How To make Cheese overnight by Survival-Warehouse.com If you are a cheese lover like me you will love this recipe. You only need three ingredients; Milk, salt, and lime juice or vinegar. That’s right you don’t need rennet, tartaric acid, calcium chloride, etc. to make cheese. This is what you will need: One gallon of Whole Milk (You can use pasteurized or raw milk but not ultra-pasteurized) 1/2 cup of Lime Juice (about 4 limes) or 1/4 cup of White Vinegar Salt non-aluminum pot Strainer or Colander Cheesecloth Candy Thermometer (optional) Directions: Place the gallon of milk in a large, non-aluminum pot. Bring the pot to a medium-low heat for about 10 minutes or until it looks like it’s about [...]
Archive for the ‘Survival Cooking & Recipes’ Category
How to Make Cheese in 20 Minutes
Posted: 19th May 2013 by admin in food, How To, Misc., Survival Cooking & RecipesTags: How to Make Cheese in 20 Minutes, Making Cheese
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I have come across an amazing find, thanks to a FB friend; I have learned how to add enough food to my storage to feed us (2 adults and two kids) for a year! This is a combination of legumes, grains, beans etc that provides balanced, nutritious meals daily very cheap. The thing I love about this recipe is that it can be changed in many different ways by adding left over meats, vegetables, dry vegetables, TVP, potatoes, etc. This recipe has been around the internet for years now, but this is the first time I have seen it. I have researched for hours on ways to get a years’ worth of food storage for a reasonable cost and [...]
Solar Cookers How To
Posted: 29th June 2012 by Preppers in Ramboe Moe, Survival Cooking & RecipesTags: diy solar cookers, solar cookers
Solar Cookers D.Y.I. Solar cookers allow you to cook food (albeit more slowly) without electricity or fuel- simply through the power of the sun. They are a lifesaver in many places in the third world, where wood or fuel for cooking can be scarce and expensive, and cooking with them can be a hazard in the small enclosed spaces people tend to live in. But solar cookers can be useful to those in the first world as well. If you ever lose power for an extended period of time in an emergency, a solar cooker offers an alternative means of cooking and boiling water. They can be useful if you own a lot of property or spend a lot [...]
DIY and recipe books from the pioneers
Posted: 12th February 2012 by Preppers in Survival Cooking & RecipesTags: DIY, Recipe books
DIY and recipe books from the pioneers What you can do with pine resin. Guest post by: Craig Meade I am a collector and user of how-to, DIY and recipe books from the pioneers and settlers of the 1800s and earlier. I’ve got hundreds of books from the period and have seen if not tried thousands of the how-to instructions they contain. They are all pre-petroleum and pre-electric ways of doing things. Which might just be handy to know one day in the future. I offer useful chapters from these books for free download at my website: www.PioneerHandbooks.com. One of the things you quickly notice when reading these books is the absolute importance of [...]
Dutch Oven Cooking with Food Storage
Posted: 2nd February 2012 by Preppers in Food Storage, Survival Cooking & Recipes, Survival Food StrategyTags: Dutch Oven Cooking, food storage, oven cooking
Dutch Oven Cooking with Food Storage Have you ever wondered how you would cook your food storage when there is no gas or electricity for any length of time? There is a real possibility that this could happen. For instance, ice storms that take out power lines for weeks, tornadoes that do the same, earthquakes breaking natural gas and electrical lines, or a virus in the computer system of the power company. Any of these emergencies could happen to us today. Think about it. There’s not always sun to use your solar oven, the barbeque doesn’t bake bread very well, and that camp stove is going to run out of fuel if you have to use it for very long. [...]
No Yeast? No Problem!
Posted: 19th November 2011 by Denob in How To, Making what you need, Survival Cooking & Recipes, Survival Food StrategyTags: No Yeast? No Problem!, Yeast
So what happens when SHTF and you run out of yeast? Well there is yeast in the air we breathe all around us as well as in the flour we use to bake bread. All you need to do is set out a bowl of food to capture and grow it. This is called sourdough. To make sourdough bread, you need a sourdough starter. Here is what you will need… Flour Water A glass bowl to keep it in…clear glass with a lid will be best as you can use this to keep your starter in. Yup, that’s it. In your bowl, mix · ½ cup flour · ½ cup water Day 1 Combine the flour and water in the [...]
Preppers Dutch Oven Cooking
Posted: 23rd August 2011 by admin in food, Food Storage, Survival Cooking & Recipes, Survival Food StrategyTags: Cooking, Dutch Oven, Preppers
Dutch Oven Cooking with Food Storage By Archie and Linda Dixon Have you ever wondered how you would cook your food storage when there is no gas or electricity for any length of time? There is a real possibility that this could happen. For instance, ice storms that take out power lines for weeks, tornadoes that do the same, earthquakes breaking natural gas and electrical lines, or a virus in the computer system of the power company. Any of these emergencies could happen to us today. Think about it. There’s not always sun to use your solar oven, the barbeque doesn’t bake bread very well, and that camp stove is going to run out of fuel if you have [...]
Pioneer Essentials
Posted: 23rd May 2011 by admin in food, Food Storage, Survival Cooking & RecipesTags: Pioneer Essentials
BASIC ESSENTIAL UTENSILS FOR OPEN FIRE COOKING Over a century and a half ago almost all cooking in America was done over an open fire, a method of preparing food that dates back to prehistoric times when freshly killed game was roasted over campfires. As man became more civilized, the campfire was abandoned in favor of large indoor fireplaces, most of them spacious enough to roast a whole pig. Fireplace equipment evolved gradually. Spits, for example, which were originally long poles or iron bars were turned by hand. Roasting on a spit is unique to open-fire cooking and cannot be duplicated on modern stoves. Properly done spit-roasted meat develops a flavorful outside crust but remains tender and juicy inside. The [...]
Cold Smoking
Posted: 9th May 2011 by Modern Day Redneck in Canning and Preserving, Survival Cooking & Recipes, Survival Food StrategyTags: Cold Smoking
I just completed the little Smoke House this weekend. I have been racking my brain for some time now on a design that would fit the Mini Farm. Most designs I have seen are simple wood or brick boxes with the fire box buried a small distance away from it. I decided to go with the water tower look. This is not a cooker, just a smoker. After sugar curing the hams, sausage and bacon in the house, the meat will then be placed in here for a few days to give it that wonderful smoked [...]
How to Build a Campfire for Cooking
Posted: 23rd March 2011 by admin in food, Survival Cooking & RecipesTags: build a campfire, campfire cooking
The object is to have all your wood turn into coals at the same time. This gives an even fire with no flames that could burn your food or blacken your cookware. We prefer to use only cast iron for our campfire cooking as it is the most durable cookware and is almost impossible to ruin. Making sure you have all coals before cooking will yield the longest cooking time from the coals. Preparing Your Fire Site * Select a fire site at least 10′ from bushes or any combustibles. Be sure no tree branches are hanging over your fire site * Make a U-shaped perimeter using large rocks or green logs. If using green logs make sure you [...]
Number 1 Investment 2009
Posted: 23rd June 2010 by admin in Emergency Must Haves, food, Food Storage, Survival Cooking & Recipes, Survival Food Strategy, Survival InfoTags: Investment 2009
Pioneer Living’s No. 1 Investment Pick For 2009 And Still Our No. 1 Investment Pick for 2010 Number 1 investment for 2009? Your answer should be…..”Food”. Hundreds of thousands of Americans and people around the world lost their job’s these past few years. Are you prepared if you suddenly lost your job? Are you prepared for hard economical times? Are you prepared for a possible natural disaster? Are you prepared should you get sick or hurt and unable to work? Could you feed your family if any of these things were to happen to you? These are questions everyone should be asking themselves. The majority of Americans are not prepared. They might be able to last a couple [...]
Chuckwagon Chow
Posted: 23rd May 2010 by admin in food, Food Storage, Home Steading, Survival Cooking & Recipes, Survival Food StrategyTags: Chuckwagon Chow
Fry bread Often thought of as a traditional Native American food, it’s been made by the tribes of the Southwest only within the last hundred years. It contains few ingredients indigenous to the lands of the Old West. Most fry bread ingredients came from the new settlers and were acquired by tribes through trading. Development of this tasty bread most likely happened as a result of need by two cultures, which found that frying bread in a skillet could save time; the result traveled well and lasted longer than other breads. You can vary this recipe by changing the size of the pieces or roll it out to ¾ inch thick, which takes longer to fry but gives the bread [...]
Heirloom Tomato Seeds are Dying
Posted: 22nd April 2010 by Redrobyn in Survival Cooking & Recipes, Survival InfoTags: Tomato Seeds
Hi, I am fairly new on this site and I am trying to grow heirloom seeds (renewable resource) this year. I have started my tomato seeds, they came up to about 3 inches and now are dying off. I put them outside in the sunshine and light breeze to make them hardy,and that is not working. Can anyone give me some insight as to what I am doing wrong? I am really trying to be resourceful instead of buying hybrid seeds and plants, I really would like to be self sufficient, I am just really getting discouraged! It probably doesn’t help that I have a brown thumb . Thanks Robyn
FOOD STORAGE
Posted: 24th March 2010 by admin in food, Food Storage, Survival Cooking & Recipes, Survival Food StrategyTags: food storage
#1 Storage Environment The ideal storage temperature is above forty and below sixty degrees Fahrenheit. Food may be stored in a higher temperature range but this higher temperatures will decrease the shelf life. Three temperatures are critical to the storage of food. First, some foods will be damaged if they are frozen. Second, above 48 Fahrenheit most insects become active. Third critical temperature is the temperature at which fats will melt about 95 Fahrenheit. In general, the lowest temp short of freezing should be used in storing most foods. The goal should be about 40 to 60 Fahrenheit and not higher than 70 F should be allowed. If your storage is kept in a garage or other area [...]
Rendering Lard
Posted: 24th March 2010 by admin in food, Food Storage, Making what you need, Survival Cooking & Recipes, Survival Food Strategy, The Pioneer LifestylesTags: cooking oil, lard
While lard isn’t considered a food, it was vital to the cooking process for many years. Here is a brief description of this necessary pioneering activity. Rendering Lard “A 225-pound hog will yield about 30 pounds of fat that can be rendered into fine shortening for pastries, biscuits, and frying. The sheet of fat just inside the ribs makes the best quality, snowy-white lard. This “leaf” fat renders most easily, too — and is ninety percent fat. The “back” fat, a thick layer just under the skin, is almost as good, giving about eighty percent of its weight in lard. A slow fire and a heavy pot that conducts heat evenly are most important in making lard. Put ¼” [...]
