- 1). Grind the milk thistle seeds to a coarse powder. This may need to be done in batches.
- 2). Pour the resulting powder into a jar.
- 3). Combine the vegetable glyerine and water in a measuring cup and stir well.
- 4). Pour the glycerine mixture into the jar, making sure that at least 2 inches of liquid covers the ground seeds.
- 5). Stir the mixture thoroughly.
- 6). Cap the jar tightly and shake well.
- 7). Store the jar in a cool, dry spot away from heat and light for two to four weeks. Shake jar once or twice daily during this time.
- 1). Allow the herbs to settle to bottom of jar by not shaking for one to two days before straining.
- 2). Place mesh strainer over the mouth of another jar and line with cheesecloth.
- 3). Gently pour the infused liquid through the strainer and into the second jar.
- 4). Place wet pulp in cheesecloth and squeeze to extract the remaining liquid.
- 5). Cover tightly and store in the refrigerator or in a cool, dry, darkened area.
Prepare the Glycerite
Straining the Glycerite
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