Potato starch, like salt or soda, should always be in your kitchen cabinet. He is not required every day, but sometimes he simply has to be at hand in order, for example, to prepare jelly from fresh berries for a child.
To make starch at home, no complicated tools are required. And you won't need selected potatoes. After harvesting, there are always many small, chopped, soft and slightly rotten tubers. Here they also need to be put into action.
Cooking process
- Wash the potatoes thoroughly with a brush, cut off any spoiled areas.
- Grate the tubers, periodically pouring cold water over it. At the exit, you will get a mass of starch, scraps of peel and pulp. And if you pass the potatoes through a juicer or meat grinder, then pour in the resulting mass of cold water in a one-to-one ratio.
- So that the workpiece does not rot on starch, you need to quickly process it: place a colander, sieve or sieve over the pan, cover it with a couple of layers of gauze and put the mass on the bottom. This must be done immediately so that the starch is not then dirty gray in color. Together with the liquid, the starch will drain into the container. If necessary, rinse the pulp a couple of times for better separation.
- When the starch precipitates the bottom, drain the resulting liquid from it and fill it with fresh water. After a while, a precipitate forms again and the liquid must be drained again, at the same time removing the upper, dirty layer from the substance. Rinse until the water is clear.
- Starch with water becomes unusable very quickly and must be used immediately. To prepare it for future use, dry the mass in a ventilated area, thinly spreading it on parchment or canvas, stirring every three hours. You can dry starch in the oven at a temperature of no more than 40 degrees. Otherwise, you will make a paste.
Dried starch, if done correctly, will be completely white. And to make it also crumbly, roll it out with a rolling pin.
