PREPPER 2 for 1- HOW TO - July 29, 2019

Keeping things short was always my thinking about how I would put my messages across on You Tube, but like everything, things change.

Today I am partially showing you two separate HOW TO's in this one video. These cannot be shown in their entirety as they take more than a day to complete.

DIRECTIONS:

COTTAGE CHEESE:

NON FAT COTTAGE CHEESE
Dehydrator with fruit roll sheet or foil

Spread thinly the container of cottage cheese evenly onto the sheet covered by the fruit roll up sheet or foil. Place into dehydrator with a temperature of 115 F until the cottage cheese is completely dehydrated. No liquid present and curds are thoroughly dry. Break up the dehydrated cottage cheese and store in preferred containers. You may want to vacuum seal them so ensure the sharp edges do not puncture vacuum bags if using them. Break up the dehydrated cottage cheese but do not powder them in the process. Jars would be preferred

GHEE
4 Sticks UN SALTED BUTTER
Sauce Pan
Wooden spoon
Cheese Cloth
2 cup Measuring Cup
Pint Resealable Containers (Sterilized)

In sauce pan place 4 sticks of unsalted butter into the pan and bring the heat up to MED LOW. Stir the sticks until completely dissolved. Allow the butter to start a boil and reduce the heart just where the butter is slowly bubbling. Set the timer for 16 minutes. Continue to stir not touching the bottom of the sauce pan.. Carefully remove the butter fat as it comes to the surface into a separate small bowl to be used later for any cooking needs. Continually remove the fat from the butter as it slowly boils off moisture. Remove the heat and place a wire mesh colander and folded cheese cloth over a 2 cup measuring cup and slowly pour the hot butter into the mesh colander covered with two layers of cheese cloth.

CAUTION: THE BUTTER WILL BE HOT SO POUR THE LIQUID SLOWLY INTO THE JARS AS NOT TO SHATTER THE JARS.

Pour the clarified bitter into the sterilized resealable jars and set the lids onto clean edges and snugly screw the ..