This kimchi recipe, made with napa cabbage, is a staple side dish in Korea and is delicious in kimchi stew and stir-fried rice.

Easy Napa Cabbage Kimchi (Kimchee)

(2-pound) napa cabbage

salt

cold water, plus more as needed

daikon radish,

Korean red pepper powder

fish sauce

ginger

garlic (from 6 to 8 medium cloves)

Korean salted shrimp, minced

sugar

How to make delicious, soft homemade Cream Cheese using a super-simple method and 3 ingredients you probably already have in your kitchen

Simple Creamy Homemade Cream Cheese

litres full fat milk

lemon (5 tBsp lemon juice)

Salt

pinch of dried herbs (garlic powder, dried chillies, etc)

Begin by pouring the milk in a saucepan. Heat the milk and bring it to boil over medium-high heat.

As soon as it boils, add the lemon juice and then turn off the heat.

Set aside for a few minutes while the milk curdles. You'll notice curds forming and a yellow-ish liquid being left behind.

Within a few minutes, all of your curds should have formed. Pour the curdled milk through a cheesecloth and a sieve to strain all the liquid whey. Alternatively, you can use a slotted spoon to scoop out all the curdles, while leaving the liquid whey* in the pot.

Rinse the curds with cold water. This will help to get rid of any extra whey, clinging to the curds.

Squeeze the curdled milk as much as possible to drain any last drop of the liquid whey.

Put the strained milk into a food processor/blender and add the salt. Within 1-2 minutes ( this may vary depending on how powerful your machine is) you'll have a light and fluffy cream cheese.

If you want to add any additional herbs/flavourings then do that now too. Be warned though as certain additional ingredients will affect the shelf-life of the cheese. I like dried herbs and garlic powder as natural flavourings that don't affect the shelf life too much. Store the cream cheese in an air-tight container in the fridge for up to 7 days. You can freeze cream cheese, but the texture upon thawing is more crumbly and is best used where you're cooking it into something like a dip or sauce. 

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This homemade cream cheese is soft, delicious and so easy to make. And there are so many recipes which call for cream cheese.

Homemade Cream Cheese

Making your own homemade pumpkin pie spice couldn't be easier. Learn how to whip it up here with this recipe—all it takes is five minutes and five ingredients. 

How to Make Pumpkin Pie Spice

cinnamon

nutmeg

allspice

cloves

This Homemade Sazon Seasoning Mix is made with pantry staples and easy to make!  It&#039;s perfect for adding a punch of flavor to Spanish and Mexican dishes!  NO MSG or weird additives!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Homemade Sazon Seasoning Mix

TBS Ground Coriander

TBS Ground Cumin

TBS Ground Annatto (or 1 ½ tsp EACH: turmeric and sweet paprika)

TBS Garlic Powder

TBS Kosher Salt

tsp Oregano

tsp Onion Powder

tsp Ground Black Pepper

OPTIONAL: ¼ tsp Cayenne

In a small bowl, combine all ingredients and mix well.

Transfer to an airtight container and store in a dry place.

Homemade Chili Seasoning is the best DIY spice mix and tastes great in everything from ground turkey and beef to vegan chili recipes.  This chili seasoning recipe has a secret ingredient, is naturally gluten-free, vegan, low-carb, Whole30, and Paleo, is super easy to make, and can be stored for up to a year!

Homemade Chili Seasoning Recipe

Tbsp. chili powder

½ Tbsp. cumin

paprika

cayenne pepper

garlic powder

oregano

black pepper

salt (optional)

Whisk together all of the ingredients in a small bowl until well combined.

Use 3-4 tablespoons of seasoning mix for every 1 pound of ground meat.

Make this Instant Pot Turkey Chili with it or store in an airtight container for up to 6 months in a cool, dry place.

Have you ever wondered how to make homemade sour cream? Today, I share with you my no-fail method along with three ways to make your own from scratch at home.

Homemade Sour Cream

Heavy cream

Milk

Lemon juice

tbsp White vinegar (distilled vinegar)

Sour cream starter

Place room temperature milk in a mason jar.

Add lemon juice or vinegar.

Close the lid and give it a good shake.

Open the lid again.

Now add the room temperature fresh cream.

Close the lid and give it a good shake again.

Cover the jar again but DO NOT SEAL IT. Instead use a kitchen towel, paper towel, or just place a plate. (you want the milk to breathe).

Let sit in a warm place for a minimum of 12 hours to a maximum of 24 hours.

At this time - you should have a thick luscious sour cream.

Whey from the milk would have been separated and resting at the bottom of the jar. This is normal.

If you want thick sour cream just spoon the thick mixture from the top.

I prefer to stir the sour cream with a spoon and bring it all together.

Cover the mason jar with its own lid now and store it in the fridge to chill.

The sour cream is ready to use.

It will stay fresh for up to two weeks in the fridge.

Using lemon juice or vinegar

Place raw cream in a bowl.

Add one sachet of sour cream starter and mix well with a whisk.

Let sit for 2 minutes then whisk well again.

Pour the cream into a mason jar and cover with a towel (do not close the jar).

Leave in a warm, dark place for at least 12 hours undisturbed  or until it is set and taste sour.

Place in the fridge for at least 3 hours before you use it.

This sour cream will keep in the fridge for up to 3 weeks.

Using raw cream

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HOW TO MAKE HOMEMADE SOUR CREAM FROM SCRATCH (NO-FAIL METHOD)
Have you ever wondered how to make sour cream? Homemade sour cream? This sour cream from scratch recipe is so simple, easy and effortless, not to mention healthier. Today I share with you my no-fail method on how to make sour cream. Furthermore, I will share with you three ways to make sour cream at home. One, sour cream with lemon juice or vinegar, second sour cream with yogurt and sour cream from raw cream. So now, you will never have to buy sour cream again.

Homemade Sour Cream from Scratch Blog

Make your own hot cocoa mix or hot chocolate mix to keep in the pantry with this easy recipe. All you have to do is add hot water when you want a cup!

How to Make Homemade Hot Chocolate Mix

confectioners' sugar

c. unsweetened cocoa powder

c. milk dry milk

Love this so much. Not a big marshmallow fan so I added a little Sugar free Peppermint coffee creamer and FF Whipped cream it was wonderful.
In case you are wondering fat free powdered milk and substitute sugar free confectioner sugar still make a Devine beverage treat.

I would like to know how much spices I could add, like cinnamon!

When I was a kid, ranch was one of my favorite flavors. Ranch dressing was always the magical thing you dipped all of the finger foods into.

Homemade Ranch Seasoning Mix

c. Dry Buttermilk Powder (See Note)

Parsley

tsp. Dried Dill Weed

Freeze Dried Chives

tbsp. Garlic Powder

tbsp. Onion Powder

Sea Salt

tsp. Ground Black Pepper

Homemade Bisquick comes together in less than 5 minutes and can be used in any recipe that calls for Bisquick or all-purpose baking mix. It’s perfect for things like pancakes and diner-style muffins.

Homemade Bisquick

all-purpose flour

baking powder

vegetable shortening, cubed

Add the flour, baking powder and salt to...

Add the flour, baking powder and salt to the bowl of a food processor.

Pulse ingredients for about 15 seconds.

Add in the vegetable shortening and pulse the...

Add in the vegetable shortening and pulse the processor until the mixture resembles cornmeal.

Place homemade Bisquick into an airtight container and...

Place homemade Bisquick into an airtight container and store within the refrigerator for up to 3 months.

This homemade ginger liqueur tastes so elegant that people will not believe you made it yourself. It can compete with Domaine de Canton on flavor—for less than half the cost and only 20 minutes of work.

Diy Ginger Liqueur Recipe

ginger root

vanilla bean

water

orange

brandy

DIY Ginger Liqueur Recipe

Peel the ginger and cut it into thin slices. Split the vanilla bean in half lengthwise.

Bring the ginger, vanilla, sugar, and water to a boil. Reduce heat to medium-low and simmer until ginger is soft—about 20 minutes. Let the syrup cool. Do not strain yet. 

Zest the orange and place the zest only in a sealable glass container along with the syrup and brandy. Seal and shake, then let this mixture steep for one day.

After one day, remove the vanilla bean and let the mixture steep for an additional day. 

Strain mixture through a coffee filter into your bottle or jar for storage. Let it sit for one more day before using to let flavors mellow. 

The original indigenous cheese of New Orleans.

Creole Cream Cheese

milk

buttermilk

liquid vegetable rennet (available in health food stores)

Salt:salt

Learn to make your own THC Infused MCT Oil!  It's much more cost effective to make your own!

THC Infused MCT Oil

decarbed cannabis

Organic MCT Oil (or enough to cover the cannabis

Crockpot

Strainer and Cheesecloth

Take decarbed cannabis and mix with MCT Oil in foil covered container

Set the container in the crockpot

Fill crockpot with 1/2” of water

Every hour take out container and stir around, burping the mixture.

After 6-8 hours, remove mixture and strain with Cheesecloth

The MCT Oil is now ready to be put in tinctures or stored in a dark cool place preferably in glass.

That’s it!  Now you will have tincture that is comparable to what you can purchase in shops.

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Learn how to make your own THC tincture with this easy to follow recipe! 

Cannabis Infused Organic MCT Oil

This cookies and cream ice cream bar recipe is a perfect use for Oreos: Enjoy your cookies and ice cream at the same time!

Chocolate-Dipped Cookies-and-Cream Ice Cream Bars

(4 cups) premium

creme-filled chocolate sandwich cookies, coarsely chopped (about 2 cups)

semisweet chocolate couverture chocolate

Learn how to grind your own burger meat!&nbsp; Making your own burger blend at home is incredibly simple and will take your hamburgers to the next level! Easy tips and tricks included, plus a different method for those of you who don't own a grinder!

How To Grind Your Own Burger Meat

2.5 Pounds Boneless Chuck Steak (*)

.75 Pounds Top Sirloin Steak (*)

Prepare the grinder attachment:&nbsp; Place the meat grinder attachment in the freezer at least 1 hour (or up to overnight) in advance of using.  I have found the 3 hour mark to be perfect.  Line a baking sheet with freezer paper or plastic wrap for easy clean up.

Cut the steaks:&nbsp; Cut the steaks into roughly 1 ½’’ cubes.  Spread the cubes of beef in an evenly distributed, single layer on the prepared baking sheet.  Place the tray of beef in the freezer for 30 minutes.

While the beef is chilling, prepare a bowl to hold the ground beef:  Fill a large bowl with ice and add a little bit of water.  Insert a smaller bowl on top of the ice to catch the meat as it comes out of the grinder.  THIS STEP IS IMPERATIVE.  You need to keep your meat cold!

Attach the meat grinder, affixed with 3/8’’ plate, to your stand mixer. (If you have a different grinder, follow their provided instructions).

Grind steaks:&nbsp; Grind meat by running it once through the grinder, with your make shift ‘double meat chiller’ placed underneath to catch your ground beef. Do not separate different cuts of beef when grinding, you want them mixed together.

OPTIONAL:  Switch to the ¼’’ plate and run the meat again through grinder attachment once.  (I highly recommend running the meat through the grinder twice if you are making smashed burgers!  For a regular burger this step is completely optional and depends on the texture of the burger desired.)

Chill ground beef before using:&nbsp; Cover the bowl of ground beef and place it in the refrigerator for at least 30 minutes to chill or store it until you are ready to use. The ground beef will keep in the refrigerator for 2 days or you can transfer ground beef to a freezer bag and store in the freezer for up to 3 months.

Homemade stevia extract is a simple way to preserve fresh or dry stevia leaf with a delicious flavor and no bitter aftertaste. Plus, it’s budget friendly and easy to use in so many healthy recipes!

Homemade Stevia Extract

stevia leaf (fresh

With fresh leaf: Wash and remove fresh leaves from the stem. Pick through and remove any brown or wilted ones. Coarsely chop the fresh leaves into smaller pieces before placing them in a clean glass jar.

With dry leaf: Crumble the dry leaves into.a clean glass jar by rubbing them between your fingertips and thumb.

Cover contents completely with alcohol. Place the lid on and secure tightly.

Shake the jar and leave on the counter, out of direct sunlight, for 24-36 hours. Shake occasionally. DO NOT leave the extract to sit for longer than 36 hours.

Strain the leaves out through a fine mesh cheesecloth, nut milk bag, or coffee filter. Squeeze to remove all liquid.

Pour the extract into a small saucepan and very gently heat for 20-30 minutes, stirring often. DO NOT BOIL. Heat just enough so the alcohol evaporates off and liquid reduces in volume.

Let cool and store in the fridge in a small glass bottle, preferably with a tincture dropper.

How to make mozzarella cheese at home with just 4 ingredients (plus water) and a bit of patience. This homemade mozzarella is stretchy, smooth, and so much better than store-bought!

Mozzarella Cheese

water (to dissolve the citric acid)

rennet (liquid

water (to dissolve the rennet)

salt (aka kosher salt/non-iodied salt.)

In a bowl, mix the citric acid and water and stir until dissolved.

Meanwhile, in aseparate bowl, mix the rennet and water and stir well until dissolved.

Pour the milk into a large pot and add the citric acid mix. Warm the mixture over medium heat and stir slowly but constantly until the milk reaches 32ºC/90ºF. Remove from the heat as soon as you reach the required temperature.

Add the rennet mixture to the warm milk and stir a few times slowly to mix well. Then cover the pot and set aside for 5 minutes.*

After about 5 minutes, the milk should have &#039;set&#039; and be a consistency similar to a thick yogurt or pudding that you can slice through. If you can cut through it nicely in a straight line, you can move to the next step. If not, set aside for another 5 minutes and try again.

Stage 1 - Prepare the milk

To cut the curds, It&#039;s best to create a grid pattern through the curds, first slicing one way, then the other. Make sure to cut deep into the cuts, by touching the bottom of the pot.

Then, heat the curds over medium heat and stir very slowly but constantly. Try not to break the curds too much. They only need to reach 41ºC/106ºF so they will warm up quite quickly (this heating will help the curds to toughen slightly).Remove the pot from the heat as soon as the required temperature is reached. Continue to stir, slowly, for another 5 minutes.  During this time, the curds will begin to separate from the whey.

Scoop the cheese curds from the pot with a slotted spoon, into a large colander lined with cheesecloth/muslin or a nut milk bag and allow the curds to drain into a bowl (as this whey can be used) for around 5 minutes.

You can either set the whey aside now or use around half of it for the next step.

Stage 2 - Prepare the curds

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