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ethalfrida

Making Your Own?

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Does anyone make their own butter?  I'd like to attempt this, using a food processor!  I've seen videos of people rinsing in the processor and others doing it by hand.  What's better?  And is ice water really better than water straight from the tap?  Thanks! 🙂 

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I’ve only ever done it in my stand mixer and the stories my mother used to tell about having to do it when she visited her grandparents on their dairy farm makes me think that I wouldn’t want to do it by hand. Definitely use ice water.

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On 5/13/2020 at 6:27 PM, biakbiak said:

I’ve only ever done it in my stand mixer and the stories my mother used to tell about having to do it when she visited her grandparents on their dairy farm makes me think that I wouldn’t want to do it by hand. Definitely use ice water.

Oh no, I am NOT going to even attempt mason jar butter!  I meant rinsing.  Some videos show people adding water to the processor while others rinse it in a bowl using a spatula or their hands.

 

Update:  I DID IT!!

 

Edited by PRgal
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Does anyone make their own sauerkraut?  My mom did, years ago, and it was the best kraut we ever had.  I recently tried out 2 different recipes, but one did not go well at all, and I pitched it, I think there wasn't enough brine-it covered it, but barely.  

Any tips or tricks?  When my mom made it, she used her massive crock to ferment it, and I don't have that, lol.  I used some large plastic foodservice containers (and when they say you should then only use them for fermenting, boy, is that right on), but considering fermenting in mason jars with glass weights and seeing how that goes, even if that means "burping" them every 4-5 days or so.  

Also, I felt like I couldn't quite get the shred right.  The food processor made it way too fine, and a knife was just on this side of too thick.  I've heard a cabbage knife helps?

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On 8/26/2020 at 2:18 PM, larapu2000 said:

Does anyone make their own sauerkraut?  My mom did, years ago, and it was the best kraut we ever had.  I recently tried out 2 different recipes, but one did not go well at all, and I pitched it, I think there wasn't enough brine-it covered it, but barely.  

Any tips or tricks?  When my mom made it, she used her massive crock to ferment it, and I don't have that, lol.  I used some large plastic foodservice containers (and when they say you should then only use them for fermenting, boy, is that right on), but considering fermenting in mason jars with glass weights and seeing how that goes, even if that means "burping" them every 4-5 days or so.  

Also, I felt like I couldn't quite get the shred right.  The food processor made it way too fine, and a knife was just on this side of too thick.  I've heard a cabbage knife helps?

I also make it regularly. You can experiment with spices and vegetables. I use a mandolin for slicing. My brine is only from the salt of the vegetables. I calculate the salt by weight and percentage. I use mason jars with glass weights. I find it has worked better. As for lids, I use fermentation lids which burp automatically as well. Burping is easy too though. 

I dream of having a giant crock as well. 

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21 minutes ago, Athena said:

I also make it regularly. You can experiment with spices and vegetables. I use a mandolin for slicing. My brine is only from the salt of the vegetables. I calculate the salt by weight and percentage. I use mason jars with glass weights. I find it has worked better. As for lids, I use fermentation lids which burp automatically as well. Burping is easy too though. 

I dream of having a giant crock as well. 

Thanks everyone!!  I ordered a cabbage shredder that is like a mandolin but wider!  I also got some glass jar weights, so I will try again using jars!  I'm going to get some fermenting lids as well.

Because the one batch turned out fine, I think I didn't give the cabbage enough time or salt to make enough brine.  It's reassuring to hear that the right ratio works every time.

 

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I just made some mayonnaise using Cook's Country's recipe. It was fairly quick and easy but turned out rather saltier than I would have preferred. The recipe stated 3/4 tsp table salt and 1/4 tsp sugar and I'm wondering if either that it ought to have been the other way around or I wasn't exact enough in my measuring..

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I've been getting Blue Apron every week since April. At least 1 out of the 3 meals calls for garlic, and they include a head of garlic even if the recipe calls for 2 cloves. Some days I'm too lazy to mince the garlic, and use a tube of garlic paste I keep in the fridge. I got to wondering if you can freeze garlic. I found some instructions for mincing and freezing, mincing and freezing in olive oil, and freezing whole cloves separated from the head. Supposedly the skin comes off easier when they're frozen. I got some 2 oz. freezable baby food containers and minced up 3 heads of garlic in the mini-bowl of my food processor. I filled one container with just the chopped garlic, and a second one with minced plus oil. I filled another 2 containers with separated gloves. So we'll see how this works out. I read you should never store minced garlic in olive oil at room temperature because it can grow the bacterium that produces the botulism toxin.

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I buy the Christopher Ranch peeled garlic in bags. It is packed in small air sealed bags of maybe 6-8 cloves. I have frozen the baggies in small freezer containers. The garlic changes a bit in consistency, it is kind of translucent, but cut up and cooked you can't really tell a difference. 

I'll be interested in how the minced garlic in olive oil turns out. Roasting before freezing sounds interesting too.

Edited by Gramto6
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The minced frozen garlic with and without oil is fine. You have to use a lot of oil o make it not freeze, but just letting the oil and garlic sit on the counter for about 15 minutes is enough time for it to thaw and be about to use.

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