It’s no secret that I’m pretty obsessed with DIY-anything (like making my own yogurt), for a few reasons:
cheapfrugal. It’s not always cheaper to do things yourself, but sometimes you can get better quality for the same cost.
- I’m a control freak. I really like to know what’s in my food. I like knowing that if something doesn’t turn out how it should, that was my fault, which means I can probably fix the problem. (I’m not 100% sure this list is flattering.)
- I’m insatiably curious. I blame my dad; he used to tell me, “Curiosity killed the cat, but satisfaction brought it back.” I love light-bulb moments, when a new solution pops into my head, or the realization that I haven’t tried something yet but most certainly should.
And this week, I kept bumping into posts on how to DIY several foods or ingredients we typically buy in the store. Things I haven’t done (successfully at least… I’m looking at you, tortillas and hummus) that we could realistically switch to homemade if I just got into the habit (like I am with cooking dried beans).
So here are excellent links to four DIY-able foods:
- We don’t eat mayo often, but have you looked at the ingredient panel on conventional mayonnaise? It’s long. And full of non-food words. And given that I just got my immersion blender, I’m looking for all kinds of fun excuses to use it. Thankfully, The Kitchn has me covered with their guide on making small batches of mayo with an immersion blender.
- The Big Girl calls almond milk “special milk,” and we’ve recently been going through quite a bit of it. I’m going to have to hold off on trying this myself because of the blender disaster I mentioned last week (coughChristmasIsComingAndAVitamixWouldBeAGreatGiftcough… could someone forward this post to my husband?), but Epicurious does not make it sound like a big deal to make your own nut milk. I love the suggestions for flavorings and some recipes that nut milk would work well for too!
- If our family went to a dinner support group, our introduction might go something like this: “Hi. We’re the Eleys. We have a tortilla problem.” Seriously, multiple dinners AND lunches involve tortillas each week. And, like with the mayo, tortillas have oddly lengthy ingredient panels. I’ve switched us to organic since we eat so many, but truth? Whole Foods is not convenient for me, so I’d much rather just make some. Russell van Kraayenburg (whose crazy-gorgeous website is here) wrote up this article on making your own tortillas.
- And finally, when our CSA went bonkers with cucumbers and snow peas, I went on a hummus-buying binge for several weeks. I’ve tried making it at home (fine, only twice), so I have a jar a tahini that stares at me every time I open the pantry. Thankfully, The Kitchn has resolved me to trying to make my own hummus again. Once I get a plain version under my belt, I’d like to experiment with other versions I have seen on Pinterest too (are you following me on Pinterest?).
Do you make any of these things at home? What is on your “learn to make it at home” list?