Welcome to Little Hill Homestead. We hope you will grab a cup of tea and cozy up with us for a bit. Our channel is the daily life stuff on our suburban 1.5 acre homestead that happens to be on a little hill. Lots of scratch cooking, sourdough baking, gardening, greenhouse growing, canning, slow living and faith with lots of humor. Don’t forget we do all of our videos in one take so what you see is real life and it may not always be perfect but it will be fun. If you like what you see please follow us on our other platforms so you know what else we are up to as well as for previews of upcoming videos. Facebook - facebook.com/LittleHillHomesteadShop?mibextid=LQQJ4d Instagram - instagram.com/littlehillhomestead Etsy - littlehillhomestead.etsy.com/
New sub! I couldn’t understand what kind of vodka to use. Can you please tell me? Also does the extract have to be kept in a special place such as a dark cool spot? Also I noticed Pearl and she’s beautiful!
Any vodka you want. Mine was just a cheap local one. I keep it in a closet until it is ready but a cabinet is fine too. Welcome we are glad you are here.
Something I started several years ago, was to make 2 quarts of vanilla. I let it set for almost a year, and then started using vanilla, and pouring some into smaller bottles, as gifts, from 1 of the quart jars. Once that got down to about 1/3 to 1/2 gone, I refilled it with alcohol, and placed it behind the second quart jar, and started using vanilla from jar #2, rotating them as soon as they got down to my selected amount! I've had the vanilla going for 4-5 years, and just added more vanilla beans, leaving the original beans in the jars, one time. I've never had to start vanilla from scratch, or wait the 8-12 months, for a new batch to develop the desired flavor! I highly recommend this technique! There's a way to make vanilla by putting closed pint jars of alcohol and vanilla beans into an instant pot or electric canner, and somehow running it for a certain time, and the vanilla is instantly infused into the alcohol. It must be done in closed pint jars, to avoid evaporation. I've never done it, so I recommend looking up a video on how it's done. I can't remember if it was in an insta pot or an electric canner, so please, look it up. I was surprised how fast it worked, when you need it for last minute gift ideas!
Thank you for this! Up here in Maine, it gets mighty cold come hunting season! This is a great gift for those hunters. Small ones for the palm of their glove and a big one for their butt or inside their coat. Yeah. That’d help.
Interesting. I wonder how strong the lye in the water is. Sodium hydroxide is used in soap making and is very caustic. This could explain why ramen makes my daughter ill.
The bottle actually doesn’t say. I have lye for soap making and this is very different. Couldn’t be another ingredient? There isn’t much in the recipe. I’ll have to dig around a little and research this.
@@LittleHillHomesteadGa it could very well be the same only in very small quantities. Edit: I did a little research, it is in fact, potassium hydroxide which is old fashioned lye made by soaking wood ash in water. It is also used in old fashioned soaps. While baking soda can be used, it is not traditional. I'm curious if the concentration is strong enough in the bottle to actually make soap.
Suggestion: please don’t make a 21 minute video for something that could be explained in 3 minutes. It turns viewers off and they’ll likely stop watching part way through, which will affect your overall stats. You’ve got a great presence on screen and you seem like a good teacher and very friendly, so hopefully your channel will continue to grow if you keep this in mind. Best of luck. ❤
Thanks for the suggestion. I good make one variety that quickly but not six. We’re still learning as well, but unless I was to speed talk and rush it we can’t explain in depth like we try to do. I’ll keep this in mind though.
I have recipes from 1800’s that a great, great, great grandmother made flavorings for income. The paper is very brown & crumbling. You’ve convinced me I need to get the recipes out and preserve them by re-writing them down or copying the pages.
This is so much better for you too, and less sugar etc. This is great and you're saving money! I'm making my own frappuccinos at home and having so much fun being creative with it and cutting my sugar and take down by a lot also saving a lot of money
I use the Nescafe Ice Roast, sugar free sweetener, a little Half-n-Half, 2% milk, and ice. If you get real adventurous, top with a dollop of whipped cream.
Have you done oil infusions? I recently bought some amazing olive oils infused with flavor, my favorite is garlic, I would eat only garlic and onions if it would sustain me, lol. These oils are wonderful to cook with and I'd like to make some gifts with different infused flavors, I'm gradually getting people's preferences in my new building and I put down who likes what flavors so I can customize gifts. I didn't see the one with the sugars yet, I'll have to search for it. I did see the one with extracts though, I get food delivered, so I'll have to get some vodka brought in and make smaller bottles, I can't drink, it's like an allergic reaction so I'll have to go on smell to get the idea of strength. I can't imagine losing my sense of smell, I'm 63 and they say the older gang loses their sense of taste and smell as we age, which, supposedly, is why we go for strong scents and tastes like I am now. I do know one resident who lost hers because of covid, and she said she doesn't care as much for the scents she used to love, such a bummer.
Welcome! For the extracts you can use vegetable glycerine instead of alcohol. I do this for my morning coffee and it’s great! I’ll have the infused oil video out in the next few weeks! I have a couple versions that I’ll be making.
I lost smell and taste for seven months with COVID. I used my essential oils as a scent therapy. Two minutes of smelling each non-blend (lemon, cinnamon, lavender, etc.) I had on hand, while telling my brain what it was supposed to be smelling. It took a while to work, but I have probably 85-90% back. I still have lapses where I have a chemical “taste” in the back of my throat. When it starts up, I do the “therapy” twice a day and it’s gone overnight. Nothing scientific, but it worked for me. And it didn’t cost me anything since I had EOs on hand.
I love these! I've made vanilla and peppermint before, but never thought about the others. I've also made chocolate extract with cocoa nibs...it's delicious!
Why had your channel never come up for me before! Love your idea. Wondering if you can do fresh coconut since it hard to find or unsweetened shredded coconut where I live.
Hi, I used to be subscribed to your channel, but I moved from Reno Nevada to western PA in January and I unsubbed from everything until I finished moving, I just subscribed again. I'm a disabled veteran, senior citizen, my wife died of a heart attack at the age of 58, 5 years ago, so I'm just getting back into all of the cooking and things like this, especially because I live in a huge "55+ active retirement community" and it's more social than I've ever been. I don't always pay attention to the whole video, but I listen and stop working around the apartment, but I see ones that are small and easy to do like this, that I can make and share and I sit and watch everything. I would like to know if you can consider that someone like me who only does what my space is suited for. So the ones that you say are done in a food processor, could you please say that they can be done in a blender? I have a new Ninja 1,000 watt blender, mainly because I have spinal problems and I need liquefied foods sometimes, but I want to start doing more with it, because I don't have space for a food processor setup. I looked up seasoned salt like this, but it would be helpful if you could say. I watch all of your videos, even if I never make what you show because they come up in conversations sometimes. Thank you, I appreciate your guidance, it's helpful to me to hear how you do things! Brian
Hi Brian, I remember you commenting before. I’m so sorry for by our loss. I hope the move has been good for you so far. Thanks for subbing again. I’m glad you are here. I will make sure to mention the blender instructions in the future for my recipes. For this one you would just turn it off and on a few times until it chops it up a little. Too long and you will make powdered salt. Again, I’m glad you are back.
Thank your sharing,I like your videos!I believe my bread slicer would be a perfect fit for your audience. Would you be interested in discussing a potential collaboration?🥰
@@LittleHillHomesteadGa wow,so cool,The email has been sent to your mailbox. Please check and reply at your earliest convenience. We look forward to our cooperation.🥰
Whole ginger is quite expensive at times but grated bottled ginger seem to always be quite affordable. How much grated ginger would I need for this recipe? Also, if I only had dry ground ginger available, could you use the dried powder ginger as well, and if yes, how much do you think you will need?
I’ve never tried the bottled ginger in this before. The powdered wouldn’t work for this recipe since it won’t dissolve correctly. I really suggest fresh but if you try bottled let me know how it tastes.
I love this idea! Just a tad leery of what my local liquor store thinks of me bc l just bought three 1.75oz of 100 proof vodka for tinctures. If l get any more, I’m sure to get a raised eyebrow or two 🤣
I just made the sour cream you showed omg it is so good I will never buy it at the store how long will it last in the fridge? Thank you love your channel so much!
