Living in abundance while not breaking the bank. Taking a creative approach to life's bounty and loving the life you're living while becoming a bit more self sufficient. From homesteading to blacksmithing to gardening, decor thrifting and repurposing to sausage and cheese making, crafty ideas to cider and champagne brewing, cooking over an open fire to entertaining on a shoe string, Our Thrifty Cottage is ready to dish up the works while teaching you ways to do it thriftily. We live on 2.5 acres on Vancouver Island in a little spot we have dubbed Aisling Mór which means Dream Big. On this perfect spot of happiness, we raise chickens, ducks and 2 precocious goats Willow and Madmartigan (Marty for short) and 2crazy pups Molly and Ressy. Yep, we do love the fantasy life.
Aisling Mór blesses us with growing wholesome food that not only fills our bellies but also our souls and a soul that is filled is a happy one.
This isgood information, but if this is your cottage, I’m assuming that the sink is not used every day multiple times a day on a regular basis I am looking for a solution for something that works on a sink that is
Has anyone asked about the liquid left in your pan? I see you are using a slotted spoon. I assume less liquid is better for this storage method? And maybe cook up or use the remaining liquid in today’s soup. 😊
We tried, but didn't follow things exactly so... :/ One issue we had was my kid picked grapes when I wasn't ready & because I knew since it rained (rarely does) the night before that the yeast might be washed off to wait. She didn't think of that, so not too much activity. :/ I'm still hoping, maybe just juice or vinegar if nothing else.
I thought wine had to sit for years. I'm confused. Update: I read the comments and found my answer thank you. I want to say thank you so much for posting this. I much prefer to do things simply and cheaply, I find things in life get cluster fkd so often and it frustrates me because it's just people trying to empty your pockets when things have been done this way since time and memorial. I make sourdough bread so I understand how air yeast works so I so appreciate your guidance. My grandmother used to make her own wine when I was 7... and now at 56 I rarely drink but one of my favorite drinks is Lambic Framboise so I'm so elated that you posted this... and I have such fond memories of seeing the big pink jug in her house or the dandielion wine which I thought was the coolest thing that you could make wine from dandielions. My grandmother was so very talented and resourceful, sadly she died before I clued in to ASKING her how she was doing all this stuff, so having you post this is very meaningful to me and I'm so excited that I just found a big bush of blackberries that's how I got here. Thank you so much! You guys did great. Nothing too expensive or complicated or clusterfky. So appreciate simple old ways and not the paranoia of making wild food.
I'm sorry people I don't mean to sound disrespectful but this lady is giving you lots of bad information you should never use vinegar yeast to make wine unless you want vinegar Stainless steel does not react to any fruit that you can make wine from stainless steel is much better than wood it doesn't hold bacteria So if you're going to make wine please check multiple sources because this lady is not giving you good information
So if I were to this but I started with whole milk would I strain all the curds out and then re-boil the leftover liquids again to get more curds? If I did would I add more vinegar?
Yes. That’s what we typically do. Seems to take two acidification steps to get the whey a clear yellow liquid. Goats milk should work but I’ve not tried it so your experience may vary.
We used a polycarbonate roof panel. The worst part of the project was taking apart the sealed units inside the patio doors. Patience and paint thinner. :-)
We let wild yeast do the work in most cases. It usually works for us. *however* if you want the *most consistent* results, use a campden tablet to kill any wild yeast and then use a good wine yeast. That’s the way to get a consistent result. We generally don’t and occasionally have a failure because of it. We are okay with that.
Not really. The vinegar acidifies the milk, no rennet needed. Rennet is used more for “aged” cheeses that develop their flavour during the aging process.
I have ocd, and when i do this, i know im just covering up the white with oil to make it look clean, and it bothers me. I guess its basically impossible to make it look like this without the oil.
That does nothing to clean the calcium stains, it just temporarily covers it up. Just clean with Comet/Ajax and a Scotch Bright pad once or twice a week and you wont need that stupid oil.
That would likely work if this was a calcium stain. It is not, rather this is finish being worn off from scrubbing with an abrasive. That’s why the oil works. Thanks for watching!
@@OurThriftyCottage, wrong, that white colored film is calcium build up and other material from soaps. All you are doing is covering up the stains. One day when the calcium builds up is too much your oil will no longer hide the stains. There's a reason why my sink looks brand new.
@@robb9382 I appreciate what you are saying. Perhaps that’s true for you. When we cleaned this sink upon getting it we used an acidic based cleaner which would have oxidized any calcium buildup. (Worked in the commercial cleaning business in another lifetime and have a fair bit of knowledge on the chemistry involved.) on that note, any non acidic abrasive cleaner like comet and a scotch brite pad runs the risk of abrading the surface of the sink. Most of those cleaners are caustic rather than acidic and take more pure elbow grease to remove calcium/magnesium buildup. Cheers!
@@OurThriftyCottage, if you actually knew what you were talking about you wouldn't recommend using oil which only covers up the stains. Composite sinks are very durable and you do not run the risk of damaging the sink. Even Blanco, the manufacturer of my composite sink, recommend this method. I have been using this method for over 7 years and my sink looks perfect. Stop giving out bad advice.
I have followed this recipe exactly using fresh picked strawberries and my first fermentation is going great! Can I let the second fermentation go longer than 5 days? I didn't plan well and will be out of town 😬
Thank you for posting all of this content on your raised beds. As a fellow Canadian (Manitoba) it’s handy to find someone speaking my language (materials, costs - CAD, etc). I’ve been trying my hand at sourcing used materials, but time doesn’t always permit. I think I’m going to try out your design for myself this summer. Tah!
Pallets are an excellent short term free choice. That’s what we started building beds with. Lasted a few years and gave us enough time to get ready for the new beds. Glad you got some value from the videos! Southern Manitoba is a fertile and rich place for growing anything as long as the mosquitoes don’t carry you away! 😀
Interesting, and it works. I didn't have any cutting board oil, but olive oil worked just as well. I doubt such a tiny smear will have much chance to go rancid before it wears off.
I started by cutting a groove in the 4x4 on a table saw. Did the front that way. Made me too nervous using the table saw for that. I don’t have a good shop or a good table saw, so it wasn’t very safe. Then I used 1x1 8’ garden stakes as “glazing stops”. For the back wall I just nailed the 1x1 into the openings and put the glass up then nailed the 1x1 into place to hold the glass in. Remember to leave room for the glass to expand!
Mine is a black composite sink. I chose the sink because someone recommended it. It is now 11 years old. I started hating it about 6 years ago. NEVER again will I go with a black composite sink! I am going to try your method and see if it works. I will take a before and after picture.
Apologies for any confusion. You can often get more curd from whey depending on a number of variables. In this video I use some existing whey (since I had it on hand) and then used additional new milk for the majority of the process. It isn’t unusual to acidify the milk twice to get maximum curds. At least for us, with Canadian store bought milk. Your experience may vary!
That’s the worst video making a river so he’s working on one thing and suddenly pulls out another container for a preheated milk or something no explanation no video of that one fucks sake
Thank you so much for making this video because we sold our place and while we’re looking for a new home we’re living with my mom and I noticed she had a couple of marks on her sink but it wasn’t as bad as that later so she kind of thought we did something to it and thanks to your video. I’m gonna be able to fix it and surprise her one day when she comes home from work, the only thing is, I have no idea where to purchase butcher block oil. I’ve looked all over the place Amazon other stores, but nothing even comes up maybe I’m putting in the wrong thing is it butchers block, oil, or butchers black oil?
Thank you so much for this video! I started making cheese with fresh milk from a farm nearby, and I am going to use this technique to pasteurize the milk. And I'm going to try making Feta like this for sure! :-)
What a stupid recipe, cups of this and cups of that, they bear as much reality as the proverbial handful of or pinch of, how can anyone follow a recipe like this
