Shelf Stable Recipe: Hawaiian Pizza & Easy Homemade Cheese

welcome back to another episode of shelf stable recipes and this is a collaboration that happens every first tuesday of the month and here are all the channels we have thule loo creates alderman farms crazy days diane the canning nana fermented homestead helga's pennsylvania cooking in the kitchen with karen jenny's scratch-made kitchen linda's pantry mennonite farmhouse sutton's days and me prepper potpourri and i will also keep a playlist every time a recipe video is posted i'll put it in the playlist and the link is in the description down below this video the rules in this collaboration is that you can only use shelf stable items in your recipe nothing that needs to be frozen or refrigerated an exception is eggs because for those of us that raise our own eggs we do not have to put them in the refrigerator they can keep for three weeks or more right on your kitchen counter did you know that americans eat three billion pizzas a year that's right billion pizzas a year so obviously pizza is a comfort food for americans and for many places in the world and there's no reason that you can't make pizza using shelf stable ingredients and i'm going to show you how just want to remind you make sure you download the attachment below this video and in a pinned comment and it will give you all the different crusts that you could make the different sauces even made with tomato powder your different topping options and various types of pizzas you can make so make sure you download it print it and put it in your shelf stable recipe cookbook welcome resilient citizens this is prepper potpourri here and i hope you're a subscriber if you're not please hit that subscribe button below and click on that bell icon below so you'll receive a notification every time i post a video now to me one of the objects of cooking from your pantry is trying different things maybe substituting one thing for another and having fun while you're doing it and a pizza is a great experimental recipe so with pizza first you have to make a crust i'm using this very easy one box here jiffy pizza crust all you have to add is warm water and you can use bisquick too or make your own whole wheat crust i have recipes in the handout below and you've got to decide on your sauces you know do you want home canned or bought pizza sauce or you can use marinara sauce or alfredo sauce or ranch i mean there's a lot of different choices or just tomato sauce now it's time to choose your toppings and of course pepperoni pizza all you need is shelf stable pepperoni and this pepperoni can remain on your shelf for six months or longer with no refrigeration or you might be able to use salami or summer sausage which can remain on your shelf for some time without refrigeration you could also use your canned chicken right you can make a chicken bbq pizza or chicken alfredo pizza spam yes you can or even these are starkist tuna but this is chicken creation um this is white chicken with ginger soy you could use that that would be interesting but you could also use canned tuna and you can use canned meat like this smoked ham and when you look in your pantry you might have a lot of other meat choices to use and of course you could go completely meatless too oh and one other thing that you could try especially if you like some sausage on your pizza believe it or not if you smoosh up these overstuffed chef boy rd sausage filled little ravioli it's not bad at all on pizza okay but what about cheese i mean we think of mozzarella cheese and a lot of it on our pizza and unfortunately mozzarella cheese is not shelf-stable it is a soft cheese i do have a video here on food storage cheese options that are shelf-stable for six months or longer but mozzarella is not one of them so stay tuned because i'm going to show you how is easy it is to make your own cheese for this pizza using only two shelf-stable ingredients that i am sure you have in your pantry now for the pizza we're using remember these cans right cooked ham i was talking to linda from linda's pantry and she said she really likes this better than spam and i thought why not try that so this is what's remaining after i cut it for the pizza but you can see it isn't exactly [Music] sliced ham meat but you know what i think it tastes pretty good and it's not quite as salty as spam so we have our meat what's next well i'm just going to use canned pizza sauce and then we are going to use dull pineapple chunks and once you make the cheese which takes probably less than 15 minutes to make it only takes about another 10 minutes or so to make your crust and then depending on how you cook your pizza maybe another 15 minutes so really this is a pretty fast shelf-stable recipe so for this recipe you're just going to need four cups of milk and one to three tablespoons of some kind of acid so you could use your shelf stable milk here your evaporated milk your shelf stable whipping cream your instant dry milk but we are going to use the neato dry whole milk and then you just need some acid so maybe you have some citric acid used for canning i don't have any right now but you could be using lime juice lemon juice or vinegar we're gonna need one to three tablespoons and then we're gonna want something to stir with a tablespoon measure and you might want a thermometer also a good idea to have cheesecloth i am using this mrs anderson's cheesecloth i have a link down below if you're interested it's really a nice fine fine weave and you don't need to use as much of it because of that but if you are using a more inexpensive cheese cloth with bigger holes you may want to quadruple it just to be safe let's get started so i mixed one cup of that instant milk in with four cups warm water and it mixed up right away now i'm going to turn my burner on to medium and we're going to start warming it up and you know what i probably just said it's better to use a slotted spoon for this especially when we get up to the curds and whey but right now we're just going to warm it up and stir it occasionally now if you notice i have this weird little green blob on here uh it was just a cooking little knick-knack that i picked up that i thought was cute and it will hold your thermometer so you don't have to keep putting it in and out yourself and right now the thermometer says about 115 so you keep on going it's now at 140 and we're just starting to get some little bottle bubbles around the edge just want to make sure it's not thickening on the bottom just about 180 see how we're getting bubbles around the edge like a little more bubbles on it i think that's it see how fast we made that cheese it really comes up to 180 degrees pretty quickly so make sure you're watching it you don't want it to boil put in whatever you're using for your acid tablespoon now you're just mixing it trying to make curds give it about a minute it's thickening see the little things in the back there and then give it one more tablespoon oh yeah it's crazy tomorrow see it see the color change on it see we're getting our curds pretty good look at that nice little fine curds yeah i think two tablespoons was just right we poured it in here without making a mess that's pretty good and then the whey is down below and the curds are here on top and we're going to let this drain for about 15 minutes so i transferred this to another cuppable here whatever because the bottom of it was in the way ah in the way w-h-e-y and you can keep this liquid it's supposed to be high in protein so it'd be good for you or for your plants like that all right and that's still pretty hot i'm just gonna squeeze some of that liquid out now they say you want to be careful you don't want to take all the liquid out but you don't want to leave too much in either so it's kind of up to you how you undo it it's kind of fun i'm milking my cheese feeling pretty good oh i think that's pretty good let's see okay there we have our ball of cheeks now you could separate this into separate curds and make it a little bit more like a cottage cheese but i think this is pretty good for what we want now for this cheese we could have added some fresh herbs or even dried herbs maybe a little parmesan cheese a little powdered garlic anything that you want to make it and of course if you were making more of a dessert cheese you might want to add a little honey to it it really is a versatile recipe i've dumped out the contents of the jiffy pizza mix crust and then according to the instructions we just need to have a half cup of warm water so i'm just doing warm water from the tap just mix it up and the dough is beginning to form here and now we're just going to let this rest for five minutes okay we want to work with it a bit i add a little flour because it's really sticky but we want to knead it okay oh i'm too stuck here okay just kneading it a little doesn't need it a lot there it goes that's better now i like to add a little garlic powder and a little parmesan into it to make that crust really taste good let's get our rolling pin now it depends on how thick you like your crust or how thin you like it how are you going to want to make this is this going to be a perfect circle no it's not that's the way people know it's homemade right just do your best whoops get a little more [Music] don't worry about as even as you can get it [Applause] now i think that's pretty good so we can easily here we go oops make a transfer flower now we just unwrap it there we have it it's not bad to kind of put some divots in it so it doesn't bubble up too much there we go now i like to brush a little olive oil on it i think it makes it crust a little crispier might give a little oil berrier too so things don't soak in as much i'm not sure that's just the way i do it you don't have to put this on next pizza sauce of your choice i like making a art project isn't it my oven's saying it's ready maybe just a little more now our homemade cheese i'm going to just slice it so and then i'm just going to break it up in pieces right put on the pizza okay now we're just going to put on our cheese spots here there we go [Music] now we have all that cheese ball put on next our meat chunks here we just lost power for a mountain i don't know if i'm on my generator now or what i have no idea why and now we have our pineapple [Music] and i'm just going to put a little basil on top okay ready for the oven now i am using a pizza stone for this recipe i have put the pizza stone in a cold oven turned it on to 450 degrees and let it heat for 30 minutes you do not need a pizza stone for this you can use a pizza pan a cookie pan with a piece of parchment paper you can make it in your cast iron skillet you could even make it on your grill do it whatever way you are the most comfortable but i have to say that pizza stone gives it a really nice crispy crust ah we're just going to leave it on the parchment paper for about two minutes whoa doesn't that look good crispy crust yeah let's just cut a piece here there we go now it's time for our taste test and let it cool off just a minute let's see can i burn my tongue because i usually do let's see mmm crispy all right let's get a little of that ham and that pineapple ahahaha hmm you know the sweetness of the pineapple really goes well with this because that canned ham is kind of salty and the pineapple sweet it's really a good combination and nice crisp crust this is winter now what about the cheese here's a big chunk of cheese does it taste like mozzarella not really you know it's not same texture but it still has a pretty good taste especially with the basil on it do it again i think i put in some spices but not bad you never know it was made from right dried milk powder so i hope you make a pizza be it the hawaiian pizza a pepperoni pizza an alfredo pizza chicken barbecue pizza whatever you like and i have a lot of ideas in the handout down below that you can put in your recipe binder so make sure you click on that print it out and put it in here and do that with everybody else's collab today because eventually you'll have a great shelf stable recipe book for recipes that your family will love you

Channel: Prepper Potpourri

Views: 4,024

Keywords: Prepper Potpourri, prepping

Id: gT4VV1DNdGY

Length: 23min 54sec (1434 seconds)

Published: Tue Jun 07 2022