First a little basic science -- from online sources: "At pressures less than 0.00604 atm, therefore, ice does not melt to a liquid as the temperature increases; the solid sublimes directly to water vapor. Sublimation of water at low temperature and pressure can be used to “freeze-dry” foods and beverages. The food or beverage is first cooled to subzero temperatures and placed in a container in which the pressure is maintained below 0.00604 atm. Then, as the temperature is increased, the water sublimes, leaving the dehydrated food (such as that used by backpackers or astronauts) or the powdered beverage (as with freeze-dried coffee)." The partial pressure of water vapor in the atmosphere is about 4.3 mm Hg at the freezing point. To evaporate, it has to barely exceed the atmospheric pressure of 760mm Hg. To do this, either reduce the pressure, or increase the temperature....or add other substances that can evaporate and contribute the rest of the pressure needed. This is where dry ice comes in. It will sublimate (i.e. -- go from solid to gas without first becoming liquid) at -78.5 C. A stream of CO2 flowing over a fixed source of ice will allow the water to sublimate. The key is to have the CO2 "flow." This is where a vacuum with discharge to atmosphere comes in, or a "sink" for the water, such as a dessicant. Clearly, a small blower will not come anywhere close to procucing a suitable low-pressure: It needs to be a pretty good vacuum. Even then, if the source of the CO2 is dry ice, you will need an awful lot of it. You can see why. Divide 760 mm Hg (total pressure) by 4.3 mm Hg and get the ratio 177:1. So if you have 0.1 lb-mole of water in the food (1.8 lb), you need 17,7 lb-mole of dry ice (779 lb). Alternatively, if you have a frost-free refrigerator, you can freeze the food and let the refrigerator do the rest. It will sweep atmospheric air over the food, drawing moisture from it in equilibrium with what is in the air. After a few MONTHS the water in the food will likely all sublime. If you have ever put a tray of water in the freezer, and left it, you would come back to find the tray empty, or mostly so. You can spend your money on freeze-dried foods made by someone else, you can run the refrigerator for months and pay the electric bill, you can buy dry ice and a decent vacuum pump (with other equipment), or you can do air drying or home canning. For emergency foods with long shelf-life and break-resistant containers, commercial freeze-dried foods are the way to go. For everything else, home canning and air drying is cost-effective and pretty healthful. As to the vitamins lost in processig, take supplements separately. By the way, these home vacuum sealers? Yes, they remove oxygen in the air that can otherwise react with food causing flavor and nutrient changes. They don't appreciably change the amount of water so if there are spoilage organisms (there usually are!) that can survive low temperatures in the absence of oxygen (anarobic bacteria), they will continue to grow. One "trick" I've taught is to take steel wool -- maybe a cigarette-sized twist -- and wrap it in a coffee filter. Put it in with the mostly dry food to be preserved, in a very tightly sealed container. The steel wool will react with the water and oxygen inside the container forming rust. The filter paper contains the rust particles so it doesn't mix with the food. As the water and oxygen react, the inside pressure drops. You can see this in a flexible container as it appears "squished." CO2 will not be removed, nor will nitogen or other fixed gases. Since all organisms appear to need SOME water, and that has been converted to hydrated iron oxide, this shouldn't be a problem

These are some recipes I've used in classes I've taught at the Food Bank, Sr. Citizen Center, and at the Co. Extension Office on Using USDA Food Commodities. -Grainlady WHITE SAUCE MIX 1/2 pound butter or margarine 2 c. plus 2 T. nonfat dry milk powder 1 c. flour 3 t. salt Combine all ingredients. Mix well with a pastry blender, food processor, or even an electric mixer. The mix will be granular in texture. It will keep well covered in jars in the refrigerator. To make a medium white sauce: add 1/2 c. dry mix to 1 cup hot water and cook until it thickens. Use the same proportions for larger amounts. To make cheese sauce: add 1/2 c. cheese to each cup of white sauce. You can change the amount of cheese, depending on how much "cheesy" flavor you want. Thin the cheese sauce with some liquid milk and add some cooked broccoli for cream of broccoli soup. Toss in some bacon bits, chives, etc. to add additional taste. Substitute broccoli with cooked potato. Potato Soup Made with White Sauce Mix (6 servings) 1 t. salt 1 c. water 2 c. finely chopped potatoes 2 T. chopped onion 1/2 c. chopped celery 3/4 c. White Sauce Mix 3 c. liquid (try liquid from cooked vegetables plus additional water) Put the water and salt in a pan. Heat to boiling. Add the vegetables. Cook until tender. Stir the White Sauce Mix into 3 cups of liquid. Cook until slightly thick. Stir all the time. Add cooked vegetables to the white sauce. Heat 3 or 4 minutes. ------------------- Carrot Soup Made with White Sauce Mix (6 servings) 1/2 t. salt 1-1/2 c. water 2 T. chopped celery 2 c. finely chopped carrots 1 T. chopped onion 3/4 c. White Sauce Mix 3 c. liquid (liquid from cooked vegetables plus water) Put the salt in the 1-1/2 c. water in a pan. Heat to boiling. Add the vegetables. Cook until tender. Stir the White Sauce Mix into the 3 cups of liquid. Cook until slightly thick. Stir all the time. Add the cooked vegetables to the white sauce. Heat 3-4 minutes. ----------------------------- Casserole Sauce Mix (using nonfat dried milk powder) (Source: Iowa State University Extension) This sauce mix is also a substitute for canned condensed soups. 2 c. nonfat dry milk powder 3/4 c. cornstarch 1/4 c. instant chicken bouillon 2 T. dried onion flakes 1 t. dried thyme, crushed (optional) 1 t. dried basil, crushed (optional) 1/2 t. pepper Combine all ingredients and store in an airtight container. To use as substitute for ONE can condensed soup: Mix 1/3 cup of the dry mix with 1-1/4 c. water in a sauce pan. Cook and stir until thickened. Add 1 T. butter, if desired. If you want, you can add some mushrooms (canned or dehydrated) for "mushroom soup", add celery for cream of celery. ---------------------- Hot Beverages (Mixes - using non-fat dry milk powder.) Add hot water and enjoy . (Note: the small amount of baking soda in each recipe is used to increase the solubility of the mix in water. For best dissolving results, put the mix in the cup then pour in hot water. For people on low-sodium diets, baking soda should NOT be used. If you substitute sugar with a non-calorie sweetener, be sure to use less than called for due to the difference in bulk of sugar VS sweetener.) Cafe Cappuccino 1/2 c. instant coffee granules 3/4 c. sugar 1 c. non-fat dry milk powder 1/2 t. dried orange peel 1/8 t. baking soda Mash orange peel in mortar and pestle or in a bowl with the back of a spoon. Stir all ingredients together. If possible, put in blender until powdered. Place 2 rounded teaspoons in cup for each 6 to 8 ounces of water. Yield: 1 c. dry mix, or enough to make 20 cups at 40 calories each; 17 calories if powdered sweetener is used. --------------------- Cafe Francaise 1/2 c. instant coffee granules 1/4 c. sugar 1-1/4 c. non-fat dry milk powder 1/8 t. baking soda Stir ingredients together. If possible, put in blender until powdered. Place 2 rounded t. in cup for each 6-8 ounces of water. Yield: 1 cup dry mix. Enough to make 20 cups at 25 calories each: 20 calories if powdered sweetener is used. -------------------- Italian Mocha Espresso 1 c. instant coffee granules 1 c. sugar 4-1/2 c. non-fat dry milk powder 1/2 c. cocoa 1/2 t. baking soda Stir ingredients together. If possible, put in blender until powdered. Use 2 T. for each 4 ounces of water (serve in a small demitasse cup). Yield: 4-1/2 c. dry mix. Each mix to make 36 cups at 60 calories each. This is a VERY strong and rich coffee. Artificial sweetener is not recommended for this recipe. ----------------- Cave Vienna 1/2 c. instant coffee granules 2/3 c. sugar 2/3 c. non-fat dry milk powder 1/2 t. cinnamon 1/8 t. baking soda Stir ingredients together. If possible, put in blender until powdered. Place 2 rounded teaspoons in cup for each 6-8 ounces of water. Yield: 1 cup dry mix. Enough to make 20 cups at 35 calories each; 12 calories if powdered sweetener is used. ---------------- Swiss Mocha 1/2 c. instant coffee granules 1/2 c. sugar 1 c. non-fat dry milk powder 2 T. unsweetened cocoa powder 1/8 t. baking soda Stir ingredients together. If possible, put in blender until powdered. Place 2 rounded teaspoons in cup for each 6-8 ounces of water. Yield: 1 cup dry mix. Enough to make 20 cups at 40 calories each; 17 calories if powdered sweetener is used. ------------ Mexican Cocoa 1-1/2 c. sugar 4-1/2 c. non-fat dry milk powder 1 c. unsweetened cocoa powder 1/4 t. cinnamon 1/2 t. baking soda 1/2 c. instant coffee granules (optional) Stir ingredients together, if possible, put in blender until powdered. Use 3 T. for each 8 ounces of water. Yield: 4-1/2 c. dry mix. Enough to make 24 cups at 105 calories each; 70 calories if powdered sweetener is used. ------------------------------ Whipped Topping using non-fat dried milk powder 1/2 c. ice water 1 T. lemon juice 1/2 c. dry milk powder 1/2 c. sugar Mix ice water and dry milk. Whip until soft peaks form. Add lemon juice and continue to beat until the peaks are firm. Add the sugar. Refrigerate and use in a short while. It can be dropped in servings on an open tray and frozen. Package and keep frozen until it is used. For a creamy tint, add 1 or 2 drops of yellow food coloring. About 10 calories per tablespoon; makes about 3 cups. ------------------ Strawberry Fluff (using Whipped Topping recipe above) 1 10-oz. package frozen strawberries, thawed OR 1-1/2 c. fresh sliced strawberries 1/2 t. unflavored gelatin, softened in 1/2 c. cold water 2 c. whipped dry milk topping (above) Soften the gelatin in the cold water and heat to dissolve. Drain the berries. Add enough water to the juice to make 1/2 cup. Mix dissolved gelatin and juice. Chill until mixture is consistency of unbeaten egg white. Add strawberries and whip until light and fluffy. Combine whipped dry milk topping and strawberry mixture. Chill until mixture mounds in the spoon. Place in dessert dishes and refrigerate until served. 6 servings, 1/2 cup each. 90 calories per serving. -------------------------- Orange Whipped Topping 1/2 c. instant non-fat dried milk powder 1/2 c. ice cold orange juice 2 T. orange marmalade Chill electric beaters and a small mixer bowl. Place non-fat dry milk powder and orange juice in chilled bowl. Beat on highest speed until stiff (4-5 minutes). Fold in orange marmalade. Serve at once (nice as a topping on a snack cake). Makes about 2-1/2 cups. Pineapple Whipped Topping 1/2 c. instant non-fat dried milk powder 1/2 c. ice cold unsweetened pineapple juice 2-3 T. powdered sugar Chill electric beaters and a small mixer bowl. Place non-fat dry milk and pineapple juice in chilled bowl. Beat on highest speed until stiff (4-5 minutes). Fold in powdered sugar. Serve at once. Makes about 2-1/2 cups. Lemon Whipped Topping 1/2 c. instant non-fat dried milk powder 1/2 c. ice water 3 T. lemon juice 4-5 T. powdered sugar Chill electric beaters and a small mixer bowl. Place non-fat dry milk powder and ice water in chilled bowl. Beat on highest speed until soft peaks form (3-4 minutes). Add lemon juice. Beat until stiff (3-4 minutes longer). Fold in powdered sugar. Serve at once. Makes about 3-1/2 cups. Great on gingerbread. -------------------------- Snacks/Treats/Candy Using powdered milk. Logs 1 c. non-fat dry milk powder 1 c. honey (or agave nectar if avoiding high-glycemic sweeteners) 1 c. peanut butter 1 c. wheat germ 1 c. raisins 1 c. oatmeal (lightly toasted 1/2 c. chopped pecans 1/2 c. unsweetened coconut 1/2 c. sesame seeds (OR kasha) 1 c. (or more) graham cracker crumbs Combine all ingredients except graham cracker crumbs in large bowl; mix well. Shape into 2-inch logs. Roll in graham cracker crumbs. Yield: 24 logs. Honeys 1 c. chunky peanut butter 1 c. honey (OR agave nectar for a low-glycemic sweetener) 1 c. non-fat dry milk powder 1-1/2 c. crushed wheat CHEX cereal 60 whole wheat CHEX 2 c. crushed rice CHEX cereal Combine first 4 ingredients in bowl; mix well. Shape into 1-inch balls. Press 1 whole wheat Chex into each ball. Roll in crushed rice cereal. Chill, covered, for 2 hours. Yield: 6- snacks. Peanut Butter Snacks 1/2 c. peanut butter 1/2 c. honey (OR agave nectar for a low-glycemic alternative) 1 c. toasted wheat germ 2 T. non-fat dry milk powder 1/2 c. raisins (OR currants, OR dates, Or other dried fruit) 1/2 c. unsweetened coconut Combine peanut butter, honey, wheat germ and dry milk powder in bowl; mix well. Stir in fruit. Shape into balls. Roll in coconut, coating well. Store, covered, in refrigerator. Yield: 15 snacks. Microwave Treats 3/4 c. peanut butter 1/4 c. honey (OR agave nectar) 3 T. butter 1/2 c. non-fat dried milk powder 1/2 c. sunflower seeds (shelled - raw or roasted - your choice) 1/3 c. sesame seeds 1/3 c. crushed cereal (flakes - bran or cornflakes, or Chex, etc.) 1/4 c. chopped dried apricots (OR other dried fruit of choice) 2/3 c. unsweetened coconut Microwave peanut butter, honey and butter in 1-1/2-quart glass casserole on HIGH until melted. Stir in next 5 ingredients. Shape into balls. Roll in coconut. Chill for 3 hours. Yield: 30 snacks.

I don't think it's any less complicated, just another choice. I only use powdered milk and whey-based milk substitute products (since 1981) for drinking/cooking/baking and regularly make kefir with real kefir milk grains and powdered milk. The product I prefer using is Grandma's Country Cream non-fat dry milk (http://grandmascountryfoods.com/CountryCreamPowderedMilk/), which I purchase by the 25# bucket. For 25-years I made LOTS of yogurt using powdered milk products, but since making kefir, I only make yogurt a few times a year (at most) since kefir is better for you and is so much easier to make, and doesn't require special temperature controls and equipment. My "recipe": In a 1-quart jar add 2 cups of water and 4-5 tablespoons Grandma's Country Cream (add 1/8-1/4-cup half-and-half, if using it). Add lid and shake to mix. Add 1/4 to 1/3 c. milk kefir grains. Ferment to thickness desired. I've been using the same grains for somewhere around 13\-14\-years using powdered milk products. I generally make 1\-2 quarts a week since it's used in our daily breakfast smoothie, and kefir is also my substitute for buttermilk, cream cheese, sour cream, or plain yogurt. If I happen to have some half and half in the house, I'll add a little to the reconstituted powdered milk because the grains seem to get a little more active if there is some fat in the milk, at least occasionally. If I have PEAK or NIDO (whole milk powdered milk) in the house I might add some of it. What I've found beneficial is to use double\-strength milk (about twice as much powdered) so you have enough milk solids to create a nice thick curd. Otherwise you get a lot more whey than curd. When it comes to making yogurt, I'll add some unflavored gelatin to the mixture, and once again, use double\-strength powdered milk for more milk solids as an option (you can play around with the milk strength until you get the consistency you like). Other things you can add to make yogurt along with reconstituted powdered milk is canned evaporated milk. Adding powdered milk and/or gelatin is often used when using a low\-fat or fat\-free milk to increase the firmness of the texture, otherwise you will get a very soft curd. I'd also suggest a copy of "Cookin' With Powdered Milk" by Peggy Layton. Here's her recipe.... YOGURT FROM INSTANT MILK 2 c. powdered INSTANT milk 2 T. plain yogurt 3 c. lukewarm water Blend all ingredients in blender. Place in a bowl in a warm area (preferably 110\-120\-degrees F). Let stand undisturbed until set. The cooler the temperature the longer it takes to set. At 120\-degrees it can take about 4\-hours. Chill immediately. It will refrigerate for up to 4\-weeks. \[She also has a recipe using NON\-instant powdered milk if you use that.\] I purchase powdered coconut milk from Wilderness Family Naturals - http://www.wildernessfamilynaturals.com/category/coconut-products-milk-powder.php - and make coconut milk kefir with reconstituted powdered coconut milk using milk kefir grains. Really YUMMY stuff..... :-) I rest the milk kefir grains in reconstituted powdered cow's milk between uses in coconut milk. -Grainlady

"He cries to be held all the time, and will only nap in my arms or in the bjourn. How do I fix that?" What's to fix?! This is biologically normal infant behavior! Follow his cues & and you'll both be swimming in milk. Seriously. Nothing increases milk more quickly than staying skin-to-skin and nursing frequently & effectively. One rule of thumb is not to put a willing baby down to pick up a pump! Babies are way cuter than pumps and stimulate milk-making in ways well beyond the engineering capabilities of mere mechanical beasts. If your son nurses frequently (every hour or so if he's interested & you're okay with it), satisfies his suckling instincts at the breast (as opposed to a piece of silicone), and falls blissfully asleep after nursing, you'll have tons of milk. Drink to thirst but don't force yourself to drink more than you want as that's counterproductive. Just don't let yourself "feel" thirsty or you've gone too far. As for sleeping through the night, it's not biologically normal at this age, all "training" books aside. On the other hand, it would be great to find ways you can sleep while nursing, nap by day, encourage his long sleep cycles at night, etc. It's important that you get rest, even if you are gently interrupted by some night nursing. The trick is to minimize the "interruption." As for your math re pumping: If you're getting the same amount each time, while adding pumping, that's an increase! And your first post indicates a lot of milk! Maybe your baby isn't crying for milk, maybe he's crying for you. The big picture is that breastfeeding is all about the relationship between mother and child, it's not a scheme for milk production. Your son wants you, and the more he gets you, the more milk flows between you. Consider new ways you and your son can rest and be together happily. Prolactin levels are highest at night (when mothers typically get more sleep), probably because mothers through the ages made up for lost time nursing while sleeping. Maybe a baby sling will help you feel more mobile during the day when he wants you close but you're trying to putter around. Houseful is right that this time is fleeting -- even if it doesn't seem so at the moment. Surrendering yourself to the nursing and new ways to rest and sleep will pay you back big-time in the coming weeks and months. You won't always be this tired. For me it was tremendously helpful to surround myself with friends who were going through the same things. It normalizes everything and puts the time in perspective. Someday you'll have a lanky teenager on your hands, sweet but will he ever be this cuddly again, and smell so good?!