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!