From scratch
16 Pins
3d
Collection by
Samantha Baker | Miss Baker’s Bites on Instagram: "Cultured butter: the secret ingredient missing from your kitchen! It is creamier, tastier and has a little probiotic boost for your gut! Since there are only really two ingredients, I use local Ontario heavy cream and buttermilk because I want to use the highest quality dairy I can find! @ontariodairy #InspiredByDairy #Sponsored RECIPE:⬇️ Ingredients * 1 quart (960ml) Ontario Heavy cream, 36% milk fat or higher * 1/4 cup (60ml) Ontario cultured buttermilk * 1/4 tsp sea salt (optional) Instructions 1. Combine cream and buttermilk together in a glass jar. Stir to combine and cover loosely with the lid or kitchen towel. 2. Let the jar sit out at room temperature for 24-48 hours. When the cream is thick and tangy, move the jar to the refrig
Samantha Baker | Miss Baker’s Bites on Instagram: "Cultured butter: the secret ingredient missing from your kitchen! It is creamier, tastier and has a little probiotic boost for your gut! Since there are only really two ingredients, I use local Ontario heavy cream and buttermilk because I want to use the highest quality dairy I can find! @ontariodairy #InspiredByDairy #Sponsored RECIPE:⬇️ Ingredients * 1 quart (960ml) Ontario Heavy cream, 36% milk fat or higher * 1/4 cup (60ml) Ontario cultured buttermilk * 1/4 tsp sea salt (optional) Instructions 1. Combine cream and buttermilk together in a glass jar. Stir to combine and cover loosely with the lid or kitchen towel. 2. Let the jar sit out at room temperature for 24-48 hours. When the cream is thick and tangy, move the jar to the refrig
Bob Dickinson • Wholesome food • Recipes & Inspiration on Instagram: "Make a never ending supply of yoghurt 🥛 Okay WHO KNEW that all you need to make yoghurt is milk and… some yoghurt? Technically, if you save a tiny bit of each batch and use it to make the next batch… you’ll have a never ending supply 🐄 I’d never made my own yoghurt before and was kinda dubious that this would work, but it was genuinely so simple that anyone can do it (nope, you don’t have to be a ‘good cook’ or a skilled homesteader for this to work for you). You can make as big a quantity as you wish, as long as you stick to the right ratio of milk to yoghurt. The recipe I followed for this batch is below. Ingredients: 4 litres of milk 6 tbsp of yoghurt (and brand with live cultures) Method: Heat up 4 litr
Bob Dickinson • Wholesome food • Recipes & Inspiration on Instagram: "Make a never ending supply of yoghurt 🥛 Okay WHO KNEW that all you need to make yoghurt is milk and… some yoghurt? Technically, if you save a tiny bit of each batch and use it to make the next batch… you’ll have a never ending supply 🐄 I’d never made my own yoghurt before and was kinda dubious that this would work, but it was genuinely so simple that anyone can do it (nope, you don’t have to be a ‘good cook’ or a skilled homesteader for this to work for you). You can make as big a quantity as you wish, as long as you stick to the right ratio of milk to yoghurt. The recipe I followed for this batch is below. Ingredients: 4 litres of milk 6 tbsp of yoghurt (and brand with live cultures) Method: Heat up 4 litr
Emelia Jackson on Instagram: "Vanilla bean paste, literally couldn’t be easier. Just blend it all together. Few things; 1. Glucose is needed to stop crystallisation 2. If you’re alcohol free, I’d increase the water and glucose, and just freeze in small batches for storage. I bought my beans online :) 120g vanilla beans 400g caster sugar 200g vodka or light rum (I used pisco because it’s all I had 😂) 200g water 80g glucose Blend together; allow to infuse / get good for a month or so and voila, bulk vanilla bean paste."
Emelia Jackson on Instagram: "Vanilla bean paste, literally couldn’t be easier. Just blend it all together. Few things; 1. Glucose is needed to stop crystallisation 2. If you’re alcohol free, I’d increase the water and glucose, and just freeze in small batches for storage. I bought my beans online :) 120g vanilla beans 400g caster sugar 200g vodka or light rum (I used pisco because it’s all I had 😂) 200g water 80g glucose Blend together; allow to infuse / get good for a month or so and voila, bulk vanilla bean paste."
The Hungry Hooker on Instagram: "Pistachio cream.. This stuff is hard to get a hold of so I had to make my own! It’s surprisingly handy to rustle up and just as tasty 🤤 You can make it smoother by using a blender at the second stage. But I honestly I liked the texture with a few bits in it 🙌🏼 I’ve made a pistachio and white chocolate cheesecake with it already and I’ll get that recipe up soon! Let me know what you’d use it for and I’ll try a few recipes out 😄 #baking #easybaking #traditionalbaking #traditionalrecipe #pistachio #cream #pistachiocream #tasty #easyrecipes Ingredients - 1 Cup of pistachios (shelled) ¼ Cup Double cream Melted - 1 ½ Cups white chocolate ¼ Double cream 3 tbsp Butter"
The Hungry Hooker on Instagram: "Pistachio cream.. This stuff is hard to get a hold of so I had to make my own! It’s surprisingly handy to rustle up and just as tasty 🤤 You can make it smoother by using a blender at the second stage. But I honestly I liked the texture with a few bits in it 🙌🏼 I’ve made a pistachio and white chocolate cheesecake with it already and I’ll get that recipe up soon! Let me know what you’d use it for and I’ll try a few recipes out 😄 #baking #easybaking #traditionalbaking #traditionalrecipe #pistachio #cream #pistachiocream #tasty #easyrecipes Ingredients - 1 Cup of pistachios (shelled) ¼ Cup Double cream Melted - 1 ½ Cups white chocolate ¼ Double cream 3 tbsp Butter"
Martha 🏳️🌈 |📍London on Instagram: "This is a reminder that you only need a windowsill to grow something you can eat. I love this green garlic because unlike growing whole garlic bulbs, which need months, and space and sunlight, you can have fresh green garlic in just a couple of weeks. There is a full reel on growing green garlic on my page ‘how to grow green garlic’ but it’s very simple. Peel the cloves - this is two bulbs - and pack them in a little dish. Pour water over and change the water everyday. Harvest your garlic as a when you want it, it will regrow several times before the bulbs are tired and ready to go in the compost. I use them to make these super simple flatbreads, as well as in omelettes, green garlic mayo and to add to soups, pasta dishes and risotto. Equal weight
1.4M views · 68K likes | Gabrielle Cerberville on Instagram: "How to make a ginger bug (and ginger beer)! Don’t get me wrong, I love a Fentimanns moment sometimes at the pub, but in this case, homemade is definitely cheaper (and better)! Ginger bugs can be used to make all kinds of sodas, not just ginger beer, and I use mine all the time for wild sodas (try adding some chopped wintergreen and sassafras root, thank me later). #wildfood #gingerbug #gingerbeer #wildsoda #fermenting"
1.4M views · 68K likes | Gabrielle Cerberville on Instagram: "How to make a ginger bug (and ginger beer)! Don’t get me wrong, I love a Fentimanns moment sometimes at the pub, but in this case, homemade is definitely cheaper (and better)! Ginger bugs can be used to make all kinds of sodas, not just ginger beer, and I use mine all the time for wild sodas (try adding some chopped wintergreen and sassafras root, thank me later). #wildfood #gingerbug #gingerbeer #wildsoda #fermenting"
Emelia Jackson on Instagram: "Vanilla bean paste, literally couldn’t be easier. Just blend it all together. Few things; 1. Glucose is needed to stop crystallisation 2. If you’re alcohol free, I’d increase the water and glucose, and just freeze in small batches for storage. I bought my beans online :) 120g vanilla beans 400g caster sugar 200g vodka or light rum (I used pisco because it’s all I had 😂) 200g water 80g glucose Blend together; allow to infuse / get good for a month or so and voila, bulk vanilla bean paste."
Emelia Jackson on Instagram: "Vanilla bean paste, literally couldn’t be easier. Just blend it all together. Few things; 1. Glucose is needed to stop crystallisation 2. If you’re alcohol free, I’d increase the water and glucose, and just freeze in small batches for storage. I bought my beans online :) 120g vanilla beans 400g caster sugar 200g vodka or light rum (I used pisco because it’s all I had 😂) 200g water 80g glucose Blend together; allow to infuse / get good for a month or so and voila, bulk vanilla bean paste."