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HOW TO MAKE POWDERED SPICES! Make Your Own Seasonings 121gamers 1 Views • 1 month ago

Easily turn fresh Ginger, Garlic, Herbs, Peppers and just about anything into delicious powdered spices! HOMEMADE SPICES FROM SCRATCH are a great way to preserve food and level up your seasoning game!

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Did you know you could make your own dried herbs and spices in just a few simple steps? Make your own seasonings and make the most of vegetables like ginger, garlic & peppers in one go!

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Making spices from scratch was something I didn’t even realise was possible! Turns out that not only is it possible but it’s also incredibly easy and you don’t even need fancy equipment! In this tutorial I’ll show you how to dehydrate fresh herbs and vegetables in a regular oven!

But just because you can make powdered spices from fresh ingredients, is it even worth the effort? ABSOLUTELY!

Regular herbs and spices you can buy from the supermarket are complete weak sauce in comparison to homemade spices & seasonings. Once you try it, you’ll wonder how you ever seasoned your food without it!

Not to mention, you’re not limited to standard seasonings and spice blends – if you can dehydrate it, in theory you can make almost any food into a powdered spice! Using this basic technique you can learn how to make your own powdered seasoning out of pretty much anything.
Including scotch bonnet pepper! Seriously this stuff is lethal but oh so good, especially if you’re a lover of spice.

So here’s how to make your own spices from scratch!

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#HowToMakePowderedSpices #SpicesFromScratch #HowToMakeSpices

Make Your Own Resin Pigments at a Fraction of the Price 121gamers 1 Views • 1 month ago

Hi Everyone. Resin pigments are expensive and also you only get a small amount. I am blowing the lid off the biggest resin pigment secrets and showing you how you can save a fortune for the rest of your resin crafting life.

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Blowing The Lid off The Biggest Resin Pigment Secrets

Warning: Important Health and Safety Notice:
Resin is an industrial chemical and as such should always be treated with respect and the manufacturers safety advice taken. Here is a video I have made on how I keep myself safe: https://youtu.be/PNQBUZsKPzQ

How to Make Your Own Cream Cheese at Home? 🧀 3 Different Cheese Recipes in Just 5 Minutes! 121gamers 1 Views • 1 month ago

Cheese lovers, rejoice! 🎉 In this video, I'll be teaching you how to make your own scrumptious cream cheese at home in just 5 minutes! I'll share 3 delightful cheese recipes that you can whip up in no time: Plain cream Cheese, Truffle Oil Cream Cheese, and Basil and Walnut Cheese. Say goodbye to store-bought cheese and hello to homemade deliciousness! 🧀😍

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Plain cream cheese
2 liters(67oz) pasteurized, daily whole milk
2-3 tablespoons extra virgin olive oil
1 lemon juice
Salt to taste

Truffle oil cream cheese
1 liter (34 oz) pasteurized, daily whole milk
2 tablespoons extra virgin olive oil
1,5 tablespoons truffle oil
1/2 lemon juice
Salt to taste

Basil and walnut cheese
2 liters (67 oz) pasteurized, daily whole milk
4 tablespoons extra virgin olive oil
2 tablespoons butter
1 lemon juice
A small bunch of basil
A handful (50 gr., 1,5-2 oz) of walnut
Salt to taste

• To make our own cream cheese, first we need to boil the milk. If you are going to use raw milk, you have to keep the milk over 72 C (162 F) about 15 seconds or boil for 2-3 minutes. If you are using pasteurized milk like I do, just boiling it will be enough.
• Boil 2 liters of milk on high heat, then turn the heat down to the lowest when it’s at boiling point, and pour 1 lemon juice over it. You will see the curdle form immediately. At this point, don’t stir too much and wait for curdle to gather.
• When the milk curdles and the green layer appears, collect the curdle with a sieve.
• While the cheese is still hot add salt to taste. At this point, you already made a cheese and it is called ‘lor’ in Turkish. Don’t let the leftover water to waste. You can use it to make soup, give it to your pets, water your plants with it, or even for drink it yourself.
• To make the plain cream cheese, put the warm curdle in a food processor. Add 2-3 tablespoons of extra virgin olive oil and more salt if you so desire. This step should be done while the cheese is still hot. This is important to keep the cheese creamy and smooth.
• Pulse the food processor about 3 minutes until the cheese becomes smooth, continue for a few more minutes if there’s still granules in the cheese. After you’re done with this process, enjoy your homemade cream cheese!
• For truffle oil cream cheese, you can spare the half of your cream cheese, or boil 1 liter of pasteurized daily whole milk from scratch and curdle it with a half lemon’s juice. After same sieving steps like above, add the cheese, 2 tablespoons of extra virgin olive oil, and salt to taste into the food processor while the cheese is still hot. Pulse it again for 3 mins.
• After making cream cheese, add 1,5 tablespoons of truffle oil into the food processor and pulse until the cheese becomes completely smooth. We didn’t add the truffle oil when cheese is really hot to prevent the truffle oil from getting cooked.
• For basil-walnut cream cheese, curdle 2 liters of milk by following the steps above. While it is hot, put into the food processor and add 4 tablespoons of extra virgin olive oil, 2 tablespoons of butter in room temperature and salt to your taste.
• Pulse the food processor until the cheese becomes completely smooth. After that, transfer the cheese in a large bowl to cool down. Otherwise hot cheese will darken the basil.
• Wash and dry a small bunch of basil and chop roughly. Don’t forget the take thick stems out.
• Roughly chop a handful of walnuts as well.
• Mix the walnut and basil with cream cheese, make sure you give it a good mix.
• Then wrinkle a baking paper and lay it out on the counter. Wrinkles will help the paper not to roll back on itself.
• Spread the cheese on the bottom quarter of the paper and roll it into a giant sausage.
• Twist both ends.
• Refrigerate for 3-4 hours to harden, so to you will be able to slice the cheese.
• After that, remove it from the refrigerator, and enjoy your homemade basil-walnut cream cheese. Bon appetit! or afiyet olsun! As we say in Turkish.

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YEAST -- MAKE YOUR OWN --QUARANTINE BAKING 121gamers 1 Views • 1 month ago

No yeast? No problem! You can grow your own with just flour, water and sugar. In this case, Potato water. Thanks to the Potato Growers of Canada for the slide!

YEAST/STARTER

1 med potato, cubed, cook as for mashed potatoes
1 1/2 to 2 C water
1 C flour
1 tbs sugar

Boil the potato and water as you would mashed potatoes.
Let cool.
Drain potato water into 1 qt mason jar.
Add sugar and flour, shake up to mix well.
Set in warm place with cloth or paper towel over top overnight or roughly 12 hrs.
Should double in size, be bubbly and smell yeasty. cap and place in fridge to store.

Feed weekly. 1 1/2 C flour, 1 1/2 C water, 1 tbs sugar.
2 tbs of starter = 1 tbs conventional dry yeast.

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