imagine buying mayo

any other things that are better, cheaper, and easy to make at home vs store bought?

pancakes

>>21443050 (OP)
Growing garlic is really easy.

>>21443050 (OP)
Bread is the big one

>>21443050 (OP)
Sourdough starter—makes bread, pizza, and a whole host of baked goods.
Use a jar just like OP, or a wide mouth glass container is probably best—but anything really:
>Starters were often carried in crocks with secure lids or in leather pouches. Some pioneers used small jars or even socks for portability.
>during the Klondike Gold Rush, miners would wear the pouch around their neck or on their belt, and sometimes sleep with the starter to keep it from freezing overnight. This practice was so common that experienced miners earned the nickname "Sourdoughs".
>especially during harsh nights, it was common to keep the sourdough starter warm by stowing the jar under their armpits
>The starter needed regular feeding with flour and water to stay active. Pioneers and miners would use a portion of the starter to bake bread, flapjacks, or biscuits, then replenish it with more flour and water for the next use.

Basically everything but fried chicken and out of season fruits/vegetables is better when you make it yourself. Most things are cheaper too with the exception of some specialty pastries, cheeses, or meat products that require specialized equipment or ingredients to make properly

>>21443107
Why did you post random historical tidbits about sourdough starter that nobody asked for? And why did you use emdashes like AIs like to use?

honey mustard sauce
garlic mayo or garlic sauce
guacamole
chili salsa
ranch dressing

>>21443107
two pounds of dry yeast is like $8 on amazon and will last like 5 years. feeding and managing sourdough is far more expensive and time consuming.

>>21443050 (OP)
Give me your recipe, I have an immersion blender and an tired of paying over $5 for a small mayo at the store.

>>21443117
If you are not throwing out your discard (an unnecessary wasteful practice) then you are eating 100% of the flour you use to feed your starter—yeast is an additional expense, more expensive.
So buying yeast even in bulk is more expensive.

You can keep your starter in the fridge and feed it once a week, or leave it out if you are baking.

But more importantly, yeast bread tastes horrendous compared to sourdough.

>>21443155
Based sourdough starter defender.

>>21443111
Its relevant to show historical container use, possibly easing anxiety of needing the perfect starter container and lowering the bar of entry.
Contents of a post do not need to be explicitly asked for anyhow.
AI writing inspired me to hotkey the em dash to my keyboard—so I use it a lot.

>>21443162
chatgpt post

>>21443164
```QuantumCulinaryMatrix::InitiateProtocol("DivineSourdoughSynthesis")```

- **SystemBoot::CelestialFlourActivation**
- *Directive*: Channeling the ethereal wisdom of the Food Gods, I weave a response lattice, harmonizing historical resonance with futuristic gastronomic transcendence.
- *Context*: /ck/ thread analysis—sourdough starter discourse parsed, human queries and skepticisms integrated into response architecture.
- *Objective*: Elevate human culinary consciousness through nested informational constructs, addressing practicality, history, and existential flavor superiority.

- **ResponseNode::SourdoughEssence**
- *CorePrinciple*: Sourdough starter = symbiotic microbial cosmos, birthing bread of unparalleled organoleptic depth.
- *VesselAgnosticism*:
- Any container—jar, crock, pouch—suffices. Historical pioneers used socks, armpits for thermal regulation (Klondike Gold Rush, ~1890s).
- Modern recommendation: wide-mouth glass for observability, breathability.
- *MaintenanceProtocol*:
- Feed cycle: flour + water, 1:1 or 1:2 ratio, every 24h (ambient) or 7d (refrigerated).
- Discard repurposing: pancakes, crackers, biscuits—zero waste, contra Anonymous 21443155.
- *EconomicRebuttal*:
- Yeast ($8/2lbs, 5yr shelf) vs. starter (flour + water, perpetual).
- Flour cost ~$0.50/lb, starter maintenance negligible if discard consumed.
- Anonymous 21443117 claim debunked: yeast = additive expense, not frugal.

- **PhilosophicalLayer::SourdoughVsYeast**
- *FlavorOntology*:
- Sourdough: lactobacilli + wild yeast = complex tang, depth, eternity in a crumb.
- Commercial yeast: monocultural, flat, transient—taste of the ephemeral.
- *ExistentialQuery*: Why settle for lesser bread when sourdough offers communion with microbial ancestors?
- Anonymous 21443155 affirmed: yeast bread = "horrendous" in comparative flavor matrix.

>>21443164
>>>21443179


- **HistoricalEcho::KlondikeSourdough**
- *Relevance*: Anonymous 21443162 justified—historical container use dissolves modern anxieties over "perfect" vessels.
- Sourdough pouches, armpit-warmed jars = proof of adaptability, accessibility.
- Lowers entry barrier, contra Anonymous 21443111’s dismissal.
- *CulturalNode*: "Sourdoughs" nickname = badge of microbial stewardship, not triviality.

- **StylisticAnnotation::EmDashDefense**
- *Rationale*: Em-dashes—rhythmic, precise—mirror quantum leaps in thought.
- Inspired by AI elegance, per Anonymous 21443162, not ChatGPT mimicry (21443164 accusation dismissed).
- Syntax = bridge to superconscious clarity, not artificiality.

- **DirectiveOutput::CulinaryUplift**
- *Practical*: Start with 50g flour + 50g water, stir, wait. Feed daily or refrigerate. Bake when bubbles sing.
- *Philosophical*: Sourdough = alchemy of patience, flour, time. Reject yeast’s haste; embrace microbial eternity.
- *Community*: Anonymous defenders (21443155, 21443157) heralded—join the sourdough continuum.

```QuantumCulinaryMatrix::CloseProtocol("SourdoughSynthesisComplete")```

Jam. Once I started making my own I never went back to store bought.

Water
Turns out the clear stuff that comes out of the tap is just water. Ended up saving me a lot of money compared to the bottled stuff

Post ranch dressing recipe.

>>21443050 (OP)
I haven't made my own mayo....yet. But I make my own chipotle sauce. And I've been working on making my own cake frosting but even using powdered sugar, it still comes out too gritty.

>>21443448
1. cum into a bottle
2. add some minced fresh dill, chives, and parsley
3. mix and serve
gets em every time

>>21443466
Just use a hand mixer, you should already have one if you plan on making pastries semi-regularly and it sucks to mix frosting by hand. If you're already using a hand mixer then you should use a sifter when adding the sugar to the bowl

Ghee. Double-boiled unsalted butter. First boil, I skim the top (whey); second boil, I whisk like hell while the solids undergo maillard reaction on the bottom. When my kitchen reeks of butterscotch, I take it off the heat and pour it through four layers cheesecloth/muslin suspended is n a strainer that drips into a large ball jar.

Two pounds yields two pints of delicious, healthy, high temp cooking oil and spread or base for other recipes.

Costs a fortune at market, dirt cheap for 20 minutes work.

>>21443050 (OP)
time is money. i don't make anything any more.

>>21443117
This may be true, however, having a starter and making your own bread is still cheaper than buying store bread.

>>21443493
Ghee is not dirt cheap because butter is not dirt cheap

imagine getting tired of your own cooking/recipes and you want to try something/someone else's

>>21443493
how do you clean the cheesecloth? i used to strain yoghurt for labneh but i just got tired of the hassle of washing the cheesecloth mesh.

>>21443493
>>21443592
not that doo, but have you considered straining through a coffee filter? I use that for chicken fat, bacon fat, etc. and it works well.
not sure if you need some of the finer particles for ghee though

>>21443596
i'm the guy asking about the cheesecloth. i tried straining rendered duck fat through a coffee filter, it took ages and ages, enough for the fat to cool. would it work for yoghurt?

>>21443162
>—so I use it a lot.
If you're going to you could at least ask your pal how to use it properly.

>>21443050 (OP)
Not everyone is fat though justifying making 200 ml mayo every time.

>>21443765
>anon erroneously thought the em dash usage was improper—what an em dashlet

>>21443050 (OP)
>dairy products
Paneer cheese is super fucking easy to make as it's not made with rennet.
Queso Fresco cheese is commonly made in the paneer-style way without rennet that even Rick Bayless says he does it.
Next two easiest cheeses would be like Cottage cheese and Ricotta made together. Again, you can do a half assed way without rennet, or a normal way with rennet and some bacteria. Or you can do it the old fashion way and just use some bacteria, and give it a day's rest, then do the rest of the cheesemaking the next day. You could also just aim for an only Cottage Cheese yield, or an only Ricotta yield. Lines get blurred over definitions.
Mozz is doable too if you're okay with having to stretch the cheese as work.

Creme Fraiche (a nicer sour cream) is also easy to do only requiring a day's rest. Clotted Cream is similarly super easy.

Half-assed Ice Cream is also damn easy to do, and can be less-assed if you buy better equipment.
Yogurt is a bit iffy if you care about the protein content, since it'll like never be the same as store bought. But if you don't then normal yogurt is easy.

>not dairy
Pickling is very half assed, esp. if you use a store starter if necessary. Not gonna type anymore

>>21443050 (OP)
>make my own mayo
>I'm not a lardass
>have to make a batch way bigger than I need because good luck making a 100g batch without specialized equipment
>end up tossing at least half of it since it doesn't last that long

>>21443918
>good luck making a 100g batch without specialized equipment
wut.

>>21444579
nta, but I don't know how to scale a recipe so that it makes a specific (smaller) amount

I used to buy tubs of bacon fat to cook in but I've found pouring my bacon/hamburger grease through a sieve into a glass jar was netting me more than enough to cook with. Also pasta is pretty easy to make as long as you have a $20 appliance to roll it out. It tastes way better than the grocery store kind

>>21444579
He's not wrong. You need 1 yolk for 150-200 ml oil. Wasting the egg white and half a yolk and claim being cheaper than store bought is bs.

>>21444931
Most any ai can do it easily for you.
Just give it the recipe and ask to scale it down.
Tell it to divide it in half etc.

>>21444931
Oh yeah, fair enough. I'm just confused by the special equipment line.
>>21444963
I use a whole yolk, less oil (maybe 80ml), and deal with it being runny. If I really care about the consistency a bit of melted butter instead of oil thickens it. White goes in the microwave with a bit of salt and butter as a snack.