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Scrambled would probably be fine… they are just a different consistency once they’ve been water glassed so I stick to only using them in my baked goods.

Wow, thank you!

There isn't. Call them (1.770.516.5000) and see if they are thinking of expanding out your way. (Here are the current co-op locations: www.breadbeckers.com/blog/co-op-locations/) Also, you should be able to ship... it will just be very expensive for the grains. They might be able to point you in a direction of someone closer to you.

Thank you

It looks like your closest one would be in Arkansas. Call them (1.770.516.5000) and see if you can start a co-op for your area! I did it. :) But here are the current co-op locations: www.breadbeckers.com/blog/co-op-locations/

@ thank you so much will give them a call

I have never done it in a slow cooker but I'm sure that would turn out great. Let me know if you try it and how long you let it cook!

I know, it's so sad. All the more reason to make your own!

You are very welcome! Thank you for the comment. :)

Thanks for sharing that technique! Very interesting. 😊

Your mother wasted an egg.

@@GeorgiaOutsiders😂😂😂

ruclips.net/video/AHGpyrRRlx0/видео.htmlsi=221HqYc0XWh4HSiN

No commercialy made mayonnaise are made with the white too. The emulsion is fake. They mixe all the ingredients at really high speed. They use the same process that margarine.

Thanks for the comment! I’ve seen it done both ways but I prefer to use the whole egg. 😊

I've been making homemade mayonnaise for years and I use either one whole egg or two egg yolks and it always turns out great!😀

Thank you for commenting! I’m glad you liked it. :)

ruclips.net/video/AHGpyrRRlx0/видео.htmlsi=221HqYc0XWh4HSiN

I'm so glad it was helpful! It's something that always felt overwhelming but now it’s so quick for me to make some.

It's not a mayonnaise it's an awful american way to make stupid mistake. A real mayonnaise is a yolk, a table spoon of Dijon mustard a pitch of salt and pepper mix everything together and add little bit at the x a cup of oil (olive oil, canola oil, avocado oil) when the mix old together you down. No mixer. A hand wisker is better

Hi! They are in the video description (just below the video). You can also open a new tab for the full recipe: marvelandmake.com/homemade-mayo/

​@@marvelandmake you don't know how to make a real mayonnaise. I send you the real process. ruclips.net/video/AHGpyrRRlx0/видео.htmlsi=221HqYc0XWh4HSiN

It should last up to two weeks in the fridge. :)

Let me know how you like it with the cream cheese!

When you allow the oats to soak overnight in warm water and with something acidic (yogurt, whey, buttermilk, lemon juice, etc.), you neutralize any anti-nutrients such as phytic acid or enzyme inhibitors. I really like this tutorial from Sally Fallon Morell if you have more questions: ruclips.net/video/vGAVgkts3jU/видео.html

Oh man… I have a great apple pie French toast casserole recipe. I’ll have to work on one for apple pie!

Thanks so much for those kind words! That really means a lot to me!

Just uploaded it! ruclips.net/video/GM4YQPWgL3Y/видео.html

I think that would work great BUT I’ve never tried it. If it’s raw milk, shake it and then pour it into the cubes.

@@marvelandmake Thank you Madam for these good recommendations and for taking the time to help me.

@@fornlike Of course!

@@marvelandmake 🙏

Do you let it come to room temperature before putting it back in the fridge? I have better results when I do it this way.

@marvelandmake Oh that's interesting, no I don't ! Would that start the milk to deteriorate / ferment quicker ?

@@track1009 You don't want it to get warm... just cool all the way. Then give it a good shake before putting it back in the fridge. I find that this works really well.

Thank you!

@@marvelandmakeI actually just made these this morning and I loved them. Thank you for the recipe. I have a mockmill as well and it’s wonderful. I had bought spelt but hadn’t used it yet so this was a great recipe.

@@chantelmcfall5502 What perfect timing! :)

Yes! The ingredient measurements are listed in the linked recipe.

I haven’t tried that but I imagine it would be ok. And great observation, that never even crossed my mind!

I have never tried reusing the solution. I would recommend to start fresh each year.

Haha sounds like we are kindred spirits!

Do you use salted or unsalted butter?

Haha I love how you said that! Yes, it’s a lot of butter but it works in this recipe (and is so incredibly nourishing for you despite what we were taught to believe!). Always feel free to use less if you want to!

Do you use salted or unsalted butter?

@@suzytru unsalted! (I use unsalted for everything so I can control how much I add.)

@@marvelandmake Good idea, thanks.

Yes! That’s one method that also works great. If you’re using a food processor you should do it that way. With my method, just make sure you add the oil last and incorporate the rest of the ingredients into the oil slowly for it to emulsify.

@@marvelandmake Wow, that sounds like a game changer. I just got an immersion blender today and will try using this method tomorrow to make the dressing.

I am going to try that for sure!

Also fish sauce. It seems funky, but they actually work well together.

@@davidf.8345 I could see fish sauce working really well. Thanks for the tip!

Sweet! Let me know how it turns out this time!

ruclips.net/video/AHGpyrRRlx0/видео.htmlsi=221HqYc0XWh4HSiN

Thanks for watching and taking the time to comment!

I measure the cal lime with my kitchen scale to 1 ounce (formula weight). This is what all my research has said to do and has worked for me for years! :)

I recommend consuming it in a few days but it should be fine for up to 1 week if kept in the fridge.

Thanks for watching!

Freezing is a way to “preserve” food, so the expiration date won’t really matter anymore. I haven’t bought milk from a store in YEARS (😂) but I think it should be good for about two weeks after you thaw it. (This would also depend on its package date and how soon you froze it after purchasing.)

Haha sounds like a conundrum! Perhaps you both like mustard and can pile that on?! 😂

Oh thank you so much for the kind words! So glad you found the channel.

I find that it’s too much trouble to move my gamma lids to new buckets, so I dump a new bucket into an old one with a lid. ;) If you still want to remove it, though… unscrew the insert (so only the ring is left) and use a flathead screw driver around the outside of the ring to pry it off.

Ahh you’re so welcome. Thanks for the comment!