DIY Infused Olive Oils
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How To Make Butter With Nothing But Cream & A Jar
Just the other day as I was eating breakfast I was thinking about how I could have fresh butter in a post-collapse situation (yes I really do have strange thoughts like these). This got me looking into how butter was made and surprisingly it looked pretty easy. So yesterday I went to the task to try to make some on my own without the use of electricity. What You’ll Need (no-electricity required version) 1 Pint of Heavy Cream or Heavy Whipping CreamA glass jar How to Make Butter Turning heavy cream into butter is as simple as pouring the cream into the glass container, tightening the lid, and shaking. Add salt to taste and viola! One pint of whipping cream made almost exactly 1 cup of butter which is equivalent to 2 sticks. As a test, I decided to see how long it took to make butter with a hand-held electric mixer and was pretty surprised at the results (again I timed it). I was shocked. Obtaining Cream Post-Collapse Now for the other major problem. ).
5 Kitchen Staples You Can Make Yourself from Your Urban Homestead | The Natural Living Site
By Shanna Lea, on March 28th, 2011 If you find this post useful, please take one second to like, share, or tweet it. Thanks! ©2011 Shanna Lea (formerly Shanna Ohmes) Every homestead kitchen needs the base ingredients for planning and rounding out meals. Chicken Stock—By raising your own backyard chickens, you can have extra meat for the stewpot, and stock for future soups and stews. Freeze your Greens—Spinach, turnip greens, dandelions and lamb’s quarters are easy to grow, and easy to put up for meals all year round. Ok, maybe the kale chips aren’t a necessary kitchen staple, but they do provide an excellent alternative snack instead of processed potato chips, which have become a staple in many kitchens.
Mayonnaise!
Why pay a lot of money for bad mayonnaise when you can make really gourmet mayonnaise in a few minutes at a fraction of the cost? Here's a simple recipe requiring no technique, commonly available ingredients, and my favorite kitchen power tool- the hand blender! You'll need: a widemouth jar of one half to one pint capacity a cup of oil- any oil. a half a large lemon, squeezed through a strainer (or 2 tablepoons prepared lemon juice) a quarter teaspoon of salt an egg a half teaspoon (or more) of crushed garlic a teaspoon of powdered mustard, or a tablespoon of prepared mustard, or a teaspoon or more of your favorite hot sauce.
5 Ways To Sweeten Without Sugar - Healthy Perspectives
Just a spoonful of sugar helps the medicine go down… Growing up, I loved sugar. But now that I am a little older and wiser, I know that as much as I love sugar for its goodness, I don’t need it in all of my meals. Applesauce - I have loved applesauce since I was a little girl, so incorporating it into recipes tastes like a small slice of my childhood. Honey - This was one of the first changes I made. Maple Syrup - Pancakes are a favorite breakfast in our home, but many types of syrup have a lot of sugar in them. Cinnamon - I have always loved the smell of cinnamon. Agave Nectar - This may be the one of this bunch you haven’t yet tried… even though it can be traced all the way back to the Aztecs. Now, in the course of my research, I did find there to be additional options, but the ones listed here were the easiest to find and they are the flavors that my family found the most familiar, making the transition the most seamless. This entry was posted in Healthy Eating, Healthy Families.
5 Packaged Foods You Never Need To Buy Again
Welcome to 2012. Or, da 12, as I like to call it. What did you resolve to do this year? Eat healthier? Avoid processed foods? Stay away from GMO? I want to do all of those things, which is why I am so damn excited about this post. Never Buy Soup I’ve always hated trying to shop for soup. If there are no animal parts in the soup, there’s usually lots of salt, fat, and additives, or a little GMO just for fun. If there’s nothing objectionable in the ingredients, eating store-bought soup usually means taking a trip to bland city. The funny thing is, when you make soup at home, you don’t have to add any junk and it’s always bursting with the flavor of whatever vegetables you put in it. Campbell’s and their corporate buddies have somehow managed to convince us that making soup is a task better left to the experts. Just open your fridge and Google whatever you see in there followed by “soup recipe”. So get to it. Super Soup Tips 1. Here’s the method I’ve been using. What? Yes.
Make Your Own Raw Apple Cider Vinegar
I’ve been making my own raw apple cider vinegar for so long now, I didn’t even *think* about posting it on the blog! It’s one of those dead simple techniques that are so empowering. I mean, several years ago, if you had suggested I make my own vinegar, I would have had no clue how to even go about it! For those of you interested in cultured foods, this is just about the simplest fermented item. Simple is GOOD, right? Want to make your own ACV? I’ll start with the hybrid method, which uses generic Apple Cider Vinegar from the store. The reason I do this is because using store bought raw apple cider vinegar for all of the animals, AND us is a pricey option. Maybe someday we’ll be making our own apple cider from trees on the property, and we’ll make our vinegar truly from scratch…but till then, this is a great starting point! You’ll need: Next steps: 1. As you pour off your newly raw vinegar from your half gallon jug, add more plain apple cider vinegar to keep the level up.
