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Essences, Fires &~ Generate essential oils yourselfThe first book on the subject! Everything you should know about distilling with small systems in the living room or kitchen is explained in this book in a relaxed and easy-to-read style.The most delicious brandies and spirits, but also perfumes and remedies can be made with 0, You can easily and legally make your own 5-liter stills, which are available from around 50 euros. Before we start burning, the current and future legal principles are explained. Comprehensive instructions on how to properly use the mini still ensure that the results are impressive. Numerous tips on what is really worth burning, whether you need a thermometer and how you can increase the yield can also be found in the book. Separate chapters are dedicated to practical work with the still: producing alcohol from the mash to the distillate, flavoring the alcohol as well as storage and refining.Whether vodka, grain or raspberry spirit, essential clove oil or floral aromas and Essences for perfumes - with step-by-step recipes and clear series of pictures you can achieve remarkable results quickly and safely.A book for beginners and advanced users full of suggestions, recipes and new ideas, like every owner of a private Distille should have read.

Successful with your own farm cheese dairy - Important business data - Learn the craft of cheese making - Over 30 tried and tested cheese recipesProcessing your own milk into cheese can be worthwhile. This book gives you all the knowledge you need. Of course, all criteria that need to be taken into account are taken into account, such as the choice of location, material procurement, business planning and legal regulations. Numerous basic recipes for the production of tried-and-tested types of cheese and suggestions for your own fine creations as well as important information on quality assurance will make you fit to successfully run a farm cheese dairy.

Essential oils, plant elixirs, fires &~ more ...This book shows that distilling means more than just producing schnapps: In addition to delicious fine spirits, essential oils can also be obtained in this way and even the secrets of alchemy can be learned little ventilation.Kai Mller introduces the art of distilling with the Big Book of Distilling. It is clearly explained how high-quality distillates are created from often simple starting products. The range extends from good, old fruit schnapps and various spirits such as vodka, whiskey, grappa or gin to essential oils and perfumes and even fuels right up to the holistic plant elixirs of spagyrics, an originally alchemical technique with which the soul the medicinal plants are to be obtained. A book that is not only aimed at distillers, but also at everyone who wants to refine products using distillation, for example also at people who want to produce the starting point for their perfumes and cosmetics themselves using the traditional cultural technique of distilling.< br>In this comprehensive book, the firing process is meticulously explained and common errors are pointed out that can negatively affect the quality of the end product.The firing apparatus and its functionality are of course the focus of the explanations. Significant attention is also paid to ensuring that the aromas are retained during the distillation process.The author:Kai Mller, born in Wrzburg in 1964, has been involved in distilling for many years. In addition to the classic distilling of schnapps and other hard liquor, he dedicates himself to the production of essential oils and perfumes. As the managing director of a large distillery supply company, dealing with the necessary equipment for distillation is part of his daily bread and he also runs an aroma and distillation museum.

208 pages, numerous color illustrations, author: Carsten Bothe.Sausage, ham, roast, brawnHam or brawn, Mettwurst or bacon, liver sausage or fresh bratwurst - it simply tastes better when homemade!Carsten Bothe teaches everything you need to know about home slaughtering, from assessing the quality of meat to correct cutting to handling the equipment, and provides numerous expert tips and background information on sausages, pickling or preserving.< br>Whether you just want to make a few pounds of bratwurst, smoke a ham or venture into sausageing a five-hundred-pound pig, here you'll find out everything you need to know - and more.

Make your own sausages - grill - recipes with sausageGrilled or scalded, coarse or fine - there are countless variations, but homemade sausages taste best. Grill specialist and chef Ted Aschenbrandt shows how easy it is, how much fun it is to make sausage yourself and what goes into the sausage. 120 pages, numerous color photos.Learn how to make sausages in no time with step-by-step photosNumerous recipes of the most famous regional and international sausage specialtiesCreative recipes with your own hands manufactured sausages

More than just milk drinks: you can even make a wide variety of healthy dairy products at home using pasteurized milk from the supermarket. Their own preparation gives them a personal touch.Yoghurt and kefir, Indian lassi and Turkish ayran, sour and acidophilus milk or Swedish long milk are simply made, but so are butter and buttermilk, whey , cream cheese and soft cheese as well as quark or quark do not cause much difficulty.A variety of recipes for milk mixed drinks, tzatziki, yoghurt-based salad marinades, kefir cakes, herb butter in numerous variations, pickled cream cheese, buttermilk bread and sweet and savory delicacies made from quark (quark) round off the homemade book.Extensive information about the ingredients of milk, tips for milk consumers of all ages, traditional milk-based home remedies - such as curd wraps or whey cure - as well as recipes for further processing complement this book one of our most important staple foods.

Homemade yogurt contains no unwanted additives, no artificial flavors and less sugar, leaves no packaging waste and offers the opportunity to always enjoy freshly prepared and, above all, very special products for breakfast or at work or training that are not available in stores The introductory part contains basic recipes for various types of yogurt without additional flavoring ingredients, whether creamy or firm, whether Greek, Armenian, Bulgarian or Scandinavian, but also for buttermilk and sour milk, Russian kefir, Icelandic skyr, sour cream and cream cheese. Any type of milk is suitable as a starting product, whether lean or fat, whether animal or vegan. It can be prepared in your own kitchen without any special equipment, but commercially available yogurt makers make the work much easier. 60 creative sweet and savory recipes for home-made fermented milk products show the possible variety: The author has yogurt, buttermilk, cream cheese &~ Co prepared with flavor ingredients such as fruit or vegetables, but also refined with spices and flavors. Whether marzipan yoghurt on red wine and chocolate cherries, vegan soy dessert with dates and pecans, porcini mushroom skyr spread with sea salt or Greek yoghurt with sheep's cheese on spinach - let yourself be surprised by extraordinary taste experiences!

Make your own dairy products at home? Nothing easier than that! The author Cosima Bellersen Quirini also has a completely normal kitchen. Using simple means, she prepares yogurt, buttermilk, cream cheese, blue cheese, spicy hard cheese and much more. In this book she explains everything you need to know about processing milk and presents many tried-and-tested recipes for delicious natural products - without any flavor enhancers, preservatives or artificial flavors. Use the easy-to-understand instructions to make your own homemade dairy products: for pure, natural enjoyment from your own hands. 148 pages.