Make Your Own: Brown Sugar
There are lots of things you can make at home for much less than you can buy them at the store. Not only does it save money, but it saves time as well. No more quick trips to the store to get brown sugar when you start baking and realize you’re out. I’ve been making my own brown sugar for quite a while, mostly because it can be difficult to find organic brown sugar when you live in a rural area and it’s pretty expensive when you do actually find it! I definitely couldn’t get organic brown sugar for less than $1.50/lb, which is about what this costs me.
To make your own brown sugar all you need is white sugar and molasses. I use organic evaporated cane juice sugar (not Sucanat) and unsulphered organic blackstrap molasses. The general recipe is 1 cup of sugar and 2 Tablespoons of molasses. You can adjust the molasses amount or use a different kind of molasses to suit your tastes. I’m partial to blackstrap or sorghum molasses. I also like to use at least 2 Tablespoons or a bit more, since I like dark brown sugar.
After adding the molasses to the sugar all you have to do is mix. This can take a while, you can use a mixer if you’re making a large amount, the whisk attachment works very well for this task. Mixing by hand is also fine, I like using a fork for this method. Don’t worry if you have small lumps of molasses in the final product, I usually don’t mix until completely combined.
Another added benefit to making brown sugar at home, is that it’s always fresh. It smells wonderful and it’s always nice and soft. It has a much deeper flavor than store-bought brown sugar, which I really appreciate!
Now you can add this to the growing list of things you can make at home. You’ll have a constant supply of fresh brown sugar for baking all kinds of delicious goodies.
Have you ever made brown sugar at home? Any other great things you make at home you’d love to share?
Filed under How-To's, Make Your Own, Recipe | Comments (34)Make Your Own: Ghee
We’ve been trying to find local alternatives to things we buy from far and wide. One of the things I purchase regularly is organic olive oil from California. I won’t quit buying and using olive oil since it’s a healthy and delicious, but I have been trying to find something to replace it in some recipes. A couple years ago I read about ghee. Ghee is basically clarified butter or pure butter fat. Because the milk solids have been removed it has a higher smoking point (won’t burn as easily as butter) and it is shelf stable, so it keeps much longer than butter. It’s super easy to make and it’s a delicious addition to many dishes.
Since you’re all making your own butter after yesterday’s post, I figure you’d need a way to use it up. To make ghee you need unsalted butter, you can use fresh homemade butter or store bought butter. I’d recommend finding some good quality local pastured butter of course, but you can use the regular stuff from the grocery. The final flavor and color of your ghee will depend on the quality of your butter. I generally use at least a pound of butter, usually two.
Put the butter in a large heavy bottomed saucepan, it will sputter a bit so you want some extra room and a taller pan. Then place the pot on medium heat and melt the butter without stirring. 
When you first melt it, foam will appear. The butter will sputter a bit, this is the water boiling out of the butter. Gradually as you boil the butter the foam will disappear and you’ll end up with a beautiful golden liquid that smells wonderfully buttery! Keep an eye on your ghee, you don’t want to end up with browned butter ghee. It usually takes between 20-30 minutes depending on the temperature and the amount of butter you’re melting.
It’s time to remove from the heat when you see golden brown milk solids on the bottom of the pot. You can use a spoon to move some of the foam aside to keep an eye on the milk solids. You want to remove from heat before the milk solids become too brown. Pour through a strainer fitted with some several layers of cheesecloth (which our pets love). Then pour the ghee into a jar or container of your choice, I prefer a wide mouth mason jar.
You’ll end up with the most beautiful golden liquid. This liquid will harden when it cools becoming opaque. Depending on the temperature of your home you final product can be between the consistency of a thick liquid that you can pour to a scoop able thickness. Your ghee does not need to be refrigerated, but you can if you want to. You can use ghee like you use oil, for frying eggs, making popcorn and sauteing veggies. It makes a wonderful addition to just about any dish.
Have you ever had or made ghee?
Filed under Going Local, How-To's, Make Your Own, Meat & Dairy, Recipe | Comments (21)Make Your Own: Butter
We’ve been getting raw milk (also called Real Milk) from a local farm for a few years. Actually I should say that we’ve been getting raw milk from our cow for a few years. The sale of raw milk is illegal in Ohio, so we participate in what’s called a “Herd Share” program. We bought a cow and we pay the farmer’s to take care of it for us. It’s legal to drink raw milk if it comes from your own cow. This milk is as fresh as you can get, we pick it up the day after it’s milked, it’s unpasteurized and unhomogenized. Since it’s not homogenized the cream rises to the top, it’s also called cream line milk. If you look closely you can see the cream line in the milk on the right.
We pay about the same price for our organic pastured milk as we would for organic milk from the store. We are happy knowing that the farmers that take care of our cow are getting a much better wage for their work than from an organic dairy. It is really delicious milk, it’s hard to explain; but it tastes like milk, unlike the white liquid you buy at the grocery store. It’s fresh and delicious and slightly sweeter than grocery store milk. It’s also wonderful because I do not have lactose intolerance problems like I do with store-bought milk.
Making butter is super easy, all you need is cream and a jar. Of course you can make it in the mixer or the blender, but I prefer to make mine the old fashioned way. I simply shake the cream in a jar until it’s butter. It really doesn’t take long, between 10-20 minutes depending on the cream, temperature and how good of a shaker you are. I prefer to make mine in half gallon jars, but you can use quart or even pint, although the more cream you use the bigger you final batch of butter will be. Fill your jar 25-50% full of cream, I try to keep mine around 40%. The more cream you have in the jar the longer it takes to form butter because there’s less movement of the cream. I also like to keep the cream at about 50-60 degrees to make butter. If it’s too warm the butter will be kind of a whipped butter and it will be more difficult to rinse and knead later on.
While shaking you’ll notice the cream turn from liquid to whipped cream. It will become harder and harder to shake as it gets thicker. Eventually you’ll notice that it will break, this happens when the butter separates from the buttermilk. You’ll definitely notice the difference in sound at this point. As you are shaking, notice the color of the cream as well, it will start to turn more and more yellow as the fat molecules group together.
It will now be easy to shake and you’ll notice the butter will start clumping together. I like to rinse mine when it formed marble sized pieces. Pour the buttermilk out of the jar, but keep the butter in. Make sure you keep your buttermilk, it makes great pancakes, muffins or biscuits. Add some water back into the jar and shake again, do this two or three times until the water is just about clear. Empty butter into a strainer to strain off water. Transfer the butter into a bowl and knead with a spoon until it form a ball, you’ll notice you’ll be working water out of the butter. If the butter is too soft put in the fridge to harden a bit before kneading.
You can add salt to your butter if you’d like, I prefer to keep mine unsalted and sprinkle some salt on my bread after buttering. Homemade butter is really tasty, it has a different taste than store bought butter. I sometimes let the cream sour a bit before churning to make a cultured butter, this only works with raw cream though, you’ll have to add cultures to store bought cream if you want cultured butter. The first time I made butter I was amazed at the color, the stuff I buy from the store is almost white, as you can see mine is very very yellow. This is because the cows we get our milk from are pastured.
We’ve been making most of our own butter since we started getting raw milk. It has become part of our weekly routine, we make about a pound and half of butter each week. Around the holidays I sometimes have to buy butter from a local dairy because I don’t have enough to make all the holiday goodies. Making butter is a great hands on educational activity to enjoy with your kids as well.
Have you ever made butter? Do you prefer butter or margarine?
Filed under Going Local, How-To's, Make Your Own, Meat & Dairy | Comments (46)Making Preserved Lemons
I’m a huge fan of all things lemon. If I have a choice I’ll take lemon anything: cookies, cakes, scones, etc. Sadly lemons don’t grow in NE Ohio (unless you can manage an indoor tree) so finding a local source is not going to happen. The next best thing to local, is finding a small orchard to buy them from. I searched on-line and found a small orchard in California called Lemon Ladies Orchard. I ordered a 10-lb box of Meyer lemons and they arrived several days later.
I have so many recipes for these lemons I probably will run out of lemons long before I complete them all. First on my list was making a batch of preserved lemons for the pantry.
I picked out 15 nice lemons, coarse sea salt and grabbed a nice sized jar from the pantry. While I sterilized the jar, I washed and quartered 10 of the lemons (cut the stem end off and quarter lemons lengthwise). Next I added the lemon quarters to my jar adding a scant tablespoon of salt after each row. Pack the lemons tightly but don’t crush them. You can also add spices if you’d like, cinnamon, cloves, etc.
Keep adding lemons and salt until you’re up to the top of the jar (I used a quart jar, you can use 2 pints if you’d like).
When you reach the top, take the remaining 5 lemons and roll on the counter to soften (makes them juice better). Juice the lemons into the jar, add enough juice to cover the lemons, use more lemons if needed. Remove any air bubbles and top off with the remaining salt (you want to use about a half cup total for this recipe).
Allow lemons to ferment on the counter for 2 weeks (3-4 weeks if you used regular lemons and not Meyer). Shake the jar occasionally (every couple days) to redistribute salt. Store in the fridge and enjoy in recipes, they’ll keep for about 6 months. When you want to use them you can rinse the lemons if you don’t want to add so much salt to your recipe or you can leave them salty. They may acquire some white crystals, this is OK. Here’s a recipe for Israeli Couscous with Butternut Squash & Preserved Lemons.
Not wanting to waste any part of these lovely lemons, I decided to candy the rinds of the lemons I used for juice.
These little jewels are so tasty! I also used the syrup left from the candied lemons and made some lemon ginger hard candy. *recipe for candied lemon peel
What’s your favorite flavor?
Filed under Edible, Harvest Keepers Challenge, How-To's, Make Your Own, Recipe | Comments (32)Making Hard Cider
I decided to try my hand at making some hard cider this year. I’ve been making my own apple cider vinegar for a few years and I’ve heard it’s better if you start with hard cider. Generally to make my vinegar I simply pour cider into a big glass jar, cover with cheesecloth and let it sit for a few months until it’s vinegar, easy as that. I do buy unpasteurized cider from a small local press, so it contains the natural yeasts in it that ferment it and then turn it into vinegar.
I read up on how to do it, and the best article I found was over at Mother Earth News. I ran to my local brewing supply store (which happens to be Leener’s) and I bought some valves and one one gallon jugs and some of the yeast mentioned in the article (Red Star Cote des Blancs).
I decided to make a few different kinds of cider, one with only natural yeast, one with the natural yeast and the purchased yeast, and 2 gallons with only the purchased yeast. If you buy unpasteurized cider and you want to make your hard cider with purchased yeast you’ll have to pasteurize the cider to kill all the natural yeast. I decided to try a batch with and without this step to see how it would affect the final product.
In a few weeks I should be able to taste my cider and see the difference between the 3 methods. I’m very interested to see if the apple cider vinegar I make from this cider tastes different than the stuff I make without this specific fermenting step.
Anything interesting brewing at your house?
Filed under Harvest Keepers Challenge, How-To's, Make Your Own | Comments (34)
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