3 Food Staples You Can Make at Home
When it comes to cooking, I like to start from scratch. And I mean from scratch. It’s really not so hard. Case in point: in a few simple steps, you can make your own flour, butter and mayonnaise minus the preservatives for a fraction of the cost you’d typically encounter at a grocery store.
Flour
Making flour is as simple as it gets. You know that container of rolled oats you always have on hand to make your morning serving of homemade oatmeal? Using a food processor, grind several cups down to a powdery consistency, and you’re done! Not only is oat flower inexpensive and easy to make, it contains more nutrients than white flour and can even help lower your cholesterol.
Butter
Pour a cup of heavy whipping cream and a tablespoon of sour cream into a food processor and blend at medium speed until the butter starts to solidify and separate from the buttermilk. Using a strainer, drain the buttermilk. Add a cup of ice cold water, continue blending and drain the water. You may have to repeat this part of the process several times until the water that separates appears clear. Blot the butter dry with a towel.
Mayonnaise
Juice a single lemon and pour the liquid into a bowl. Add an egg and a dash of sea salt. Whisk these ingredients together, slowly stirring in a cup of olive oil. If your homemade mayonnaise seems a little too thick, just mix in some water until you reach the consistency you desire.
If you’re on a roll, learn how to make your own sauerkraut, mustard and ketchup as well.
Image: lissalou66
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3 Comments
May 28th, 2009 at 2:10 pm
So its easy and cheaper to make it your self, but is it healthier?
Miguel’s last blog post..The Worst Wedding Traditions
May 28th, 2009 at 6:20 pm
That mustard recipe is brilliantly simple. Can’t wait to try it.
May 29th, 2009 at 3:43 am
Homemade mayonnaise is fantastic, though I’m yet to master the technique. It takes some skill!
I’m not sure if I would try making homemade butter except for fun. I buy the organic stuff without preservatives anyway.
I love the tip about the flour. If I ever find I’m out, then I’ll definitely take up this one.
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