The fat will be there once it cools in the fridge. I usually just leave it on there while in the fridge because it will help preserve it and then figure out some way to use it in cooking. Thanks for watching!
I had to look up the definition of 'pork trotters' !! Never heard that one before and I've been gray for a few years and originally hailed from porky Iowa where my Gramps used to eat pickled pigs feet. 🤣😂
I just found your channel and subscribed immediately! I grew up in a Y2K family as a little one and was homeschooled after grade school. My parents just decided mainstream wasn’t what they wanted for us. Now I’m 40 and while we live pretty mainstream as I say, I now have my own little one and my perspective has shifted. I enjoyed watching your tallow soap video and your Christmas video made me cry at the end. You are easy to listen to and explain things very well. I’ll be returning to learn more. Thank you for taking the time to share with us.
Aw!! Thank you so much for the encouraging feedback! It’s crazy how having little ones changes us. That was a huge catalyst for us too. All the best! ❤️
Cut your cabbage in shreds instead of mincing it. It’s easier to keep pushed down during fermentation and much easier to serve. My red cabbage recipe is one large red onion sliced thinly in rings, one lagre grated fresh beet root and a big chunk of sliced fresh ginger to one medium head of red cabbage. A 1/2 teaspoon each of celery seed, fennel seed and a couple of cloves. A bit of sugar to taste and of course apple cider vinegar.
Thanks for sharing your recipe! Sounds delicious!! That’s interesting, I’ve actually found the opposite that it has worked so much better for us when we shred vs mince it with a knife. 🤷♀️
I want to try ginger in it! Sounds delish but I keep forgetting. I use a knife too but just cut in strips, I like large pcs too. I also make ginger & garlic paste (in blenders/very little water) and freeze in cubes to pop into dishes. Indians do this as there’s lots of ginger & garlic in Indian dishes. I have worst luck keeping ginger! It’s not like garlic n onion that keep.
Not wanting to buy a tamper I used a spoon too The tamper is so much better! So glad I broke down and bought it. I save us so much $ making ferments, it’s worth it.
I started making bone broth with chicken feet and beef bones. I use this for everything including drinking for breakfast! I didn't know you can mix the meats? I roast my beef bones first then they go in the crockpot for 12 hours. I add carrots, garlic, celery, onion, apple cider vinegar, a handful of peppercorns, thyme, 2 bay leaves and rosemary for my sipping broth. My house smells so good and I open the windows so my neighbors can enjoy it too. I freeze it so I always have it ready. I will try sauerkraut and beet powder next. You teach me so much.
We live with another family and they hate broth smell It’s a real problem I’ve never had anyone say that! They hate greens cooking too Chicken feet are great in broth. Wings are great too. So gelatinous. I don’t put anything but kombu fronds and vinegar in it so it’s super cheap to make. I stickblend eggs into it for breakfast - 12oz broth:3-4 eggs. I add 2T butter, s&p and more vinegar and dulse. It’s so filling, lasts me 5 hrs! (I do highfat carnivore but u could greens to ur broth or bonito-shaved dried tuna, or miso paste or gochujang: change up the flavors!)
Putting carrots and onions in my sauerkraut is needed now that I started lol Kimchi is next, kimchi on sandwiches & kimchi soup both look delish to me.
A couple questions: 1) Where did you get those cover sheet for your cookie pans? They're super cute! 2) I got some food donated to me and one of the things was some turkey gizzards...would I be able to make broth with that? Would it taste good? lol 3) Can you use frozen cabbage to make sauerkraut or would that mess up the process? Thank you!
Hi! Here are my best answers to your questions :) 1.These are just silicone baking mats. We got them as a gift (they actually came with the pans) but you can find something similar on amazon or home goods/kitchen store. 2. OOh......I've never tried but you should be able to! 3. I've never tried making sauerkraut from frozen cabbage but google tells me you can. It may just take a bit longer to ferment and be a bit softer and mushier.
It’s an AGA!! It was my dream oven and Jim found an amazing deal on a used one when we were renovating our kitchen. It’s super practical if you cook a lot 😍
I haven't thought about making broth to have to just drink. I'm kind of new to a lot of this. I plan to make me some broth to sip on thru the day. Ty Stacie.
I am so curious alot of these homesteaders don't use green houses or high tunnels to extend their growing season and I am wondering why. I am thinking why not extend the growing season if your cold season plants like broccoli cauliflower and greens.You can construct a green house out of old window panes. It doesn't have to be expensive.
That's a great idea and definitely something we'd be interested in for the future! I think it's primarily a capacity issue for us at this time in terms of our time and energy. Thanks for watching and for the comment!
I saw on instagram you mentioned getting a new electric grain mill. Would you consider doing a video comparing and contrasting it to your hand run mill? I'd love to know your thoughts now that you have both an electric one and a manual one.
Have a cow question...is Thimble's calf still nursing? If not, how did you wean her calf with being in same pasture area? I have an 8 month jersey calf that I still calf/milk share with and my cow and calf are in same pasture and resesrching ideas of how I can wean while they are in same area.
Hi! Her calf self weaned at 15 months! We always separate them at night (and still do after she's weaned) but we've always just let the calf self wean. 15 months is long though. Her previous calf was around 10 months, which is more average for cows. I don't think that's what you were looking for but we don't have experience weaning a calf. Sorry! Good luck :)
Good question! It depends on what I'm making. If it's a lot of fat, I'll use it for cooking usually. If it's just a small amount, I usually just add it back in with the soups or whatever I'm using it for.
Oh how I wish all my kids would eat soup.8 year old with mental health challenges won't and neither will the 2 year old. Can you do a video on cast iron? I have 2 and like them but consantly struggle with the cleaning and sticking.
Hi there! That's so tough. This is an older one but it's on how to cook on cast iron so nothing sticks. ruclips.net/video/1VC30AhVFF8/видео.html I hope it helps! Thanks for watching!
Thank you for showing me the beets😂 With bone broth, after it cools and it is thick like gelatin.do you put gelatin in pot and add water and broth with gelatin? It looks like this would be alot of fat and not heart healthy. Thanks for sharing and helping me to be healthy. ❤
It does usually gel because we try to use really collagen rich cuts for making our broth, like the hocks and necks in this video. The fat all rises to the top so you can easily skim it off if you'd like! Thanks for watching!
Fat esp animal fat is extremely heart healthy! The thick part of the broth is gelatin tho, not fat. The fat will rise to the top and form a fat plug or seal so ur broth stays fresh for weeks in fridge! Underneath will be the gelatinous broth.
We don't like to can it because the hit destroys that beneficial bacteria. I've heard of people leaving the fermented sauerkraut in the pantry for many months but we've always kept in the fridge after the fermentation period. Hope that helps. Thanks for watching!
Kefir/yogurt Soured cream Sauerkraut Sourdough Pickled eggs Fermented salsa Fermented carrots Kimchi Sprouts Somethings always wanting our attention lol thank goodness it’s only a few moments & kids can be taught to do it also
Buy a metal glove with ur mandolin if u get one I always use the safety guard and still slit my finger bad. ER said it’s their bread & butter, stitching up mandolin users 🤦♀️
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
These are not the recipes that are pouring out of YT so thank you for sharing them. Let us make a good use of them 😊
You're welcome and thanks SO much for the encouragement! It is appreciated! :)
Your broth looks so clean and clear. Is there fat that you skim off after it cools or do you just leave it the broth?
The fat will be there once it cools in the fridge. I usually just leave it on there while in the fridge because it will help preserve it and then figure out some way to use it in cooking. Thanks for watching!
I had to look up the definition of 'pork trotters' !! Never heard that one before and I've been gray for a few years and originally hailed from porky Iowa where my Gramps used to eat pickled pigs feet. 🤣😂
Ha! Learning something new! 😉
I just found your channel and subscribed immediately! I grew up in a Y2K family as a little one and was homeschooled after grade school. My parents just decided mainstream wasn’t what they wanted for us. Now I’m 40 and while we live pretty mainstream as I say, I now have my own little one and my perspective has shifted. I enjoyed watching your tallow soap video and your Christmas video made me cry at the end. You are easy to listen to and explain things very well. I’ll be returning to learn more. Thank you for taking the time to share with us.
Aw!! Thank you so much for the encouraging feedback! It’s crazy how having little ones changes us. That was a huge catalyst for us too. All the best! ❤️
Cut your cabbage in shreds instead of mincing it. It’s easier to keep pushed down during fermentation and much easier to serve. My red cabbage recipe is one large red onion sliced thinly in rings, one lagre grated fresh beet root and a big chunk of sliced fresh ginger to one medium head of red cabbage. A 1/2 teaspoon each of celery seed, fennel seed and a couple of cloves. A bit of sugar to taste and of course apple cider vinegar.
Thanks for sharing your recipe! Sounds delicious!! That’s interesting, I’ve actually found the opposite that it has worked so much better for us when we shred vs mince it with a knife. 🤷♀️
I want to try ginger in it! Sounds delish but I keep forgetting.
I use a knife too but just cut in strips, I like large pcs too.
I also make ginger & garlic paste (in blenders/very little water) and freeze in cubes to pop into dishes. Indians do this as there’s lots of ginger & garlic in Indian dishes. I have worst luck keeping ginger! It’s not like garlic n onion that keep.
We do bone broth every week, we have greens powder from nettle, kale, etc we add to smoothies daily. And we have raw honey from our local apiary.
Love it!! 👏👏👏
Yesss, it's called meat broth and it's super healing.
Not wanting to buy a tamper I used a spoon too
The tamper is so much better! So glad I broke down and bought it. I save us so much $ making ferments, it’s worth it.
I started making bone broth with chicken feet and beef bones. I use this for everything including drinking for breakfast! I didn't know you can mix the meats? I roast my beef bones first then they go in the crockpot for 12 hours. I add carrots, garlic, celery, onion, apple cider vinegar, a handful of peppercorns, thyme, 2 bay leaves and rosemary for my sipping broth. My house smells so good and I open the windows so my neighbors can enjoy it too. I freeze it so I always have it ready. I will try sauerkraut and beet powder next. You teach me so much.
That broth sounds delicious!! Roasting the bones first is a great idea to add more flavor! Thanks for sharing!
We live with another family and they hate broth smell
It’s a real problem
I’ve never had anyone say that!
They hate greens cooking too
Chicken feet are great in broth. Wings are great too. So gelatinous. I don’t put anything but kombu fronds and vinegar in it so it’s super cheap to make.
I stickblend eggs into it for breakfast - 12oz broth:3-4 eggs. I add 2T butter, s&p and more vinegar and dulse. It’s so filling, lasts me 5 hrs! (I do highfat carnivore but u could greens to ur broth or bonito-shaved dried tuna, or miso paste or gochujang: change up the flavors!)
love youns be safe and God Bless ya's
Thank you!
Putting carrots and onions in my sauerkraut is needed now that I started lol
Kimchi is next, kimchi on sandwiches & kimchi soup both look delish to me.
Yumm!!
A couple questions: 1) Where did you get those cover sheet for your cookie pans? They're super cute! 2) I got some food donated to me and one of the things was some turkey gizzards...would I be able to make broth with that? Would it taste good? lol 3) Can you use frozen cabbage to make sauerkraut or would that mess up the process? Thank you!
Hi! Here are my best answers to your questions :)
1.These are just silicone baking mats. We got them as a gift (they actually came with the pans) but you can find something similar on amazon or home goods/kitchen store.
2. OOh......I've never tried but you should be able to!
3. I've never tried making sauerkraut from frozen cabbage but google tells me you can. It may just take a bit longer to ferment and be a bit softer and mushier.
@@FromScratchFarmstead Thank you!!
In the winter we take elderberry syrup daily. Keeps us well!
Love it!
We use the meaty bits in tacos, enchiladas, burritos
Good ideas!! We just used them in enchiladas this past week too 🙌
Interesting and informative. Thank you and bless you and your precious family! 😍🙏
Thank you!!
Can you tell me about your stove/oven please. I think it's beautiful and looks very practical.
Thank you and Be blessed.
Hope you have a large bank account, that stove costs a smll fortune. Looks like an Agga, not sure.
they made a video about their oven :)
It’s an AGA!! It was my dream oven and Jim found an amazing deal on a used one when we were renovating our kitchen. It’s super practical if you cook a lot 😍
not too related..but can you link yo video where you show how you prepare the liver you eat with breakfast daily?
@@sarahwaninger2966 here's the link to that one :) ruclips.net/video/yLRIPJDaud8/видео.html
I haven't thought about making broth to have to just drink. I'm kind of new to a lot of this. I plan to make me some broth to sip on thru the day. Ty Stacie.
I love it, especially in the winter. Glad this was helpful for you!
Awesome videos! Thanks for all your hard work. From Nova Scotia 🇨🇦
Really appreciate the encouragement - Thanks for watching!!
We do beef broth and like the idea of the beets. Thanks
I am so curious alot of these homesteaders don't use green houses or high tunnels to extend their growing season and I am wondering why. I am thinking why not extend the growing season if your cold season plants like broccoli cauliflower and greens.You can construct a green house out of old window panes. It doesn't have to be expensive.
That's a great idea and definitely something we'd be interested in for the future! I think it's primarily a capacity issue for us at this time in terms of our time and energy. Thanks for watching and for the comment!
thank you!
You’re welcome!
I saw on instagram you mentioned getting a new electric grain mill. Would you consider doing a video comparing and contrasting it to your hand run mill? I'd love to know your thoughts now that you have both an electric one and a manual one.
Thanks for this suggestion! This is on our list to do in the new year!
Have a cow question...is Thimble's calf still nursing? If not, how did you wean her calf with being in same pasture area? I have an 8 month jersey calf that I still calf/milk share with and my cow and calf are in same pasture and resesrching ideas of how I can wean while they are in same area.
Hi! Her calf self weaned at 15 months! We always separate them at night (and still do after she's weaned) but we've always just let the calf self wean. 15 months is long though. Her previous calf was around 10 months, which is more average for cows. I don't think that's what you were looking for but we don't have experience weaning a calf. Sorry! Good luck :)
Wait....are the beets raw when you put them in? Peels on?
Yes, raw. I leave the peels in since we grow them and they are organic. There's lots of nutrients in the peels :).
Do you strain off the fat? Or do you add it to the soups you make?
Good question! It depends on what I'm making. If it's a lot of fat, I'll use it for cooking usually. If it's just a small amount, I usually just add it back in with the soups or whatever I'm using it for.
Thank you for sharing. I have not heard of adding acv to the broth. What is the reason out of curiosity?
it extracts the collagen and minerals from the bones
@@denisewood75 thank you for this. Starting beef broth today and will definitely add a splash.
You’re welcome! I’ve always heard it helps to draw minerals out of the bones.
U need 1/4c per crockpot
A splash won’t do it
U rly don’t taste it if ur afraid of that
Oh how I wish all my kids would eat soup.8 year old with mental health challenges won't and neither will the 2 year old. Can you do a video on cast iron? I have 2 and like them but consantly struggle with the cleaning and sticking.
Hi there! That's so tough. This is an older one but it's on how to cook on cast iron so nothing sticks. ruclips.net/video/1VC30AhVFF8/видео.html
I hope it helps! Thanks for watching!
Thank you for showing me the beets😂 With bone broth, after it cools and it is thick like gelatin.do you put gelatin in pot and add water and broth with gelatin? It looks like this would be alot of fat and not heart healthy. Thanks for sharing and helping me to be healthy. ❤
It does usually gel because we try to use really collagen rich cuts for making our broth, like the hocks and necks in this video. The fat all rises to the top so you can easily skim it off if you'd like! Thanks for watching!
Fat esp animal fat is extremely heart healthy!
The thick part of the broth is gelatin tho, not fat. The fat will rise to the top and form a fat plug or seal so ur broth stays fresh for weeks in fridge! Underneath will be the gelatinous broth.
Our dog is doing the same 😅
How can you make the sauerkraut shelf stable?
We don't like to can it because the hit destroys that beneficial bacteria. I've heard of people leaving the fermented sauerkraut in the pantry for many months but we've always kept in the fridge after the fermentation period. Hope that helps. Thanks for watching!
Putting it in the refrigerator stops the fermentation process
I need to make some sauerkraut, out of the routine!
Yes!! It always feels like a big undertaking but so worth it! Thanks for watching!
Kefir/yogurt
Soured cream
Sauerkraut
Sourdough
Pickled eggs
Fermented salsa
Fermented carrots
Kimchi
Sprouts
Somethings always wanting our attention lol thank goodness it’s only a few moments & kids can be taught to do it also
Buy a metal glove with ur mandolin if u get one
I always use the safety guard and still slit my finger bad.
ER said it’s their bread & butter, stitching up mandolin users 🤦♀️
Wait...suakeraut every day? How?
I put a scoop on my eggs every morning!
What growing zone are you all in?
We are in zone 5b!
@@FromScratchFarmstead Thank you! 😊
❤❤❤❤❤❤