2nd transplanting of tomato plants...

This year, I started my seeds a month earlier...the first of February. I transplanted the small plants from the seed pellets into larger pots about a month ago, and they really took off...with the help of a little tomato plant food. So yesterday, we did a 2nd transplanting into bigger pots because the plants we're starting to get a little root bound. So here they are this morning, after coming out of their "transplant shock." They look really nice, except I'm running out of room on my counter. Another thing I did differently this year is to keep two plants inn each pot...they support each other and grown straight without having to add sticks to keep them straight. I will let them grow in these pots until after Memorial Day, and then plant them in the garden with Walls of Water. I'll put them outside on the patio and let them "harden off" for about a week before planting them. Last year, we planted them a few weeks earlier and didn't have as much success, so this year we decided to wait until the end of May again. It just gets too cold at night still. 

 If you look really closely, you can also see four pepper plants in the back that are doing very nicely also.

Sprouts

I started some of my tomato and pepper seeds indoors last week. That got me in the mood for sprouting alfalfa seeds...I love fresh alfalfa spouts on my sandwiches. So today I harvested a batch of fresh sprouts...yum. We ate them on turkey and cheese roll-ups...what a treat. 

I have this dandy little inexpensive 3 level spouter that I've had for several years that works really well. The 3 trays stack on top of each other, and you put water in another tray on top and it drains down through all 3 trays and collects in another bottom tray. I rinse them twice a day. It takes about 5-6 days from start to harvest. The thing I like about sprouts is that you can actually have a fresh vegetable that you grow yourself anytime of the year...even when it's too cold to plant outside.

Here are some nutritional benefits from sprouts...

Health Benefits of Sprouts
by Steve Meyerowitz

Sprouts have long been famous as "health food" but recent research shows that in addition to being a superb source of nutrients, they also have important curative ability. Sprouts like alfalfa, radish, broccoli, clover and soybean contain concentrated amounts of phytochemicals (plant compounds) that can protect us against disease.

Studies on canavanine, an amino acid analog in alfalfa, has demonstrated benefit for pancreatic, colon and leukemia cancers. Plant estrogens are also abundant in sprouts. They increase bone formation and density and prevent bone breakdown or osteoporosis. They are also helpful in controlling hot flashes, menopause, PMS and fibrocystic breasts tumors.

Alfalfa sprouts are one of our finest food sources of another compound, saponins. Saponins lower the bad cholesterol and fat but not the good HDL fats. Animal studies prove their benefit in arteriosclerosis and cardiovascular disease. Saponins also stimulate the immune system by increasing the activity of natural killer cells such as T- lymphocytes and interferon. The saponin content of alfalfa sprouts multiplies 450% over that of the unsprouted seed.

Sprouts also contain an abundance of highly active antioxidants that prevent DNA destruction and protect us from the ongoing effects of aging. It wouldn't be inconceivable to find a fountain of youth here, after all, sprouts represent the miracle of birth.

Hail storms in Colorado Springs

We have had more than our share of hail storms already this season here in the Springs. In order to have any kind of successful garden at all, it is almost imperative to have some kind of cover for your garden...not only to protect it from the hail, but also to keep the little critters out. We have chosen to make our cover out of shade screen...the same kind that you use to repair your window or door screens. You can find it at Lowe's or Home Depot. I would love to have a screened enclosure for my garden that looks really pretty, but my dear husband doesn't really see the need for that as long as it serves its purpose, which it pretty much has. Occasionally, we will get a bird or a squirrel that has found its way under the screen, but then I just go out and chase them out. The funny thing is that once they get in there, the can't seem to find their way out, even with the door wide open. It usually takes awhile to chase them out...thank goodness this does not happen very often. 

New Home Storage Specialist for Ridgeview Ward

Leslie Fife has been called as the new home storage specialist for Ridgeview Ward. I'm very excited to see some great new fresh ideas come from Leslie, as she is really excited about her new responsibilities. Check the blog from time to time, as I have asked her for articles to post here.

It's that time of year...get ready to garden!

It's time to get your garden ready to plant. Start by preparing the soil, and then, if you have adequate weather protection, for ex. "Walls of Water", you can even begin planting a few plants outside. For help in growing in our area, check out the link for the Colorado Extension office.

http://www.ext.colostate.edu/menu_garden.html

Transplanting into larger pots

Last week I transplanted my plants into larger pots with potting soil, and also thinned out a few more tomatoes. I used popsicle sticks and pipe cleaners to carefully stake them up so they would grow straight.

Starting seeds indoors

In colder climates like ours here in Colorado, it is a great thing to start your seeds indoors a few months before you can actually plant them outside. Last year I started tomato plants in March, but decided I needed to plant them a month earlier this year. I found this terrific little adjustable grow light at Phelan Gardens Nursery here in the Springs, and the little plants are doing quite well. This year, I planted 3 varieties of tomatoes, 2 varieties of bell peppers, cucumbers, squash, and some herbs. When I transplant them to my garden around the beginning of May, I will put "walls of water" around them to protect them from the frost and cold weather at night. So here is the process of starting your seeds indoors:

1. Purchase peat moss pellets and put them in seedling trays; add warm water until they expand to about triple in size. 
2. Gently pull apart top netting on each pellet and plant 2-3 seeds in each one, following directions on back of seed package.
3. Cover tray and put in dark warm area until seeds have sprouted...a few days to a week. I put mine over a heater vent to keep them warm.
4. After seeds have sprouted, take off the cover and put them under the grow light. Water when peat moss gets dry. It will usually turns a lighter brown when it starts to dry out.
5. After the plants begin to put on the "true" leaves and have grown several inches in height, thin out your plants and leave only one or two of the strongest plants in each pellet. 
6. When plants get too large for the pellet, transplant them to larger pots with a good starter soil. Keep under grow light until plants have grown large enough to transplant into garden. 
7. When you are ready to transplant the plants to the garden, put them outside in a sheltered area for a few days to get them hardy enough to transplant.
8. Don't forget to put the "walls of water" around the tender plants after you have planted them in the garden. 

Citrus Season

This is the best time of year to buy citrus because it is in season. It is the most flavorful and the prices are the least expensive. One of the few things I miss about living in Arizona is our citrus trees--especially our lemon tree. The lemons would start ripening just after Thanksgiving and were at their peak at Christmas time and for a month or so thereafter. A Christmas gift for my neighbors was always a freshly baked lemon meringue pie with a basket of lemons. 

Just recently, my daughter's in-laws brought lemons back from a trip to Arizona and I was reminded about how much better the lemons grown in Arizona were as compared with the ones that we buy here in Colorado at the local grocery store. They are noticeably larger and much more flavorful. I still do not know why we can't purchase this wonderful citrus here in Colorado when we are so close to AZ. Since Paula's in-laws were kind enough to share their bounty with her, she returned the favor by making her father-in-law a lemon meringue pie. The recipe called for 1/2 cup of lemon juice, or the juice from 3 lemons. She measured 5/8 - 3/4 cup juice from only one lemon. 

So what do you do when you have an abundance of citrus that won't last forever? When we were in Arizona, I had an electric juicer and I juiced all of my lemons, and then froze the juice in ice cube trays. When the cubes were frozen, I would pop them into a zip lock bag, and then I would have enough lemon juice to last the rest of the year. Talk about yummy lemonade...the best! You should also remember that the fruit will be the most flavorful if you leave it on the tree and pick it as you need it, or until there is danger of a frost or the fruit is so ripe that it begins dropping from the branches. 

Comparison between AZ lemons and locally purchased lemons

Food Storage for Christmas Gifts

Just a reminder...food storage makes great Christmas gifts. Last year, I went with a friend over to the food storage center here in the Springs and canned food for a friend in our ward, as a surprise gift from her parents who lived out of state. We had so much fun doing it, and to see the smile on her face when we took it over to her home was even more fun.

Pomegranates are in season!!

I love pomegranates! We always had them as a special treat when I was growing up. Of course, then I didn't realize all of the wonderful health benefits. They are full of antioxidants and vitamin C and more. They are only in season from October through January, and they are on sale at many stores right now. Some of you may feel intimidated by these sweet little gems because you find them hard to open or messy. Click on the link below to view a video on the best and least messy way to open a pomegranate. Enjoy!

http://www.youtube.com/watch?v=jho9NVKBZqE

Veggies on Sale

If your family likes canned veggies, this is the week to stock up your pantry! King Soopers has Del Monte canned veggies on sale for 2/$1. At this price, you can afford to buy a couple of cases. Perfect way to fill up your pantry, or maybe purchase a few cans to donate to the food bank.

Updated Information from Aurora Cannery

1. The Aurora cannery staff greatly appreciated those individuals who came and helped process pears this past week. This year's pear crop was fantastic. The pears were large and very sweet. We hope that all those who came to process the pears were satisfied with their purchase.
2. For those individuals that were signed up for pears and were not able to attend because of the weather, the cannery staff is canning pear sauce on Tuesday, November 3rd and Wednesday, November 4th at 8:00 am and again on Thursday, November 5th at 6 pm. If you come and help process pear sauce, you can purchase surplus canned pears if available. This invitation is also open to anyone interested in helping with *pear sauce.
3. Please note a schedule change in November. The cannery staff has cancelled Wednesday, November 11th. If you are interested in canning black, pinto or white beans the only session now available is Thursday, November 12th at 6 pm.
4. Christmas Jam Gift Box - These gift boxes are not preassembled. Those interested in the gift box would need to attend the cannery to help process the jam, purchase the jams and boxes separately and then assemble them at home. When signing up for jam, the cannery staff will need to know what flavors and how many jars/cases you want to purchase. The jam flavors that will be available this year are Blackberry, Loganberry, Peach, Raspberry and Strawberry.

Sincerely,

The Aurora Cannery Staff

*The cannery staff has had many inquiries about pear sauce. Pear sauce is similar in texture to applesauce. Because pears are sometimes sweeter than apples, pear sauce can have less added sugar. Some cannery patrons have said that they use pear sauce as a substitute for oil in baking low fat baked goods. Food for thought.

FOR UPDATED CALENDAR, PLEASE CLICK ON THE LINK IN THE LEFT SIDEBAR UNDER AURORA CANNERY.

Types of Wheat

Have you ever been confused about which type of wheat is the best for you to store? Click here for a great article that explains about the different types of wheat and their best uses.

Water Storage and Purification Tips

    

 Water is essential to survival.  Any emergency survival plan must include water storage and purification.  The below information will help you plan for meeting your needs for clean, safe drinking water should you ever experience an emergency.

WATER STORAGE1. Store at least a three-day supply of drinking water for each family member (at least one gallon per person per day).
2.  Store at least two gallons of water in your vehicle.
3.  Store additional water for hygiene and cooking.
4.  Store a three-day supply of water for your pets.
5.  Replace your stored water every six months.
6. Store your water in a cool, dark, and dry place, separated from your other emergency supplies.
7. Store your water on lower shelves, rather than on higher shelves from which containers could fall and burst.
8. Do not store water in plastic milk bottles.  Heavy, opaque bottles with screw on lids are preferable for storing water. You can also store water in large barrels or drums.

ALTERNATE WATER SOURCES
1.  Water heater, if secured.
2.  Toilet tanks (not the bowl) if the water hasn't been treated with chemicals to enhance color, smell, etc.
3.  Canned vegetables and fruits stored in water or juice.
4.  Beverages.
5.  Ice.
6.  Swimming pools (for hygiene purposes only).  It is not recommended that swimming pool water be used for drinking because acids build up in the water which could be harmful to health.
7.  Do not use water stored in vinyl plastic containers, such as water beds, for drinking.

DRINKING WATER TREATMENT METHODS

    Compressed carbon blocks can be used effectively in an emergency situation  to treat water at the tap, stored water, or water from alternative sources.  If the water source is questionably contaminated, it should be disinfected prior to use (see below for disinfection tips) and then processed through the carbon block to remove the disinfection solution and contaminants which may be in the water which are impervious to some disinfection methods, such as Giardia Lamblia,Cryptosporidium, certain chemicals, etc.    You may use the compressed carbon block installed at your kitchen sink to process stored water or water from alternate sources by siphoning the water from the source through the carbon block.  Siphoning could be accomplished manually or by using an emergency Hand Pump Kit.  This requires that you disconnect your system from the plumbing (if installed below the sink) or the faucet (if installed on the countertop). 

    You may want to consider purchasing a small carbon block to store along with your water to be used in an emergency situation;  used with a hand pump it is ideal for emergency use.  This unit may also be used for camping.

In preparation for a disaster, learn how to:
1.  Remove the water from your hot water heater and other alternate water sources.
2.  Disconnect your filter system in the event you need to do so.
3.  Siphon water through your filter.
4.  Pump water through your filter using the emergency hand pump.

WATER DISINFECTION TIPS

    If the water source is questionably contaminated, it should be disinfected prior to use.  All stored water should be disinfected prior to drinking.  The American Red Cross recommends the following methods for purifying drinking water:

1.  Boil for 5-10 minutes, or
2.  Add 10 drops of a household bleach solution per gallon of water, mix well and let stand for 30 minutes.  If the water is cloudy, double the amount of chlorine.  A slight smell or taste of chlorine indicates water is adequately disinfected, or
3.  Add household tincture of iodine in the same manner as bleach above, or
4.  Use commercial purification tablets such as Halazone or Globaline.  Follow package instructions.

SPECIAL APPLICATIONS

    Your carbon block will provide safe, refreshing, and clean drinking water every day of the week.  Sometimes, a contamination problem isn't known until the public becomes ill.  With a carbon block filter at your kitchen sink, you are protected from the outbreak of waterborne diseases which may be caused by certain contaminants which have been known to appear in drinking water sources in differenct parts of the country.  Microscopic cysts, such as Giardia Lamblia andCryptosporidium are reduced (@99.9%) by a carbon block filter.  Contaminants like asbestos and lead are reduced by your filter, protecting your family's health.  And, certain chemical contaminants are absorbed by your solid carbon clock filter, protecting you even before a contaminant may be known.  To assure the maximum protection possible, be sure to replace the filter in your drinking water system when the first of the following occurs: 

a)  when the unit's rated capacity is reached 

b) at leats once a year 

c) when the flow rate diminishes 

d) when the filter becomes saturated with bad tastes and odors.

It is also advisable to use water processed through a carbon block filter for brushing your teeth or any other consumption, especially if the quality of your tap water is questionable during an emergency situation.

SURVIVAL PLAN

    Keep in mind that during an emergency, the public ater utility may not be able to maintain the integrity and quality of your tap water due to damage to its equipment and distribution system.  It may be advisable that you treat your tap water following a disaster situation.  Then process your drinking water though your carbon block filter to provide the same slean, safe drinking water that you normally enjoy.    Your water supply and a good water filter are most important components of your emergency survival plan.  A supply of clean, safe water could be your most precious survival item.  Carbon blocks assure the safety of your water when following the guidelines included above.  Be sure to include these important items in your Survival Plan so that you are prepared for that next disaster.  Consider also stocking up on additional replacement filters.

Tomatoes from garden

So here are the tomatoes that we pulled from the garden before it got so frigid this weekend. Bruce found a great place to hang the plants in the garage, and we pull a few off each day. The green ones by the window are ones that fell off when he was digging up the plants.

Ripening Green Tomatoes

This year we had a great crop of tomatoes. I planted them from seed indoors in March, and we planted the small plants outside in "walls of water" the end of May. This next year I will start them in February, and plant them outside the first of May. We have lots of green tomatoes left on the vines, and it looks like it is time to pull the vines out later this week as we are expecting several days of frost. Up until now, we have been covering them with sheets, but I think the growing season has about come to an end for our little garden in Colorado Springs. Here is some information I found about different ways to ripen your green tomatoes that are left on the vine. 

There are always green tomatoes left on the vine in the fall. Deciding when to either pick the tomatoes green or let them get hit by frost, is a tough call. And then there’s the problem of how to get green tomatoes to ripen. 

Most tomatoes need temperatures above 60 degrees F. to finish ripening and some days can be better than others. But once the days begin to shorten and cool, you are going to need to take some precautions to prevent losing your final tomato harvest. 

Here are some tips to keep your tomato plants healthy into the fall season and for getting those green tomatoes to ripen on the vine or how to salvage the obstinate green tomatoes you actually have to pick while still green. 

1. Don’t panic. Your tomato plants aren’t meant to last forever, so be thankful for the crop you've gotten and start planning for next year. 
2. It’s not really worth spraying for diseases at this point in the season. Just remove any diseased leaves and dispose of them. 
3. Give your tomato plants a last dose of food. Some compost tea or fish emulsion should give them the energy to finish up the season. 
4. Once night time temperatures start dipping into the low 70s, you probably aren’t going to get any new fruits forming. To speed up ripening of the existing green tomatoes, pinch off any new flowers. 
5. If a light frost is predicted, cover your plants with a row cover or sheet. You can leave the row cover on during the day, but the sheet is too heavy and opaque, so remove and replace as needed. 
6. If you still have green tomatoes well into the cool days of fall, you can lift the entire plant and hand it in a dry, sheltered location, like the garage. The fruits will continue to ripen and will still have some of the benefits of ripening on the vine. Try and take some roots with the plant, but you can shake off any soil. Also, you don’t want to hang the plants in direct sunlight or total darkness. 
7. You can also go the old tried and true route of picking the more mature green fruits and ripening them in the house. Mature green tomatoes will have a tinge of color at the blossom end and feel a little softer than the solid young fruits. Options for ripening green tomatoes indoors include: 

• Placing them on a sunny window sill. This is a hit or miss solution. You’ll have much better luck ripening mature green tomatoes. Although the tomatoes are more stable sitting on their stem side, they will rot less readily if you can place them blossom side down. 
• Wrapping individual green tomatoes in newspaper and layering in a box, no more than 2 layers deep. Place the box in a dark, dry spot and check weekly for progress. It usually takes 3-4 weeks for the green tomatoes to ripen, but check frequently and remove any fruits that show signs of rotting. 
• Placing the green tomatoes in a paper bag with a ripe apple. The apple gives off ethylene gas, which speeds up ripening. Check the bag daily.

8. And finally, you can always eat your green tomatoes. 

Baked Green Tomatoes

Ingredients: 

4 large firm green tomatoes 

salt and pepper 

1/2 cup brown sugar 

3/4 cup coarse buttery cracker crumbs 

4 tablespoons butter 

Preparation: 

Cut green tomatoes in 1/2 inch slices; arrange green tomato slices in a greased baking dish. Season sliced green tomatoes with salt and pepper and spread each with about 1/2 tablespoon brown sugar. Cover sliced green tomatoes with crumbs and dot with butter. 

Bake at 350 degrees until green tomatoes are tender but still firm, or about 25 to 35 minutes

Sprouting Seeds

Something you may want to add to your food storage is sprouting seeds. We love the good ol' alfalfa sprouts...not only do they taste great, but they are full of nutritional value. We enjoy them on our sandwiches and burgers. There are many other types of seeds you can sprout...try an assortment to see which you like best. If you plan on sprouting wheat, remember that you need to store a few cans of wheat without the oxygen packets.

"Seeds don't just have to be planted... sprout them for delicious crops of organic, super nutritious, zero-air-mile salad all year round - the fastest urban gardening you can get.."

Click the following link for a great little article about everything you need to know about sprouts:
http://www.primalseeds.org/sprouting.htm

Powdered Milk Information

My friend, Katheryne, sent me this information about powdered milk. I think it contains good information for those of you who store powdered milk or are interested in doing so. I make a non-cooked version of sweetened condensed milk that I think is much easier and tastes great:


Put 1/2 cup warm water in your blender. Add 1/4 cup softened butter and blend. Combine 3/4 cup non-instant powdered milk with 3/4 cup granulated sugar. Pour into blender while it is running, and blend on high until thoroughly mixed and very thick and smooth. This equals one can of Eagle Brand sweetened condensed milk. 

Powdered Milk

There are four basic types of Powdered Milk:

REGULAR NON-FAT DRY MILK	INSTANT NON-FAT DRY MILK	DRY WHOLE MILK	LOW-FAT DRY MILK ALTERNATIVES
PROS ·     Vitamin content CONS ·     Doesn’t dissolve as readily as instant ·     More difficult to locate/ purchase ·     Taste	PROS ·     Vitamin content ·     Dissolves quickly ·     Easy to find ·     Cheapest type of powdered milk CONS ·     Taste	PROS ·     Vitamin content ·     Taste ·     Good to have on hand for young children CONS ·     Doesn’t last as long as non-fat dry milk (the fat in it can go rancid over time) ·     Difficult to find ·     More expensive than non-fat	PROS ·     Taste ·     Dissolves quickly CONS ·     Doesn’t have the vitamin content as non-fat dry milk NOTE:  I’ve used Morning Moo and highly recommend it as a dry milk alternative.  It has an extremely good taste.
Purchasing tips: ·     Be sure the dry milk has been fortified with vitamins A and D ·     There should be no artificial colors or flavors ·     "Extra Grade" on the label indicates the manufacturer has held to higher processing and quality standards and the milk is somewhat lower in fat, moisture and bacterial content, is more soluble, and has fewer scorched particles ·     Buy your dried milk in containers of a size that makes sense for the level of consumption in the household ·     Deal only with reputable dealers ·     Check expiration dates ·     Buy in nitrogen-packed cans			Purchasing tips: ·     Morning Moo is available online at www.moosmilk.com ·     Deal only with reputable dealers ·     Buy a small amount  first and perform a “taste test” to make sure you and your family will like the product
Shelf life: ·     Nitrogen-packed cans:  5+ years if stored in cool, dry, dark place ·     Follow expiration date on original container (typically 1-2 years)			Shelf life:  ·     5 years (if purchased in #10 cans and stored in cool, dry place)
Storage tips: ·     Store in a cool, dry, dark place ·     If you buy large packages and do not use much at one time, consider breaking it down and repackaging into smaller containers at the time of purchase ·     Pour the powder into clean, dry half-gallon canning jars. Once the jars are filled, add a small desiccant pack, seal, and date ·     If the storage container is transparent or translucent then it should be put into a second container opaque to light ·     Use airtight, low oxygen packaging.  This way, milk  has been found to last longer and retain a fresher taste than milk stored in boxes or plastic bags			Storage tips: ·     Store in a cool, dry, dark place

GENERAL TIPS:

·       In cooking, powdered milk performs flawlessly.  It can be substituted for fresh milk in almost any recipe with excellent results. 

·       Mix powdered milk with fresh whole milk to improve body and flavor.  

·       To get good tasting powdered milk make sure you start with fresh dry milk.  If your box of dry milk is a year old, then buy a new one and use the old one for cooking exclusively.  Mix up the milk following the package directions

·       Fill your pitcher or container with half the amount of water you will be using.  Measure in the appropriate amount of dry milk powder.  Stir to dissolve.  Fill the pitcher with the balance of the water called for above.  Stir again and chill. 

·       Use cool water when possible.  The powder tends to dissolve more readily in cool water.

·       Stir the milk a lot to dissolve the milk powder.  Then let the milk sit for a little while and stir again.  The protein in the milk powder blends most easily if it gets a chance to stand after mixing.

·       Powdered milk may be used immediately after mixing if desired.  For the best flavor chill the milk for at least 4 hours or overnight.

·       Store the milk in a refrigerator if you have one.  If you don't, then wrap the milk in a wet towel.  As the water evaporates, the milk will cool.  If you have a basement, you may want to keep the milk there, or even outside in the fall and winter. 

·       If you do not have refrigeration, then only prepare enough milk to last the day.  I prepare it the night before, so it has a chance to blend and chill overnight.  About 2 quarts will be enough to last a family of 4 for most of the day.  If you continually find you have some left over, then prepare less the next day.  If you find yourself running out, then prepare more.

·       Consider adding a drop or two of vanilla, or a spoonful or two of sugar, to the milk to improve the flavor. 

·       Pitchers and wide-mouthed jars are the easiest to use for mixing and storing reconstituted milk. 

PRODUCTS TO MAKE WITH POWDERED MILK (INSTANT NON-FAT DRY MILK):
A Very Rich Gallon of Milk:  Measure 3-1/2 quarts (14 cups) of water into a gallon size pitcher.  Add 5-cups of dry milk powder and a 12-ounce can of undiluted evaporated whole milk.  Mix all together.  Chill and serve.  This makes about a gallon.  It is richer than plain reconstituted milk.  If you must use powdered milk, but prefer a richer product, this is the recipe for you.  Children will sometimes tolerate it better than straight reconstituted milk, especially if they are already used to fresh 1% or 2%.
To Mix with Whole Milk:  Powdered milk is easily mixed half-and-half with whole milk.  When combined and well chilled, it's nearly impossible to tell the difference between fresh milk and mixed milk.  To do this, use an extra, clean milk jug and two 2-quart sized pitchers.  First reconstitute 2 quarts of milk in each of the pitchers, using the chart above.  Then, using a funnel, pour half of the whole milk into the clean empty milk jug.  Using the same funnel, pour the reconstituted milk from one pitcher into each jug, making a gallon of mixed milk in each jug.  Both empty pitchers then have to be washed, but they are pretty easy to keep clean.  I used to try to reconstitute the powdered milk in the milk jug, with the whole milk, but it never worked as well as I'd hoped.  Now I find it much easier to reconstitute the powdered milk in the pitcher first, and then pour the liquid milk into the jug with the whole milk.  Like regular powdered milk, mixed milk tastes best if well chilled.
Sour Milk: To sour reconstituted milk, just add a little vinegar to it and stir it up.  For instance, if a recipe calls for 1-cup of sour milk or buttermilk, then measure a tablespoon of vinegar into a measuring cup.  Add reconstituted milk to reach the 1-cup mark.  Stir the milk gently.  In a moment or two, it will sour.  This can replace soured milk or buttermilk in baking recipes. 
Overnight Buttermilk: To make your own buttermilk, you have to start off with 1/2-cup of fresh, store-bought buttermilk and a quart (4-cups) of reconstituted milk.  Combine the fresh buttermilk and reconstituted milk in a pitcher or jar.  Mix it really well.  Allow it to stand at room temperature overnight, or for about 8 hours.  The milk will have thickened up and cultured into regular buttermilk.  Refrigerate or chill and use anywhere fresh buttermilk is called for. 
Easy Evaporated Milk: To make this you only need dry milk powder and water.  Measure 1-1/3 cups water into a jar or bowl.  Add 1 cup of instant dry milk powder.  Stir or shake to combine.  This is the equivalent of a 12-ounce can of evaporated skim milk.  To make evaporated whole milk, you will need to add some fat to replace the milk fat in whole milk.  Do this by preparing evaporated skim milk and then adding 2-tablespoons of vegetable oil to the milk.  Stir it up vigorously to emulsify the fat with the milk.  It will separate on standing, so mix it really well right before using it.  This is best used in cooking and baking.  A spritz of nonstick spray will help the emulsification process.
Sweetened Condensed Milk:  On the stove, bring to a boil 1/2-cup of water, 1-cup of sugar and 3-tablespoons of margarine or shortening.  Add a dash of salt.  Stir the mixture every now and then.  When it comes to a full rolling boil, remove it from the heat.  Allow it to cool slightly.  Add a cup of instant dry milk powder.  Use a whisk to stir it smooth.  A fork or a spoon will not work out all the lumps.  You really need a whisk, or egg beaters.  There, you are done.  This is the equivalent of a can of sweetened condensed milk.  This will keep unrefrigerated for a day or two because of the sugar.  I have never kept it longer than that without refrigeration.  In the fridge it will keep for 2 weeks. For longer storage than that, I freeze it. 
Quick Whipped Topping:  This recipe is best made if you have electricity.  Put 1/2-cup of water into a large bowl and place it in your freezer.  Whenice crystals form around the edges remove it from the freezer.  Add 1/2-cup instant dry milk powder.  Whip the mixture with electric beaters until it is light and fluffy.  This will take a couple of minutes.  Add 2-tablespoons sugar, 1-teaspoon of lemon juice, and 1/2-teaspoon of vanilla.  Beat until thick enough to spoon like whipped topping.  Use immediately. 
Homemade Yogurt:  Reconstitute a quart of milk in a very clean container like a wide mouthed canning jar. Add another 1/2-cup of milk powder for body.  Whisk in 1/4-cup of commercial yogurt with active cultures.  Read the label to be sure the yogurt has active cultures.  Stash the milk in a warm spot, between 80° and 110°.  Allow it to sit undisturbed for 6 to 8 hours.  It should be thick and creamy, like commercially available yogurt.  Chill your yogurt and use anywhere you would regular yogurt.  It makes a great substitute for sour cream.  Or mix it half and half with prepared mayonnaise for your own homemade low-fat mayo. 
Yogurt Cheese:  Line a colander with a clean, damp piece of cloth.  Pour prepared yogurt into the cloth.  Allow the yogurt to drain overnight.  In the morning the remaining solids will be yogurt cheese.  They can be used anywhere you would use cream cheese or thick sour cream. 
Curds & Whey:  In a large pot combine 6-cups of fresh water and 3-cups of dry milk powder.  Stir to dissolve.  Heat the milk over a medium flame until it is very warm, about 120°.  This is hot to the touch, but not scalding.  Stir in 1/2-cup of plain white vinegar.  Allow to stand for 10 minutes.  There should be a large mass of curds in an amber pool of whey.  If the liquid is still milky, add another 1/4-cup of vinegar.  Stir and stand again for 10 minutes.  Line a strainer with a clean cloth and drain off the whey.  It can be used as the liquid in bread or muffins or biscuits.  Rinse the curds under cool water and store in the fridge.  This recipe makes about 1-1/2 to 2-cups of curds. 
Ricotta or Cottage Cheese:  The dry cheese curds from the above recipe will work for ricotta cheese in most recipes.  To turn it into cottage cheese add a little evaporated milk or yogurt to "cream" it and stir to combine.  You can divide the mixture in half and make some of each if you want to give them both a try.