LAST WEEK, i purchased 9 gallons of butcher boy brand coconut oil at an amish food store in iowa for $15.99 a gallon the exact same price it was over 2 years ago, i still had a few gallons left from the last time i traveled to iowa! i have been a survivalist/prepper for over 50 years, lost everything i owned more than 1 time!!!
Powdered butter is probably more like salt and pepper. Sprinkle it on food or incorporate it in baking recipies. As others suggested, use an oil or fat instead of water. It will give the oil/fat a butter flavor. A note about the large #10 can. Once you open it, it has a 1 year shelf life. I would suggest breaking down the bulk amount into small canning jars, place an oxygen absorber in it and vacuum seal to extend the unused powder beyone the 1 year shelf life limitation. Unless you can use the entire contents of that #10 can in 1 year.
VERY helpful video & surprising results at the end. Wasn’t expecting that. So glad I know now!! Thank you very much for this practical & IMO, important video!! 💛💛💛
Hi Rosetta Samuel. I am happy the video was useful for you. Powdered butter is very nice to have on hand. Thank you for watching and commenting. God Bless you as well.
We got a couple of those from Hooser farms a year ago and sat them back on the shelf. Thanks for making this vid, now when we actually use it we won't be surprised or disappointed with the results. Also like the thought of re-constituting with oil or lard, also that gee stores well on it's own.
Hello Leverman. You are welcome. I am glad you got some benefit from it. I am thinking about "converting" to ghee for long term storage in place of butter. Thank you for watching and sharing.
Chef Prepper, what is your opinion on the taste? ever done any comparisons? what do you recomend for a butter replacement given no referigeration? thanks
Hello Mr. Grimco, I have not compared other brands as of yet, but I have a video in the works doing comparing the major brands. As for the taste, I prefer "regular Butter", but the powdered is still very good ( really like butter). Ghee seems to be the best replacement for regular butter if you don't like the powdered butters. Hope this helps and thank you for watching.
Hello Dana Cooper, You are welcome! Powdered butter is good stuff for long term storage. It is not quit as good as regular butter (in my opinion), but it has its place in a Prepper's Pantry. Ghee is a good cooking oil to store long term without refrigeration. Takes a bit of learning to like (kinda like coffee, at least it was for me). Thank you for watching our videos!
@@ChefPrepper Thanks for following up my powdered butter comment. I'll add it to my list. Ghee doesn't taste the same as fresh butter - thinking about it, it's altered butter, so why would it? I had to learn to appreciate ghee, too. (I prefer my coffee doused in cream with some sugar, lol. Shrug. ) Your videos are informative and thought-tweaking. You take time to reply to comments. You all are nice (all to include the shy wife and kids). Best wishes!
Hello Heather Loves Deuteronomy. We are just now beginning to use Ghee and clarified butter. Didn't like it at first, but now I am starting to like Ghee very well. We are looking forward to canning our fisrt batch of butter and also clarifying some of. Thank you for watching and commenting.
@@ChefPrepper technically what I made was ghee, wait till all those milk solids drop and basically stick to the bottom of the pan. My first batch was 20 pounds at one go. Use unsalted and it is the best!! Can get 2 sticks (1 cup) in half pint jars 😃 I am a new subscriber and really really have enjoyed the 3 videos I watched today. Most every video I've watched, they put the whey back in the canning jars, dont do that and it will be perfect, also dont waste your time skimming the froth, I wasted so much doing that.
I've been using the powder milk to cook with for years. To save money on milk. I'd rather drink my milk and eat it with cereal then cook with it.🥛 My husband and our families can't tell the difference when I do.
Thank you for watching. We will be checking out all the "butter" options for long term storage and use during the aftermath of a SHTF event. Stay tuned.
I attempted to make ghee from a tub of Country Crock....It's been two days and it has separated into oil and water. Sucks I liked that butter, um a oily crap.
@@ChefPrepper You can only make Ghee using Real Butter. Everything else has way to much oil in it. Also add a small amount of oil when you make your powdered butter if you can to help it melt.
Hello RC Prepping, Sorry, somehow I just now saw you had commented. I don't think I got a notification, but it might have been my mistake. Sorry about that. We don't buy margarine anymore either. That stuff is not good or good for you. Thank you for watching and my apologies for not replying to you for so long.
Hello Vincent, I would say it burns easily, but it will burn. It just isn't useful as a cooking oil/fat. I still like the powdered butter, but just not as a cooking oil/fat. Thank you for watching.
@@HAVANA-ee1yw Hi VINCENT, I think it smells ok. I use it from time to time and will use it when and if I can't get the regular butter. I like it really well.
I just made Hoosier Hill Farm Sour Cream from their powder... This product is horrible! 😱 Made to simple directions and it was very runny. It was, also, very tart, like there was too much lactic acid. It tasted like nonfat dry milk and lactic acid. Disgusting! Horrible!!!!! Yuck! I can't even fix this powder, which was very pricey for what you get. I got the Cream Cheese powder too. I won't open it until Doomsday. Never buying from Hoosier Hill Farm again.
We are ready knew it wouldn't melt What a crock. Thought maybe you were going to bake with it or cook something with the powder butter What a waste of time !
Hello Snake Eye's. Sorry you didn't like the video. Not everyone knows that powdered butter can't be used for cooking unless you mix a cooking oil with it, but thank you for watching.
@@ChefPrepper I appreciate the review. Did you ever try reconstituting with hot oil instead of water? I wasn't planning to use it to fry with. I have actual oils for that. I bought it for baking and mixing into instant potatoes and rice. But if reconstituting with oil instead of water makes it taste better that would be worth knowing.
Canning unsalted butter is very simple, well worth the effort, and is shelf stable for years. The process is super simple, and just takes a little time. Basically, you're just clarifying and canning it. I use it as my every day butter. I currently have 8 cases of canned butter that I rotate through, with a case being 12 half pint Mason jars. I have friends who also use cases of 6 one pint jars as well. Once I go through a case, I buy another 8 lbs. of unsalted butter from Costco, can it, date it, and put it at the bottom of the stack. I'll add another case or two to what I already have in good time. I do store Thrive Life powdered butter as well, but as you clearly showed it's not as versatile. 🧈😁
Hello Mr. Yaworsky. Do you make ghee? or canned butter. I am asking because I have an interest in both. I am trying to get use to the taste of ghee. I find it a little bit different than butter. I think ghee will store longer, but I might be wrong about that. I agree the powdered butter is good to have on hand but not as versatile as the real thing. Thank you for watching and sharing. Sounds like you have a good system in place.
@@ChefPrepper Thanks for the reply, and please call me Steve. I make what a lot of people call ghee, but is essentially clarified butter. It's basically simmering out the water and separating out the milk solids, which collect in the bottom of the pot. The taste is very close to butter, but has a richer flavor. It's much better than butter for cooking, as it melts clear and doesn't burn as easily (basically a buttery oil). I've seen some simply melt butter and can it right away. From what I understand, you don't have the long shelf-life with that method. Then again, I'm certainly no expert. When I looked at the short shelf life of cooking oils and the desire to have butter for everyday use such as on bread and pancakes should things go south, it seemed like ghee/clarified butter was the best solution to cover both. Would I prefer to cook with grape seed or avocado oil? Yes, but to me ghee/clarified butter was the more logical choice for long term. The reason I don't call it ghee is because some claim that there's a certain religious/spiritual ritual involved in making actual ghee. I can't tell you either way, so I just typically refer to it as clarified. As for my method, I haven't followed anyone else's to the letter. As always I did a lot of research, mostly here on youtube. I simply took aspects of different methods that made sense to me, and incorporated them into an overall procedure that has served me quite well. I've done exactly the same thing with other things, such as putting food up in mylar, etc. I'd like to think I have a good system in place, but am always trying to learn more. After all, there's always a better way to do something and things to learn from people such as yourself. Among others, you seem like someone I can learn from, and have therefore subscribed to your channel. If there's anything I can help with or you're interested in my methods, I'd be happy to help in any way. After all, that's what we're all here for, right?
LAST WEEK, i purchased 9 gallons of butcher boy brand coconut oil at an amish food store in iowa for $15.99 a gallon the exact same price it was over 2 years ago, i still had a few gallons left from the last time i traveled to iowa!
i have been a survivalist/prepper for over 50 years, lost everything i owned more than 1 time!!!
Hello Steffybael,
That's a lot of coconut oil! But good price and idea to stock up when you can!
Sorry to hear about losing everything more than once.
Powdered butter is probably more like salt and pepper. Sprinkle it on food or incorporate it in baking recipies. As others suggested, use an oil or fat instead of water. It will give the oil/fat a butter flavor.
A note about the large #10 can. Once you open it, it has a 1 year shelf life. I would suggest breaking down the bulk amount into small canning jars, place an oxygen absorber in it and vacuum seal to extend the unused powder beyone the 1 year shelf life limitation. Unless you can use the entire contents of that #10 can in 1 year.
Reconstitute powdered butter with oil instead of water. It will melt.
Hi Bridgette Thacker. I am going to try this the next time I make a stick of butter.
Thank you for the idea and for watching.
what kind of oil do you use?
VERY helpful video & surprising results at the end. Wasn’t expecting that. So glad I know now!! Thank you very much for this practical & IMO, important video!! 💛💛💛
I have never seen powdered butter till now, very nice and useful for all ,👌👌👍👍 thankyou brother God bless you 🙏🙏🙏🙏🙏
Hi Rosetta Samuel. I am happy the video was useful for you. Powdered butter is very nice to have on hand.
Thank you for watching and commenting. God Bless you as well.
Yes, Ghee is very good alternative will not scorch like butter for pan fying and has a very long shelf life
Next time, please mention how it tastes and the measurements you're using. Looks like you add water according to consistency.
We got a couple of those from Hooser farms a year ago and sat them back on the shelf. Thanks for making this vid, now when we actually use it we won't be surprised or disappointed with the results. Also like the thought of re-constituting with oil or lard, also that gee stores well on it's own.
Hello Leverman. You are welcome. I am glad you got some benefit from it.
I am thinking about "converting" to ghee for long term storage in place of butter.
Thank you for watching and sharing.
Try adding 1/4 tsp lard or corn oil.
Thank you for watching and for the info. I will try it and will post the results.
Good video brother i subbed
Can you use powdered butter to make frosting and also bake??
Thank you for the review.
Hi My Messy Craft Room. You are welcome. I hope it helps you with your preps.
Chef Prepper, what is your opinion on the taste? ever done any comparisons? what do you recomend for a butter replacement given no referigeration? thanks
Hello Mr. Grimco,
I have not compared other brands as of yet, but I have a video in the works doing comparing the major brands.
As for the taste, I prefer "regular Butter", but the powdered is still very good ( really like butter).
Ghee seems to be the best replacement for regular butter if you don't like the powdered butters.
Hope this helps and thank you for watching.
😄👍Good To Know, Great Tips
Thanks for sharing this experiment. I've only recently heard of powdered butter. Guess I'll be checking out ghee.
Hello Dana Cooper,
You are welcome!
Powdered butter is good stuff for long term storage. It is not quit as good as regular butter (in my opinion), but it has its place in a Prepper's Pantry.
Ghee is a good cooking oil to store long term without refrigeration. Takes a bit of learning to like (kinda like coffee, at least it was for me).
Thank you for watching our videos!
@@ChefPrepper Thanks for following up my powdered butter comment. I'll add it to my list. Ghee doesn't taste the same as fresh butter - thinking about it, it's altered butter, so why would it? I had to learn to appreciate ghee, too. (I prefer my coffee doused in cream with some sugar, lol. Shrug. )
Your videos are informative and thought-tweaking. You take time to reply to comments. You all are nice (all to include the shy wife and kids). Best wishes!
I clarify and can my own, will last on the shelf for a long long time 🙂
Hello Heather Loves Deuteronomy.
We are just now beginning to use Ghee and clarified butter. Didn't like it at first, but now I am starting to like Ghee very well.
We are looking forward to canning our fisrt batch of butter and also clarifying some of.
Thank you for watching and commenting.
@@ChefPrepper technically what I made was ghee, wait till all those milk solids drop and basically stick to the bottom of the pan. My first batch was 20 pounds at one go. Use unsalted and it is the best!! Can get 2 sticks (1 cup) in half pint jars 😃 I am a new subscriber and really really have enjoyed the 3 videos I watched today. Most every video I've watched, they put the whey back in the canning jars, dont do that and it will be perfect, also dont waste your time skimming the froth, I wasted so much doing that.
I've been using the powder milk to cook with for years. To save money on milk. I'd rather drink my milk and eat it with cereal then cook with it.🥛 My husband and our families can't tell the difference when I do.
Which powder milk do you use, that they can’t tell the difference?
@@iiinsaiii just the great value or and store brand. The cheep one lol
@@mymessycraftroom6598 ahh ok 👍
I’ve never seen powdered butter before
Thank you for watching. We will be checking out all the "butter" options for long term storage and use during the aftermath of a SHTF event. Stay tuned.
I attempted to make ghee from a tub of Country Crock....It's been two days and it has separated into oil and water. Sucks I liked that butter, um a oily crap.
Hello Mr. McAllister. Thanks for the info. I think I will skip on the Country Crock for makeing ghee.
Thanks for watching and sharing.
@@ChefPrepper You can only make Ghee using Real Butter. Everything else has way to much oil in it. Also add a small amount of oil when you make your powdered butter if you can to help it melt.
Country crock...is not butter. Thus the name telling you its a crock. Its a bunch of chemicals.
We use powdered butter and real butter. We don't buy margarine
Hello RC Prepping,
Sorry, somehow I just now saw you had commented. I don't think I got a notification, but it might have been my mistake. Sorry about that.
We don't buy margarine anymore either. That stuff is not good or good for you.
Thank you for watching and my apologies for not replying to you for so long.
Powdered butter is good is baking!!!!
Does it burn easily?
Hello Vincent,
I would say it burns easily, but it will burn. It just isn't useful as a cooking oil/fat.
I still like the powdered butter, but just not as a cooking oil/fat.
Thank you for watching.
Hello Vincent,
I meant to say I would not say it burns easily, but it will burn. Sorry about that.
Where did you buy that?
Does it smells good??????
@@HAVANA-ee1yw Hi VINCENT,
I think it smells ok. I use it from time to time and will use it when and if I can't get the regular butter. I like it really well.
I just made Hoosier Hill Farm Sour Cream from their powder...
This product is horrible! 😱 Made to simple directions and it was very runny. It was, also, very tart, like there was too much lactic acid. It tasted like nonfat dry milk and lactic acid. Disgusting! Horrible!!!!! Yuck! I can't even fix this powder, which was very pricey for what you get. I got the Cream Cheese powder too. I won't open it until Doomsday. Never buying from Hoosier Hill Farm again.
It was so gritty that I couldn't eat it
We are ready knew it wouldn't melt
What a crock.
Thought maybe you were going to bake with it or cook something with the powder butter
What a waste of time !
Hello Snake Eye's.
Sorry you didn't like the video. Not everyone knows that powdered butter can't be used for cooking unless you mix a cooking oil with it, but thank you for watching.
@@ChefPrepper thanks for making the video I thought u can use it like normal butter an also put it in recipes . Didn’t know it didn’t melt lol
@@ChefPrepper I appreciate the review. Did you ever try reconstituting with hot oil instead of water? I wasn't planning to use it to fry with. I have actual oils for that. I bought it for baking and mixing into instant potatoes and rice. But if reconstituting with oil instead of water makes it taste better that would be worth knowing.
Canning unsalted butter is very simple, well worth the effort, and is shelf stable for years. The process is super simple, and just takes a little time. Basically, you're just clarifying and canning it.
I use it as my every day butter. I currently have 8 cases of canned butter that I rotate through, with a case being 12 half pint Mason jars. I have friends who also use cases of 6 one pint jars as well.
Once I go through a case, I buy another 8 lbs. of unsalted butter from Costco, can it, date it, and put it at the bottom of the stack. I'll add another case or two to what I already have in good time.
I do store Thrive Life powdered butter as well, but as you clearly showed it's not as versatile. 🧈😁
Hello Mr. Yaworsky. Do you make ghee? or canned butter. I am asking because I have an interest in both. I am trying to get use to the taste of ghee. I find it a little bit different than butter. I think ghee will store longer, but I might be wrong about that.
I agree the powdered butter is good to have on hand but not as versatile as the real thing.
Thank you for watching and sharing. Sounds like you have a good system in place.
@@ChefPrepper Thanks for the reply, and please call me Steve.
I make what a lot of people call ghee, but is essentially clarified butter. It's basically simmering out the water and separating out the milk solids, which collect in the bottom of the pot. The taste is very close to butter, but has a richer flavor.
It's much better than butter for cooking, as it melts clear and doesn't burn as easily (basically a buttery oil).
I've seen some simply melt butter and can it right away. From what I understand, you don't have the long shelf-life with that method. Then again, I'm certainly no expert.
When I looked at the short shelf life of cooking oils and the desire to have butter for everyday use such as on bread and pancakes should things go south, it seemed like ghee/clarified butter was the best solution to cover both.
Would I prefer to cook with grape seed or avocado oil? Yes, but to me ghee/clarified butter was the more logical choice for long term.
The reason I don't call it ghee is because some claim that there's a certain religious/spiritual ritual involved in making actual ghee. I can't tell you either way, so I just typically refer to it as clarified.
As for my method, I haven't followed anyone else's to the letter. As always I did a lot of research, mostly here on youtube. I simply took aspects of different methods that made sense to me, and incorporated them into an overall procedure that has served me quite well.
I've done exactly the same thing with other things, such as putting food up in mylar, etc.
I'd like to think I have a good system in place, but am always trying to learn more. After all, there's always a better way to do something and things to learn from people such as yourself.
Among others, you seem like someone I can learn from, and have therefore subscribed to your channel.
If there's anything I can help with or you're interested in my methods, I'd be happy to help in any way. After all, that's what we're all here for, right?