Hi, fenugreek seed is a great idea thanx :). I have done nigella sativa oil which some call black seed, with a cold press yield of around 15%

Hi, I bought this machine years ago on Amazon.ca

Hi, some people make crackers from it! Cheers

Hi, test the Ph level. I bought the test paper from a wine making store but amazon sells them too.

Hi, as long as the container or bag is clean and sealed a little trapped air will not matter. Cheers!

@PaintedSpoon thank you that's perfect 👍

Hi, ice cream is a term controlled by the dairy industry so ice cream needs to incorporate air which is called overrun. This usually requires higher fat content and more egg yolks and additives to stabilize the custard for longer storage capabilities. In contrast, gelato is denser but less stable. Gelato has less air, egg, and usually less fat, so needs to be served shortly after making at a lower temperature to avoid icing. As a result, gelato will be more intensely flavored.

@@PaintedSpoon Thank you ❤️

Hi, I am a professional chef, graduated cooking school 30 years ago! Simple braised onion recipe is easy to create.

Hi, I like harvesting and all that too. Sea moss is like a root from the wild and should be treated as potentially making you sick. If you do not trust the source after soaking bring the sea moss to a quick boil and allow to cool then blend and strain into sterilezed jars. If you are taking this to market in jars sort of thing the canning pasteurization rules apply. I found the unprocessed sea moss gel to be perishable and should be treated accordingly. Cheers, exellent question :)

Yes, sea moss has a very subtle taste so ideal for that delicious sauce of yours!

Hi, it is great on its own or added to your favorite smoothie.

Hi, a tablespoon or two a day like any other suppliment except it is from a whole natural source and has a natural jello like appeal. A lot of people that buy prepared sea moss gel from the store add it to fruit smoothies. Cheers

@PaintedSpoon thanks for the information ☺️

Hi, I am not a doctor but my research led me to believe that sea moss has minerals in it that are good for the thyroid which is why I started to consume it. Also, I found seaweed to be a good source of carragean. Since sea moss is harvested from the ocean heavy metal accumualtion might be a concern so I do not consume sea moss in large quantities, one or two tablespoons a day. Cheers

Hi, sea moss when prepared correctly is almost flavorless. After a few days a cucumber like taste becomes more pronounced but still very pleasant to consume. Then mixed with cold brew sumac tea the taste is floral citrusy. Cheers!

Hi, the seeds should be dried and heating the seeds in the oven for a few minutes before you press them into oil might get you a little better yield! Cheers

Yes, very nutritious and delicious. Easy to eat right out of the jar or added to a smoothie.

Hi, sugar content of the fruit is the important part when making cider so the grapes need to be sweet enough to taste good to yield a decent amount of vinegar. The astringent juice from unripe grapes will make a bitter and week cider resulting in a small vinegar yield.

Hi, animal feed is a great idea, compost, crackers... 😀

@PaintedSpoon nice! I'm seriously considering getting a manual press soon. Thank you for the advice.

Merry Christmas 🎅

Hi, the kitchen oil press machine I use is made by brand YUEWO and I purchased the machine on-line through Amazon.ca. along time ago. It still works good. Cheers!

@PaintedSpoon Thank you. Can we use almonds as well?

@@aishabntahmed Hi, almonds work. Cold Press Almond Oil video has more details. Cheers

Hi, close enough! 25g is about 2 tablespoons or an 1/8c water. If you use a 1/4cup of water it will take a little longer to caramelize the sugar so less water is easier. Cheers!

Hi, maybe, certainly worth a try! Cheers :)

Hi, yes there are several ways to make cider that can then be turned into vinegar. For small batches the method I use works great in a natural environment. If you use just juice the ferment will be a little faster and you need to stir everyday to inhibit unwanted mold growth on the surface too. (Inoculating yeast into an air-lock system is a different method). I did not add any yeast because I live in wine country where the natural yeast in the air is plentiful! If I can not ferment naturally I would use a small dose of packaged champagne yeast to make the cider! Cheers

Hi, I discard the water. Cheers!

Hi, yes you can but make sure the yeast used is for wine making.