Storing Milk

We are a family of milk lovers, and though someday we’d love to own (or co-own) a dairy cow, until then we needed to address our need for milk (and yogurt) in our long term food storage.  I found an excellent comparison of various powdered milk products on the market at Food Storage and Survival and selected two products for purchase.  I bought a #10 can of each to try out before we bought a large quantity:

1) Nestle Nido, a powdered whole milk available in many Hispanic groceries and on Amazon.  At $14.84 for 3.52 lb container, it made 3 1/2 gallons at $4.24 a gallon.

2)  Provident Pantry’s Instant Nonfat Fortified Milk available at Emergency Essentials.  At $14.00 for a 2.65 lb container, making 3 gallons, it costs $4.67 a gallon plus shipping.

We also plan to purchase a brand of powdered milk available in our grocery stores at a lower cost.  Since we’re still able to purchase milk for less than $3.00/gallon (last year I only bought it when it was $2.00 or less), we will not be replacing our regular milk, but will pull these products into the rotation occasionally.  (We do also freeze milk–removing a little from each jug–when it can be bought a very good price.)

I purchased a FoodSaver last year through Craigslist, but was reluctant to purchase a jar sealer to go with it because the descriptions and photos made it unclear whether the sealer used regular canning lids or if one sealer was needed for each jar.  I’m very pleased to report that the vacuum sealer utilized regular canning lids, which can be opened and resealed repeatedly as long as they’re gently removed.  This allowed me to open and sample the powered milk, repackaging and sealing the contents in smaller portions for future use.  The Provident Pantry milk has not yet come in the mail, so I will update this post with a taste comparison at a later date.

What are your solutions for long-term milk storage?  Any tips to share or products to recommend?

This post was shared as part of Homestead Revival’s Preparedness Challenge.  Follow the link for many more ideas about becoming more prepared.

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6 Comments

Filed under Food Storage, Homekeeping, Preparedness

6 responses to “Storing Milk

  1. Your article really makes me think. I am nowhere near prepared in case of an emergency. This Preparedness Challenge is the kick in the pants I needed to get moving. Thank you for sharing the milk options you have found so far and for giving the price breakdowns. I am looking forward to reading about the taste of the Provident Pantry milk when you get it and I had no idea milk could be frozen and taste okay afterwards. Food for thought. Thanks again for this very helpful post.

    • Mendy

      Hi Heidi, I agree–I’m so thankful to have found this community of preppers to spur me on!

      I’d definitely recommend the brand comparison break-down at Food Storage and Survival too–she really did the leg work for us, which is great because it would be really expensive to buy all of these different products, and most companies don’t offer sample amounts.

      It takes a while for milk to thaw, but it does fine in the freezer. (I’ve heard the lower fat varieties do better as the cream tends to separate a bit.) The important thing is to let it thaw completely and give it a shake before using, and to allow enough time for it to thaw (it usually takes a couple of days.) Sometimes our grocery has deals on 1/2 gallons and that’s even better for thawing time and often fits easier into the freezer. I just started freezing dairy this past year and also freeze butter and cheese (shredded does especially well this way.)

  2. Bobbi

    Yes, please update u son the taste comparison too. I really need to get some milk in our food storage. I do buy shelf milk right now and it last longer than regular milk for us (no kids in the house), but would like to get some powedered milk in there too. Thanks, great post.

  3. Great post on preparedness, Mendy! Thanks for linking up.

  4. Kathy

    milk can be canned. Just put it in a slow oven until it comes to an almost boil. At the same time put the jars, lids and rings in the oven as well. When the milk starts to show bubbles around the edge, put it in the hot jars and cover with the hot lids and rings. It will seal as it cools off. Lasts for years.

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