APRIL - Dry Milk Storage
April 4 Come listen to a Prophet’s voice. Review and ponder this week’s General Conference talks about preparedness, provident living and food storage. Consider the latest counsel of inspired Church leaders in your quest to protect and provide for your family. Accurately inventory and assess your current dry milk storage. Store correctly in a cool, dry location to protect and preserve this invaluable calcium and protein source.
On the first Monday of each month: do this only if physically able and make sure children are excluded from the area: Carefully drain two gallons of water from your water heater into a strong bucket with a handle---it will be dangerously hot. Let the water in the bucket cool down in a closed area away from children, then discard. By doing this each month you set the stage for emergency water storage. (Refer to February water storage guidelines for information/instructions.)
April 11 Gather as a family and read Exodus 3:7-9. Using your food storage might be your “land of (dry) milk and honey” that could help deliver you from stress and bondage by freeing up grocery money to pay those unexpected car repairs, medical bills, or other financial emergencies.
No specific amount of dry milk is recommended per person. However, 16 pounds per adult is considered a basic supply. (That equals 4 cans if you dry pack it yourself at the Bishops Storehouse at a cost of less than $29.) Make sure you label, date and store any dry milk in a cool, dry location. Remember that the hot chocolate mix available from the storehouse counts as dry milk storage too! Yummy and a “premium” popular Utah brand!
April 18 Church leaders recommend that you store what you eat and eat what you store. Why store dry milk if you hate it? Money, money, money---that’s three good reasons. Think of dry milk storage like money in the bank; some for every day and some for emergencies. How about no more last minute trips to the store to get a gallon of milk? That saves time, energy and gasoline because when was the last time you left the store with just the gallon of milk you went for?
Keep a pitcher of milk made up and ice cold in your refrigerator at all times. Use it in all your recipes that call for fresh milk like mac & cheese, cream sauces and gravies, cream soups, breakfast casseroles, scrambled eggs and more. Make your own evaporated milk for marshmallow fudge and other recipes that call for it---great for a family night treat or rare indulgence on the cheap!
April 25 Read and consider Isaiah 55:1 and 2 Nephi 9:50. Having dry milk stored is like having money in your nutrition bank too! You can boost the nutritional value of almost any recipe that call for flour just by adding ¼ cup of dry milk---you don’t need to add any extra liquid for this small amount. Doing this adds a terrific punch of calcium and protein for your children’s growth and development. Good calcium for those worried about osteoporosis too!
Take a second look at your family’s favorite recipes. Without compromising taste, you can add dry milk to the dry ingredients in your baking recipes and add the equivalent water where the recipe calls for fresh milk for cornbread, muffins, wheat bread, and more.
Serve reconstituted milk in a sippy cup to transition older babies to table food. They’ll grow up never knowing the difference. Tell your toddlers and older children they can drink as much reconstituted milk as they want to---no limit! You’ll still save substantially on your grocery bill while filling them up with good stuff!
Still nervous? Still hate dry milk? Contact your food storage specialists; we’re waiting and ready to make you a dry milk believer!
