Butter . . . . . . .

BUTTER
From Alan's Stuff: Prudent Food Storage  Page 30
http://www.terrapsych.com/Prudent%20food%20storage%20FAQ.pdf

Butter can be found in several forms each with their particular strengths and weaknesses. ---CONTINUED---

Includes info on:

BUTTER POWDER    CLARIFIED BUTTER (GHEE)    CANNED BUTTER

What is ghee?
http://www.wisegeek.com/what-is-ghee.htm

Ghee is a Sanskrit word for a clarified butter used primarily in Indian cuisine. Because the preparation of ghee involves heat, it has a distinctive toasted flavor, often described as nutty. Before the advent of commercial vegetable oils, ghee was widely used for deep frying. Unlike other butter-based products, ghee has a high smoking point and can be stored without refrigeration for weeks. As long as ghee is stored in air-tight containers, it does not spoil easily.

Traditional ghee is produced from ---CONTINUED---

Home Canning Butter is a controversial topic. Here's one view:

To Bottle or Not To Bottle Butter
http://www.preparednesspro.com/to-bottle-or-not-to-bottle-butter

By Kellene Bishop

June 12, 2007. That was a day I experienced a moment of euphoria as a concern of mine had just been satisfied completely. That was the day I discovered you could bottle butter. It was a very, very happy day for me, until I began doing research on it. There were an abundance of comments surfacing on the internet stating that bottling butter simply wasn't safe because it was "impossible" to get rid of any botulism. My joy was squashed. But after speaking to many lifetime emergency preparedness folks who swore that bottling butter was just fine, I decided to do more research on the matter. The good news is I've decided to fully embrace bottling butter. The thought of butter on my homemade wheat bread, even in the midst of a crisis, is just too enticing to pass up. So here's how I've come up with my rationale for bottling butter in spite of what some information on the internet has said. ---CONTINUED---

Another Butter Option-Ghee
http://eatingfoodstorage.blogspot.com/2010/04/another-butter-option.html

I finally got around to going to an Indian market this week and I bought Ghee, which is just clarified butter. They sell it in all kinds of sizes so I just bought a small one to try it out. It doesn't last a super long time (expires in about a year) but it does NOT need to be refrigerated, even after being opened. YIPPEE!!

The day after I bought it I tried it on ---CONTINUED---

Ghee - This is butter that is good for you
http://www.naturalnews.com/034182_ghee_clarified_butter.html

(NaturalNews) To some it's known as clarified butter, to others it's the golden elixir of healing - ghee is a staple ingredient in Indian cooking and Ayurvedic healing known for its versatility, great taste, and many health benefits. It's derived from butter through a process of cooking off its milk solids until it becomes an easily digestible, healthier alternative to butter and oil, and it can be used for cooking or as an ingredient to add flavor and richness to foods such as kitchari. --- CONTINUED---

Includes:
   -Cooking benefits
   -Health benefits
   -Recipe for making home-made

Fats and Oils in Food Storage
http://apartmentprepper.com/?p=2750

When first getting into food storage, the main things that come to mind are canned goods, staples such as flour, sugar and salt, meats etc. Most of the time, fats and oils are left out of the initial food storage effort. However, fat is an essential part of our diet, and a great source of calories at a time when a high calorie intake may be required, or if the diet consists of mostly grains and beans. Fat is also necessary in maintaining the taste and texture of food.

The main challenge in storing fats and oils is the relatively short shelf life. When stored for too long, fats get oxidized, which causes it to get rancid. Rancid fat not only tastes bad, it becomes toxic and blamed for many ills such as heart disease, inflammation, atherosclerosis and even cancer. Let’s look at commonly used fats: ---CONTINUED---

FOOD STORAGE TIPS-'Almost Butter' Recipe
http://everythingunderthesunblog.blogspot.com/2008/11/book-2.html

Butter (almost) 1 pound shortening (butter flavored works) ½ tsp salt, 1 2/3 c condensed milk
Whip the shortening and the salt until light. Add the condensed milk a little at a time and blend.

BUTTER! At last REAL shelf stable butter!!!!
http://eatingfoodstorage.blogspot.com/2012/05/butter-at-last-real-shelf-stable-butter.html

Ok, if you are a follower of my blog, you know my butter saga. When living off food storage, butter and cheese were the things that we missed most. At long last the butter issue is SOLVED - thanks mostly to one of my readers who happened to mention shelf stable cream.

WHAT?

How is there such a thing? Oh, but there is, my faithful readers, there is. Not only does it exist but it also can be churned into REAL butter!

I hunted high and low to find it, it's really only available in Utah and Idaho (of course) but I did find a website that sells it, so I bought a whole case.   ---CONTINUED---

Yet Another Attempt at Butter
http://eatingfoodstorage.blogspot.com/2011/02/yet-another-attempt-at-butter.html

. . . . . a friend gave me another recipe to try. If you can get past the "ick" factor it's actually pretty good! Here's the recipe: ---CONTINUED---

Making Butter at Home, Like Our Grandparents
http://www.askaprepper.com/making-butter-at-home-like-our-grandparents/

The making of butter goes back at least 4,000 years, with the earliest known reference to it written in the Bible. When Abraham entertained the three angels, before they went on to destroy Sodom and Gomorrah, butter was amongst the foods he offered them to eat. Apparently butter has been used ever since mankind first domesticated cattle and was considered by many in ancient times to be food of the Gods. . . .

. . . To make butter, the first step is to . . . ---CONTINUED---

How To Make Butter From Powdered Milk
https://www.littlehouseliving.com/making-butter-from-powdered-milk.html

The best part is, if you don’t have fresh cream on hand you can still use powdered milk from your food storage to make this homemade butter from scratch.

(SNIP) ... The recipe is pretty straight-forward. You can make it with a food processor (which is how I make it), or you can simply put all of the ingredients into a Mason jar and shake it until it thickens up to butter consistency. ---CONTINUED---

 CROSS POSTED in Food :: Food: Tips & Hints-Individual Food Item Hint :: Dairy :: Milk-Liquid & Powder

How To Make Butter From Powdered Milk
https://homegardendiy.com/how-to-make-butter-from-powdered-milk/

  I couldn’t belive you could make butter from powdered milk so I had to test it out for myself. (yes, I did actually get my hands dirty and made a batch). My hubby couldn’t believe it was made from our almost expired powdered milk we have had in the cupboard taking up space for 2 years!

Now just so you know this butter is not hard like regular butter, I don’t know why, it’s more like margarine texture, it spreads really easy and actually tastes really good.   ---CONTINUED---

How to Make Butter In An Emergency
https://www.offthegridnews.com/food/make-emergency-butter/

(SNIP) ... There are some things you’d miss quite a bit – including butter. Here’s how to make it, plain and simple. ---CONTINUED---