Welcome y'all! My name is Kari and together with my high school sweetheart we are raising free-range children and farm animals on our small homestead in the south! I love connecting with others on all things motherhood, gardening, food preservation, and raising animals for self-sustainability. If you like what's going on, give us a thumbs up and let us know!
When you run this recipe through the soap calc the cleansing numbers and oleic numbers are off the charts, creamy number is 9-lol. Not to mention super soft bar. Wish folks would do more research before making these recipes posted that really are not any type of quality.
Fairly obvious you haven't used them to cover hay. If these taros are allowed to move in the wind they will self-destruct in a very short time. I've had plenty of experience using these tarps and unless they are securely fastened so they do not move in the wind or lay it on the ground as you're using them they are completely useless. 1:14
Hi I’m currently in your situation 33 weeks no bleeds but complete placenta previa just waiting to find out if it’s anterior or posterior . I was curious if you had an update on your delivery? Did you have a general anesthesia and did you lose a lot of blood? How was your experience… thanks for sharing
I rendered pig leaf fat and it came out Snow White but there’s a smell to it for some reason. Can I use this method on my lard to get the pork smell out?
Hello dear, I have tried this recipe two times but unfortunately it didn’t turn out and I had to discard the milk. My milk supply is unfortunately decreasing due to hormonal reasons. But I want to try it one last time. Exactly what is the ration of full fat milk and breast milk here? I don’t have a yogurt machine and I‘m making it in the oven (which turns out well for yogurt without breast milk). I will also pour the milk in a glass bowl next time before adding the breast milk as I‘m afraid the pot might have been too hot even though the temperature of the milk itself I tested with the thermometer.
I'm so sorry to hear that! It sounds like you might have accidentally overheated the breastmilk, thus killing the bacteria before it had a chance to grow. Regular yogurt cultures are more forgiving in regards to temperature, hence why the oven method would work. However, the cultures in breastmilk are more susceptible to heat. A few questions I would ask: - Are you using enough breastmilk? Everyone's breastmilk composition is different. You may not have strong enough bacteria, in which case I recommend you increase the breastmilk: milk ratio, like 10 ounces of breastmilk instead of 5, per gallon of whole milk. - It is imperative that you use an accurate thermometer throughout the entire process. The whole milk needs to be cooled down to 100 degrees F and stay at that temperature for 6+ hours. If the milk reaches even just 104+ degrees F it will kill the bacteria and it will not culture into a yogurt. Normal yogurt cultures can usually tolerate anywhere from 100-115 degrees F. Breastmilk cultures cannot. I hope that helps!! Thanks so much for your questions!
@@thealfordhomestead5191Thank you so much for your answer! I tried it now I believe the fifth time.. we got a crockpot instant now so I could adjust the temperature to 38 degree celsius.. it looks fluid but curdled and there are fat pieces floating on the top. I stirred it before putting into the fridge (probably should have not done that) and now am waiting for it to set. It was culturing 12 hours. What do you think happened? I didn’t use a gallon but maybe like 250ml of full fat milk and 110ml breast milk. Do you think it has gotten bad? Thank you for taking the time to answer ❤️
@@water4851 You did it! If it curdled, it was simply over-cultured, which makes sense because your ratio of culture to milk was too high. In my basic recipe, I used 3-5 oz of breastmilk with an entire gallon of milk. This means the starter culture should only make up about 5% of your total mixture. You used almost 50% starter, hence why it over-cultured. But you still cultured the bacteria and it is perfectly OK to eat (it may just taste a bit cheesy) and to use as your starter for your next batch of yogurt, so yay! Just keep your culture at about 5% of your total mixture and you should be set!
You cannot reuse the lids if you are using them to water bath can or pressure ca food. You can certainly reuse the lids in any other way like for refrigeration, freezing etc. Thanks for the question!
Im in the hospital now 31 weeks with placenta previa complete going to deliver at 34 weeks 5 days by C-section had a big blood loss 4 weeks ago and light bleeding now baby doing grate I'm doing great Thank God Its just a waiting game im 😢😢
Hello! New subscriber here! I’m also in zone 7b! You are so knowledgeable about many things! I hope you continue to make content for this channel! Hope to see a new video soon! Blessings from Bama ❤️
Placing the logs below soil level to catch flow & using near half rotten logs is the correct method for this.. Not a bunch of firewood laid on top of the soil.
This is a cold process soap and I let this cure 4-6 weeks before using, however I recommend allowing it to cure longer so that it hardens more. Depending on where you let it cure (keep it cool and dark), you could let it cure for 3-4 months to reach its peak performance. Thanks for watching!
Why are everyone's measurements so bloody inconsistent?! One person says, I just eyeball it 🙄 another site says 5:1 fat to water ratio. This one says 1:2 water to fat ratio. I'm so confused and frustrated!!! 😵 which is it?! 😭
Oh no!! I'm so sorry to hear how frustrating it's been for you. Really, it just comes down to having enough water to last through the cooking process. You don't want to simmer your fat and then wind up with no water leftover. The longer you plan to cook it, the more water you will need. Use enough water that you have a nice fat cap floating on top of the water after it has cooled. I hope that helps!! ETA: too much water is better than too little water
@@thealfordhomestead5191thank you for responding 🥺 I'm pregnant and hormonal and it feels like every diy attempt today was a failure and waste of my time. But gonna try again tmrw and follow your steps. They seem to be the most reliable🌼
No problem! I totally understand being pregnant and exhausted with everything! Let me know how this method goes for you if you remember. And best wishes to you and your little one! Thanks so much for your kind comment.
I am curious I want to use the jelly and tea for my kidneys, and from what I have read sugar is bad and hard for the kidneys, so can this be made with honey? and if so how much honey is used in the jelly?
I have not tried this with honey but I don't see why not! I would only use half the amount of honey (so if it calls for 2 cups sugar, use 1 cup honey). Also, you may need to cook it slightly longer. Honey jelly will be a little softer than sugar jelly but much healthier! Let me know if you try it out and thanks for watching!
Hello my lady. The modifications and innovations you have made are very nice and useful. I congratulate you for this successful work. Can you write the length, width and interior height dimensions of this chicken tractor? How many adult chickens can you feed in a coop with these dimensions?
If you are using whole cow's milk no, you do not need inulin. There are a few things you could check here: the temp needs to be around 100F, you may need longer than 6 hours, or it could just be that you didn't heat the milk up enough so the end product is a watery yogurt. Also, thin yogurt will thicken up considerably after cooling in the refrigerator for 6-8 hours. I hope that helps!
We are definitely looking into a plucker but they're so expensive. How long have you used Yard Bird? Any pros/cons to it that we should know? Thanks for watching!
Awesome video. Great advice and they look and poured beautifully. If you can get your hands on some Castor oil, you can add nice lather and a little sodium lactate can make it a little harder too. They looked great just the way you made them too.
I'm unfamiliar with your sewing machine. Have you taken the shell off? Maybe there's a hidden piece that is under the shell, either on the side or the rear, that you will find to replace it. Good luck!
I would not recommend a paint mixer blade unless you are mixing a gallon+ of soap. My concern is the paint mixer blade is much too big and it would splatter your mixture everywhere. You do not need a pressure cooker. Any stainless steal pot big enough to hold your oils will do just fine! Thanks for watching!
@@michelebradley2694 Maybe so, but I'm not suggesting that anyone should use my option, maybe I should've explained little farther, that I'm a painter and a mechanic, so I know how to handle a VS drill, without splashing any paint or oil out of the can. I'm Not recommending to any one, to do it this way! Yes, it can be dangerous, as anything else,common sense must be ahead of any DIY job.
Hi! I just found your video. Been making soap since 2007, but have stopped in the past few years as the cost of products has sky-rocketed. Just wanted to say that I use a pitcher like you do for my lye water but I set it in a sink filled with ice water to help it cool faster. Also, I use a combination of ice and water for my mixture before adding the lye. To keep the pitcher with the lye water from "floating" in the sink with ice water, I use a very long handled wooden spoon and put it through the handle on the pitcher allowing the ends of spoon to rest on the sides of the sink. This helps the lye water to reach a lower temperature quicker. Also, as other commenters have noted, I use safety equipment including long cuffed rubber gloves, eye goggles, a respirator with filters like sold at the auto parts stores, and a plastic apron to protect my clothing, and close-toed shoes. Glad to see you linked the safety recommendations as they are very important. Good video!
Wonderful advice, thanks so much for sharing them! I agree- the costs of materials has been ridiculous, which is why I try and keep my oils to what I can buy in bulk from Costco and Sam's. Anyways, thank you so much for the kind comment!
You're so lucky you have a screw. My Brother (which looks to be the exact same as your Singer otherwise) has the spool pin held on by some kind of bolt thing that I can't get off. I was vaguely hoping that someone would say "hey, this is a dinglehopper screw - you need a whatyamacallit to take it off". Nice video though - at least I know I'm not that far off!
I truly appreciate your advice. Like you, I’ve also made pancake mix that was perfect & even a pound cake recipe that was great. But when I tried to make cornbread & pizza dough with it, it was terrible to say the least lol really appreciate your knowledge because now I understand why.
Thank you so much for sharing your story. This is so insightful. I am 26 weeks, been bleeding on and off since before my anatomy scan. Was diagnosed with this conditio. Yesterday woke with bleeding and a clot, once the clot passed it eased up and stopped. So just waiting this out.... loved watching this.
I wish you all the best!! I know how scary it can all feel. If you'd like, please keep me posted on your journey. It helps other moms reading the comments to see other stories. Thanks for your sweet comment!
Great question! Tallow is very stable even at high heats. Tallow has a very high smoke point, meaning it takes a very high degree of heat at long durations of cooking before it starts to degrade. So perhaps there is a very small amount of degrading, but it's a negligible amount with it simmering in water this way. Thanks for watching!
Thanks for sharing your story. I was diagnosed with complete placenta previa at 16 weeks pregnant ultrasound. I was spotting continuously and got hospitalized. Thankfully the bleeding stopped and I am at bed rest until delivery. I am scared because I have previous 2 C-section before. Please pray for me. Now I am at 20+ weeks.
Thanks so much for your comment! I am so sorry to hear about your pregnancy thus far, but I will keep you in my thoughts and hope that the bleeding doesn't occur again. Please keep us posted here if you can, as it helps other moms to read your story. Thank you and best of luck to you and you little one!
I couldn’t see my daughter for 7 days and couldn’t hold her for 2 weeks and was in the nicu 3 weeks. I was borderline stroking out from pre -eclampsia. It was the worst birth ! I’m pregnant with 4th baby and just feels different then my last 2 boys they were a dream pregnancy and c section. However my 3 tummy birth my blood pressure kept dropping and I felt like I was going to pass out so the anesthesiologist did something to bring my pressure back it happened 4-5 times during the 20 minute c section. I’m educating myself and just being prepared. I do not want to go through the nicu and emergency c section again!!!
I raise chickens for meat and eggs for myself. I usually do 10 meaties at a time, processing 5 one week and 5 the next. This takes me 1.5 hours total time from cone to fridge including setup, tear-down and cleaning my plucker and turkey fryer and putting everything away. Skinning may be fine for 1 or 2 birds, but investing in that plucker and turkey fryer was a complete game changer. I would never ever recommend against it, but it's up to each person to decide how much or little work they want to do when taking on self sufficiency.
Totally agree. I bought all the equipment before our first processing day as I knew I would scale up. I have to do just one chicken today as a mercy cull so no scalder or plucker. First time skinning and I found this helpful.
We definitely would like to invest in a plucker! We have-not been able to find one to rent and they are pretty pricey to buy. But in future it definitely seems the way to go! Thanks for commenting!
I have had the same experiences and won't be using the full size chickshaw again. However, I will be trying out the smaller version that I believe will hold up much better and I'll address the lid issue. Also, I found the door will require repair and replacing often. A sliding door and ramp is a much better option.
I was happy to see a simple soap recipe with so few ingredients. My daughter gave me flower soap molds for Mother's day, so we decided to try this recipe. We waited 48 hours exactly before unmolding the soap flowers, but when we did the soap was still really soft and the designs didn't turn out well. I'm not sure what I did wrong. I'm hoping the soap will harden and still be usable. Maybe I didn't mix the soap batter to a thick enough trace. Could that make a big difference? I'm just starting my adventures in soap making.
I'm so sorry to hear it didn't turn out well for you! Did you allow them to cure for 4-6 weeks? I have not used designed molds for this soap so I can't comment on whether that was a factor or not. You could have reached a false trace if the temperature wasn't high enough. This means things didn't get 100% emulsified. In any case, I hope you don't let it deter you from soap making! Even I am still learning and make mistakes. Thank you for commenting! Best wishes.
@@thealfordhomestead5191 We have let the soap cure now for 8 weeks, or so and it has hardened considerably. It looks like we'll be enjoying it very soon. Thank you!
