September/October Preparedness Newsletter

I realize it's already halfway through October, but I'm finally getting around to posting the September/October Preparedness Newsletter. You can access a printable copy HERE. This newsletter includes articles on

• "Rotate" is not a Swear Word!
• Food Storage - You're Already Doing It
• 72 Hour Kits
• Homemade Non-Toxic Cleaners
• Tips for the Fall Garden
• Recipe for "Microwave Caramel Popcorn" - only 3 ingredients plus the popcorn!
• Essential Non-Food Items
• Water Storage
• and more!

May/June Preparedness Newsletters

If you didn't get a copy of the May/June preparedness newsletters, you can access a printable copy of the Relief Society newsletter HERE. This newsletter includes articles on

• gardening in Texas in June
• places you can pick fruit locally
• helpful ideas for increasing both your food supply and 72 hour kits for families with young children
• yummy recipes
• and more!

A copy of the newsletter geared more towards "The Man of the House" can be accessed HERE. It includes articles on

• Self-Reliance: It's not just about Food Supply
• generators
• hurricane preparedness
• and more!

We hope these newsletters will be one more resource of ideas for self-reliance and that they might be a spark that will prompt you to action in one way or another.

Yogurt Making

Paula taught a great yogurt making class in her home this morning! She uses the Provident Pantry nonfat dry milk to make it with although you can use other milk as well. But what a great way to rotate your milk supply! And the ingredients are all shelf stable items you can store, including yogurt starter. You can access a handout on her method HERE.

Read the handout for specific instructions, but here are the basic directions:

First, heat the milk to 180 degrees F.


Remove it from the heat and let it cool to 115 degrees F.
Whisk in the starter. You can use the Yogourmet starter


or some yogurt you've saved from your last batch of yogurt.


Optional: At this point you can add up to 1/3 cup sugar and 1-2 tsp vanilla if desired.


Pour into jar(s) and incubate in a yogurt maker


or a cooler for 4-6 hours.


There are many additional methods of incubating as well which are mentioned in the handout.

Enjoy! Yogurt is great plain, mixed with jam, topped with honey or syrup, used in smoothies, and even made into yogurt cheese.

To make yogurt cheese, line a small strainer with a double layer of cheesecloth or a flour sack towel. Place this in a bowl or dish to catch the whey that will drain off. Place the yogurt in the lined strainer and place in the refrigerator (covered lightly with cloth) overnight. The yogurt will thicken and can be used plain like sour cream or seasoned for use as a dip. Bread seasonings make great seasoning options.

Store What You Eat

The bottom line is that you need to store the foods your family eats. And then eat the food you have stored. Replace the foods you eat, and make the process a part of your daily routine. You can do this! Also, remember that having a rotating 3 month food supply doesn’t mean that this is the only food you will eat! You may rotate and consume this 3 month food supply in 6 months or a year. To stay on tract with rotating and consuming a 3 month supply of shelf stable food, means that every 4th meal you prepare for your family should contain your stored items. You can even break this shelf stable meal into parts, serving the main course at one meal with a fresh salad, and the stable side dish with another meal. Consumption and rotation is the key to being successful at food supply.