You might have noticed I am a big guy; almost all of my excess padding comes from my love of cheese, meat, and mayo. I don’t eat a lot of sweets, but I will eat cheese by the pound. This led me to begin learning how to make my own cheese, and researching raising livestock for milk production. At this time, we have decided not to raise milk goats due to the small size of our fenced yard, but I still like making cheese. From a TEOTWAWKI or a grid down catastrophic disaster making fresh cheese is still possible even if you don’t have access to fresh milk as long as you have stored some dry powdered milk.
This article documents my first attempt at making cheese in this manner, I have read about it for some time, but finally decided to step up and try it. It is supposed to be pretty easy – It’s basically the same as making ricotta cheese. We will start with a simple curd cheese, which can be used in the place of ricotta in recipes.
In a later article we will also show how to take this recipe and further process it to make a mock Parmesan cheese that you can either use alone or mix with actual Parmesan to make it last longer.
If this interests you, then I recommend you buy the book “Cooking with Home Storage” by Peggy Layton and Vicki Tate, she has many recipes like this, including a similar recipe for making “mock mozzarella” in a similar method that adds hanging the curds in a cheesecloth. I have this book and many others by Mrs. Tate, and believe they are well worth the money.
I do not have any recipes for using dry milk to make hard cheeses, so if you have some please let me know.
As with most things fat makes everything taste better, so if you have whole milk powder your cheese will have a richer taste. Unfortunately, almost all milk stored long term is the non-fat kind as the milk fats cause the powdered milk to go rancid very quickly. As a matter of fact, dry milk from your grocery is either already rancid, or very close to its 6 month shelf life. This is one item that I recommend buying from specialty disaster prep stores. This way the product was packaged in #10 cans immediately after manufacture.
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