Step-by-Step Guide to Make Favorite Vickys Homemade Wholegrain Mustard

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Before you jump to Vickys Homemade Wholegrain Mustard recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less Within the Kitchen.

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Perhaps the food isn't quite as good when cooked in the microwave, however it will save you money to use it over your oven. As soon as you find out it will require 75% more energy to cook in the oven, you could possibly look for more ways to use the microwave. When it pertains to boiling water and steaming vegetables, you can save a lot of electrical power and do the job faster with countertop appliances rather than a stove. You might think that you save energy by washing your dishes by hand, however that is definitely not true. Particularly if you make sure the dishwasher is full before starting a cycle. Don't dry the dishes with heat, make use of the cool dry or air dry options to increase the money you save.

The kitchen by itself gives you many small means by which energy and money can be saved. Efficient living is actually something we can all perform, without difficulty. It's related to being practical, most of the time.

We hope you got insight from reading it, now let's go back to vickys homemade wholegrain mustard recipe. You can have vickys homemade wholegrain mustard using 6 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to prepare Vickys Homemade Wholegrain Mustard:

1. Provide 80 g of yellow/brown mustard seed mix.
2. Use 20 g of mustard powder.
3. Provide 1 tsp of low sodium salt.
4. Provide 120 ml of cold water.
5. Provide 3 tbsp of apple cider vinegar.
6. You need 2 tbsp of honey / agave nectar / brown sugar.

Instructions to make Vickys Homemade Wholegrain Mustard:

1. Grind the mustard seeds briefly. You don't want to powder them because you're adding mustard powder anyway. Just knock them around a bit.
2. Add the mustard powder, salt & water and mix together. Let the mixture stand for 10 minutes to absorb the water a bit.
3. Stir in the vinegar and sweetener.
4. Pour into a sterilized glass jar, screw the lid on and set in the fridge to cure. This mixture will fill 2 old 150g mustard jars.
5. Wait AT LEAST 2 days before tasting. It won't be that great at first. It needs to sit a while. It will taste horrible and be quite runny when you put it in the jar but will thicken up and the bitterness will mellow out as more time passes. I leave mine a couple of weeks to get it to how I like it.
6. If you use hot water instead of cold, the mustard will be milder. If you leave the mustard seeds whole it will also be milder. If you leave out the mustard powder it will be milder still. You can also use beer or milk as your liquid, whatever you prefer. Using less water and more vinegar will also make your mustard a little milder. If you find that after a few days the mustard is too hot for you, spoon it into a bowl and heat it through then pour back into a clean sterilized jar when cooled. The heating will dampen the spice down. You can also add more sweetener if you want to. Putting the jar in the fridge will stop the flavour intensifying. If you like a spicier mustard, let it cure at room temperature and once your mustard has reached the desired flavour, put it in the fridge to stop the flavour mellowing more.

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