5 essential make-from-scratch foods for your health and budget

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by Katie

Katie Kimball is a mother of three from Michigan who spends a ton of time in the kitchen making real food with whole ingredients, and then blogs about her successes and failures at Kitchen Stewardship.

I never thought I would bake my own bread.

After my first passing attempt at homemade whole wheat bread years ago, I got reviews like, “Wow, that’s dense.”  I happily submitted to the fact that bread-making wasn’t for me. I knew where all the bread outlets in my city were, so I had a frugal option for whole grain bread anyway. Why bother with all that work?

I am shaking my head in disbelief as I write this: I haven’t bought bread in months.

What changed?

I realized cooking from scratch isn’t exclusively for frugality, but also for health. Even if they won’t save me pennies (or dollars), there are some homemade foods that so far surpass any store bought variety in nutrition, I just have to make them myself.

I have transitioned to making an awful lot of things from scratch, but it doesn’t have to be an all or nothing endeavor.

When I analyze my homemade recipes for both nutrition and budget, five foods come out on top as those that I simply couldn’t compromise on.

1.  Homemade Yogurt

Dollar value…

I make nearly a gallon of yogurt a week for my family of four, saving $250-300 a year over the 32 oz. tubs. If we bought the little cups, I shudder to think how much we might spend!

Nutrition…

As a cultured food, yogurt is filled with power-packed nutrition and probiotics that keep my family healthy. It makes just about every “super food” list you can find and deserves a place in any healthy kitchen.

Simplicity…

Making yogurt is also an essential because it’s so very simple to do. Homemade yogurt has two ingredients and takes about 15-20 minutes of active work time, spaced out in four sections:

  1. Pour milk into jars; set in a pot of water to boil.
  2. Set jars on counter to come down to 100-110 degrees F.
  3. Mix in plain yogurt, 2 Tablespoons per quart jar. Place jars into cooler with pot of hot water and a towel; incubate (keep warm/ignore) 4-24 hours.
  4. Take jars out and freeze for 1-2 hours, then store in refrigerator.

It’s really that simple, and I never ever have to get out my recipe. You may want a bit more detailed instruction for your first few times, which you can find at this homemade yogurt tutorial.

2.  Chicken Stock

Homemade chicken stock is another sure winner: it’s fairly simple to accomplish, extremely good for you, and takes garbage and transforms it into food – clearly a frugal feat.

Simplicity…

I only buy chicken with bones now days, partly because quality meat is so expensive, but mostly so that I can keep my freezer stocked with stock (sometimes referred to as broth). Putting the bones in water with a splash of vinegar to draw out the minerals, boiling it overnight and then adding a few vegetables and parsley only takes about 5-10 minutes active work time.

Dollar value…

Straining the broth and freezing it might take another 15-30 minutes depending on the size of my batch, but since I can make two gallons of stock for mere pennies compared to 3/$2 for a 15 oz. can, I can’t help but gleam with frugal joy. Learn how to make traditional homemade chicken stock for yourself.

Nutrition…

When I learned that the fat in homemade chicken stock actually builds your immunities, I stopped skimming the fat and started making a conscious effort to include it in our family’s meal plans at least once a week. That was about the time my family started having a serious lack of colds and stomach bugs for an entire winter.

See more about the incredible health benefits of chicken stock and broth, including collagen, a truly rare food find.

3.  Homemade Salad Dressings

I started making homemade dressing when I tried avoiding all white sugar one Lent. I had no idea there was so much sweetener in salad dressings!

Nutrition

Now that I’ve learned about the high omega-6 content and frequent GMO status of soybean oil, the main fat in almost all purchased dressings, I’m committed to making my own with extra virgin olive oil. I go through about a gallon of EVOO every four months.

Dollar value?

It costs over $2.50 to make 16 oz., which is actually considerably more than a good deal on Kraft dressing. That stings, but I’m convinced that the nutrition is worth the premium price.

Simplicity…

Simple oil dressings like Italian or balsamic vinaigrette take almost no time at all. My favorites, homemade caesar and Asian toasted sesame dressing, take a bit longer but are well worth it.

When my homemade mayonnaise is available, I can whip up a pesto ranch in about a minute with equal parts mayo, sour cream and yogurt whisked with a dollop of thawed pesto from last summer’s farmer’s market basil.

An added bonus? The homemade versions taste incredible.

4.  Homemade Tortillas

I feel like an elderly Mexican woman when I break out the rolling pin and make tortillas for taco night. This make-from-scratch food saves a bit of money and pumps up the nutrition considerably, but it is quite time-consuming. Mixing the dough takes five minutes, but rolling out 8-10 rounds is at least another ten.

Nutrition…

Here’s my sticking point: I can’t find tortillas without some sort of trans fat or questionable preservative in them. I avoid trans fat like the plague, and the corn tortillas I thought might be the answer had parabens in them, the same chemical I try to avoid in my shampoo.

Dollar Value…

Homemade tortillas cost about $1/batch of 8-12, so compared to whole wheat tortillas in a store, they are more frugal, to be sure (along with the health benefits). Our family loves my homemade whole wheat tortillas, and I get strong “pipes” from rolling them out!

5.  Sourdough Bread

homemade sourdough bread

Not only do I regularly make the bread I thought I’d never, ever make from scratch, but I use a method that’s known for failures and requires added skill and patience.  My homemade sourdough starter needs to be tended carefully and takes much longer to rise than conventional yeast bread, but the health benefits of real sourdough bread convinced me it was worth it.

Nutrition…

The sourdough process breaks down harmful substances like phytates, tannins, and even gluten, and it makes the grains exponentially more digestible than any other kind of food preparation. Wheat bran is particularly difficult for many people’s systems, so expensive whole grain bread may be doing as much harm as good.

Simplicity…

I could never pull off homemade bread, especially sourdough, if I had to to knead it myself.  Manual may be better for my fitness, but I’d stress out and make bread worthy of a doorstop.  My KitchenAid mixer’s dough hook makes it all possible, and I only have to spend 10-15 minutes of active time, broken into four parts over the course of 18 hours or so.

Dollar Value…

I feel deeply satisfied when I can feed my kids homemade, 100% whole grain, ultra-nutritious sourdough bread, risen with yeast I captured from the air myself, for free. And if you’re wondering, my loaves do cost less than the bread outlet anyway.

Their prices recently increased.

What make-from-scratch foods would you never compromise on?  What is your motivation for from-scratch cooking?

All photos by Katie Kimball

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Comments

  1. Absolutely agree! I think if we made more from scratch not only are we saving money but also our health! And getting our family in the kitchen in the meantime.

  2. I make almost everything from scratch, not necessarily because of the cost or health, but I just love cooking! Plus I don’t really enjoy bottled salad dressing and those sorts of things.

    I am terrible at baking though, so we still buy bread and things like that. We’re very lucky to live close to a cheap, good bakery here in Germany so I get all of my bread from there.

  3. Wow I am seriously going to try and make and use chicken stock after that. We have been cooking from scratch over the last year or two as I teach my kids to cook and we feel so much better for it!!! Really I know what is going into our food, no secret additives or flavorants. The biggest benefit is time together, it has added a whole lot of time together for us. Meals are no longer a dash and run… they take a bit longer to make and they are savored with a touch of pride and the time spent together is worth far more than any dollar saving.

    We have been making our own pasta as well – it is great fun for kids! We started with a recipe (http://www.se7en.org.za/2008/11/18/perfect-pasta-in-se7en-steps) but we have moved on to: 1 egg for every hundred grams of flour, and a dash of oil. Knead for a couple of minutes and leave the dough to rest for about fifteen minutes. Then we are good to go to roll it out. At first this took us ages but practice makes perfect and my kids can whip up a batch in to time. You just can’t beat fresh pasta with shop bought!!!

  4. avatar
    calliope says:

    I cook almost everything from scratch but there are always some basics in the fridge or freezer like fresh tomato sauce for pasta or caserole dishes.
    Another basic is homemade pizza that I freeze and we enjoy once a week.
    Chicken broth is a staple, too. Esp. in winter. But so is vegetable or other meat stock that I use in the rizotos.
    I also prefer to make fresh juices but during some stressful weeks I may buy a bottle or two of the market stuff.

    • Making veggie stock is wonderful and easy, and it uses up bits that you might otherwise through away. I work in a kitchen at a food co-op and finally managed to talk management into making our own stocks, poultry and veggie, to use up the turkey and chicken carcasses and vegetable waste. Not only does it save us lots of money, it allows us to control what goes into stock and provide a healthier product.

      One thing I would suggest is to lightly roast your veggies before simmering for stock. Makes them just a little sweeter.

  5. I am very impressed. Our family tends to make things from scratch in big waves, depending on the rest of our lives. (We’re in a hotel, house-hunting, right now so unfortunately cooking something semi-prepared is about as scratch as we get).

    The one thing I almost never use prepared is stock. I keep a big bag in my freezer and throw the onion peels, carrot peels, celery leaves and chicken parts in until I am ready to make stock. I didn’t know the tip about the vinegar – I can’t wait to try it.

    Great post!

  6. avatar
    Traciatim says:

    What’s your secret to keeping a sourdough starter? Mine keeps going all weird whenever I try to start one, and I’ve done about 6 of them, lasting well over a month . . . but then one day I’ll look and BAM, smells like paint thinner. I can’t seem to pinpoint what I do wrong.

    • avatar
      Susanne says:

      I just read a book called 52 Loaves by William Alexander (http://www.amazon.com/s/ref=nb_sb_ss_i_0_3?url=search-alias%3Daps&field-keywords=52+loaves&sprefix=52+), and he talked about sourdough going bad like this. If I remember correctly, you don’t have to throw the whole thing out. You get rid of about 3/4 of it, then feed it as usual and it will come back. It goes bad because of too much bacteria, but when you feed it it gets the good yeast going again.

      Really interesting book, by the way… came across it at the library.

    • Traciatim,
      I’m thinking Susanne is right; your starter was probably just hungry. It does smell worse when it hasn’t been fed in a while, or if I toss it in the fridge when I’m not going to be baking much for a week or so. I just feed and keep going. ? I’m a pretty laissez-faire sourdough caretaker, and it always turns out well once the baked product is finished! There’s actually a sourdough eCourse starting tomorrow at GNOWFGLINS, if you’re interested in seeing (via video) what others do to care for their starter, myself included. Check it out here.
      Hope that helps! :) Katie

  7. avatar
    Andrea Dunn says:

    Now THAT was a really good post. :)

  8. avatar
    Melaniesd says:

    I make homemade stock regularly. It’s wonderful to have on hand. I really like to make my own bread too. I’m not crazy about the sourdough process. I have more luck with conventional yeast.
    Have you ever tried to freeze your tortillas? I’ve never made them before. I must try it!
    I likely spend $10+ per month on yogurt. I must try this homemade method. I am a little familiar with a method of making it in the oven, I haven’t heard of this method.

    • Melaniesd, Yes! The tortillas (as dough or finished product) freeze excellently. You\’d never even know they were frozen once they\’re slightly warmed. You\’ll love them! The white whole wheat flour is the key, though, so don\’t substitute. :) Katie

  9. Add crackers to the list (Dead easy, if a little time consuming, mostly because my oven is too small to make more than two sheets at a time)

  10. I make some of the same things, yogurt, sourdough bread, flour tortillas! Other Me Classics are granola, home-canned applesauce and peaches and salsa, and frozen pesto. Also, all of our baked goods are homemade, and even though they are packed full of butter and sugar, they are still, for the most part, way better for us than the bought chemical-laden stuff. Not to mention TONS of fun to make.

  11. I really, really need to try making bread again. It is so daunting to me, though. I have had some success, but never sandwich friendly to DH. I think I’m going to try Kelly at KitchenKop’s recipe first – when I work up the courage. I understand the benefits of sourdough and like it – just need to make it a priority in my schedule. This is just like making Kombocha. I really need to try it again for the health benefits. Great post and list, Katie!

  12. For our family of 13, (9 of us still at home), making our own whole wheat bread has saved us money in more ways than one. First of all, the bread is a “filler” (especially important when you have teenagers!), so it counts as a side dish would vs. a white bread or roll that they can eat by the dozens. Whole wheat bread is much more filling.
    And because it is more filling, when making sandwiches some of us (mostly the girls) only need a half a sandwich.

    We use our (cheapy, thrift-shop) breadmaker to make our ww bread and it turns out wonderful. Some bread makers won’t make a decent 100% ww loaf, but we’ve had no problems. We can make a loaf at night to be ready in the a.m., then another one for lunch, and sometimes one for dinner. There is nothing tastier than home-made bread and butter right from the oven (…er, machine.)

  13. I’ve never even though about making some of my own things but now that we’re looking at me quitting my job so I can stay home with our little one, I’m definitely looking at ways to save money (and be healthier). I guess it’s time to dust off that old bread machine I have! :)

  14. avatar
    Jennifer says:

    I make homemade tortillas using lard. It is MUCH cheaper than butter, and they still taste great and are trans fat free. I also make my chicken stock in the crockpot. I just dump everything in, cover with water, and let it cook on low all day. That way I don’t have to be home for several hours at a time to keep an eye on it. It practically cooks itself!

    • avatar
      Melaniesd says:

      I never thought of making stock in the crockpot! Thanks for the tip!

    • Jennifer,
      I’ve used all sorts of fats for the tortillas, too – lard, coconut oil, palm shortening, butter – whatever is closest at hand, I guess. I found the lard from my local butcher (since it’s hard to find trans-fat-free lard in the grocery store) is more expensive than butter, though. You must have a good source!
      :) Katie

  15. As far as homemade yogurt goes, the absolutely easiest way to make it is in the crockpot. I use the recipe found here: http://crockpot365.blogspot.com/2008/10/you-can-make-yogurt-in-your-crockpot.html

    My little boy is a fiend for yogurt and will gobble up great quantities of it plain…and even more when it’s mixed with fruit. Using the crockpot to make yogurt overnight is definitely the way to go for me!!

  16. Thank you for sharing your recipes! I make my own homemade bread, dressings, tortillas, and chicken stock, but definitely need to try the yogurt… Also want to try your bread recipe as I haven’t been able to get the right one.

  17. I enjoy making almost everything from scratch- most of the time. Lately it’s been too hot to bake so we’ve switched to buying bread the past few weeks. And my husband has been working late making dinnertime late so most nights it’s all I can do to get my four kids to bed without mishap, so any sourdough or other overnight preparation has gone out the window, but I do miss it. Thanks for this post, though, it inspires me to try again.

  18. These are great ideas for staying healthy and saving money. I’m definitely going to try out the homemade salad dressing, as my husband is not a big fan of anything bottled.

  19. What a fantastic list, Katie! I’m especially intrigued by homemade yogurt. I tried before, didn’t have the best results, and gave up (probably too soon) but I followed your link to your site and then to a recipe for yogurt in the crockpot – now that I think I can handle! :-) I’m excited to try again, and am even more motivated when I think of all the 32 oz. yogurt containers we WON’T be using any more!

    Thanks!

    • avatar
      Melaniesd says:

      Here in Nova Scotia, Canada, the yogurt containers we are sold are not recyclable. It’s so frustrating. That’s a big factor for me to try out homemade.

      • If it bothers you that much ask everyone you know to save the containers, wash them, and you can use them instead of buying Ziplock or tupperware containers. And when they start to get old you can make crafts with the plastic.

        Everything is recyclable, you just can’t rely on others to recycle it for you.

        • avatar
          Melaniesd says:

          I see your point Tonya. I do save the containers and use them until they wear out. It’s just the point that they are wasteful.

  20. Salad dressings, soups and jam I alwasy make from scratch. I have alwasy wanted to try to make my own tortillas but thought I needed a special tortilla press. Thanks for the great post Katie!

  21. I’m very impressed and I never knew, nor would I have ever guessed, that the fat in homemade chicken stock builds your immunities. I hate winter colds and I think I’ve found a new mission for the fall…stocking the freezer with chicken stock. Thanks so much for the info!

  22. Mmmm…. Looks tasty. I dont think theres a single thing I like more than made from scratch… I think Ill just have to try these out!

  23. I love this post! I’m all for scratch cooking. That is how my mom cooked so, I am following suit. I probably make a few more things from scratch than she did but, I learned from her. I love it because it is healthy, cost effective and I feel a sense of accomplishment and productiveness when I’m done. I also love knowing exactly what goes into what I’m feeding my family. I make dressings, salsa, hummus, other snacks like cookies, muffins, quick breads, granola, I also make stocks as well. etc…It definitely takes more time but is totally worth it.

  24. avatar
    Devon Cole says:

    Making pies from scratch, including the crust, is the only way. If you can’t get fresh fruit, frozen works well, or a good brand of fruit canned in water without added sugars. Store bought pies are a waste of money and a waste to eat. They don’t taste good.

    • Amen to that! I don’t even bother with store pies, but my grandma’s homemade apple pie…oh! To die for. My grandpa keeps trying to talk her into buying them for Thanksgiving and such, and one year she did…I was so disappointed!
      ;) Katie

  25. I have never used stock (of any kind) for anything in my life. Someone feel like explaining the point?

    Mom used to use a yogurt machine to make yogurt, but even as a kid, I hated it plain. I’d love to find a way to make yogurt that tastes as good as the flavoured store stuff, but as healthy as home-made.

    • Lisa,
      Homemade stock has so many benefits:
      1. tastes great!
      2. makes use of bones you would normally throw away
      3. super healthy – source of calcium, minerals, healthy fats
      If you eat soup at all, you probably use broth as a base. Stock is pretty much the same thing, just made with bones instead of meat (that’s where the minerals come from). I also make a great chicken rice-a-roni type side dish with chicken stock, and the rice has so much more flavor and nutrition than if I just cooked it with water.

      The yogurt may start plain, but you can dress it up without much work. If you do white sugar, just add 1/4 c. to a quart of yogurt, and a tsp. of vanilla makes it taste just like the store tubs. I love mine best with honey, vanilla and frozen fruit – the fruit makes the yogurt almost taste like ice cream when it’s so cold! Believe me, there’s no reason homemade yogurt can’t take the place of the store stuff. We’re picking blueberries this afternoon that should last us in the freezer until at least next spring! ;)

      Great questions – thanks for asking!
      :) Katie

  26. As a student in class 8hrs/day and then having to study, even though your actual work time is small for most of this kind of cooking, the fact that it is spread out leaves few opportunities to actually go through with a recipe when you cannot be home. Also, when you have a tiny tiny kitchen with little fridge/freezer and storage space (hooray for on campus apartments) it can limit you. On weekends I make myself bread and pasta (I don’t have a bread maker, I just make a handshaped artisan loaf. The apartment oven is so tiny it just fits a baking sheet). Once I am out of school and have a proper sized kitchen I will be able to do more, but for now I just do my best.

    • I’m in the same situation, Jared. My big problem, however, tends to be that everyone in my on-campus apartment cooks for herself, and every recipe I find involves cooking for a family. I’d love to try the home-made yogurt, for instance, but there’s no way I’ve ever be able to eat so much yogurt in a week, and I can’t afford to just give most of what I cook away.

      • Liz,
        I just wanted to encourage you in this – my mom has started making my yogurt recipe one jar at a time, since she’s the only one who eats it. The yogurt lasts nicely for at least 2 weeks, probably more since it’s a cultured food.

        Also, now that I incubate 16-24 hours, I’ve realized that someone who works or goes to school could totally fit it in: as long as you have about 2 hours in the evening, you could incubate overnight and stick the jar(s) in the fridge in the morning and call it done!

        Lots of main dish recipes can be halved and/or frozen in single serving sized portions (but that does require at least having a freezer on top of a regular fridge, not a dorm-sized one).

        Best of luck with your student cooking! :) Katie

  27. I couldn’t agree with you more, especially when it comes to making your own chicken stock. Just this week I made a batch – not only did I save money by cutting up my own chicken ($1.19 per lb. versus $1.79 per pound, that’s a 60 cent per pound savings – I bought two chickens that were about 5 pounds each, therefore I saved roughly $6!!!).
    And, like you said, the extra bonus is the batch of chicken stock that’s now in my freezer. Win-Win!

    ~www.kimversations.com

  28. I’m a 24 year old single male, and I cook for myself. This is a good article, and I’ll use some of these ideas when I’m making meals. I especially want to make some home made chicken stock! yum

  29. Not to nitpick, but I find the idea that it’s easier for the body to turn grain into meat than other meat into meat against all logic. Meat (animal) into meat (human) is a far smaller step than plant (grain) to meat (human).

    “makes the grains exponentially more digestible than any other kind of food preparation”

    is this hyperbole? do you have any evidence to back up this claim? thanks

    • Jim,
      You’re absolutely right; I should have stated “any other kind of GRAIN preparation.” Sourdough is the most digestible way to eat grains, and I do discuss the research (extensively over the past few months) at my soaking grains posts and specifically sourdough at The Health Benefits of Sourdough.

      There are many people who don’t bother with grains at all based on just what you stated: meat (and then vegetables) are the most easily assimilated foods.

      I hope that answered your question!
      :) Katie

  30. Granola. It’s not worth buying, price is always too high. Definitely worth making.

    Sprouts. Not worth buying, price too high and doesn’t last. Definitely worth growing.

  31. Great article, I will definitely try the chicken stock once it cools off!

  32. im a little confused on the yougurt recipe. you said that it saves you money because you dont buy yourgut from the store. but in the recipe you add yourgut to the milk. are we supposed to buy that from the store? doesnt that defeat the purpose?

    • Runner,
      I do buy store yogurt, about 2-3 times a year. The starter is only 2 Tbs of yogurt, and then you can use a bit from your previous batch, so you’re still saving a ton of money over buying tubs of yogurt weekly from a store. Does that make sense?
      :) Katie

      • You can actually buy dry yogurt cultures from a good kitchen store for less than a buck for 6 small packets and then use your own yogurt as your future “start” (think sourdough starter). I bought it at a local place for 79 cents, although the very same pack was over $6 at a popular nationwide health food store, so be careful.
        Also, homemade yogurt has no added sugar (unless of course you add it) and has SO many more live cultures than any storebought making it really a super food!! AND once you try homemade the store bought is downright nasty! ;) I like mine with just a pinch of bee pollen and some fresh fruit….>>>>off to the fridge to eat some yogurt now!

  33. I already make bread (I include in that hot dog and hamburger buns and regular rolls as well), some salad dressings (like Cesar) and tortillas. Making yogurt intimidates me:) I also make my own pasta quite often. it is so much yummier than the store stuff.

  34. All of the elderly Mexican women that I know (and I’ll be one of them, eventually) use a tortilla press for tortillas. Nothing fancy or even that expensive. It’s probably a lot faster to use one than to use a rolling pin, and it’s a good investment if you’re having tacos on a regular basis.

    • Elli,
      I know this is a really old comment, but I just received a manual tortilla press for Christmas, and I’m wondering if I’d rather have an electric one. It’s cast iron, and I need to just try it, but I’m thinking it would do better with corn tortillas, and I make flour. Any wisdom for me? Thank you! :) Katie

  35. Lovely ideas, I have made yoghurt before, but your technique looks interesting, I will give it a try. Inspiring to read as I am about to re-embark on a frugal phase (’til my paintings sell) and it’s great to get motivation.

    Off to explore the rest of your website.

  36. Hi Katie,
    I like all dish..I will definitely try all dishes

  37. Read this on a good method for kneading dough.
    http://www.sourdoughhome.com/stretchandfold.html
    Much easier and will work better than a machine. The main ingredient in bread is patience, so why use a machine?

  38. Thanks for the awesome article! Trader Joe’s does sell whole wheat tortillas without any weird ingredients, and they’re not too expensive, if you’re ever looking to save time (and if you happen to have a store near you).

  39. this summer I treated myself to a lovely balloon whisk and making our our marinades and vinaigrettes is so easy now Im shocked I never did it before

  40. I definitely like this recipes less expense,,they are tasty i think my stomach is rumbling hahaha….its time to cook!

  41. Granola! and Hummus! Exclamation points because they are both expensive to buy and so easy to make. Our son has a nut allergy so buying granola with out nuts was difficult. Making it the way we like it is easy, inexpensive and tastes so much better.

    And making our own hummus is great. The tahani is a bit pricey on the front end of the process but we can make so much more hummus once the jar is finished.
    It just doesn’t make sense to me to purchase either of these ever again.

  42. I make my own stock (and some of the other things), but mostly wanted to share an idea w/ the stock. Whenever I make something w/ veggies I put the scraps in a zip lock in the freezer then when I make stock I pull the frozen scraps out and throw them in the pot w/ the carcass. This way I don’t have to ‘sacrifice’ my perfectly good veggies for stock. More garbage into food… awesomeness! :)

  43. I did not like to bake either but then I saw jaques pepin make bread in a pan and I have been making by own bread ever since and I don’t have to use yeast. I am not a big fan of yeast. I flavor the bread with chilies and onions and whatever comes to mind and takes 10 mins I have never been a big bread eater and I don’t like to pay for it so I make my own when I want it and it is healthy and cost pennies to do.

    I like what you had to say about making chicken stock. “It takes garbage and transforms it into food.” I call it making food from the scrapyard. I keep all my chicken bones and vegetable ends when I am making stuff, although I don’t add any vinegar, I will have to try that oneday.I usually bring mine to a boil and then simmer it for hours slowly. I love chicken stock for a variety of tasks and sometimes when I dont want to use oil I use stock instead!

    I like what you had to say about making salad dressings, I make my own most of the time, but to tell the truth I am just a big olive oil and vinegar kind of guy, but when I do make dressing I only use olive oil unless I am making an asian type of dressing. I buy the biggest olive I can get at the big box stores and I can make 16oz of dressing for about the same as you. If more people would do what you and I do they would actually be eating healthier and be saving money to! I like to make vinaigrettes and asians with sesame and thai basil.

    I am not a big tortilla guy so I don’t make my own and I have a mexican market in my hood and I can get handmade yellow cornies for about three bucks for 4 dozen. I am happy with that and they are nutritious. 90% of the time I use tortillas in place of bread, but like I said I do like making my pan bread to!

    An excellent post I enjoyed reading it!

    Richard

  44. I tried a couple of different variations on homemade yogurt/cheese. My whole family really liked boiling water with vinegar. See recipe below http://cuceesprouts.com/2011/04/homemade-farmers-cheese/

  45. When I was a kid we made alot of things from scratch. I think this is a dying way of life not many people do baking from scratch. Everything is processed food.

  46. hi, i cant seem to find your chicken noodle soup recipe. under soups it says its halfway down the post but i dont see it. am i missing something?

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