Technology for the preparation of potato starch. Potato starch and how to make it at home

Once upon a time, potato starch was a rarity, but nowadays it is used in almost all areas of the household. If, after living on a personal plot for a long time, you often use starch anywhere, then it will be easier and cheaper to make it from potatoes yourself than to go to the city every time to buy it. But in order to extract it yourself, you need to know well how to make starch from potatoes, how to get it at home without really bothering ... We will tell you about this.

Each summer resident, before sending the potato crop grown in the country for storage, sorts it, selecting only large and medium tubers. And what to do with small samples, which, due to their extremely small size, are not suitable not only for long-term storage, but even for immediate consumption? These are the ones that can be processed for processing in order to obtain fairly high-quality starch from potatoes as a result of simple procedures.

But before proceeding directly to cooking, you need to subject the potato trifle to a thorough cleaning. To do this, we immerse it in a large container - for example, a basin - filled with water, and wash it off, helping ourselves with a brush with non-rigid plastic bristles.

Since in the future the potatoes will be processed along with the peel, this step cannot be neglected, it is even better to repeat it several times for better cleaning. Well, now we go directly to how to get starch from potatoes.

After the peeled tubers dry out a little, they will need to be passed through a meat grinder, as already mentioned, along with the peel. Some recommend simplifying the process by using a juicer instead of a meat grinder. If you decide to go this route, be sure to remove the fine mesh sieve from the juicer.

We spread the missed potatoes in a zinc bucket, pour water there, the volume of which should be 2 times the volume of the potato mass. After thoroughly mixing everything, let the solution brew, after which we filter, passing through a fine sieve.

The thick, which lingers in the sieve, put it back into the bucket and repeat the procedure. Water gradually washes away starch particles from potatoes, so the filtered water will be very rich in starch. Having done this operation several times, the water must be collected in a separate container - better, a large saucepan, and left for 3-4 hours.

Now, the infused solution must be freed from the upper layer of the liquid, for which you need to carefully, trying not to shake the mixture, drain it until only density remains in the pan. We dilute it again with clean water and again leave it to infuse.

To obtain a qualitative result, this procedure will have to be repeated several times, at least three. A sign of starch readiness is the colorlessness of settled water. As soon as the water poured into the pan ceases to darken, then the moment has come and, having drained the liquid, you will find a gray powder at the bottom. This will be starch.

It remains only to dry it. To do this, spread the wet powder on a plastic wrap, spread out in a dry place, sheltered from direct sunlight and drafts. You need to dry the starch from the potato until it becomes free-flowing. It usually takes about a week. Ready starch should be poured into a jar and closed with a tight lid.

Further, when soaking, the starch swells, forming a transparent mass. Therefore, it is used to make jelly, as well as to give the desired density to soups and gravies. In addition, it can be added to the cream for the cake, which will avoid its "spreading". By the way, although the addition of starch does not improve the taste properties of food products, it does not worsen them, moreover, it does not contain any harmful substances, so its use is absolutely safe.

Starch can be especially useful in dachas and country houses, where housewives often engage in various kinds of baking, adding starch to wheat flour when preparing dough.

Most often, starch is used when baking biscuits, in this case, its use allows you to remove excess moisture from the dough, so that the biscuit is light and airy. In the cuisine of Southeast Asia, starch is used to prepare hot dishes from meat, poultry, fish, etc. The Chinese mix starch with flour and spices, after which meat is breaded in it. This processing allows you to keep all the juices inside the product, so the meat is very tender.

Potato starch is an indispensable ingredient for making drinks, desserts, oriental sweets, sauces, soups and even pastries. And although the product can be purchased in almost every supermarket or shop, its quality does not always meet our expectations and needs. Often the recommended amount of starch does not make the jelly as thick as it needs to be. And every time we experience difficulties with the calculation of the amount of the required product.

Potato starch at home is of high quality and does not contain any additives or impurities. You can make many different dishes from it without worrying about the quality of the finished product.

To create natural starch, you can use tubers of any variety, color and shape. Only young potatoes are not suitable - they still have few starchy substances. This is a good option for "utilizing" small fruits of irregular shape. If you are making starch from small potatoes, you don't have to peel the tubers, just rinse them thoroughly under water (using a hard washcloth).

After the workpiece becomes dry and crumbly, it must be sifted through a sieve and placed in a dry container. Such homemade starch can be successfully stored for a long time, so you can prepare a large amount of thickener for future use.

Taste Info Various Snacks

Ingredients

• potatoes - 1 kg;
• water - 2 l.

How to make potato starch at home from potatoes

To make potato starch, use any number of tubers, but not less than 1 kg. We clean the fruits from the skin.

We grind potatoes by any method comfortable for ourselves - on a grater, meat grinder, combine or blender.

We spread the thick mass on a linen napkin or gauze and filter the workpiece. Leave the liquid potato mixture for several hours. During this period, the starch will separate from the liquid and settle to the bottom.

Carefully drain the liquid and leave a brownish precipitate. We pour clean water. Repeat the whole process a few more times until the liquid becomes clear.

After the next standing, pour out the water. Leave starch at the bottom.

Use a spatula to scrape off the white, wet powder from the bottom of the bowl. From this amount, about 40 g of powder can be obtained.

We spread it on a napkin, distributing it around the entire perimeter. We are waiting for the starch to dry.

Sift the mass through a sieve or grind with a regular mashed potatoes. We spread the powder in a prepared dry and clean container. Use homemade potato starch as needed.

Cooking Tips

Today we spend quite a lot of money on products, although some of them can be replaced with our own, and they are known to be more useful.

Here is potato starch, just the one product that you can make yourself. Of course, it will need suitable raw materials, and it would be foolish to buy potatoes and then use them to make such homemade starch. So this recipe is more suitable for those who have their own potatoes in the cellar. For starch, fresh potatoes are not needed at all. A little frostbitten is even suitable here (which happens in winter), or, as it is now, already strongly sprouted. After all, it’s already the end of July and the old potatoes have already sprouted and wrinkled so much that you don’t want to eat them. Moreover, new crop potatoes have already appeared in the markets and shops, and someone has already quietly begun to dig their own. But the old one, so as not to throw it away, can be processed in this way and you will get your own, homemade starch, certainly without chemistry, if you cook it for yourself.

Making potato starch at home

The technology, I must say, does not differ in particular complexity, everything is quite simple, but, of course, it will work all the same, it will take a little. We will make starch based on a bucket of potatoes, so it is easier to navigate the output of the finished product.

As I already said, you can take any potato, if it is with sprouts, then they will need to be picked, and, of course, wash the potatoes well. Then we clean it, and rub it on any medium grater. You can use a food processor to grind potatoes. All the mass that you have turned out is quickly washed. Precisely quickly, in order to preserve the starch we need in the potatoes, and not wash it with water. Next, we need a sieve, or a sieve. Put gauze on their bottom, and fold it in two layers (one is still not enough). We put a sieve on a bucket and put chopped potatoes in portions. Thus, you will need to rinse all that potato mass that you chopped. Let the water settle, and after 2 or three hours, you simply drain it, and only the starch we need will remain at the bottom. If the starch is gray, then it can be poured again with clean water.

• If you decide to prepare starch for storage, then it will definitely need to be dried. This should be done when you drain the water for the last time. Then the starch itself is laid out in a thin layer on a cloth or paper and let it dry like that, but it must be stirred after three hours, each time until it dries completely. Drying starch in high heat should not be. If the temperature during drying is more than 40 degrees, then your wet starch can easily turn into a paste. When your starch dries, you sift it, pour it into a suitable container and you can put it away for storage. Such homemade starch can be stored for quite a long time. That the starch has dried up, you can determine simply by touch. I think everyone imagines how pleasantly it crunches when you knead it with your fingers. Or you can roll it with a rolling pin, the sound will also make it clear dry starch or not.

• In addition, you should know that the starch that you get will not be the same color as the one we are used to seeing in stores. It will be slightly yellowish. And in factories, it also turns out like this, but to make it look more attractive, it is simply blued a little. But we need pure starch, without chemicals, so there is no need to blue it at all.

• From a large bucket (this is 12 liters), about one and a half liters of starch comes out. Of course, there is more starch in young potatoes, so it is better to do it in the fall, when you have just dug up the potatoes. After all, not all tubers are suitable for storage. There are damaged or small ones, so they can be put into such processing.

• In addition, it is possible to make liquid from such starch again. Suppose it is necessary to starch a napkin (who does this). Starch is simply diluted in water. Its concentration can be different, I already wrote how to make such starched water for napkins.

Although some of them can be replaced with their own, and they are known to be more useful. Here is potato starch, just the one product that you can make yourself. Of course, it will need suitable raw materials, and it would be foolish to buy potatoes and then use them to make such homemade starch. So this recipe is more suitable for those who have their own potatoes. For starch, fresh potatoes are not needed at all. Here, even a little frostbitten is suitable (which happens in winter), or, as now, already strongly sprouted. After all, it’s already the end of July and the old potatoes have already sprouted and wrinkled so much that you don’t want to eat them. Moreover, new crop potatoes have already appeared in the markets and shops, and someone has already quietly begun to dig their own. But the old one, so as not to throw it away, can be processed in this way and you will get your own, homemade starch, certainly without chemistry, if you cook it for yourself.

Making potato starch at home

The technology, I must say, does not differ in particular complexity, everything is quite simple, but, of course, it will work all the same, it will take a little. We will make starch based on a bucket of potatoes, so it is easier to navigate the output of the finished product.

As I already said, you can take any, if it is with sprouts, then they will need to be picked, and, of course, wash the potatoes well. Then we clean it, and rub it on any medium grater. You can use a food processor to grind potatoes. All the mass that you have turned out is quickly washed. Precisely quickly, in order to preserve the starch we need in the potatoes, and not wash it with water. Next, we need a sieve, or a sieve. Put gauze on their bottom, and fold it in two layers (one is still not enough). We put the sieve on a bucket and put it in portions. Thus, you will need to rinse all that potato mass that you chopped. Let the water settle, and after 2 or three hours, you simply drain it, and only the starch we need will remain at the bottom. If the starch is gray, then it can be poured again with clean water.

• If you decide to prepare starch for storage, then it will definitely need to be dried. This should be done when you drain the water for the last time. Then the starch itself is laid out in a thin layer on a cloth or paper, and let it be so, but it must be stirred after three hours, each time until it dries completely. Drying starch in high heat should not be. If the temperature during drying is more than 40 degrees, then your wet starch can easily turn into. When your starch dries, you sift it, pour it into a suitable container and you can put it away for storage. Such homemade starch can be stored for quite a long time. That the starch has dried up, you can determine simply by touch. I think everyone imagines how pleasantly it crunches when you knead it with your fingers. Or you can roll it with a rolling pin, the sound will also make it clear dry starch or not.

• In addition, you should know that the starch that you get will not be the same color as the one we are used to seeing in stores. It will be slightly yellowish. And in factories, it also turns out like this, but to make it look more attractive, it is simply blued a little. But we need pure starch, without chemicals, so there is no need to blue it at all.

• From a large bucket (this is 12 liters), about one and a half liters of starch comes out. Of course, there is more starch in the young, so it is better to do it in the fall, when you have just dug up the potatoes. After all, not all tubers are suitable for storage. There are damaged or small ones, so they can be put into such processing.

• In addition, it is possible to make liquid from such starch again. Suppose it is necessary to starch a napkin (who does this). Starch is simply diluted in water. Its concentration can be different, how to make such starched water for napkins

That's all the tricks for making homemade starch for today. So, if there is an old or substandard one and plus more free time, then you can extract starch in this way. But this video shows how this can be done, of course, not with a bucket of potatoes, but a little less. But the principle of preparation is the same. As you can see, everything is so simple that even children can make homemade starch from potatoes. We look.

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Potato starch is one of the popular products. It has properties that allow it to be used in cooking, cosmetology, and medicine. To be sure of the quality of the product, we will learn how to cook potato starch at home.

How to make potato starch

If you want to make a starchy powder with your own hands, it is important to choose the right fruits, follow the recipe and carry out all the steps that are usually performed in production.

How to choose potatoes

At home, potato starch is made from fruits that contain a large amount of this substance - from 20-25% and above. This indicator is influenced by the variety of the root crop. The most starchy varieties are Lorch, Voltman and others. A large amount of the final product is obtained from them.

To choose the right potato with a high starch content, the root crop is cut in half and simple experiments are carried out:

• Rub the palm of the hand with a cut of the tuber. If there is a lot of starch, a powdering effect is felt on the skin;
• Cut potatoes are left for 20-30 minutes in the air. When moisture evaporates, a starchy film forms on the cut surface. The faster it appears, the more useful substance in the tuber.

Potato connoisseurs note: a high content of starch in brown-skinned potato tubers. Such a root crop quickly crumbles during cooking. It makes an excellent puree.

You cannot get starch from a spoiled, frozen potato. Useful substances in it pass into sugars, which dissolve in water. Small root crops are not suitable for this. Such potatoes have a lot of fiber, and the starch content is 8-10%.

Potato starch contains several components important for digestion. Among them are carbohydrates, proteins, saccharides, etc. The loose white tasteless powder contains useful minerals: calcium, potassium, phosphorus.

How to make starch at home

The recipe for how to cook potato starch at home is simple, but the process is time consuming and lengthy.

For work you will need dishes and kitchen tools:

• 2 deep bowls;
• a tray lined with parchment or a clean cloth;
• sharp knife;
• grater with small cells;
• sieve.

Before you make starch with your own hands, you should find out the percentage of yield of the finished product. Usually, no more than 80-85 g of white powder is obtained from 2 kg of root crops. For cooking at home, 100 g of starch are processed 2.5-2.8 kg of potatoes.

Preparation time of raw materials - 30-40 minutes, drying - up to 3 days. To make the process faster, create the optimum temperature and humidity in the room.

Preparation of raw materials

1. The fruits of potatoes are thoroughly washed, allowed to drain water.
2. Cut off the peel, remove any damage.
3. Clean tubers are rubbed on a grater or chopped in a meat grinder.
4. The resulting mixture is filtered through a sieve.
5. The liquid is left in the bowl for 20-30 minutes so that sediment settles to the bottom.
6. Next, carefully drain the liquid and fill the container with the settled mass with cold water. Waiting for a new precipitate to form. The steps are repeated as many times as necessary to obtain a clean, white substance at the bottom of the vessel.

How to make starch at home from cooked raw materials ? To do this, use the drying method. The mass is distributed in an even layer on a tray covered with parchment or a clean cloth. The thinner it is, the faster the moisture will evaporate and a white powder will form.

Drying of starch is carried out at room temperature in a room with low humidity. These conditions will significantly accelerate the process of evaporation of moisture from potato raw materials. After 8-9 hours, knead the product if lumps have formed. It is mixed and leveled. Similar manipulations are carried out several times until the moisture is completely evaporated. This takes 3 days.

A simple recipe for making potato starch at home allows you to get a high quality natural product. It is a snow-white friable powder without taste and smell. In finished form, it is stored in a tightly closed container.

Useful properties of potato starch

High starch potatoes – a source of obtaining a product that is widely used in cooking, medicine, cosmetology.

Nutritionists advise using white food powder for nutrition in the form of jelly , brewed on the basis of fruit, berry juices. This dish improves the digestion process. It is quickly absorbed. Thanks to its component composition, jelly on potato starch helps to remove excess moisture from the body, toxins and harmful substances.

Cosmetologists recommend making face masks from starch. They eliminate oily sheen, save from acne, acne. Such means for a fatty epithelium are shown. As a result of the use of starchy components, the skin becomes smooth, looks beautiful and healthy.

With the help of starch, many diseases are treated, especially of a dermatological nature. It perfectly heals wounds, cuts, relieves pain and promotes rapid healing of skin lesions during burns. It is used to treat skin conditions such as eczema. The white powder acts as a disinfectant, protecting against external influences.

Knowing how to make potato starch at home, how to use it, allows you to expand its range of applications. A product prepared by one's own hands will not raise doubts about its naturalness and a high degree of benefit.