The DIY Pantry (40 page)
Authors: Kresha Faber
Be sure to use a very sharp chef’s knife or mezzaluna. Otherwise, you’ll just be shredding the basil rather than cutting it, and chopping the pine nuts will become a frustrating chore.
Making your own extracts is extremely easy—it just takes 6–9 months. The flavor is strong, though, once the extract is finished and oh-so-worth-the-wait.
HANDS-ON:
5 minutes
INACTIVE:
6–9 months
INACTIVE:
9 months
DIFFICULTY LEVEL:
∗
YIELD:
Serves 84; Makes 2 cups
COST PER SERVING:
$
CALORIES:
15
FAT:
0 g
PROTEIN:
0 g
SODIUM:
3 mg
FIBER:
0 g
CARBOHYDRATES:
0 g
SUGAR:
0 g
2 cups vodka (80 proof at least)
3 cups flavoring (cacao beans, mint leaves, etc.)
- For any extract, fill a 1-quart Mason jar about two-thirds full with your flavoring; then top it off with vodka.
- Place in a cool, dark place where it will not be disturbed. Once every week in the first 2 months, shake the jar, but other than that, just let it sit. After 6 months, taste it to see if the flavor has developed. If yes, strain it and place it into bottles. If no, leave it for 3 more months and check the flavor again at the 9-month mark.
Vanilla:
Use 10–20 vanilla beans.
Lemon:
Fill the jar halfway with lemon zest (not the pith). You may want to make a smaller batch of this one, since zest is difficult to come by.
Peppermint:
Loosely pack the jar with mint leaves and top off with vodka.
Chocolate:
Fill the jar two-thirds of the way with cacao beans.
Coffee:
Fill the jar two-thirds of the way with coffee beans.
It’s just as it sounds: milk that has been sweetened, then condensed. Give it a bit of time and it’s about the easiest recipe you’ll ever make. An absolutely crucial part of this recipe is heating the milk on the absolutely lowest setting possible, unless you want to whisk constantly for the hour or two it takes to reduce!
HANDS-ON:
25 minutes
INACTIVE:
2 hours
INACTIVE:
2 hours
DIFFICULTY LEVEL:
∗∗∗
YIELD:
Serves 6; Makes 1
1
⁄
2
cups
COST PER SERVING:
$ $
CALORIES:
172
FAT:
6 g
PROTEIN:
3 g
SODIUM:
36 mg
FIBER:
0 g
CARBOHYDRATES:
26 g
SUGAR:
27 g
2 cups whole milk
⅔ cup unrefined cane sugar
2 tablespoons butter
1 teaspoon vanilla extract
- Heat the milk and sugar in a large saucepan over medium-low heat until the milk is steaming. Stir until the sugar is fully dissolved; then reduce heat to low and let it steam until it is reduced to about half its original volume, about 2 hours. You may choose to remove the skin every so often if you wish, or if it’s raw milk, stir it back in, but doing so is completely optional.
- When the milk and sugar mixture has reduced, whisk in the butter and vanilla, remove from heat, and then let cool completely. The milk will continue to thicken slightly as it cools.
- Store in the refrigerator for 2–3 weeks.
If you flip over a can of evaporated milk, you’ll realize that it isn’t just milk. Partially hydrogenated soybean oil, carrageenan, and four different preservatives accompany the milk, so the homemade version is definitely superior from a health standpoint. And why on earth would you want to use evaporated milk in the first place? Why not just use milk or cream, if you need something thicker? Well, evaporated milk gives the thickness of cream with the lighter mouthfeel of milk due to the different fat content, so it’s more versatile for favorites like eggnog, homemade cream of mushroom soup, and stovetop macaroni and cheese. Simple, simple, simple! Evaporated milk is merely milk that has been reduced to about 40 percent of its original amount, making for a much thicker, richer option.
HANDS-ON:
15 minutes
INACTIVE:
2–3 hours
Ready-in: 3 hours
DIFFICULTY LEVEL:
∗∗∗
YIELD:
Serves 4; Makes 1 cup
COST PER SERVING:
$
CALORIES:
93
FAT:
5 g
PROTEIN:
5 g
SODIUM:
66 mg
FIBER:
0 g
CARBOHYDRATES:
7 g
SUGAR:
8 g