Hi to all you DIY'ers out there! Welcome back! I hope you're excited to read about making mustard!
When we first opened this store several years ago, I was on a gourmet food kick. I enjoyed making food that called for gourmet ingredients and a lot of those recipes specified gourmet, grainy mustard. I searched the grocery stores and even went to some specialty food stores, but I was unwilling to pay $5 per ounce for mustard. So, we started researching and testing and the Make Your Own Mustard kit was born. You can find the mustard kit here.
We have included 4 different recipes for making mustard. They include: honey mustard, sweet & spicy beer mustard, tangy horseradish mustard and apple cider maple mustard. Each recipe is easy to make and simply delicious.
However, we did run into a few snags, which prompted us to notate some tips and tricks when it comes to making mustard.
~3 of our recipes call for coarsely ground mustard seed, which we have included in the kit for you, but the seed is not pre-ground. We did not pre-grind the seeds for you because we found that everyone's taste is different. Carol liked her mustard seed a little on the coarse side. Sharon liked hers more fine. I didn't have a preference, but it's up to you how coarse or fine you'd like your mustard seed ground.
We used a spice grinder and a coffee bean grinder to grind our mustard seed, but not everyone has access to those appliances. There are other options, you can use a blender or food processor, but if you don't have either of those appliances, you can place your mustard seed between two pieces of cardboard and smash them with a hammer. It's primitive, but it works!
~After making your mustard and letting it refrigerate for at least 24 hours, if it's too watery for your taste you can add a pinch or two of mustard powder to thicken things up. Make sure to stir well after adding the powder.
~It's best to let your mustard age in the refrigerator for 2 to 3 weeks before consuming. As long as your mustard is refrigerated it will keep for up to 6 months.
~Our recipes all call for cider vinegar when making mustard, however if you prefer a sweeter tasting mustard you may substitute the cider vinegar for rice vinegar.
Did you know that the mustard plant was one of the first plants grown and cultivated by early farmers? The Romans prepared mustard by mixing crushed seeds with wine creating a paste not much different that the mustard we eat today!
In closing, don't waste your money on the gourmet mustard in the store. Making your own is easy and tastes a million times better than the jars you buy from the store. Plus it's much cheaper! Don't forget to check out our Make Your Own Mustard Kit on our website.
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