Okay, so let’s talk about kitchen magic. You know those little cubes or powders you grab at the store for a quick hit of flavor? What if I told you you could make your own, right at home, and they taste SO much better? Making your own Homemade Bouillon Cubes is seriously a game-changer. It started for me years ago when I was trying to cut down on waste and realized just how many veggie scraps I was tossing. I thought, there HAS to be a better way! That’s when I dove headfirst into the world of homemade stock and, eventually, these little flavor bombs.
I’ve made countless batches of veggie stock over the years, simmering pots of goodness until my kitchen smells amazing. But let’s be real, sometimes you don’t have time for a whole pot. That’s where these come in! They’re packed with concentrated flavor, super easy to use, and you know exactly what’s in them. Plus, it feels pretty awesome to turn humble carrot peels and onion skins into something so useful and delicious. Trust me, once you try these Homemade Bouillon Cubes, you might never go back to the store-bought stuff.
Why Make Your Own Homemade Bouillon Cubes?
Honestly, there are so many reasons to whip up your own batch of these little flavor powerhouses! It’s not just about being fancy in the kitchen, though that’s a nice bonus. Making your own Homemade Bouillon Cubes gives you so much control and peace of mind.
- First off, you get to pick exactly what goes in. No weird fillers or artificial stuff you can’t pronounce. Just good, wholesome ingredients you choose!
- It’s a fantastic way to reduce food waste. All those veggie ends and pieces you’d normally toss? They become the base for incredible flavor. It feels good to give them a second life!
- You’ll save money in the long run. Store-bought bouillon can add up, and making it yourself with scraps is practically free.
- The flavor is just SO much better. It’s richer, more complex, and tastes genuinely like vegetables, not just salt. Your soups, stews, and sauces will thank you!
Seriously, once you taste the difference, you’ll be hooked on making your own Homemade Bouillon Cubes.
Essential Ingredients for Homemade Bouillon Cubes
Okay, let’s get down to what you actually need to make these little flavor bombs. The beauty here is the simplicity! You probably have most of this stuff hanging around already. Here’s the rundown for your batch of Homemade Bouillon Cubes:
- 2 cups vegetable scraps (think carrot peels, celery ends, onion skins and roots, mushroom stems, even parsley stems!)
- 6 cups water
- 2 tablespoons nutritional yeast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
See? Nothing crazy or hard to find!
Ingredient Notes for Flavorful Homemade Bouillon Cubes
Now, while the list is short, there are a couple of little things that make a big difference in your Homemade Bouillon Cubes. First off, those vegetable scraps! Don’t just use one thing. A mix is key for a really rounded flavor. I like a good balance of onion, carrot, and celery, which is the classic mirepoix base, but feel free to get creative with other things like leek tops, corn cobs (seriously!), or even bell pepper ends (just maybe not too many, they can be strong).
The nutritional yeast is where some of that savory, umami depth comes from, especially since we’re not using any meat bones here. It adds a lovely richness. And salt and pepper? Totally adjust these to your liking! The recipe gives you a starting point, but taste the concentrate before you freeze it and see if it needs a little more oomph. Remember, it’s a concentrate, so it should taste pretty strong!
Equipment Needed for Homemade Bouillon Cubes
Good news! You don’t need any fancy gadgets for this. You probably have everything already. To make your Homemade Bouillon Cubes, you’ll just need:
- A large pot (big enough to hold your scraps and water)
- A fine-mesh strainer
- A spoon for stirring
- An ice cube tray (or two!)
- A freezer-safe container or bag for storing the finished cubes
See? Told you it was simple!
Step-by-Step Guide to Making Homemade Bouillon Cubes
Alright, let’s get cooking! Making these Homemade Bouillon Cubes is really straightforward, just takes a little time for simmering. Think of it as a kitchen meditation session! Follow these steps and you’ll have your own flavor bombs ready to go.
- First things first, grab that big pot and toss in all your beautiful vegetable scraps. Don’t be shy! Then pour in the 6 cups of water. Make sure everything is mostly covered.
- Now, put that pot on the stove over high heat and bring it to a good, rolling boil. Once it’s boiling happily, turn the heat down low, pop a lid on, and let it just gently simmer away for about an hour. This is where all that lovely veggie flavor gets pulled out into the water. Your kitchen should start smelling amazing!
- After an hour, take the pot off the heat. It’s time to strain! Carefully pour the whole mixture through your fine-mesh strainer into another pot or a large bowl. Press down on the solids with your spoon to get every last drop of that liquid gold. You can discard the cooked scraps now – they’ve done their job!
- Pour that strained liquid back into the pot. Add in the nutritional yeast, salt, and black pepper. Give it a good stir to make sure everything is mixed in.
- Now, turn the heat back up to medium-high. You need to let this liquid reduce down. This is the crucial step for concentrating the flavor! Let it simmer, uncovered, stirring occasionally, until the liquid has reduced significantly. You’re aiming for about 1/2 cup of really concentrated liquid. This can take anywhere from 30 minutes to an hour, depending on how high your heat is and how wide your pot is. Just keep an eye on it! Taste it at this point – remember it should taste quite strong!
- Once you have that perfect, reduced concentrate, carefully pour it into your ice cube trays. Don’t overfill them! Let it cool down a bit on the counter, then pop the trays into the freezer until they are completely solid. This usually takes a few hours.
- Once they’re frozen solid, just pop the Homemade Bouillon Cubes out of the trays and transfer them to a freezer-safe container or bag. Label it so you know what it is!
And that’s it! You’ve just made your own incredibly flavorful Homemade Bouillon Cubes. Aren’t you clever?
Tips for Perfect Homemade Bouillon Cubes
Okay, you’ve got the basic steps down for your Homemade Bouillon Cubes, but here are a few little tricks I’ve picked up that make a big difference. First, that reduction step? It’s SO important. Don’t rush it! Simmering until the liquid is truly concentrated is what gives you that intense flavor punch in a tiny cube. You want it to be almost syrupy, but not burnt! Keep an eye on it, especially towards the end.
Also, when you’re freezing them, make sure those ice cube trays are on a flat surface in the freezer so the liquid doesn’t spill before it solidifies. And once they’re frozen solid, get them into an airtight container or freezer bag right away. This helps prevent freezer burn and keeps them tasting fresh for months. Finally, don’t be afraid to play with the flavor! If you like things saltier, add a little more at the reduction stage. Love pepper? Go for it! This is *your* bouillon, after all.
Frequently Asked Questions About Homemade Bouillon Cubes
Got questions about these little flavor powerhouses? Totally understandable! Here are some of the things people often ask about making Homemade Bouillon Cubes:
Q1. How long do these Homemade Bouillon Cubes last in the freezer?
If you store them properly in a good freezer-safe container or bag, your Homemade Bouillon Cubes should stay good for several months, usually up to 6 months. The key is keeping them airtight to prevent freezer burn.
Q2. Can I use meat scraps instead of vegetable scraps?
Absolutely! This recipe is specifically for a vegan vegetable broth concentrate, but you can definitely adapt the method for chicken or beef scraps and bones to make a meat-based stock cube. The simmering time might need to be adjusted for bones, but the reduction and freezing steps would be similar.
Q3. How much of the Homemade Bouillon Cube should I use in recipes?
Think of one cube as roughly equivalent to one store-bought bouillon cube or about 1 cup of standard liquid broth or stock. However, since homemade flavors can vary, it’s always a good idea to start with one cube and add more if needed, tasting as you go. You can dissolve it directly in hot water to make liquid broth or add it straight to soups, stews, or sauces.
Q4. Can I add other seasonings or herbs?
Please do! Feel free to get creative. You can add fresh herbs like parsley, thyme, or bay leaves to the pot while simmering the scraps. Spices like turmeric or a pinch of red pepper flakes could also add a nice twist to your Homemade Bouillon Cubes. Just remember that the flavor will be concentrated!
Q5. My concentrate didn’t reduce much. What went wrong?
The most common reason for a concentrate not reducing enough is the heat being too low during that second simmering phase. Make sure it’s at a steady, uncovered simmer, not just a gentle bubble. Using a wider pot can also help the liquid evaporate faster. Just keep simmering until you reach that thick, concentrated consistency!
Estimated Nutritional Information
Just a quick note on the nutrition for these Homemade Bouillon Cubes. Based on the ingredients and yield, each little cube is estimated to be around 10 calories, with about 1g of protein, 2g of carbs, and essentially no fat (0g). Sodium comes in around 200mg per cube. Keep in mind this is just an estimate, and the exact numbers can change depending on the specific veggies you use and how much salt you add!
Store Your Homemade Bouillon Cubes
Okay, you’ve made your amazing Homemade Bouillon Cubes! Now, how do you keep that precious flavor locked in? Super simple! Once they’re completely frozen solid in the ice cube trays, pop them out and immediately transfer them to a good quality freezer-safe container or a heavy-duty freezer bag. Get as much air out as possible before sealing. Stored like this, they should stay perfectly good and ready to use for up to 6 months in the freezer. Easy peasy!
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Homemade Bouillon Cubes 1 amazing hack!
- Total Time: 1 hour 45 minutes
- Yield: 12-16 cubes 1x
- Diet: Vegan
Description
Make your own flavorful bouillon cubes at home.
Ingredients
- 2 cups vegetable scraps (carrots, celery, onions, etc.)
- 6 cups water
- 2 tablespoons nutritional yeast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Combine vegetable scraps and water in a large pot.
- Bring to a boil, then reduce heat and simmer for 1 hour.
- Strain the liquid, discarding the solids.
- Return the liquid to the pot and add nutritional yeast, salt, and pepper.
- Simmer until the liquid reduces to about 1/2 cup.
- Pour the concentrate into ice cube trays and freeze until solid.
- Transfer frozen cubes to a freezer-safe container.
Notes
- Use a variety of vegetable scraps for best flavor.
- Adjust salt and pepper to your taste.
- Frozen cubes last for several months.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Condiments
- Method: Simmering
- Cuisine: Global
Nutrition
- Serving Size: 1 cube
- Calories: 10
- Sugar: 1g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: bouillon cubes, vegetable broth, homemade, vegan, stock