Home Medicines from A to Z Homemade mustard with milk. How to make mustard at home

Homemade mustard with milk. How to make mustard at home

There are a lot of mustard recipes. By changing the composition and ratio of ingredients, and also adding different spices to the mustard - here you have it new recipe. So - experiment.
A simple recipe for mustard with milk is offered, with which you can begin your experiments in preparing this fiery spice.

mustard powder - 50 g (~3 tablespoons)

9% vinegar - 1 tsp.

spoon vegetable oil - 1 tbsp. spoon

honey - 1 teaspoon (maintains the strength of the mustard)

milk - 150 g (milk prevents the mustard from aging. At the same time, the mustard will not turn sour, as it kills the fermented milk microflora) salt - a pinch or to your taste "

Pour mustard powder into a glass jar in which mustard will be prepared and subsequently stored. A 250-gram jar with a screw-on lid is good for these purposes and this quantity of ingredients.

Pour in milk. Mix well.

Add vinegar, honey. Add salt to taste and stir.

Add vegetable oil. Mix all products thoroughly until smooth and ingredients are dissolved.

Seal the mustard with a lid and place in a dark, cool place (in the refrigerator) overnight.

In the future, also store the mustard in the refrigerator.

If you add more milk, the mustard will be thinner.

Homemade strong mustard is the pride of any housewife, and its recipe is often kept a big secret. I will reveal it to you without even blinking an eye. It’s so easy to prepare that you can only wonder why some people don’t succeed. For example, I do everything by eye and without any measurements. I will tell you, dear readers, in more detail.

Simple ingredients:

Mustard powder;
One hundred grams of cucumber pickle;
A spoon of vegetable oil;
Spoon of sugar.

Preparation:

Open the mustard powder. I bought it in the spice department. We prepare vegetable oil - no more than a spoon, considering that the less it is, the “hotter” the mustard is. Open the jar of pickles and pour out some brine. It’s good if it contains vinegar, aromatic spices and everything else. I will use brine from store-bought gherkins mixed with homemade ones.

Take a few spoons of dry mustard and pour into a saucepan.
Gradually begin to introduce the brine, while stirring the mixture. We need to get a creamy mass - thin and non-liquid.
Next, add sugar.

Homemade mustard - Natural, with spices

Ingredients:

mustard powder - 150 g;
water - 1.5 cups;
olive oil - 1 tbsp. spoon;
honey - 1 tbsp. spoon;
ground cinnamon - 0.5 teaspoon;
ground cloves - a third of a teaspoon;
ground black pepper - a third of a teaspoon;
salt - to taste.

Cooking method:

We have been making homemade mustard for a long time. It turns out to be much tastier than store-bought. And most importantly, without any unnecessary additives, preservatives, or vinegar. It's easy to prepare.

All spices are taken as desired and in the desired quantities, we take something like this. If you need less mustard, then take accordingly less water and less spices.

Boil water. It is advisable to pour a glass of boiling water into a container with a lid (we take a metal bowl). Then, constantly stirring the water, add mustard powder. You need to pour it in until it thickens, that is, grooves should remain on the surface and not be leveled (that is, how custard when they do).

Then we level the surface in the middle, bring a spoon and pour boiling water on it. The water should lie above the mustard in a layer of approximately 5-7 mm, without disturbing the total mass.

Carefully close the container and wrap it for a day or more, but not less.

After a day, add oil (we use olive oil), honey or cane sugar to the mustard. Sprinkle salt and pepper evenly over the entire surface, but not in a continuous layer. We take finely ground salt from the mill, pepper also from the mill.

We also scatter the cloves evenly over the surface. It's better not to overdo it.

Scatter cinnamon over the surface. It smoothes out the acrid smell of mustard and does not particularly affect the taste, but you also need to be careful with it. In general, it’s better not to smell mustard without spices)))

Mix everything thoroughly. Ready. We taste it, if something is missing, then add more.

Perhaps you have your own spices for mustard. The main thing is not to overdo it with any component. But again, everyone has individual taste. Some people like it sweeter, some like it spicier.

Store mustard in the refrigerator. This amount is enough for about a month. It is stored well. Sometimes water comes out, then you just need to stir it. When using, it should be covered with a lid to prevent it from eroding. Opened, scooped, closed. Or put it into small jars.

It turns out very tasty! Can't compare with purchased one. Real, hot, but tasty. I must say that I didn’t eat mustard at all, because my stomach was sick. But now I spread it on bread in small quantities and eat it with soup. And not only with soup. I really liked it.

Bon appetit!

Mustard with milk

Ingredients:

mustard powder 50 g.
vinegar 1 tsp.
vegetable oil 1 tbsp. l.
honey 1 tsp (maintains the strength of mustard)
milk 150 g (does not allow mustard to age. It will not turn sour, since mustard kills sour milk microflora)
pinch of salt

Mix the products well and leave in an airtight container (a jar, for example) in a dark, cool place overnight. If you add more milk, the mustard will be thinner.

Mustard Seed Recipes

Dijon mustard

Ingredients:

Black and white mustard seeds;
water;
herbs of provence spice mixture;
liquid honey;
cinnamon;
carnation;
salt;
allspice peas;
wine vinegar or white wine (I used vinegar);
olive oil.

Cooking method:

I cook everything by eye, I used a little bit of everything, because... This is my first time making this mustard myself. I put a small saucepan on the fire, put a mixture of “Provençal herbs”, 2 cloves, several peas of allspice into it and when it all boiled, added salt, 1 teaspoon and boiled for a couple of minutes.

Meanwhile, in a special bowl, I tried to crush the seeds with a mortar - this is not an easy task, and I did not crush all the seeds.

I poured mustard seeds into a jar, poured boiling water with seasonings (through a sieve), added a teaspoon of honey and a little cinnamon. The liquid should cover the seeds, but there should not be too much of it, otherwise the seeds will float as if separately. Pour vinegar (1 teaspoon) and olive oil. Leave to cool at room temperature, then put it in the refrigerator. If you are not very successful in crushing the seeds, then you can either add a spoonful of mustard powder during the cooking process, or add mustard to the ready-made mustard, whichever you like best. Personally, I didn’t add anything, everything suited me! If anyone has any ideas on how to improve this recipe, I'd love to hear from you! Bon appetit everyone!

French mustard

Ingredients:

mustard powder 50 grams;
mustard seeds 50 grams;
vegetable oil 2-4 tablespoons;
wine vinegar, or apple cider vinegar, or other natural vinegar, or you can also use 4 tbsp lemon juice. spoons;
sugar 2 tbsp. spoons;
salt 1/2 teaspoon;
freshly ground colored pepper to taste, freshly ground;
optional and to taste cloves, nutmeg, cucumber pickle.

There is a wide variety of methods for preparing mustard, as well as the contents of various indi...inhydri...in-gre-di-en-tov, I have long settled on this method, it seems to me that mustard prepared in this way has a pleasant taste and aroma, and at the same time has suchaaaaaaaaaaaaaaaaa100000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000.

We won’t touch the mustard seeds for now, but just pour the mustard powder into a bowl. Add boiling water in a thin stream and mix until you get a plastic mass, i.e. if the need arises to fashion something out of something right here and now, mustard could come in handy.

Let's level it out evenly, and carefully pour boiling water over a spoon, one or two centimeters deep, and leave until it cools.

Then you need to carefully drain the water. It’s okay if the substance is runny, the seeds will be taken excess liquid. Then add sugar and salt, add vinegar, grate pepper, stir in seeds, butter.

Place it in a glass jar with a screw-on lid, screw it on tightly and leave it on the table overnight to mature.

In the morning, if the mustard is too thick, you can dilute it with wine vinegar, cucumber pickle, or even water.

This mustard has a pleasant sourness, peaceful core, and the grains burst so deliciously on the tooth.

7 more mustard recipes

Homemade mustard (1 METHOD)

Take dry mustard seeds, crush them in a mortar or grind them in a coffee mill, and sift through a thick sieve. Put honey on the fire and boil. When the honey is browned, add ground mustard, dilute with boiled and cooled vinegar, stir until smooth and immediately seal.
For 1 glass of ground mustard - 1 glass of honey, 200 g of vinegar.

Homemade mustard (2 METHOD)

Pour dry mustard into a saucepan, pour boiling vinegar, add granulated sugar, pour in burnt sugar, stir well, put on the stove, boil, stirring, pour into a bowl and stir until it cools.
If the mustard turns out to be too thick, you can dilute it with hot vinegar.
For 200 g of dry room - 150 g of vinegar, 200 g of sugar, 1 tbsp. spoon of burnt sugar.

Mustard made in a simple way

Add sugar and salt to mustard powder, stir and dilute with cold vinegar. It is necessary to stir it for at least an hour, and the more, the better, from this it will benefit both in taste and in strength.
At 3 tbsp. spoons of mustard - 2 tbsp. spoons of sugar, 1 teaspoon of salt, 3 tbsp. spoons of vinegar.

French gray mustard

Put sugar into the gray mustard, stir well and pour vegetable oil into this mixture, stirring constantly until the mustard turns into a very thick lump soaked in oil. Then pour crushed cinnamon and crushed cloves into it, dilute with cold vinegar until it becomes liquid, like porridge, then pour into jars, seal and leave for a week in warm place.
For 400 g of gray mustard - 200 g of sugar, 300 g of vegetable oil, b g of cinnamon, b g of cloves, 250 g of vinegar.

Mustard in English

Take dry mustard, pour vegetable oil into it, stir, cover, and leave for 12 hours. Then boil the vinegar, pour it little by little into the mustard, stirring constantly until it cools; Add granulated sugar and burnt sugar, stir and place in a warm place for a week.
For 200 g of the room - 3 tbsp. spoons of vegetable oil, 150 g of vinegar, 2 tbsp. spoons of sugar, 3 teaspoons of burnt sugar.

Mustard is very strong

Put crushed cloves and sugar into the mustard, dilute it all with vinegar so that the mass is more liquid than ordinary mustard and so that there are no lumps, then put on the stove and cook until the mass becomes thick, like dough. Remove it from the heat and dilute it with cold vinegar to the usual thickness, pour it into jars and put it in a warm place for the first week, and then store it in the room.
Mustard prepared in this way can be stored for more than a year; if it thickens too much, it needs to be diluted with vinegar and stirred.
At 3 tbsp. spoons of mustard - b d cloves, 2 tbsp. spoons of sugar, 4 tbsp. spoons of vinegar.

Apple mustard

You need to bake good sour apples and rub them hot through a sieve. Then put the pureed apples in yellow mustard, stir, add sugar, dilute with vinegar, boiled with spices, as for pickling, you can add salt.
This mustard has an excellent taste, but it is better to use it no earlier than after 3 days.
At 3 tbsp. spoons of yellow mustard - 4 tbsp. spoons of mashed baked apples, 2 tbsp. spoons of sugar, 150 g of vinegar, 2 teaspoons of salt.

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Making mustard at home has always seemed complicated and not worthy of attention and painstaking work. However, during last visit“Ashana” caught sight of mustard powder at a price, roughly speaking, for a ruble of money, as a result of which innate greed and the desire to save a few rubles took precedence over the lack of cooking skill. I note that this is not the first time, but this time it was quite successful. So, to prepare mustard with milk according to the first recipe...

...measure 50 g of powder on a suitable scale and mix it with honey, vegetable oil and a teaspoon of vinegar essence, and then dilute to the desired consistency with milk and...

...leave it in the refrigerator overnight. In the morning, check for thickness and, if necessary, dilute with milk. The result is a spicy mustard of absolutely excellent taste! However…

...this recipe is not so much, but still famous on the Internet. Of the original ones, recipes for making mustard with sparkling water and lemonade compete with it. I don’t know how it dawned on me, apparently several subsequent tests cleared the nasopharynx and mucus well, but I managed to come up with a recipe that is not on the Internet. Hard to believe, right? But neither Mail Russian nor Google search engines find anything for the query “mustard on kvass.” Meanwhile, the recipe is simple and national, and the result is magnificent:

...measure out 50 g of mustard powder, dilute it with well-carbonated kvass to the consistency you like and leave in the refrigerator for three to four hours. If you are not amazed by the ease of preparation, then the result will definitely amaze you. I have never tried a sharper mustard with excellent taste in my life.

Bon appetit!

A few thoughts and laments on the mustard issue.

First, the milk mustard turned out to have an excellent consistency and taste superior to any domestically produced ready-made mustard I know of. I can’t quite correctly compare it with foreign ones, since we have different standards for the taste of this product, but it’s definitely not inferior to those made for the Russian market.

Second, making homemade mustard, especially with kvass, is as easy as shelling pears. I called it “Mother-in-Law on the Doorstep” due to the fact that it is done relatively quickly and, not inferior in taste to the one made with milk, turns out to be unusually spicy. The very first sniff of freshly made mustard kept in the refrigerator convinced me of this and greatly fueled my leavened patriotism!

Third, both recipes are cost-effective. For catering, as well as camps (or holiday camps), kibbutz and even military units, including those on special operations, especially the second one is a great find.

Finally, if you decide to reproduce them, please do so in the same order as I described them. And if the second seems no worse than the first, you can stop adding all sorts of exotic additives to your garden.

The last thing... It was disappointing that in a two-hundred-gram package of “Ashanovsky” mustard powder of their own brand there was only 188 grams of it. Having measured fifty times on an electronic scale, I discovered that the gross weight of the remaining contents of the package was only 38 grams. But it was so not new and everyday, if not “expected,” that it in no way spoiled my pleasure from the mustard I made with my own hands.

Today I want to tell you again how to make mustard at home. Not long ago I already shared with you, but today I want to offer you 3 more proven recipes: nuclear mustard with brine, milk mustard and mustard with kvass.

Homemade mustard in brine

So, let's start with thermonuclear mustard in brine. This recipe is perhaps the most economical and is especially beneficial in the winter (when you most often open the preparations for the winter).

Ingredients:

Mustard powder – 100 gr.
Vegetable oil – 2 tsp
Brine – 300 ml.
Sugar - half a tsp.

The amount of ingredients can be halved if desired. Remember that it is not recommended to store cooked mustard for a long time. So focus on the amount of product you consume. It is better to take brine from cucumbers or tomatoes.

Making homemade mustard in brine:

Mix mustard powder and brine, mix thoroughly until smooth and of the desired thickness.
Transfer to a closed container and place in a warm place for 6 hours.
Then add vegetable oil and sugar and the mustard is ready. Attention, if liquid appears, it must be drained.

Homemade mustard on kvass

An equally simple, but slightly more expensive option for making mustard. But its amazing taste is worth it. Moreover, this is the most quick way preparations that only exist!

Ingredients:

Carbonated kvass – 300 ml
Mustard powder – 100 gr.

Preparation:

Mix kvass and mustard powder, leave in the refrigerator for 3 hours and the mustard is ready for use.