Canned Butter/Cheese & More Discount

[Goju]

Fully Prepped In SoCal from Fluwikie has obtained a 21% discount for us at www.MREdepot.com. Coupon code is fluwikie.

I just ordered canned Butter Cheese and Dry Milk

The discount didnt show as such but when i emailed the company they responded immediately - told me it was applied and i would see it on the paper invoice when it arrived.

[Shannon]

Goju, I ordered and received the butter in September. Before the discount. Oh well.

The butter has a slightly different flavor than most American commercial butter. I like it as it comes close to the organic butter we usually buy. It also has a higher butterfat content than does most American butter. Both dh and I are glad we made the purchase even if wwe didn't get the discount. LOL

[T. Modesto,PhD]

Is that just on milk and butter or can it be on everything?

I also just found out that there is a sale on Ghee at Deep Foods, Inc www.deepsbest.com
16 oz of Ghee which is clarified butter is on sale for $4.19 for 16 oz and the shipping no matter what size is only $6.00. will Ghee last a long time if left unopened?

Terrie

Originally Posted by Goju

Fully Prepped In SoCal from Fluwikie has obtained a 21% discount for us at www.MREdepot.com. Coupon code is fluwikie.

I just ordered canned Butter Cheese and Dry Milk

The discount didnt show as such but when i emailed the company they responded immediately - told me it was applied and i would see it on the paper invoice when it arrived.

[Shannon]

T. it depends on how it is packaged. The butter is canned and will last years. Ghee will last a long time in the fridge but you are in a world of hurt if the power goes out, The Indians keep ghee on a warm burner on the stove all the time. So, instead of cold they use heat for preservation. You must have one of the below to insure preservations.
Oxygen poor enviornment in conjunction with initial high heat to kill pathogens
Extreme cold
Constant heat
anything else invites nasties to the party.

[gjs47]

I went to a demonstration a couple of months ago where they used a Deni-Jarvac and vacuum sealed butter. The shelf life is supposed to be at least 3 years. This vacuum packing is a great alternative to freezing and canning. I bought a nonelectric/hand vac sealer that works great.

[T. Modesto,PhD]

I think you are talking about if the jar is opened. I was thinking how long will it last unopened. I have never used ghee before. It looks kind of strange in the jar. I shook it up and it looks a bit better but the liquid appears a little bit gritty. I just tasted it. It is not what I expected, it is not exactly like butter that I am use to, but if I add salt to it then it starts to taste what I am accustomed to as butter, yet a bit milder of sorts. Its nice but I don't think I would care for it on toast for breakfast. no matter it is still a bit gritty.

To try to save money, what I was thinking of is to buy some of the butter in the cans for the times I treat myself to bread and butter (which I generally never do) and then use the ghee on things like veggies etc and then for baking that calls for butter I was going to use butter flavor oil so I can max my money on that portion of supplies. Butter flavored oil is much cheaper than the ghee and of course the butter.
Thoughts anyone?

TM

Originally Posted by Shannon

T. it depends on how it is packaged. The butter is canned and will last years. Ghee will last a long time in the fridge but you are in a world of hurt if the power goes out, The Indians keep ghee on a warm burner on the stove all the time. So, instead of cold they use heat for preservation. You must have one of the below to insure preservations.
Oxygen poor enviornment in conjunction with initial high heat to kill pathogens
Extreme cold
Constant heat
anything else invites nasties to the party.

[Shannon]

T. that is exactly what it should be used for. Ghee typically is used in sauteeing or seasoning foods. Use it as a luxury food. Something to elevate your spirits.

GJS47, I am concerned about your vacuum packing butter. Odds are you do not have any botulism spores in your butter prior to evacuating the air but, if you do you are going to be either very sick or very dead. In order to make absolutely sure you aren't playing Russian roulette, you must make absolutely certain the butter contains no water. Botulism thrives in environments containing low acid, no oxygen, temperatures above freezing, and a small amount of moisture. I took a course in college in food safety and I have to tell you the chapter on food borne illnesses scared me silly. At the top of the list of horror stories was botulism. I don't think there is a way to add acid to your butter to ensure safety and still keep the taste you want. I would go back to the seller or the manufacturer of your vacuum machine and ask for some verifiable data ensuring safety. If you get this information please share it with the rest of us as this would be a terrific way of expanding our preps.

[T. Modesto,PhD]

how long I wonder will Ghee last in an Non opened jar? Two years woudl be great.

Also perhaps if I took the food safety course that yo took in college I wouldn't need to watch my hips now.
Terrie

[Shannon]

T. it will probably last a year in normal temps. Fats usually last somewhere between 6 months and one year. Yours has all of the water removed and I am going to assume you keep it in a cool place. I would not let it go longer than that however without checking it for rancidity. After one year regardless of temps ( unless you keep it in the freezer) it will start to degrade. Rancid fat will also make you a very sick puppy. But then your body already knows this and the smell will keep you from eating the product.

BTW, you too might contact the manufacturer and ask about longevity.

The canned butter is supposed to last for three years so I may be wrong in your ghee case. Is it vacuum packed?

[T. Modesto,PhD]

It says sealed for yoru protection. When I opened the jar it was very esy to open the seal.

[Shannon]

Not vacuum sealed then. Back to square one. Phone or write the manufacturer and ask.

[runninghorses]

Originally Posted by gjs47

This vacuum packing is a great alternative to freezing and canning. I bought a nonelectric/hand vac sealer that works great.

I had not heard of a hand vac sealer before, only electric versions and homemade manual ones. What is the manufacturer of your sealer?

[runninghorses]

Originally Posted by Shannon

Rancid fat will also make you a very sick puppy. But then your body already knows this and the smell will keep you from eating the product.

I thought my grandmother used soured milk (left too long out of the frig) in her cooking to make cookies/biscuits etc. (No, she didn't die an early death! ) I am unsure whether she ever used rancid butter as well. Would rancid butter still cause illness if it were used in cooking (ie heated to 100C)? Should it always be discarded?

[LMonty]

Pump N Seal

manufacturers page, I didnt check for pricing elsewhere, might want to do a quick check to see if its cheaper elsewhere

http://www.pump-n-seal.com/

[T. Modesto,PhD]

how long will this discount be good for?
TM

Originally Posted by Goju

Fully Prepped In SoCal from Fluwikie has obtained a 21% discount for us at www.MREdepot.com. Coupon code is fluwikie.

I just ordered canned Butter Cheese and Dry Milk

The discount didnt show as such but when i emailed the company they responded immediately - told me it was applied and i would see it on the paper invoice when it arrived.

[prepdeb]

I think someone posted at P4P that the discount code is good for the rest of the year.

I'd ordered a case of the cheese (36 cans) earlier from internet grocer, but decided to use the coupon code with MREdepot and ordered another 12 cans. They shipped my order the same day. The customer service with this company is wonderful. I responded to the email from them to thank them for the fast shipping and they actually replied - all the same day I ordered.

We finally opened one of the cans from the earier purchase to taste it. It's a nice cheese - bland but real cheese and will work for grilled cheese or meals where you can't really use cheese sauce.
Our JRT LOVES it so I guess there'll be stiff competition for the canned cheese in our home.

[Shannon]

Sour milk used in baked products has a long tradition-think buttermilk or sour cream. The acid in the milk combined with the alkaline baking soda gives your biscuits and flapjacks lift.

If the oil smells rancid discard it. You cannot make it good again. The process is oxidation and you cannot kick those oxygen molecules out of the fat. Keep all oils in a dark cool place and rotate at least once a year.

Originally Posted by runninghorses

I thought my grandmother used soured milk (left too long out of the frig) in her cooking to make cookies/biscuits etc. (No, she didn't die an early death! ) I am unsure whether she ever used rancid butter as well. Would rancid butter still cause illness if it were used in cooking (ie heated to 100C)? Should it always be discarded?

[T. Modesto,PhD]

What is P4P?

Originally Posted by prepdeb

I think someone posted at P4P that the discount code is good for the rest of the year.

I'd ordered a case of the cheese (36 cans) earlier from internet grocer, but decided to use the coupon code with MREdepot and ordered another 12 cans. They shipped my order the same day. The customer service with this company is wonderful. I responded to the email from them to thank them for the fast shipping and they actually replied - all the same day I ordered.

We finally opened one of the cans from the earier purchase to taste it. It's a nice cheese - bland but real cheese and will work for grilled cheese or meals where you can't really use cheese sauce.
Our JRT LOVES it so I guess there'll be stiff competition for the canned cheese in our home. :D

[prepdeb]

Sorry - P4P (Planforpandemic) is another forum that I'm a member of.

The discount information was posted over there too. The supplier (MREdepot) also sells the canned butter and cheese on ebay, but the buy it now price is higher than on their company website.

We were pleased with the cheese. It tastes more like American cheese than Cheddar to me, but I thought it was great to have decent cheese available that doesn't require refrigeration until after opening the can. Since the cans are only a 1/2 pound each, we'll easily use an entire can for a meal.

I did order a sample can of the butter with my recent order. I canned quite a bit of butter and we're pleased with it, but there has been a lot of debate over the safety of canned butter. My attitude is that if it tastes or smells bad, we won't use it, but so far it's held it's seal and tastes just fine when opened. I also picked up several jars of ghee for backup but I'm curious to try the commercially canned butter.

[DRJJ]

Originally Posted by Shannon

T. it depends on how it is packaged. The butter is canned and will last years. Ghee will last a long time in the fridge but you are in a world of hurt if the power goes out, The Indians keep ghee on a warm burner on the stove all the time. So, instead of cold they use heat for preservation. You must have one of the below to insure preservations.
Oxygen poor enviornment in conjunction with initial high heat to kill pathogens
Extreme cold
Constant heat
anything else invites nasties to the party.

Discovered Ghee on lower shelf of Arab market today in sized ranging from 1/2 lb jar to 5 lb can. Didn't need refrigeration until opened. Ghee is clarifed buttur. They must have had nine or ten brands....Check it out. Price was comparable to excellent butter.

[Shannon]

Sounds like a good place to check out. If it is canned I am sure it will last for at least a couple of years without becoming rancid. Just remember to keep all canned foods in a cool dry environment and they will last far longer and have a higher nutritional content. Jars while also good will not remain sealed as long as cans so, if you have a choice go for the cans.

[jlw]

This actually has nothing to do with cheese/butter, but thought I would share a little tip for those of you who have a way to keep things cold.
(lemon juice concentrait) If you want to make something that calls for butter milk and have none ,
take 2TBS of lemon juice for every 1cup milk, do not stir just pour it in and let sit for 5 minutes then pour into your recipe. I do this for all of my recipes that call for butter milk. You can not tell that you did'nt use butter milk. And I have used it with regular milk and with powderd milk the taste is the same.
This was a trick my mom used when ever she was in a pinch and had no butter milk. Just wanted to share that....................jlw

[DRJJ]

In High School we used war surplus hydrogenated vegetable oil for all baking. It was always rancid and had a thread of a brown liquid thoughout. I subsequently learned this liquid was caproic acid---caproic as in goat. I did a lot of the baking and it smelled quite stinky, but the smell cooked off and nothing horrible happened. I couldn't taste it or smell it in the final baked good. I think that rancid oils contain "organic acids" and I don't think they are truly dangerous. Does anyone know for sure....No point in throwing out good nutrition when it is scarce.

[susieM]

For those of you who cannot buy canned butter and cheese...it is possible to can it yourself.

I know, I know...it goes against USDA recommendations...but it can be done, and it's not all that difficult to do.

[DRJJ]

May I have instructions on canning cheese and butter? I have a pressure canner...just got it yesterday!

[prepdeb]

DRJJ

I used recipes from endoftimes
Butter: http://www.endtimesreport.com/canning_butter.html
Cheese: http://www.endtimesreport.com/canning_soft_cheese.html

[Jonesie]

Has anyone made homemade cottage cheese?
I was going to buy some rennet and try making a batch, but after reading these 2 sites I changed my mind.
It looks like too much bother, and they say it does not turn out as good as commercially made.

I remember my mother & grandmother making it once. They called it Farmer's Cheese. They never made it again. They did not like it, so they made a cheesecake out of it.

But then I thought it over. During a pandemic, comercially made is out of the question. And I do have some cans of Pet Milk, evaporated. And a couple boxes of dry milk. Maybe more of a variety in the menu would be a good idea.
And using it in cheesecake sounds O.K....providing there is power to make it with.

It looks like rennet does not have a very long shelf life.

Has anyone tried making it out of canned or dry milk, and if so, is it any good?

Here are the 2 sites I looked into:


http://muextension.missouri.edu/expl...hem/g09550.htm

http://www.countrysidemag.com/issues/3_1999.htm

[prepdeb]

I haven't actually tried any of these, but I've collected some recipes to use with powdered milk to provide yogurt, yogurt cheese, cottage cheese and so forth.

This link is to a wealth of information for using powdered milk
http://www.hillbillyhousewife.com/powderedmilk.htm

This one is to a simple sounding recipe for Lemon Cheese
http://www.cheesemaking.com/text_det...cts_id=120.php

link to simple sounding recipe for Ricotta cheese
http://homecooking.about.com/od/beef.../bldairy48.htm

Don't remember where I got this one:
Homemade Low Fat Cottage Cheese Recipe

Mix 1/2 teaspoon Citric Acid with 2 tablespoons water, warm if necessary. Bring 1 quart of Non Fat or low fat milk to a simmer wile stirring and mixing in the dissolved Citric Acid. When milk fully curdles turn off heat and cover for 3 minutes. Place into cheese cloth and drain out whey, washing outside of cloth as needed. Press curds under heavy weight for 4 hours draining off whey. Cottage cheese is ready for use. This form of cottage cheese is commonly known as paneer in India.

[Jonesie]

Thanks.
Those sites look much better than the ones I found. And the cheese looks easier to make also. All I want is some cottage cheese to mix with my canned fruit if/when the pademic hits.

When I have time, I'll try making some.

[senegal1]

This is a great company with excellent information and supplies for making cheese at home. I have ordered from them in the past and followed directions and made very good cheese. http://www.cheesemaking.com/