7 Easy & Better-Than-Store-Bought Homemade Condiments Recipe
Image credit: Becoming a Farm Girl via YouTube
We can all agree that we each have a favorite condiment that we would always pair with our favorite dishes or food, and personally, I always want to make sure that I have a stock of these condiments ready when I need them. This is why I love this video tutorial by Becoming a Farm Girl on YouTube so much because these recipes are so simple and easy to follow, plus it is so much better than store-bought, too!
Ingredients:
Ketchup
- Organic tomato paste
- Cayenne
- Cinnamon
- Cloves
- Apple cider vinegar
- Juice of existing ferment
- Raw honey
- Salt
- Filtered water
Sour Cream
- Whipping cream
- Probiotic yogurt culture
Butter
- Whipping cream
Directions:
Ketchup
In a large mixing bowl, add a few cans of organic tomato paste, then season them with cayenne, cinnamon, and cloves, and add the apple cider, existing fermented juice, raw honey, a pinch of salt, and filtered water. Mix them all together until well combined and incorporated, then transfer it to a tight lid jar or container, and store it in a dark place for about 2 to 4 days or until slightly bubbly. Move it to the fridge and consume it as desired, keeping the ketchup cold makes it last longer.
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Sour Cream
In a clean and large glass jar, add ¼ cup of probiotic yogurt culture for every 1 cup of whipping cream, then mix them together until combined, and close the lid of the jar tightly. Shake the jar lightly, then wrap it with a towel, and place it in a slightly above room temperature area or in a cooled-off oven. Let it sit for about 12 to 24 hours, then once thick and sour, store it in the fridge and finish it within 3 weeks.
Butter
In the bowl of a stand mixer, pour the whipping cream, then turn on the speed to low, and beat the cream until it becomes soft. Continue to whisk the cream until the fat separates from the liquid, then once the mixture starts sticking to the attachment, you’re butter is ready. Allow the butter or fat to solidify, then pour the liquid into a jar with a strainer, and set aside the buttermilk for homemade biscuits, pancakes, etc. For the exact measurements and more condiment recipes, click here.
*All image credit belongs to Becoming a Farm Girl via YouTube. Follow and subscribe to her channel for more!
