Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Making awesome yogurt just got about a thousand times easier. This worked for me, try it and let me know how yours turns out!
There are monsters in my cupboard. Lots of them. Translucent, slimy, slippery creatures that lurk in the murky depths. I’m speaking of course, of the Mothers. Vinegar and kombucha Mothers, that is.
How can you tell the difference between pork leaf fat or beef/lamb suet, and body fat? and the easiest method of rendering fat for pure white tallow or lard with the least mess.
Small batch hard cider jelly recipe, created as a loving tribute to Elle's New England Kitchen. Easy and quick.
This is the best way to make a clean, adhesive acorn flour. Yes, there are easier methods to get flour, but this process yields the finest product that will store for years in a cool place. Any acorn works with this technique.
Smoked mussels are an awesome party appetizer. Just the color alone will draw people to them. And done right, they stay juicy and briny. They're also great in pasta dishes and risotto.
Preserve summer bounty by turning some of the fruit into shrub, aka drinking vinegar. A delicious tangy flavor concentrate for beverages.
If you've got whey leftover from home cheese-making, don't throw it away. Added to some salt and water, it's a great way to preserve vegetables and herbs and for an unusual and healthy snack.
Kombucha scoby are wierd. But totally worth getting over the "ick" factor and you may even develop a fondness for them. Easy small batch brew method included!
Learn to make your own almond (or other nut) milk -- you won't believe how crazy-easy it is!
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