Making your own stock is easy. Once you taste your homemade beef, chicken, pork or vegetable stock buying that store bought stuff won’t be worth the time or money. Homemade stock freezes well. If your really ambitious you can use your pressure canner to can a bunch. Freezing works well for my household. Come on lets go make some awesome tasting stock.
Decide on what kind of stock you want to make then use fresh or frozen bones to make that kind of stock. Vegetable stock is the same except you use only vegetables. You might be tempted to use old vegetables which will work, BUT the quality of the taste will be lower. Stock up in the summer months on vegetable stock when your garden is at its peak.
Beef, Chicken or Pork Stock
1 large onion
4 garlic cloves
2 celery ribs
1 tomato (optional)
1 bay leaf
sprigs of thyme or 1 teaspoon
sprigs of parsley or 1 teaspoon
10 whole black peppercorns
salt to taste
Cut all the vegetables into chunks, add the bones and seasonings. Fill your stock pot couple inches over the contents. Bring to a boil. Reduce heat to low and cook uncovered for at least 2 hours and up to 4 hours or until stock has a good rich taste.
Drain the contents. Add salt. Let cool and skim off fat if you want.
To make vegetable stock delete the bones and use your vegetables.
TIP: Store in refrigerator up to 3 days. Freeze unto 6 months.
There is nothing like making soups, stews etc with homemade stock.
This makes a gallon of hand soap. Takes about 20 minutes to make. It isn’t as thick as the store bought stuff. Being thick doesn’t make it better. Come along and lets make a gallon of hand soap that you can store and use to refill your soap dispensers for perhaps a year, depending on how much you use. Whole lot cheaper then store bought.
You will need one 8 ounce bar of soap grated. (choose any bar of soap you like or use a bar you have made. Two Tablespoons of glycerine. (found in the pharmacy department) One gallon of water.
Bring the gallon of water to a boil, then add the grated bar of soap and heat until dissolved. After the soap mixture has cooled add your two tablespoons of glycerine. Fill your soap dispensers and store the rest in any container of your choice.
TIP: Essentials oils can be add for a lovely smell. Tea Tree oil can be added for additional anti-bacterial.
Now your making your own hand soap and laundry detergent which was in an earlier post. You should be proud of yourself.
For several years now (to many to count) I have been making my own laundry detergent. My daughter who uses cloth diapers also uses this recipe. We haven’t had any problems with not getting our clothes all nice and clean. This is a money saver for sure!
Supplies List: Large bucket, Pan large enough to hold quart of water, large spoon. One bar of Fel-Naptha soap, box of Borax and Box of Washing Soda. (I use Arm Hammer)
Pour one quart of water into your pan and bring it to a boil. While that is getting ready to boil, grate your bar of Fel-Naptha soap. Use your fancy dancy graters or do it the old fashion way with a hand grater. Whichever you prefer.
Pour your grated bar into the boiling water and stir until melted.
Pour your melted soap into a large clean bucket and add Two Cups of Borax and Two Cups of Washing Soda. Stir until all is dissolved.
Now add Two gallons of water. (you heard me correctly) and stir until everything is combined.
Cover the pail (I use an old towel) and allow to set up for 24 hours. The detergent will gel and require a lot and I mean a lot of stirring to break it up. Pour into any containers. I use old detergent bottles from years passed. Leave enough room at the top that you can shake the container before using.
Use 1/2 Cup per large load.
TIP: If you want add some essentials oils if you like a certain smell, example lavender.
Buying laundry detergent is so expensive. This will save you tons of money at the store!
Fresh homemade yogurt with peaches, or blueberries, granola, strawberries, well you get the picture. You don’t need a yogurt maker or any special tools. Come along and lets make some yogurt. You will have a quart of yogurt when you are finished.
4 Cups of whole milk ( if your lucky enough to have fresh cow’s milk go for it).
1/4 Cup live culture plain yogurt. (go buy some plain yogurt for the first time making this. You can use your homemade yogurt for the starter from then on.)
Pour the milk into your stockpot and bring it to a simmer between 185F to 195F. Stir from time to time to prevent the milk from forming a skin on the surface. Remove from the heat and put the pot into your sink filled with cold. Cool to 110F.
Whisk in the 1/4 cup of starter yogurt into your cooled milk. Immediately pour the milk into your clean quart canning jar (or larger jar) Now it is time to let your milk culture.
I use a styrofoam cooler. Put your yogurt and a quart jar filled with hot water into the cooler. I then wrap a towel I have warmed up in the dryer around the jars. You want to ferment your yogurt in a warm place for at least 4 hours. I ferment from 4 to 6 and up to 10 if I have been busy and forgotten about the yogurt.
After the yogurt thickens you will want to refrigerate for at least couple hours before eating. The longer the better. If you want more of a greek type yogurt then place cheesecloth in a strainer and pour your yogurt in to strain more of the whey out.
TIP remember to keep 1/4 cup of yogurt so you can make a new batch. I usually double the batch and make a 1/2 gallon (8 cups milk).
Stop buying that expensive store bought yogurt. You can do this!
Do you have those pancakes frying on the griddle? Then your going to need some great maple syrup to pour on top. Be sure to serve this nice and warm. Come on this will take about 8 minutes to put together.
1 cup sugar
1 cup water
1 teaspoon maple extract or more to taste
Bring water and sugar to a rolling boil, stirring continually. Remove from heat and add maple extract.
Told you it would be easy. Now go eat some pancakes with maple syrup. ENJOY!
Thinking about have taco’s for dinner tonight? Are you using one of those expensive packaged taco seasonings? If you are then stop and come to the healthier side. I promise it won’t take all that long to make your own homemade taco seasoning without all the extra added stuff. Are you ready? Here we go.
Two teaspoons dried onions
One teaspoon salt
One teaspoon chili powder
Half teaspoon cornstarch ( can use flour)
Half teaspoon dried red peppers
Half teaspoon of dried garlic
Half teaspoon cumin
1/4 teaspoon dried oregano
Mix the herbs all together and this makes one package. To use pour half cup of water, seasoning taco and add to hamburger.
TIP: This is easy to double or triple, etc., you will always have some on hand. Use within six months. You can add extra of something (or less) remember YOU are in control and can make this to YOUR family taste.
Think about growing some of your own herbs. Drying them to use in YOUR seasoning mix. Trust me you won’t regret it. (thats another topic for another day)
Always keep baking soda and cream of tarter on hand to make baking powder.
Measure out one teaspoon of baking powder and two teaspoons of cream of tarter. Mix together and you have one Tablespoon of baking powder.
TIP: To store baking powder for longer period of time, add one teaspoon of cornstarch to the mixture. This absorbs the moisture from the air.