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  1. Recipes
    I've seen 2 things that you call buttermilk. One is the skim milk that's left after whipping heavy cream until it becomes butter, and the second is a fermented milk that's similar to a thinner yogurt. I've seen a lot of recipes of american fried chickens, saying to brine the chickens in...
  2. Disaster Preparedness General Discussion
    So I have seen canned butter mentioned a few times. Does anyone have any info on the product? Brands, prices, shelf life, taste, how to make your own and so on? Is there such a thing as dehydrated or powdered butter? Any info at all appreciated, thanks.
  3. Disaster Preparedness General Discussion
    It took about five minutes. Following instructions on a youtube video, I made what would amount to about two good sticks of butter out of a pint of Heavy Whipping Cream. you won't believe how easy this is! Set the cream container out on a counter or in a pantry for 12 hours, maybe a little more...
  4. Disaster Preparedness General Discussion
    I was talking with my brother who drives a milk truck for a living. He told me that due to recent low milk prices a lot of the dairies have sold off parts of their herd which is why there was a recent dip in hamburger prices but that now all production is being used for liquid products. This...
  5. Disaster Preparedness General Discussion
    Here's an alternative to plain butter; haven't tried it myself except by accident when I nuked a stick of butter too long :D: - ghee, which is clarified butter. It can be canned, and apparently has a longer shelf life than regular butter, meaning if you opened a jar a lack of refrigeration...
  6. Disaster Preparedness General Discussion
    When canning ones own butter, do I have to put lemon juice in it to preserve it, also wh ats the shelf live of home canned butter?
1-6 of 9 Results