinkle with parsley and your done!
   
   This sauce works well with all sorts of noodles. We started with a campanelle noodle, but also tried egg noodles. If using store bought noodles, cook up a full package. If using THRIVE noodles I would use 1 lb of noodles which is about 6 cups, you can add more or less if you need to stretch it further or keep it more saucy.
   
   Alfredo Pasta Casserole
   Prep Time: 25-35 minutes (depending on how long you heat it in the oven) Serves 6-8
   Ingredients: 1 recipe Light and Easy Alfredo Sauce
   1 package of pasta or ½  c frozen Spinach, defrosted
   6 c any noodles 2 c Cooked Chicken
   ¼ c cold water 1 c shredded Mozzerella Cheese
   1. Begin boiling water to cook noodles.
   2. Saute garlic garlic, onions, and EVOO until golden brown in large non-stick pan.
   3. Add noodles to water to be boiled.
   4. In another small saucepan, stir together water, milk powder, bouillon, flour, salt and pepper. Stir until smooth and thick.
   5. Add milk mixture to the sauteed garlic mixture and continue to cook over medium heat, stirring frequently, until sauce is thick. Stir in the Parmesan cheese then sprinkle with parsley.
   6. Place Mozzarella Cheese on a plate and spread the cheese flat. Pour ¼ c cold water on top of cheese and allow to soak up water. Place FD Spinach (or FD Broccoli) with FD Chicken in your 9x13 casserole dish.
   7. Drain your noodlesand rinse with cold water so they don't get too soft.
   8. Pour your noodles in a 9x13 pan and mix around with the veggies and chicken. Coat noodle mixture evenly with Alfredo Sauce and stir. Sprinkle Mozzarella cheese over the rest of your dish.
   9. Cook at 350 about 10 minutes or until cheese is slightly melted and crisp.
   
   
   
   
   I hope Lauren comes back next summer!

Artisan Bread in 5 Minutes? Sounds too good to be true...

In an attempt to go more exclusively towards food storage I am trying to find more bread recipes.  It is hard to find some that don't take as much of my time though.  This couple wrote a book specifically on making QUICK yummy bread.  There is another recipe I am wanting to try, but this video piqued my interest.  Enjoy!


If you liked this post, you might also enjoy this post about Kitchen Mill Wheat Grinders and Bread Tips.


To get added to my discount database, just email me at TiffsTreasures@gmail.com with the subject line Shelf Reliance Mom Discount Page.

Stretching your dollar: The Wonders of Buttermilk

Oh the wonders of church!  A lady from my church taught me this trick when I was telling her I use the old sour your milk trick.  She told me that she feels like this tastes better, so she sticks to the real thing.  I like it either way but in case you like the real deal too, here’s an awesome tip for you. If you are in a pinch and need to know how to make buttermilk just with the powdered milk or regular milk you have on hand, just skip to the bottom!

Printable Recipe

The Wonders of Buttermilk
If you already have store bought buttermilk and prefer the taste of actual buttermilk to that of soured milk, you don’t have to spend lots of time and hard earned money on real buttermilk from the store.

Streching your store bought buttermilk
1 c store bought buttermilk
3 c regular milk (Many people prefer whole because it is creamier, but skim will work)

To stretch your buttermilk, all you will need is 1 container of buttermilk.  (You can usually find an 8 oz container for less than .50 at the store) and 3 cups of regular milk.  Get one of your quart sized canning jars and add the two milks into the jar and allow it to sit on the countertop for 12 hours.  (Some sources say 8-24 hours, but as long as it is sticking to the sides of the jar and looking thicker, you’re in business!)  The way this works is the the cultures that are in the buttermilk (Lactobaccillus according to ehow) ferment with the regular milk making it naturally soured.  

Tips for success: If you don’t have a glass jar, do not despair you can wait until your buttermilk container is nearly empty, then add regular milk to the regular container.  Just remember the 1:3 ratio.  Good news is that this lasts for weeks so you will have plenty of time to make buttermilk pancakes, waffles, buttermilk syrup, banana bread, ranch dressing,.... okay I need to stop because my mouth is watering.
_______________________________________________________________________________

Streching your store bought buttermilk from food storage
What if you don’t have regular milk?  Just mix up some powdered milk to go with it.  If you are using a glass jar as per the example, just fill it with:

4 cups or 1 quart of buttermilk
3 c warm water
½ c + 1 T of powdered milk (9 T if you want to do it the long way ;)
1 c buttermilk

Mix warm water and powdered milk well. Then add buttermilk.  Allow to sit on the counter at least 8 hours (I would probably wait 12 if I had the choice) then refrigerate for up to a couple weeks.

_________________________________________________________________________________________

Buttermilk strictly from food storage
If you are living strictly on food storage and don’t have the time, money or desire to go to Walmart and need buttermilk in a pinch, use the good ole’ sour your milk trick.  I use this 99% of the time.

Butermilk: Yields 1 cup
1 c warm water
1 t white vinegar or lemon juice
3 T powdered milk

Mix ingredients together and allow to sit for 5 minutes then add to the recipe in place of buttermilk. Voila!

Tips for success: For those of you with lactose intolerance, this trick works great with Moo’s Milk (a milk alternative).

This is the consistency you are hoping to achieve.  As you can 

see it is thick enough to stick to the edges. It should look kind of viscous.   Now that I have a gallon of buttermilk, I can't wait to see what recipes everyone throws at me!

This link had some information on making buttermilk from raw milk over a period of days. Although that would not be a regular thing for me, its a good thing to know if you are living in a long term emergency food situation. Interesting.

Thanks for stopping by!


Question of the Day:
What recipes do you use buttermilk in?

Be sure to try this out in Brianna's Mini Corndog Recipe!


Did you see the details on the next Giveaway?