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[ December 26, 2024 ] Natural Antibiotic: Cuts Cough Like a Knife! 💯 Only 3 Ingredients – Honey, Onion, and Garlic When coughs and colds strike, nature has a solution that’s simple, effective, and free from synthetic chemicals. This homemade natural antibiotic uses only three powerful ingredients: honey, onion, and garlic. Combined, they create a remedy that not only soothes your throat but also boosts your immunity to fight off infections. Here’s how you can make it at home! Why This Remedy Works Honey Known for its soothing properties, honey is a natural cough suppressant and a powerhouse of antimicrobial benefits. Its viscous texture coats the throat, reducing irritation and helping with faster recovery. Onion Onions are rich in sulfur compounds that have antibacterial and antiviral properties. They stimulate the immune system and help clear respiratory congestion, making them an excellent ally in fighting coughs. Garlic Garlic is nature’s antibiotic. Packed with allicin, it has potent antimicrobial, antifungal, and antiviral properties. It boosts your body’s defenses, making it easier to recover from colds and flu. Ingredients 1 large onion (white or yellow works best) 3-4 cloves of garlic, minced 4-5 tablespoons of raw honey (preferably organic) Instructions Prepare the Onion Peel and finely chop the onion into small pieces. If you want to maximize the juice extraction, lightly crush the pieces using the back of a spoon. Mince the Garlic Peel the garlic cloves and mince them finely. You can also use a garlic press for convenience. Allow the garlic to sit for 10 minutes after chopping; this activates the allicin, which is responsible for its medicinal properties. Combine Ingredients In a clean jar, layer the chopped onion and minced garlic. Pour the raw honey over the mixture until everything is well coated. Let It Rest Seal the jar and let the mixture sit for 6-8 hours or overnight. This allows the onion and garlic to release their juices, creating a natural syrup infused with their healing compounds. Strain and Store Strain the liquid into a clean bottle or jar, discarding the solids. Store the syrup in the refrigerator for up to 1 week. How to Use Adults: Take 1 tablespoon every 3-4 hours to relieve cough and boost immunity. Children (over 1 year): Give 1 teaspoon every 3-4 hours. Additional Tips Optional Boost: Add a pinch of ground turmeric or a squeeze of fresh lemon juice for added anti-inflammatory and vitamin C benefits. Drink Pairing: You can dilute the syrup in warm water or herbal tea for a comforting drink. Why You’ll Love It This natural antibiotic isn’t just effective; it’s also incredibly easy to make with ingredients you likely already have in your kitchen. Unlike store-bought cough syrups, it contains no artificial additives or preservatives, making it safe for the whole family. Try this remedy the next time a pesky cough sneaks up on you, and experience the powerful healing properties of honey, onion, and garlic. Health And Natural Herbs

Homemade Cheese Recipe: Just 2 Ingredients!

September 22, 2024 Facetech Health And Natural Herbs 0

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Making cheese at home can seem daunting, but with this quick and easy recipe, you’ll be surprised at how simple it is! You only need two ingredients to create your own fresh, delicious cheese. Whether you’re looking for a healthier alternative to store-bought cheese or just want to try something new, this recipe will not disappoint.

Ingredients:

1 liter of milk (whole milk works best for creamier cheese)
3 tablespoons lemon juice (or vinegar)

Method:

Heat the Milk
Pour the milk into a large pot and heat it on medium heat. Stir occasionally to prevent burning. Bring it just to a boil but not a rolling boil. You should see small bubbles forming around the edges of the pot.
Add the Acid
Once the milk is hot, remove the pot from heat. Slowly stir in the lemon juice (or vinegar) while continuously stirring. You’ll notice the milk curdling almost immediately as the curds (solid part) separate from the whey (liquid).
Let it Sit
Let the milk rest for about 5-10 minutes, allowing the curds and whey to fully separate. You’ll see the curds floating in the pot.
Strain the Curds
Place a cheesecloth or clean kitchen towel over a strainer and pour the curdled milk through it. Gather the edges of the cloth and gently squeeze out excess whey. Be careful not to squeeze too hard—you want to retain some moisture in the cheese for a soft texture.
Form the Cheese
For a soft, spreadable cheese, you’re done! If you prefer firmer cheese, leave the curds in the cheesecloth, tie it up, and hang it over the sink or a bowl to drain for another 30-60 minutes.
Enjoy!
Your homemade cheese is now ready to eat! You can flavor it with herbs, salt, or spices, or enjoy it as is for a pure and fresh taste.

Tips:

Experiment with flavor by adding fresh herbs like thyme, rosemary, or garlic after straining.
Store the cheese in an airtight container in the refrigerator for up to 3-4 days.

This homemade cheese is perfect for sandwiches, salads, or just snacking on its own. With just milk and lemon juice, you’ll have fresh cheese in no time!

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