Cooking the Harvest: Homemade Beer Mustard

Homemade mustard is one of the easiest DIY condiment projects you can make. Mustard is naturally anti-microbial, and with the addition of salt and vinegar, it holds virtually indefinitely in your refrigerator. Infinitely variable to your personal tastes.

Here's my recipe to get you started.
2/3 cup whole mustard seed (I do a mix of 50/50 yellow and brown)
1/2 cup beer of choice
1/4 cup vinegar of choice (I used apple cider)
2 tsp table salt
2 tbsp sweetener (I used malted barley syrup, but sugar or honey would also be great)
1/2 tsp turmeric
1/4 tsp paprika
1/4 tsp garlic powder

Crack mustard seeds in a spice mill or food processor. You can make this as powdery or whole as you like.

Add 1/2 cup beer to your mustard seeds (cold beer = hotter mustard). Let stand for 30 minutes to hydrate. Add in the rest of the ingredients and stir to combine. Store in a clean jar in your fridge for up to a year. Let flavors marry for a week or so before using.

Link to this recipe with lots more info on my blog: https://milesawayfarmww.com/2015/01/0...

TIMESTAMPS
0:00 Hops, mustard (you can grow your own)
0:10 Winnowing/sifting seed
1:08 Grinding the seed/soaking in beer
4:03 adding the other ingredients
6:55 Rant, don't take your measuring spoons apart
8:43 Jar and store
9:51 Subscribe!