What do you make from scratch?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I went through a brief period making yogurt in the instapot and I don’t see what the fuss was. It's not very thick, and no cheaper than buying it. I prefer the thick Icelandic skyr. Am I missing something?

Nope. You are not missing anything.

The only reason people make their own yogurt is to tell people they make their own yogurt.

Maybe they want to avoid microplastics or they go through a lot of it. DIY is way more affordable.

it’s not really any more affordable though.

It is. I make enough for at least a week of daily breakfast using less than a gallon of $3.89 milk. If you could direct me to plain whole milk yogurt cheaper than that, I’d love to know brand/source.

I went through a brief period making yoghurt in the instapot. From what I remember, the yoghurt was comparable to the Brown Cow yoghurt in texture and flavor. At the time those were selling for $1 a pot in the supermarket. I was paying $4-5 for a gallon of good organic milk. Plus you still had to buy a yoghurt to start the batch. The outcome was maybe a few dollars savings per week. It wasn't worth the hassle.

[Anonymous]

Anonymous wrote:My husband makes a lot of fruit jam but that's just a garden thing. When you have 4 pounds of figs you need some ideas.

During covid I learned to make tortillas because the store kept running out of them and my then toddler was obsessed with them.

I generally prefer to make "sundried" tomatoes (it's just a low oven thing) if I need them because the store ones are too salty.

My husband and both work so there's very little I won't buy but if I'm having a slow week I'll prep some stuff (hummus, breakfast muffins, egg bites, etc.)

If you have too many figs try making chutney. It’s nice to open up a jar for sandwiches in the winter.

[Anonymous]

Anonymous wrote:

Anonymous wrote:What are your tips on homemade pizza
Kids enjoy making it but it always kind of bad

Slow rise over 24 dough is way better than the 1 hr rise dough for pizzas turn up oven
To 475

You can get the 00 flour from Italy at Wegmans or order it from Amazon. Also from King Arthur flour. You can also make your dough with half regular unbleached and half 00

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I went through a brief period making yogurt in the instapot and I don’t see what the fuss was. It's not very thick, and no cheaper than buying it. I prefer the thick Icelandic skyr. Am I missing something?

Nope. You are not missing anything.

The only reason people make their own yogurt is to tell people they make their own yogurt.

Maybe they want to avoid microplastics or they go through a lot of it. DIY is way more affordable.

it’s not really any more affordable though.

It is. I make enough for at least a week of daily breakfast using less than a gallon of $3.89 milk. If you could direct me to plain whole milk yogurt cheaper than that, I’d love to know brand/source.

I went through a brief period making yoghurt in the instapot. From what I remember, the yoghurt was comparable to the Brown Cow yoghurt in texture and flavor. At the time those were selling for $1 a pot in the supermarket. I was paying $4-5 for a gallon of good organic milk. Plus you still had to buy a yoghurt to start the batch. The outcome was maybe a few dollars savings per week. It wasn't worth the hassle.

Totally fine, I 100% get not wanting the hassle (I could not be bothered to make tomato sauce and plenty of other things from scratch). But Brown Cow appears to currently be $5 for 32 oz, so using half a gallon of $3.89 milk is cheaper, if not easier.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I went through a brief period making yogurt in the instapot and I don’t see what the fuss was. It's not very thick, and no cheaper than buying it. I prefer the thick Icelandic skyr. Am I missing something?

Nope. You are not missing anything.

The only reason people make their own yogurt is to tell people they make their own yogurt.

Maybe they want to avoid microplastics or they go through a lot of it. DIY is way more affordable.

it’s not really any more affordable though.

It is. I make enough for at least a week of daily breakfast using less than a gallon of $3.89 milk. If you could direct me to plain whole milk yogurt cheaper than that, I’d love to know brand/source.

I went through a brief period making yoghurt in the instapot. From what I remember, the yoghurt was comparable to the Brown Cow yoghurt in texture and flavor. At the time those were selling for $1 a pot in the supermarket. I was paying $4-5 for a gallon of good organic milk. Plus you still had to buy a yoghurt to start the batch. The outcome was maybe a few dollars savings per week. It wasn't worth the hassle.

Totally fine, I 100% get not wanting the hassle (I could not be bothered to make tomato sauce and plenty of other things from scratch). But Brown Cow appears to currently be $5 for 32 oz, so using half a gallon of $3.89 milk is cheaper, if not easier.

Yeah for many people 2 days worth of waiting and effort isn’t worth a couple dollars of savings. Me included.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I went through a brief period making yogurt in the instapot and I don’t see what the fuss was. It's not very thick, and no cheaper than buying it. I prefer the thick Icelandic skyr. Am I missing something?

Nope. You are not missing anything.

The only reason people make their own yogurt is to tell people they make their own yogurt.

Maybe they want to avoid microplastics or they go through a lot of it. DIY is way more affordable.

it’s not really any more affordable though.

It is. I make enough for at least a week of daily breakfast using less than a gallon of $3.89 milk. If you could direct me to plain whole milk yogurt cheaper than that, I’d love to know brand/source.

I went through a brief period making yoghurt in the instapot. From what I remember, the yoghurt was comparable to the Brown Cow yoghurt in texture and flavor. At the time those were selling for $1 a pot in the supermarket. I was paying $4-5 for a gallon of good organic milk. Plus you still had to buy a yoghurt to start the batch. The outcome was maybe a few dollars savings per week. It wasn't worth the hassle.

Totally fine, I 100% get not wanting the hassle (I could not be bothered to make tomato sauce and plenty of other things from scratch). But Brown Cow appears to currently be $5 for 32 oz, so using half a gallon of $3.89 milk is cheaper, if not easier.

Yeah for many people 2 days worth of waiting and effort isn’t worth a couple dollars of savings. Me included.

Making yogurt can be so easy and hands off though. I have a yogurt machine I got off Amazon so to make yogurt, you pour the milk in, stir in your starting culture/yogurt, and push a button. Do this in the morning and then at the end of the day transfer your yogurt to the fridge or the strainer if you want thicker yogurt (bonus, the whey that drains make for amazing biscuits!). Then voila, the next morning you have yogurt.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I went through a brief period making yogurt in the instapot and I don’t see what the fuss was. It's not very thick, and no cheaper than buying it. I prefer the thick Icelandic skyr. Am I missing something?

Nope. You are not missing anything.

The only reason people make their own yogurt is to tell people they make their own yogurt.

Maybe they want to avoid microplastics or they go through a lot of it. DIY is way more affordable.

it’s not really any more affordable though.

It is. I make enough for at least a week of daily breakfast using less than a gallon of $3.89 milk. If you could direct me to plain whole milk yogurt cheaper than that, I’d love to know brand/source.

I went through a brief period making yoghurt in the instapot. From what I remember, the yoghurt was comparable to the Brown Cow yoghurt in texture and flavor. At the time those were selling for $1 a pot in the supermarket. I was paying $4-5 for a gallon of good organic milk. Plus you still had to buy a yoghurt to start the batch. The outcome was maybe a few dollars savings per week. It wasn't worth the hassle.

Totally fine, I 100% get not wanting the hassle (I could not be bothered to make tomato sauce and plenty of other things from scratch). But Brown Cow appears to currently be $5 for 32 oz, so using half a gallon of $3.89 milk is cheaper, if not easier.

Yeah for many people 2 days worth of waiting and effort isn’t worth a couple dollars of savings. Me included.

Making yogurt can be so easy and hands off though. I have a yogurt machine I got off Amazon so to make yogurt, you pour the milk in, stir in your starting culture/yogurt, and push a button. Do this in the morning and then at the end of the day transfer your yogurt to the fridge or the strainer if you want thicker yogurt (bonus, the whey that drains make for amazing biscuits!). Then voila, the next morning you have yogurt.

And that’s another appliance you have to store and clean too.

[Anonymous]

Cakes, cookies, pies, and brownies.

I personally don't eat grocery store desserts and consider them not worth the calories. Especially those nasty grocery store cookies with icing. Recently though, I've had people just rave about my cookies when I bring trays to potlucks. I agree that my cookies are good, but it seems like no one is making their own cookies anymore. People have forgotten what real butter and real ingredients taste like in cookies. I even had one woman act shocked I could make cookies.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I went through a brief period making yogurt in the instapot and I don’t see what the fuss was. It's not very thick, and no cheaper than buying it. I prefer the thick Icelandic skyr. Am I missing something?

Nope. You are not missing anything.

The only reason people make their own yogurt is to tell people they make their own yogurt.

Maybe they want to avoid microplastics or they go through a lot of it. DIY is way more affordable.

it’s not really any more affordable though.

It is. I make enough for at least a week of daily breakfast using less than a gallon of $3.89 milk. If you could direct me to plain whole milk yogurt cheaper than that, I’d love to know brand/source.

I went through a brief period making yoghurt in the instapot. From what I remember, the yoghurt was comparable to the Brown Cow yoghurt in texture and flavor. At the time those were selling for $1 a pot in the supermarket. I was paying $4-5 for a gallon of good organic milk. Plus you still had to buy a yoghurt to start the batch. The outcome was maybe a few dollars savings per week. It wasn't worth the hassle.

Totally fine, I 100% get not wanting the hassle (I could not be bothered to make tomato sauce and plenty of other things from scratch). But Brown Cow appears to currently be $5 for 32 oz, so using half a gallon of $3.89 milk is cheaper, if not easier.

Yeah for many people 2 days worth of waiting and effort isn’t worth a couple dollars of savings. Me included.

Making yogurt can be so easy and hands off though. I have a yogurt machine I got off Amazon so to make yogurt, you pour the milk in, stir in your starting culture/yogurt, and push a button. Do this in the morning and then at the end of the day transfer your yogurt to the fridge or the strainer if you want thicker yogurt (bonus, the whey that drains make for amazing biscuits!). Then voila, the next morning you have yogurt.

And that’s another appliance you have to store and clean too.

Well, I personally have the space so I don’t know what to tell you. Don’t make yogurt if you don’t want to, but don’t act like it’s such an insane thing to do.

[Anonymous]

Anonymous wrote:Always, like never buy from the store:
Bread
Pizza dough
Basically all baked goods
Salad dressings
Guacamole
Soup stock (save meat bones, carrot tops, onion peels, celery leaves, other peelings in a bag in the freezer and pressure cook in the instant pot when full)

Sometimes homemade, sometimes store:
Granola (takes a lot longer than yours, though)
Tomato sauce
Salsa
Apple sauce
Veggie burgers
Meatballs

Rarely now but have done more at various times of life:
Yogurt (never perfected this for some reason)
Pasta
Wontons/dumplings
Mayonnaise
Fruit leather
Maple syrup

I'm guessing you make tomato sauce with canned tomatoes, though.

[Anonymous]

- chicken soup
- guacamole (everyone loves my guac)

[Anonymous]

Anonymous wrote:

Anonymous wrote:Always, like never buy from the store:
Bread
Pizza dough
Basically all baked goods
Salad dressings
Guacamole
Soup stock (save meat bones, carrot tops, onion peels, celery leaves, other peelings in a bag in the freezer and pressure cook in the instant pot when full)

Sometimes homemade, sometimes store:
Granola (takes a lot longer than yours, though)
Tomato sauce
Salsa
Apple sauce
Veggie burgers
Meatballs

Rarely now but have done more at various times of life:
Yogurt (never perfected this for some reason)
Pasta
Wontons/dumplings
Mayonnaise
Fruit leather
Maple syrup

I'm guessing you make tomato sauce with canned tomatoes, though.

DP but I garden fairly extensively and can my own tomatoes, but the paste tomatoes that are best for marinara/pizza sauce don't grow well in DC. They're the only kind of tomato I've given up growing because they consistently get blossom end rot.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Always, like never buy from the store:
Bread
Pizza dough
Basically all baked goods
Salad dressings
Guacamole
Soup stock (save meat bones, carrot tops, onion peels, celery leaves, other peelings in a bag in the freezer and pressure cook in the instant pot when full)

Sometimes homemade, sometimes store:
Granola (takes a lot longer than yours, though)
Tomato sauce
Salsa
Apple sauce
Veggie burgers
Meatballs

Rarely now but have done more at various times of life:
Yogurt (never perfected this for some reason)
Pasta
Wontons/dumplings
Mayonnaise
Fruit leather
Maple syrup

I'm guessing you make tomato sauce with canned tomatoes, though.

DP (and totally NOT a tomato sauce person) but our farmers market sells boxes of seconds for this purpose, fwiw.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I went through a brief period making yogurt in the instapot and I don’t see what the fuss was. It's not very thick, and no cheaper than buying it. I prefer the thick Icelandic skyr. Am I missing something?

Nope. You are not missing anything.

The only reason people make their own yogurt is to tell people they make their own yogurt.

Maybe they want to avoid microplastics or they go through a lot of it. DIY is way more affordable.

it’s not really any more affordable though.

It is. I make enough for at least a week of daily breakfast using less than a gallon of $3.89 milk. If you could direct me to plain whole milk yogurt cheaper than that, I’d love to know brand/source.

My MIL makes it in a regular kitchen pot. Not sure exactly what the process is, but seems like she heats the mixture to a specific temp, then wraps the pot in a towel and lets it sit out on counter overnight. Then strains it. It’s messy probably doesn’t comply with food safety rules…but she hasn’t killed anyone yet.

I went through a brief period making yoghurt in the instapot. From what I remember, the yoghurt was comparable to the Brown Cow yoghurt in texture and flavor. At the time those were selling for $1 a pot in the supermarket. I was paying $4-5 for a gallon of good organic milk. Plus you still had to buy a yoghurt to start the batch. The outcome was maybe a few dollars savings per week. It wasn't worth the hassle.

Totally fine, I 100% get not wanting the hassle (I could not be bothered to make tomato sauce and plenty of other things from scratch). But Brown Cow appears to currently be $5 for 32 oz, so using half a gallon of $3.89 milk is cheaper, if not easier.

Yeah for many people 2 days worth of waiting and effort isn’t worth a couple dollars of savings. Me included.

Making yogurt can be so easy and hands off though. I have a yogurt machine I got off Amazon so to make yogurt, you pour the milk in, stir in your starting culture/yogurt, and push a button. Do this in the morning and then at the end of the day transfer your yogurt to the fridge or the strainer if you want thicker yogurt (bonus, the whey that drains make for amazing biscuits!). Then voila, the next morning you have yogurt.

And that’s another appliance you have to store and clean too.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I went through a brief period making yogurt in the instapot and I don’t see what the fuss was. It's not very thick, and no cheaper than buying it. I prefer the thick Icelandic skyr. Am I missing something?

Nope. You are not missing anything.

The only reason people make their own yogurt is to tell people they make their own yogurt.

Maybe they want to avoid microplastics or they go through a lot of it. DIY is way more affordable.

it’s not really any more affordable though.

It is. I make enough for at least a week of daily breakfast using less than a gallon of $3.89 milk. If you could direct me to plain whole milk yogurt cheaper than that, I’d love to know brand/source.

I went through a brief period making yoghurt in the instapot. From what I remember, the yoghurt was comparable to the Brown Cow yoghurt in texture and flavor. At the time those were selling for $1 a pot in the supermarket. I was paying $4-5 for a gallon of good organic milk. Plus you still had to buy a yoghurt to start the batch. The outcome was maybe a few dollars savings per week. It wasn't worth the hassle.

Totally fine, I 100% get not wanting the hassle (I could not be bothered to make tomato sauce and plenty of other things from scratch). But Brown Cow appears to currently be $5 for 32 oz, so using half a gallon of $3.89 milk is cheaper, if not easier.

Yeah for many people 2 days worth of waiting and effort isn’t worth a couple dollars of savings. Me included.

Making yogurt can be so easy and hands off though. I have a yogurt machine I got off Amazon so to make yogurt, you pour the milk in, stir in your starting culture/yogurt, and push a button. Do this in the morning and then at the end of the day transfer your yogurt to the fridge or the strainer if you want thicker yogurt (bonus, the whey that drains make for amazing biscuits!). Then voila, the next morning you have yogurt.

And that’s another appliance you have to store and clean too.

+1

This was my thought -- I'm not finding a place in my cupboards for a freaking yogurt machine.