sentinel
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Post by sentinel on Jul 5, 2014 11:26:04 GMT 10
It's fine to post recipes when your larder is full - but when it's near empty, how do you feed the masses? (I had a good recipe for Homemade yeast - pretty much idiot proof - but can't locate it ATM and will post it when I find it - meantime this is a couple of good alternatives).
Survival Food Series: 3 Ways To Naturally Make Yeast | Ready Nutrition
readynutrition.com/resources/survival-food-series-3-ways-to-naturally-make-yeast_02032011/
Because yeast is already present on grains, when combined with water, the yeast will separate from the grain. As a result of the soaking process, the combination will begin to ferment.
To create this starter you will need:
◾1 1/4 unbleached all-purpose white flour
◾1 cup of warm water
◾Glass jar with lid or piece of cheesecloth
1.Mix flour and water in the jar and let stand until the batter bubbles and rises. This may take anywhere from overnight to a week!
(I haven't used this one but it should be fine to use - follow the link for other yeast recipes to make at home).
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sentinel
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Post by sentinel on Jul 5, 2014 11:40:06 GMT 10
BUSH DAMPER.
Ingredients:
Flour
Salt
Water
Fire.
Method:
Mix 2 or 3 or 4 or more cups of flour with a pinch of salt, add water mix to a stiff dough - dust with a little extra flour - meanwhile fire should be just coals/embers clear area in middle and place dough mix in middle and cover with embers. (If you have foil wrap in a couple of layers).
wait 30 or 40 min could be an hr (depends on size)- is cooked when tapped on bottom and sounds hollow.
(If you have large spuds and no pots chuck them in the fire and cover with coals/embers - when knife goes in easily they are cooked.
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sentinel
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Post by sentinel on Jul 5, 2014 13:13:57 GMT 10
(This is 'borrowed' from another web-site).
How to Make Baking Powder
Baking powder is one of those must-have ingredients in everyone’s pantry. If you plan on cooking any type of cookie, pancake, muffins and so on and you need to have baking powder.
As far as preparing goes, the problem with baking powder is that it’s shelf life is only about 9 to 12 months. And what I’ve seen — especially when it’s been already opened — the shelf life appears to be even shorter than that.
So in an extended SHTF situation, what are you going to do if you need to bake some cookies (and try and regain some sort of secure normalcy at least with foods as a comfort essential)?
Well, luckily the core ingredients of baking powder have an indefinite shelflife and there’s a good chance that they are already in your home right now.
•baking soda.
•cream of tartar.
.
The Process:
This process is so simple.
Mix two parts of cream of tartar with one part of baking soda and there you go, you have baking powder.
(The “two parts” can be anything from 2 cups to 1 cup, or 2 teaspoons to 1 teaspoon and so on. So, instead of making a huge batch all at once, the best thing to do is just make the little you need at that very moment).
Again, because cream of tartar and baking soda both have an indefinite shelf-life, these are fantastic additions to your long-term storage if they’re not part of it already.
(With excess ripe fruit, they can be turned into sweet treats at least, pies, muffins etc. Things like these simple pleasures will be worth their wait in gold IMO.).
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sentinel
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Post by sentinel on Jul 5, 2014 19:22:48 GMT 10
Fried Cabbage with Pasta
By Erin Huffstetler
Put cabbage and leftover pasta to use in this easy dinner recipe submitted by Hadensmomma:
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
•Cabbage
•Onion
•Garlic
•Butter
•Salt
•Pepper
•Cayenne
•Leftover pasta
•Leftover chopped cooked meat (if available)
Preparation:
1. Shred cabbage; chop the onion and garlic.
2. Melt some butter in a dutch oven, and throw in the cabbage and onion, cooking until almost done. Note: you can use just a bit of butter and add some water or chicken broth to cook the cabbage and onion in.
3. Once the veggies are almost done, add in the garlic and cook a bit longer. Then throw in the pasta and meat if available.
4. Seasoning with the salt, pepper and cayenne to
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sentinel
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Post by sentinel on Jul 5, 2014 19:32:35 GMT 10
(If we are preparing for some sort of crisis - I think we should look long term, as anything under a year will only rate as a general 'pain-in-the-arse',{as I am thinking that this is our new future way of life} we will need to be able to have some sort of cooking skills - plain boiled rice or plain boiled pasta will become very depressing as time wears on. We need to go back to our pioneer and depression heritage eras to learn how they survived - we can learn much on how they made a little go a long way - and be good to eat as well). ................................. Great Depression Recipes greatdepressionrecipes.blogspot.com.au/ |
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sentinel
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Post by sentinel on Jul 5, 2014 20:17:38 GMT 10
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sentinel
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Post by sentinel on Jul 10, 2014 15:57:50 GMT 10
(if I doubled up on a few of these - sorry in advance).
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Make your own yeast
Instead of the dried yeast we have available today the pioneers had to come up with their own ways of making their bread rise. As yeast spores are in the air it was usually easy enough to catch them in a mix of some sort and keep part of the mix aside after making bread to use next time.
1. Sourdough.
Cup of plain unbleached white flour
2 cups of rainwater
Mix in a bowl. Cover with a cheesecloth and peg it to the rim of the bowl. Leave in a warm corner of the kitchen out of direct sunlight. Stir once or twice a day. After 2-3 days bubbles should appear on the surface. Add a desert spoon full of water and flour and mix in well. transfer to a clean bowl and repeat this process for 7 days. After 7 days split the mix into 3-4 glass jars each with a small breathing hole in the lid and store in the fridge.
Each glass jar should have about 500ml of mix in. Use half of this per loaf you make. Mix in with the bread dough and leave overnight.
When you are down to the last bottle place in a bowl and add 2 cups of flour and 2 of water. Start the process all over again.
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2. Potato mix.
Boil some potatoes for dinner and keep the water aside.
When cooled add some left over mashed potato 1/4 cup of sugar and a cup of flour.
Stir and set in a warm area of the kitchen covered with a cheese cloth.
Watch for bubbling.
Add flour, sugar and water as needed.
This type of yeast acts slowly and needs several hours to make bread rise.
Ye Olde art of butter making
Allow your raw whole milk (Ie. from the cow not from the carton) settle for 2-3 hours so the cream rises to the top.
Skim off the cream using a slotted spoon.
Keep the cream cold until enough has been collected to make the butter.
The cream needs to stand until it begins to sour. If it does not do this then it will not separate properly.
Fill your butter churn half full of cream and start to churn it. As the cream thickens it with start to separate, one part being the butter and the other the butter milk. This can take half an hour or more.
When the butter has been scooped out use a butter pat (a flat wooden implement) to work the butter in a bowl until all the butter milk comes out. Remove the butter milk as it comes out of the butter.
Pour a small amount of very cold water in with the butter and work the butter. As the water discolours remove it and add fresh water. Keep doing this until the water remains clear.
When all the water has been worked out add 1 teaspoon of salt per pound of butter and work it through.
Place butter into butter moulds making sure there are no air bubbles.
Wrap in butter paper and store in a cool place.
Ye new easy way of making butter
Use un-pasteurized, raw cream an electric mixer with a wire whip. Whip for about 5 minutes. Remove butter milk. Wash with water as per the instructions above. Put into old margarine containers and store in the fridge.
Easier still - just buy some at the shop.
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sentinel
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Post by sentinel on Jul 10, 2014 16:00:44 GMT 10
(I have a recipe using rabbit skins or hide which even though it takes some mucking around to make is amazingly strong by all reports - will post it when I get motivated to search my files better).
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Type 3 - waterproof glue
INGREDIENTS
6 tbsp water
2 packets unflavored gelatin (1/2 oz.)
2 tbsp white vinegar
2 tsp glycerine
Boil water in saucepan, remove from heat and add gelatin. Stir until dissolved. Add glycerine and vinegar stirring well. Allow to cool slightly and store in a sealed glass jar. Best applied when warm. When glue gets too hard to use in the jar simply place in a pot of hot water.
Type 4 - waterproof glass sealant
INGREDIENTS
2 tbsp cold water
1/2 oz unflavored gelatin
3 tbsp skim milk
Oil of cloves
Dissolve gelatin in cold water. Boil milk and stir into gelatin. Add a few drops of oil of cloves. Store in a sealed container. Soften as for recipe above. Best applied warm.
Type 5 - Gum Arabic
.
INGREDIENTS
3 tbsp gum Arabic
1 tbsp glycerin
1/2 tsp water
Mix and store in airtight container.
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sentinel
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Post by sentinel on Jul 10, 2014 16:12:48 GMT 10
Using your disclaimer Ausprep - (Perhaps you should have a copy rights).
{{Disclaimer: I’m not a doctor, surgeon, or any kind of medical expert and this article represents only my own opinion. Furthermore, this advice is intended solely for situations where doctors and hospitals are unavailable such as after a societal collapse. Always listen to your doctor regarding wound care, and always seek medical attention for potential infections, serious wounds, or other injuries.}}
(SOME OF THESE I WOULD USE AS AN EXTREME LAST RESOPRT AS WELL - THESE WERE PIONEER REMEDIES AND SOME WERE POSSIBLY OLD WIVES TALES).
..................................................................................................................
MEDICAL
Remedy to staunch bleeding of a wound.
Use spider web, ointment made from the marshmallow plant and pure fat.
Home made penicillin.
The mould from around the edges of jam jars was smeared onto wounds that were festering. It apparently had quite beneficial effects.
(WOULD NEED TO BE DIRE SITUATION AND ABSOLUTLY NO OTHER OPTION FOR ME).
Drawing boils or abscess
A mixture of milk and bread or of soap and sugar was used as a poultice. Glass jars with large bodies and small necks were sometimes heated in boiling water and then placed over the head of the boil but this was a very painful form of treatment.
(I REMEBER SEEING THIS DONE - APPAREENTLY IT HURT LIKE HELL AS WELL).
Common cold remedies
Hot stout and aspro. A mustard plaster or a rub with camphor oil to relieve congestion.
It is said that cutting out dairy products if you catch the flu will help as milk etc. increase the production of mucus.
2 drops of lavender oil in some luke warm water can be sponged over the neck and chest to help lessen a fever.
Eucalyptus oil is a decongestant and can be inhaled.
(I HAVE A COUPLE OF BOTTLES IN OUR F.A.K. AND B.O.B's)
Fresh dried thyme leaves added to a bowl of hot water can be inhaled.
Ginger, sage and lemon balm can all be made into weak tea and with honey added may help as a decongestant and fever reducer.
In the early stages of a cold stay in bed and keep as warm as possible.
Salt water gargle can help a sore throat.
Lemon and honey drinks made with warm water.
Garlic is anti-bacterial.
Headaches.
Brown paper and vinegar placed on the forehead.
Chapped hands
Rendered caul fat.
Bee Stings
Remove the sting and then apply some honey.
Ant Stings
Rub the crushed fiddle head of bracken fern into the bite site.
Mosquito and ant bites (stings)
Run a slice of raw onion on the affected area. You could also try a paste made from baking soda and water or Epsom salts or even just damp salt.
A paste of water and cornstarch can be used on insect bites, also on nappy rash.
Mix lime juice and water and dab on mosquito bites.
(These are only really for a post SHTF and I would recommend you seek proper medical treatment/advice in preference to self medicating and self treatments).
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sentinel
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Post by sentinel on Jul 10, 2014 16:32:09 GMT 10
(I have never done this - just tried to do it at home but couldn't get 'MUDDY' water - only dirty water - will need to wait till wet season now to try this.)
Clarify Muddy Water
Stir a handful of flour into the water and wait 10 minutes.
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sentinel
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Post by sentinel on Jul 10, 2014 17:30:40 GMT 10
Billy Loaf (The Billy Can is a tin, with handles and lid, used to carry water, boil water and make tea)
Ingredients
1 cup flour
1 cup wheatmeal
1 teaspoon soda
1 teaspoon malt or treacle.
Method: Mix with water, place in billy can with lid on, bake in moderate oven 3/4 hour.
Billy Can Bun
Ingredients:
1 1/2 cups of raisins
1/2 cup of sultanas
1 cup sugar
1/2 teaspoon of mixed spice and cinnamon
2 cups flour
1 teaspoon of bicarbonate soda
Method : Combine all ingredients. Mix well with one pint of boiling tea. Empty into a greased and floured billy can. Cover, let stand overnight. Steam for 3 1/2 hours.
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sentinel
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Post by sentinel on Jul 10, 2014 18:29:11 GMT 10
I have had a few people ask about cheese making,(I chose these as you don't need any special ingredients, most should be found in the average kitchen with little difficulty), these are likely the easiest to make post SHTF;
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Fresh Ricotta:
Time - About: 55min
Ingredients
Serves: 4
3.8 litres of whole milk
1 teaspoon of citric acid
1 teaspoon cheese salt/non-iodized salt flakes (if it doesn't say iodized then it is non-iodized)
1/2 cup water
large pot - 6 litre capacity
fine cheesecloth/muslin
cooking thermometer
colander
large slotted spoon
Directions
Preparation:5min › Cook:20min › Extra time:30min resting › Ready in:55min
1.Add the citric acid into half a cup of water and stir.
2.Pour milk, citric acid/water and salt into pot and mix thoroughly.
3.Heat milk to between 82 Degrees C and 85 Degrees C without boiling over. Stir constantly.
4.As soon as the curds and whey separate and lots of curds have formed and there is no milky whey, turn off the heat and allow to set undisturbed for 10 minutes.
5.Put the cheesecloth over the colander and a bowl underneath to catch the whey - if you'd like to save it. Pour in the curds and whey and leave to drain for 15-30 minutes. Cheese is ready to eat or store it in a covered container in the fridge for a week.
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Paneer (Indian Fresh Cheese)
Time - About: 3 hours 30 min
Ingredients
Makes: 1 paneer
4 litres milk
110ml lemon or lime juice
1/2 teaspoon sea salt (optional)
Directions
Preparation:10min › Cook:20min › Extra time:3hours drying › Ready in:3hours30min
1.Line a colander with a damp piece of muslin or cheesecloth and set in the sink or over a bowl.
2.Pour milk into a large pan. Heat to 93 degrees C. Stir well and add salt if using.
3.Add lemon juice a little at a time. Stir until curds separate. Ladle curds into the muslin. Fold muslin over curds and place a weight on top (this can be a bowl filled with water). Press lightly and let drain for 2 to 3 hours.
4.Your paneer is now ready to use in your favourite recipe!
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Home-made Paneer
Time - about: 1hour30min
Ingredients
Serves: 4
1 litre full-fat milk
1 tablespoon natural yoghurt
1 teaspoon salt
1 teaspoon sugar
1 lemon, juiced
Directions
Preparation:1hour30min › Ready in:1hour30min
1.Combine the milk, yoghurt, salt and sugar in a saucepan. Heat over medium heat stirring occasionally with a whisk. As the milk is just about to boil (it will bubble at the edges) stir in the lemon juice.
2.Remove from the heat and pour into a sieve lined with cheesecloth. Lift the cloth by the four corners and tie them together. Hang the cheese in the cloth over the sink to drain. It will take 30 minutes to 1 hour. Once drained, place the cheese, still in the cloth, into a bowl and refrigerate until ready to use.
3.If later you want to cut the paneer into firm fingers, use a spoon to press the paneer into the shape of the bowl before refrigerating.
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Homemade Fresh Cheese
Ingredients
Serves: 4
5 litres low-fat milk
1/3 cup lemon juice
Directions
Preparation:2hours30min › Cook:5min › Ready in:2hours35min
1.Bring the milk to the boil in a large saucepan over moderate heat. Remove from the heat and stir in the lemon juice. Let stand until the curds and whey separate. Line a sieve with a double layer of muslin. Place the sieve in the sink and pour in the curdled milk, draining off the whey. Place the sieve over a bowl and stand for 20 minutes.
2.Tie the muslin up and gently squeeze to remove any remaining liquid. Flatten the mixture into a round, place a weight on top (such as a heavy can inside a saucepan) and stand at room temperature for 2 hours or until the cheese is firm enough to cut.
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Queso Blanco
{Queso blanco is a soft, unripened Latin American cheese, and it is one of the easiest cheese to make.}
Ingredients
Makes: 1 cheese
4 litres milk
80ml cider vinegar
3 tablespoons sea salt (optional)
cheesecloth or muslin
Directions
Preparation:5min › Cook:30min › Extra time:3hours resting › Ready in:3hours35min
1.Pour the milk into a large pan and heat to 85 degrees C. Add the salt, if using, and stir to dissolve. Add the vinegar a little at a time, stirring gently until the curds separate.
2.Dampen the cheesecloth and use it to line a colander. Using a slotted spoon, ladle in the curds. Fold the cheesecloth over the curds and cover with a weight, such as with a small plate with a container of water on top. Let the water drain out for 1-3 hours.
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sentinel
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Post by sentinel on Jul 10, 2014 18:41:30 GMT 10
I did do yoghurt previously and it had it's own taste - better than shop sold ones - so here is an easy Greek or Plain Yoghurt option: Homemade greek yogurt - who knew this is SO easy to make? happymoneysaver.com/homemade-greek-yogurt/ |
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overlord
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Post by overlord on Jul 10, 2014 19:54:38 GMT 10
Nice job, sentinel!
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beckles
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Post by beckles on Jul 26, 2014 18:54:48 GMT 10
(This is 'borrowed' from another web-site). How to Make Baking Powder Baking powder is one of those must-have ingredients in everyone’s pantry. If you plan on cooking any type of cookie, pancake, muffins and so on and you need to have baking powder. As far as preparing goes, the problem with baking powder is that it’s shelf life is only about 9 to 12 months. And what I’ve seen — especially when it’s been already opened — the shelf life appears to be even shorter than that. So in an extended SHTF situation, what are you going to do if you need to bake some cookies (and try and regain some sort of secure normalcy at least with foods as a comfort essential)? Well, luckily the core ingredients of baking powder have an indefinite shelflife and there’s a good chance that they are already in your home right now. •baking soda. •cream of tartar. . The Process: This process is so simple. Mix two parts of cream of tartar with one part of baking soda and there you go, you have baking powder. (The “two parts” can be anything from 2 cups to 1 cup, or 2 teaspoons to 1 teaspoon and so on. So, instead of making a huge batch all at once, the best thing to do is just make the little you need at that very moment). Again, because cream of tartar and baking soda both have an indefinite shelf-life, these are fantastic additions to your long-term storage if they’re not part of it already. (With excess ripe fruit, they can be turned into sweet treats at least, pies, muffins etc. Things like these simple pleasures will be worth their wait in gold IMO.). So if both ingredients have an indefinite shelf-life then why doesn't the resulting baking powder I wonder? |
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Post by You Must Enter A Name on Jul 27, 2014 0:00:46 GMT 10
chemical reaction maybe? would have thought it would require a degree of moisture?
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