5 Things to Start Making Now
Skip the preservatives and artificial ingredients by making these five everyday kitchen staples at home. With just a few simple ingredients probably already in your pantry or refrigerator, you can create fresh, wholesome alternatives that are easy to prepare and taste even better than their store-bought counterparts. Once you see how simple homemade can be, you may never go back to store-bought again!
Ketchup
Yields 2 cups
Ingredients
▪ 2 6-ounce cans tomato paste – organic
▪ 6 tablespoons white vinegar
▪ 1 tablespoon light brown sugar
▪ ½ teaspoon garlic powder
▪ ½ teaspoon onion powder
▪ ¼ teaspoon mustard powder
▪ ½ teaspoon salt
▪ ¼ teaspoon freshly ground pepper
▪ Dash of ground cinnamon, optional
Tip: Spice it up with a dash of hot sauce or crushed red pepper
Instructions
- Whisk together the tomato paste and vinegar until combined. If you want a thinner consistency, add 1 or 2 tablespoons of water.
- Stir in the dry ingredients and mix until combined.
- Serve, and store in a glass container in the refrigerator for up to three weeks. Freeze for up to six months.
Mayonnaise
Yields 1 ½ cups
Ingredients
▪ 1 large egg – farm fresh preferred
▪ 1 cup avocado oil or extra virgin olive oil
▪ 1 tablespoon Dijon mustard
▪ 1 tablespoon fresh lemon juice or white vinegar
▪ ¼ to ½ teaspoon salt, adjust to taste
Instructions
- Blend egg, lemon juice, Dijon mustard, and salt in a food processor until combined, about 15 seconds. Scrape down the sides of the bowl if needed.
- Add oil slowly while the food processor is running. As the mixture thickens, scrape down the sides. Continue pouring in the remaining oil in a steady stream until thick and creamy and all the oil is incorporated.
- Store in a glass container in the refrigerator for up to two weeks.
Tip: To spice it up, add 1-2 tablespoons of sriracha.
Sour Cream
Yields 2 cups
Ingredients
- 2 cups heavy cream
- 2 tablespoons fresh lemon juice or distilled white vinegar
- ½ cup whole milk
Instructions
- Place heavy cream and lemon juice or distilled white vinegar in a 1-pint glass jar and stir until well combined. Add whole milk and stir.
- Cover jar with cheesecloth and secure with a rubber band. Let sit at room temperature for 18-24 hours until thickened and tangy. 72°F to 78°F is ideal.
- Stir well, cover with the lid, and refrigerate. The sour cream will continue to thicken more upon refrigeration. Use within two weeks.
Tip: If your kitchen is cool, it may take longer to thicken.
Homemade Butter
Yields 8 ounces
Ingredients
▪ 2 cups heavy whipping cream, well chilled
▪ ¼ teaspoon salt, optional
Instructions
- Pour cream into a large bowl
- Using a hand mixer or stand mixer with the wire whisk, beat on medium speed until the cream thickens. Then turn to high until it separates into the butter. This will take approximately 10 minutes.
- When you have the butter, pour the buttermilk liquid off and save for baking.
- Squeeze excess liquid from the butter, form a ball, and place in a bowl of ice water. Knead the butter until the water is clear. Change water as needed.
- Press the butter into a square shape and wrap in parchment paper or transfer to an airtight container.
- Store in the refrigerator and use within a month for best flavor.
Tip: Add spices like rosemary, basil, or garlic to make a savory specialty-flavored butter. Chop herbs into small pieces and add them to taste.
Cream Cheese
Yields 1 cup
Ingredients
▪ 2 cups heavy cream
▪ 2 cups whole milk
▪ 3 tablespoons white vinegar or lemon juice
▪ ½ teaspoon salt, optional
▪ Cheesecloth or muslin cloth
Instructions
- Pour the milk and heavy cream into a saucepan over medium heat. Stir often so it does not stick. Bring it to a rolling simmer (about 190°F), then turn off the heat. Avoid boiling.
- Add the vinegar or lemon juice while stirring gently. You will see the mixture curdle almost immediately, separating into solid white curds and yellowish liquid whey. Let it sit
for an hour. Note: Reserve some whey, as it may be needed while blending if the mixture is too thick or grainy.
- Place a cheesecloth over a fine-mesh strainer resting on top of a large bowl. Carefully pour the curd mixture into the cloth and let it drain for 15 minutes. Then gently rinse with cold water to remove any remaining acidity and let it strain again for approximately 5 minutes.
- Transfer the drained curds to a food processor or blender. Add a pinch of salt and blend for 2 to 3 minutes until completely creamy. If the texture is too thick or grainy, add 1 tablespoon of the reserved liquid whey or more if needed.
- Transfer the cream cheese to a glass container, cover tightly, and refrigerate for at least 30 minutes to set before using. Use within seven days.
Tip: If you want a more savory flavor, add herbs like garlic or chives while blending. For sweet, add some honey and cinnamon. The options are limitless!
