How Much Dairy Do I Need in My Food Storage?

Written by Brandon Garrett

Dairy foods provide several important nutrients to your diet. If a disaster happened, how would you get those dairy nutrients that you needed?

That’s why dairy items in your food storage are so important. They provide you with essential nutrients, keeping you healthy and well during an emergency. The great thing about diary items in your food storage, is that is has a great shelf-life and won’t go bad as quickly as the regular food. It’s also a great source of calcium and protein.

- 8 Unconventional Uses for Milk – 

Benefits of dairy
Dairy is a very important nutrient to have in your food storage. It’s important to have a well-balanced nutritional plan and milks, cheeses, and yogurts can provide that for you and your family.

Essential nutrients
According to the National Institutes of Health, many Americans, including children and adults, don’t get nearly the amount of calcium from their diet as they should. While dairy items are great sources of calcium, milk, cheese and yogurt provide many other essential nutrients including:

Essential Nutrients Found in Dairy Items
Calcium For healthy bones and teeth
Phosphorous For energy release
Magnesium For muscle function
Protein For growth and repair
Vitamin B12 For production of healthy cells
Vitamin A For good eyesight and immune function
Zinc For immune function
Riboflavin For healthy skin
Folate For production of healthy cells
Vitamin C For formation of healthy connective tissues
Iodine For regulation of the body’s rate of metabolism

Milk and other dairy items are a great source of protein too. While many people might pile up on grains and carbs, it’s also important to have enough protein.

Bone & teeth health
Dairy items provide an abundant amount of calcium which is essential for bone growth – especially during childhood, teenage years and after the age of 60.

Food storage milk yogurt cheeseObesity
Many people might think that too much milk makes you fat. However, research has shown that people who consume milk and dairy foods are likely to be slimmer than those who do not.

Blood pressure
Dairy foods can help reduce blood pressure. A complete diet – including low-fat dairy products, fruits, vegetables and low salt, can help to reduce blood pressure. The potassium, magnesium and calcium in dairy items are linked to healthy blood pressure.

Cancer
A study of 40,000 Norwegian women showed that those who drank milk as children and continued to drink as adults, had significantly lower chances of having breast cancer.

Type 2 diabetes
People who consume low-fat dairy products are less likely to contract type 2 diabetes.

How much dairy do I need in my food storage?
The Food and Nutrition Board recommends that individuals between 14 – 18 and over the age of 50 consume 1,200 – 1,300 mg of calcium each day. Individuals between the age of 19 – 50 should consume about 1,000 mg of calcium each day.

With this data, it’s recommended that you have at least a few cans of dairy items in your food storage. Obviously, that depends on how long you want to prepare for, but you’ll also want to have a good variety of dairy items in your storage.

What dairy items would you recommend?
We offer many dairy items for your food storage including cheeses, milks, yogurts, butter, sauces and more. It’s important to have a variety of dairy products to maintain a healthy diet with your food storage. Check out all of our dairy items here.

So, tell us. What dairy items would you like to see at The Ready Store? Comment below and tell us what items you’d like to see us offer.

You might also be interested in:
8 Unconventional Uses for Milk
The Difference Between Food Storage Milks

Updated September 20, 2012

7 Comments

  1. Beth wrote:

    I would like to see puddings. I also question why the nutritional information states a cup of your nonfat milk only has 2 grams of protein. Normally it has 6. I hope the information is incorrect as I have called recently to point out your skim milk had more calories than your whole milk. Yes I am one of those weird people who actually read nutritional labels. I am looking for any product that has a high protein to carb ration at least 1/3 preferably 1/2 protein to carb as I had gastric bypass surgery & have to consume 75 grams of protein a day. Many of your products have more carbs which can cause dumping syndrome in a gastric bypass person.

    September 21st, 2012 at 6:20 am
  2. Beth wrote:

    Would love to see Greek yogurt which has more protein than your new yogurt. Greek has a 1 to 2 ratio of protein to carbs. Your bluberry has <1 to 8 ratio of protein to carbs.

    September 21st, 2012 at 6:26 am
  3. Al Gore wrote:

    The graphics on this website are amazing. As a graphic designer myself I truly appreciate the time and effort you take to present your information visually. Great job.

    September 21st, 2012 at 10:33 am
  4. Robert wrote:

    You can get Greek yogurt starter packets, they should keep pretty well if kept cool and dark. Once dairy becomes available again (through barter or what not) you can make your Greek yogurt by hand I’ve made it a gallon at a time in a crockpot that you can keep the temp of the mixture at 110 F for 24 hours. The longer processing time eats up almost all the lactose which makes it less sweet and good for lactose intolerant folks. Google it.

    September 21st, 2012 at 5:40 pm
  5. Diana wrote:

    The only real difference between “Greek” yogurt and regular yogurt is that Greek yogurt has some of the water/whey drained off it. That’s it. You get a somewhat different flavor to yogurt with different cultures, but there are hundreds of those to choose from, none exclusively “Greek.” If you want more protein in your freeze-dried yogurt, similar to Greek yogurt, simply reconstitute it using less water. Voila, Greek yogurt. Traditionally, you make it “Greek yogurt” or “yogurt cheese” (they are the same thing) by culturing milk to make regular yogurt, pouring that into some cheesecloth, tying it up, and leaving it to drip over a bowl for several hour.

    No culture will noticeably increase the protein content of the cultured milk product it is in. If something contains more protein, that’s because it was made with a higher-protein milk, usually whole or skim milk plus some added skim milk powder, or some of the liquid was removed, thereby concentrating the protein and other nutrition of the remaining solids. That’s the whole trick. (The only reason a glass of skim milk has slightly more protein than a glass of whole milk is that removing the fat portion of whole milk concentrates the remaining high-protein portion. If you fill your cup measure to full again of the fat-free remainder instead of drinking only the portion of a cup left after the fat is skimmed, then you’ll get more protein in the cupful–although you have not really increased the protein in your milk, just how much of it you are drinking.)

    September 19th, 2013 at 4:09 am
  6. Michelle wrote:

    For years we have made our own yogurt and buttermilk. It is amazingly simple and you don’t even have to buy the culture. If you have a brand of Greek or regular yogurt that you like the flavor of, you simply buy the plain one making sure the container says live active cultures. For prepping purposes, I have cultures stored in the freezer and rotate them out. Once you have your bacteria, either from commercial sources or from a culture, you keep using your old yogurt to make new. Eventually you might have to re-culture. Yogurt and buttermilk are a lot like sourdough, take care of them, they take care of you.

    I use 1 quart mason jars. 1 tablespoon of plain yogurt to a quart of milk. Keep it warm. I use an old canner and a heating pad on low setting. Have also found that it stays just warm enough on a slightly raised surface behind the wood stove.

    Buttermilk is done the same way but needs cooler temps so it goes on top of the fridge (my kitchen is north facing and average temp in winter is 60 to 70 if the wind is blowing… which it usually is). Both are usually ready in 24 hours but might take as much as 48 hours if the house if especially chilly.

    This was a necessary skill to learn along with cheese making as one of our kids was allergic to the actual lactational hormones of cows and so couldn’t have any milk or cheese product of bovine origins. I have made yogurt and buttermilk from goat’s milk, sheep’s milk and llama (don’t ask, it was an adventure and they are mean!) as well as cow’s milk. Just remember, if your liquid milk is ultra pasturized or shelf stable, you won’t get yogurt or buttermilk and you can’t use it for cheese making either. The basic structure of the milk is simply too degraded.

    October 4th, 2013 at 4:22 pm
  7. Nancy wrote:

    Thank you Michelle, for your helpful directions and tips for making yogurt and buttermilk. I’m thinking of making my own yogurt for the first time. Now that I’ve found a Greek yogurt that I really like very much. That has a variety of cultures (5)in it and no added sugars of any kind. Unless you chose to add the fruit or honey to the top that is. Though I must admit their honey is especially flavorful! The honey has an almost light flowery flavor. It’s actually a Greek brand name of yogurt, so tasty.

    October 11th, 2013 at 1:47 pm

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