Tinned butter
Re: Tinned butter
Rearfang wrote:MARMITE yuk nooooooo
Love Marmite, boil pasta till soft, any shape of your choice, drain and add knob of butter into the pan till melted, add spoonful of Marmite into the butter and add the pasta back in and twirl around to coat with butter/Marmite mixture. Just before serving generous grating of parmesan cheese over the top. Voila quick easy meal.
Behind every great man is an even greater woman. She carried you, raised you and made you who you are.
Re: Tinned butter
Watched an interesting video on utube about preserving butter!! You can do this in a jar yourself and it doesn't need to be pressure cooked either! For those interested the link is:
http://www.preparednesspro.com/to-bottl ... tle-butter
Also watched one on water bathing cherries and peaches!
http://www.preparednesspro.com/to-bottl ... tle-butter
Also watched one on water bathing cherries and peaches!
Behind every great man is an even greater woman. She carried you, raised you and made you who you are.
Re: Tinned butter
Yup, world food aisle in DiscosRearfang wrote:Never tried gee do any high st shops sell it
Knowledge is power
Re: Tinned butter
Thank you for that. I use a lot of butter and Ghee plus lard and dripping.Decaff wrote:Watched an interesting video on utube about preserving butter!! You can do this in a jar yourself and it doesn't need to be pressure cooked either! For those interested the link is:
http://www.preparednesspro.com/to-bottl ... tle-butter
Also watched one on water bathing cherries and peaches!
I have also just been reading how to make mozzarella cheese from powdered milk.
http://commonsensehome.com/fresh-homema ... 0-minutes/
recipe above and below what powdered milk to use.
Dry Powdered Milk
There are two kinds of powdered milk – nonfat and whole. Both may be used in cheese making. However, we recommend using the whole dry milk only in yogurt and the soft cheeses. (If you use it for aged cheese, it may taste rancid.)
Whole dry milk has a shelf life of 6 months. Once opened, nonfat dry milk has a shelf life of one year at room temperature.
You may extend this shelf life by keeping your dry milk in the refrigerator or freezer.
I make a lot of food items and my list keeps on growing. I need a lot of butter and other fats for my health if I dont have it my mental health goes down hill . So for me my stocks would not be pasta, rice, flour etc but fats, meats and greens.
I will do stocks of other foods just in case my family need supplies at any time.
Re: Tinned butter
I wonder if freezing, then putting into kilner jar with oxy absorber extends life into years? Does anyone know?
Behind every great man is an even greater woman. She carried you, raised you and made you who you are.
Re: Tinned butter
Decaff wrote:I wonder if freezing, then putting into kilner jar with oxy absorber extends life into years? Does anyone know?
I bet putting it into a kilner jar, and using the jar sealer on the food vacuum sealer to take the air right out would keep it for a long time as no air can get into it. and a oxy absorber would not hurt either.
Re: Tinned butter
Welcome to the forum and thanks for the link, could you nip across to the Welcome section and introduce yourself.Be Prepared101 wrote:try this website out http://www.beprepared101.co.uk/store/pr ... ted-butter
Re: Tinned butter
Could you freeze dry it, perhaps?
As well as ghee, have a look at coconut oil. It doesn't go off the same way many other fats do, and has a very wide range of uses
As well as ghee, have a look at coconut oil. It doesn't go off the same way many other fats do, and has a very wide range of uses
Re: Tinned butter
Currently on at a very good price in Lidlredskies wrote:Could you freeze dry it, perhaps?
As well as ghee, have a look at coconut oil. It doesn't go off the same way many other fats do, and has a very wide range of uses
Knowledge is power