- Lemon : fresh lime juice or half the amount of white or red wine vinegar
- Fresh Basil :fresh mint (slightly less) or fresh cilantro
- Dry Bread Crumbs: crushed crackers crumbs, cornflakes, or croutons
- Chili Powder (1tsp): 1/2 tsp dried oregano, 1/4 tsp dried cumin, and a dash of bottled hot sauce
- Kosher Salt: 1/2 -3/4 the amount in table salt
- Fresh Cilantro: fresh flat-leaf parsley
- Cheddar: Colby, Monterrey Jack, or American
- Fresh Herbs: 1/3 the amount in dried
- Nutmeg:cinnamon, ginger, or allspice (for sweet recipes, not savory)
- Buttermilk:1 Tblsp lemon juice (or vinegar), plus enough milk to equal 1 cup; let stand for 5 min.
- Parmesan:pecornino or Asiago cheese
Powdered Milk Recipes from http://usu12reliefsociety.blogspot.com
Evaporated Milk
¾ c non-instant powdered milk
1- ¼ c water
Mix together. (I use my blender) Yeild: approx 13 oz or 1 can
Sour Cream
Stir 1 c + 2 T of non-instant powdered milk into:
½ c warm water until smooth
Slowly add 1 T of lemon juice or cider vinegar stirring constantly.
Put in refrigerator to thicken for 3-4 hours
Whipped Topping
Add 1 c powdered milk to
1 c cold water
Add 1 T lemon juice
½ c sugar
½ T vanilla
Whip until thick.
Buttermilk
3 ¾ c water
7/8 c non-instant powdered milk
½ c buttermilk
Mix water and powdered milk in a blender. Stir in buttermilk. Cover with waxed paper and clean towel. Let stand in a warm room until clabbered (overnight). Stir until smooth. Store in refrigerator. Makes 1 qt. ( Use ½ c to make your next qt in place of the fresh buttermilk.)
Sweetened Condensed Milk
1-1/4 c boiling water
2-1/2 c non-instant powdered milk
¼ c margarine or butter
2 c sugar
Blend in blender. Store in refrigerator or label and freeze. Yield 35 oz or 2-1/2 cans (1-1/2 c=1 can of milk)
Yogurt
2 c warm water (112-115 is perfect. Never over 120 as this will kill the culture).
¾ c non-instant powdered milk
2 T plain yogurt with active cultures ( favorite is stoney field farm. I freeze it in ice cube trays and then put in a zip lock bag. Your home made yogurt can also be used as a starter until you notice a change in flavor.)
Blend in blender. Pour in jar and put on heating pad on low. Wrap the heating pad up around the jar and cover with towels. Let sit for 6-9 hours, checking 2 or 3 times, till set. Chill in refrigerator overnight. ( I start mine after breakfast, and maybe check it once in the afternoon. By dinner or bed time, it is nice and thick, and ready to chill in the fridge, to be ready for eating the next morning.) We don't like to use sugar in ours so we sweeten it with fruit juice concentrate, or a few drops of lemon flavoring and the natural sweetener, stevia. All fruit jam, or regular jam is also good.
Bear Substitutes:
Roux (thickener for soup, sauce, and gravy): flour/cornstarch/legume powder(dry pea or bean) and cool water
Fry Coat: dip in egg and drudge in seasoned flour/cornstarch/bread crumbs
