"sf" > wrote in message
...
> On Sat, 22 Feb 2014 16:40:49 -0800 (PST), Kalmia
> > wrote:
>
>> not too salty, please.
>
> This is a really good idea, Kalmia... but I've never made bouillon in
> my life. Looked at the internet and saw stuff I liked.
>
> I'd start with this simple one
> http://www.myrealfoodlife.com/home-m...ouillon-cubes/

I make mine like that all the time but I've never saved it in small sizes
like that. I usually freezer in in small tubs. They look cute though

> but if you want something more complex, try
> http://www.101cookbooks.com/archives...on-recipe.html
> and cut the salt by half or eliminate it entirely and add it per use.
>
> Bottom line: I think you will be able to make bouillon if you can make
> stock... because homemade bullion just seems to be a concentrated
> version of stock. I suppose you can make it more like the real thing
> if you have a dehydrator.

That is a very good idea! I will look into that, thanks


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