We are all are more than a bit concerned about the approaching fiscal cliff, but what about the dairy cliff? That is the one that I think is going to get us.
We go through about three gallons of milk each week, along with about 20 cups of yogurt and a pound of butter (sometimes more). I haven’t even mentioned cheese, yet. It has its own overflowing bin in the refrigerator.
No, I’m not raising sumo wrestlers, just kids who are active and happen to take their own lunch and snacks to school each day. Lest you think that we are solely dairy-terians, my bread maker runs constantly, Thanksgiving Meatloaf is a staple at our table, and if you look under the sofa, you are bound to find a loose grape or cherry.
If you haven’t heard the bad news yet, some analysts are predicting that milk prices (and the prices of products made with milk) will escalate to never before seen highs. Imagine paying $8 a gallon for non-organic milk. You just may be doing this at the end of 2013. (Fortunately, a last-minute deal between both the House and Senate Agriculture committees have agreed to a one-year extension of a 2008 bill that will probably prevent the doubling of milk prices next week. The extension is slated to hold only until next October, so we still aren’t out of the woods, uh fields, just yet.
There are a few ways to save a little bit on milk and other dairy products:
Supplement with dried or powdered milk. Most kids won’t drink the stuff whole, and I don’t blame them because it is a bit nasty. They wont, however, detect it in baked goods or recipes (with the exception of milk-heavy recipes such as pudding or ice cream). You can also use powdered milk to extend fresh milk. Start adding a little bit at a time until you reach a point of tolerance, usually 30 percent powdered milk.
Milk can be frozen, so if you see a deal on it, stock up and store it in your freezer. You will need to keep shaking the milk as it thaws, and don’t forget to drain a little bit out of the container before freezing.