Skip to content

Homemade Milk Powder


  • ~ milk, any type (except raw)



  1. Place a fruit roll/silicon mat insert into each dehydrator tray.
  2. Slowly pour one (or less) cup of milk onto each tray.  Make sure the counter/surface is level to protect against spillage and dehydrates evenly.
  3. Set the dehydrator at 130-deg F to 135-deg F.
  4. Dehydrate until dry and flaky.  If there are some areas that are ‘goop-y’ after 12 hours, gently remove the dried milk, re-tray, and dehydrate it again.
  5. Crumble it into pieces after the milk is completely dry and flaky.
  6. Place the pieces into a blender.
  7. Process until it forms a powder.
  8. Pour powder into a jar.  Vacuum seal for a longer shelf life.

Notes:   Making homemade powdered milk is not only a straight-forward process, it can also extend the life of milk nearing its use-by date by months (if not years), as well as keep your dairy supply going for longer.  Any milk can be used for drying, but it must be pasteurized so that there’s a reduced number of bacteria present.  Raw milk (non-pasteurized milk) should not be used for making powdered milk.  You don’t need to add any chemicals, additives, or preservatives to your dried foods.  For best results, use skim milk as the less fat there is, the better the milk powdered will store.  If it’s your first time, it is recommended that you only do 2 trays to ensure that the temperature setting works with your dehydrator.  Place the round tray (with fruit roll sheet) inside the dehydrator before pouring the milk to ensure no spillage.   When the milk is done, it should feel like a thin piece of peanut brittle.  The ratio for reconstituting powdered milk is: 1 part milk powder to 2 parts water.

Homemade Oyster Sauce


  • 8 oz oysters, shucked with liquid
  • 1 tsp salt
  • ~ soy sauce, tamari



  1. Drain the oysters.
  2. Reserve the liquid.
  3. Add the oysters in a food processor.
  4. Process until finely chopped.
  5. Transfer the oysters into a small saucepan.
  6. Add the reserved oyster liquid.
  7. Bring to a boil.
  8. Reduce heat.
  9. Cover.
  10. Simmer for 8 to 12 min.
  11. Remove the saucepan from the heat.
  12. Add the salt.
  13. Let cool completely.
  14. Drain the mixture through a fine sieve into the saucepan.
  15. Discard the pieces in the sieve.
  16. Measure the liquid.
  17. Adding 2 tbsp of soy sauce to each 1/2 cup liquid.
  18. Add another 1 tbsp of soy sauce at the end.
  19. Bring to the boil over high heat.
  20. Reduce heat.
  21. Gently simmering for 10 min.
  22. Allow to cool to room temperature.
  23. Pour into a jar that has been boiled in the boiling water for 15 min.
  24. Seal tightly.
  25. Store in the refrigerator until ready to use.

Notes:  It can be kept, refrigerated for approximately 1 month.  Oyster sauce is commonly used in Chinese stir-fry.  This recipe will introduce you how to make your own oyster sauce at home, it’s going to be super tasty and without any preservatives.

Homemade Hoisin Sauce II


  • 1/4 cup light soy sauce
  • 2 tbsp natural peanut butter
  • 1 tbsp honey
  • 2 tsp rice vinegar
  • 2 tsp sesame oil
  • 1 clove garlic , grated
  • 1/8 tsp black pepper
  • 1 tsp miso paste
  • 1/4 tsp five spice powder, optional



  1. Combine all ingredients in a bowl and mix well.
  2. Store hoisin sauce in an airtight jar in the fridge for up to a month.

Notes:  Try this homemade hoisin sauce once and you will never want to use a store bought one again.  This is a flexible recipe that you can customize based on the ingredients you have on hand.

Homemade Custard Powder


  • 1 cup milk powder
  • 1/2 cup cornstarch
  • 1/4 tsp yellow food coloring, powdered
  • 6 tsp sugar, vanilla



  1. Add the milk powder, cornstarch, food coloring, and vanilla sugar to blender.
  2. Blend for about 10 seconds.
  3. Transfer to an airtight container.
  4. Store in the pantry.

Notes:  This fine yellow powder is made up of thickeners, milk powder and flavoring that turns into a rich, sweet vanilla sauce once heated with milk and sugar.  Typically it’s used as a quick version of a traditional creme anglaise or vanilla sauce. Store in an airtight container in the pantry.  This dry mix will last as long as the expiration on your milk powder.  If you use vanilla extract or beans, you should try to use the custard powder within a month.


  • 1/2 cup custard powder
  • 2 cup milk
  • 1 to 2 tbsp sugar, to taste
  1. Add 1/2 cup of custard powder to a small saucepan with the sugar and milk. Whisk to combine.
  2. Heat over low heat stirring constantly until thick and beginning to bubble.
  3. Add more milk if you want a thinner consistency.

Homemade Vanilla Sugar


  • 1/2 cup sugar, granulated
  • 1 vanilla bean



  1. Pour sugar into a mixing bowl or Ziploc bag.
  2. Cut the vanilla bean lengthwise using a small, sharp knife.  Do not to slice all the way through the bean.
  3. Use the knife to carefully scrape out the the seeds inside the pod.
  4. Add them to the sugar.
  5. Mix well.
  6. Pour vanilla sugar into a sterilized jar.
  7. Seal with a tight lid.
  8. Cut it into a couple smaller pieces that would fit in the holding container.
  9. Let the vanilla pod dry out for a day or two.
  10. Place the pod in the vanilla sugar.
  11. Store your vanilla sugar in a cool, dark cupboard giving it a shake every once in a while.

Notes:  Vanilla sugar is often used in German baking and is delicious sprinkled on oatmeal, fresh fruit, in coffee, tea, and much more.

Ginger Paste


  • 1 lb Ginger Root, Fresh, peeled
  • 3 tbsp Oil, avocado, canola, or other neutral tasting one
  • 1 tsp Salt



  1. Clean the ginger under running water.
  2. Wipe with a kitchen towel.
  3. Peel the ginger.
  4. Chop the ginger into small round discs.
  5. Add the chopped ginger to a blender or food processor.
  6. Add oil and salt.
  7. Blend to a smooth paste.
  8. Add 1 to 2 tbsp of water if needed.
  9. Transfer the ginger paste to an air tight glass container.

Notes:  It can be refrigerated for 7 to 10 days.  To store for longer, freeze in ice-cube trays or resealable plastic bags for 3 to 4 months. You can fill the bag and flatten it.  It will help in easier storage and you can break off the needed amount.  You can pop the frozen ginger paste from the ice-cube trays, to store in a plastic bag to save space too.

Dehydrated Lemon Powder


  • ~ Lemon peels



  1. Wash and peel your lemons.  If using thin-skinned sweet lemons (like Meyer lemons) peel them whole like an orange. For thicker-skinned lemons (such as Eureka lemons) use a vegetable peeler to remove the outer part of the rind, leaving behind most of the white bitter pith.
  2. Lay out the lemon peels in a single layer on your food dehydrator racks.
  3. Dry the lemon peels in the dehydrator at 95 to105-deg F.  The time it takes for them to fully dry will vary depending on your individual machine and the thickness of the peels, which may be several hours to a couple of days.
  4. Dehydrate the lemon peels until they are completely dry.  The lemon peels are finished drying when they easily crack and snap in half, rather than bending.
  5. Use a blender, food processor, or coffee grinder to turn the dried lemon peel into powder.
  6. Sift the ground lemon powder through a fine mesh strainer poised over a bowl.
  7. Take the collected leftover hard bits and run them back through the blender another time to pulverize them into powder.
  8. Store the finished lemon powder in a glass air-tight container, such as in a mason jar with tight-fitting lid.
  9. Keep the container in a dry, cool place – such as the pantry.  When properly dried and stored, your homemade lemon peel powder should last for over a year.

Notes:  Replace the lemon peel with other types of citrus fruit if desired. Sprinklelemon powder over sautéed vegetables, during or after cooking. Add it to baked goods like sweet breads, muffins, cookies, or even in frosting or pudding.  Add it into artichoke cooking water for a bright pop of flavor.

Homemade Flavored Simple Syrups


  • 1 cup Sugar
  • 1 cup Water

Flavoring Ideas

  • Blueberry Lemon: 1 cup Blueberries, fresh or frozen • 1 Lemon, Juice of
  • Raspberry Lime: 1 cup fresh or frozen Raspberries • 1 Lime, Juice of
  • Ginger Beer: 1/4 cup Ginger, sliced or grated fresh • 1/4 cup Lemon juice • fresh Sprigs of fresh Mint, optional or to garnish
  • Mint: Handful of fresh Mint
  • Vanilla: 1 Vanilla pod or 1 tsp Vanilla extract or paste • 3 Lime, Juice of



  1. Add the water and sugar and bring to a gentle boil in a saucepan over medium heat.
  2. Stir occasionally or until the sugar has fully dissolved.
  3. Add your favorite fruit, herb, or spice to the basic simple syrup mixture.
  4. Reduce heat.
  5. Allow to simmer or mellow for about 5 to 8 min, depending on the flavor your using.
  6. Sieve if necessary.
  7. Remove from heat.
  8. Allow to cool.
  9. Store in airtight jar. It can be kept in the refrigerator for up to a week.

Notes:  The premise of making a flavored syrup is to make a simple syrup and add the desired flavoring.  Will keep in an airtight container for 4 to 7 days in the refrigerator.  To make a thicker simple syrup, increase the amount of sugar to 2 cup so that your ratio is 1:2 (1 cup of water and 2 cups of sugar) instead of 1:1.  The wonderful thing about making your own flavored simple syrups is that you can take just about any fruit, herb, spice, or experiment until your plum tuckered.  Plus, you can also try the different sugars or sweeteners with all of the different sweet notes to give the syrup a different flavor and even color.  Use regular white sugar for a basic simple syrup which of course is clear, but I also like to use the pure cane sugar that gives a hint of molasses and is a golden amber color.


  • Iced tea or coffee
  • Cocktails and mocktails
  • Pouring over cake and desserts
  • Mixing up your own flavored sparkling drinks
  • Use as a quick glaze for meats, fish or poultry
  • Pour over pancakes and waffles
  • Help make that medicine go down
  • One of the easiest ways to sweeten up your drinks and add some extra flavor to your desserts is by making your own plain or flavored simple syrups.

Homemade Baking Powder


  • 1 tsp baking soda
  • 2 tsp cream of tartar
  • 1 tsp ​cornstarch, optional



  1. Mix the baking soda and cream of tartar together until well combined. This will give you one tablespoon of baking powder.
  2. Add a cornstarch to the mixture if you plan to store your baking powder.
  3. Stir.
  4. Store in an air-tight container between uses to keep the baking soda fresh.

Notes:  It’s aluminum-free. It doesn’t contain sodium aluminum sulfate, like most store-bought baking powders. Corn-free. Just leave the cornstarch out, or use arrowroot powder in its place, and your baking powder won’t contain corn. Gluten-free. If you add the cornstarch, it will contain corn gluten, but that’s not the type of gluten that affects people with Celiac disease or gluten sensitivity.
Your baking powder will only be as good as the ingredients that you put into it, so make sure your baking soda and cream of tartar are fresh. This will absorb any moisture from the air and prevent the baking powder from clumping or reacting before you need it. Want to make a bigger batch? Just stick to the ratio of two parts cream of tartar to one part baking soda, and it’ll come out great. Since baking powder loses its potency over time, it’s best to make no more than you can use in a month.

Homemade Potato Starch


  • ~ potatoes, russet, Cleaned, peeled, grated
  • ~ water, as needed


  1. Grate the taters.  If you grated the taters in a food processor, you will see a bunch of white stuff in the bottom of the bowl. That is starch.  Swirl with a bit of warm water, and dump it into the pot with the taters.
  2. Swirl the taters with the water.  Dump them through a strainer, with cheesecloth into another bowl.  If you have a strainer with a fine mesh, like a Chinoise, you will not need the cheesecloth.
  3. You can leave the potatoes in the original pot, but use your hand to squeeze the potatoes to extract as much water as possible.
  4. Put the pot with the taters down.
  5. Cover with more warm water.
  6. Wait 5 min.
  7. Pour off the water in the other bowl with the starch. The starch will cling to the bottom of the pot.
  8. Repeat this process of water, strainer, squeeze 3 or 4 more times, until the water is clean and you can see the starch sitting nicely on the bottom of the second bowl.
  9. Carefully pour off the last of the water, exposing the starch on the bottom of the bowl.
  10. Scrape out onto a piece of parchment paper.
  11. Allow to dry overnight), however, you could use a dehydrator, or an oven on low heat.
  12. Put the dry starch into a small grinder.
  13. Grind to a fine powder.
  14. Place into a tightly sealed container.
  15. Store in a cool/dry place until needed.
  16. Use in any situation that calls for potato starch, or you could use it as a substitute for corn starch, or arrowroot powder.

Notes:  Sometimes called baking potatoes, Russets are the starchiest (and thus the fluffiest) potatoes and have thick, netted-brown skins. They make fluffy mashed potatoes and classic baked potatoes as well as great French fries. It is easy, and it is not rocket science. The trick to this is that water extracts the starch, and the starch is heavier than water.  The grated potatoes can be used in other recipes.