Cover Your next batch of delicious, customisable, homemade granola (Photo: Alex Lepe ; Food Stylist: Rachel Perlmutter)
Your next batch of delicious, customisable, homemade granola (Photo: Alex Lepe ; Food Stylist: Rachel Perlmutter)
1 / 1
Extortionate prices in the supermarkets might make you rethink your purchases of staples—but did you know that they’re easier to make at home than you think?
It might be easier to go into the supermarket to grab your basic pantry items, but with just a few minutes and minimal effort, a lot of your favourites can be replicated at home, and taste much better.
Not only will you have total control over the ingredients, avoiding preservatives, excess sodium, and any other artificial additives, it will be healthier for you as homemade foods often retain more nutrients than their processed counterparts. If you’ve ever eaten a granola and wished it was more crunchy, or if you’ve ever had hummus and wished it was more creamy, this is the time for you to make your wishes come true! Customise flavours, adjust spices, and make the perfect iteration of these foods that elevate your cooking and eating experience.
If the health aspect is not convincing enough, find a stark difference in the cost in buying these raw ingredients and the sheer amount you can make with the same price. You’ll be able to make larger batches for less money—and these also make great gifts.
In case you missed it: The best way to cook eggs, according to chefs
Yoghurt
Yoghurt is one of the easiest ways to cut your grocery bill—especially if you’re a big fan of yoghurt bowls. It's not only great for your gut health and protein intake, but also a great way to customise your breakfasts to turn them into sweet or savoury iterations.
Yoghurt is formed when bacteria ferments the sugars in the milk, known as lactose, into lactic acid. The presence of this acid in turn creates a more acidic environment for the amino acids (proteins) within the milk, causing the amino acids to coagulate, creating a cohesive mixture we know as yoghurt.
Next time you buy a pot (also your last pot!) of yoghurt, make sure it contains live active cultures, with some common ones you can find being L. Bulgaricus, S. Thermophilus, L. Acidophilus, Bifidus, L. Casei. Feel free to customise your flavours by adding your flavour of choice into the milk. From matcha to maple to vanilla, the world is your oyster.
Tatler tip: A common rule of thumb is to use two teaspoons of yoghurt starter for each cup of milk used. But don't stress about being exact, making yoghurt is very forgiving.
Alternative milks
Tired of paying an additional fee to have an alternative milk in your coffee shops, or simply just can’t find one you like? Making nut milks at home is much easier than you think—and the best part of anything DIY? Your custom blends.
With oats, almond, rice, macadamia, cashew, and so many other milk-able ingredients, go crazy and make a blend of different nuts and grains, or add in additional flavourings, such as chai flavouring, vanilla, or even throw in some dates as a sweetener—they taste like salted caramel!
With just two basic ingredients as your base, all it involves is soaking your nuts/grains overnight, blending them and then straining them to create your velvety smooth nut milk.
Tatler tip: Cashew nut milks do not require straining.
Concentrates and essences
If you’re a baker, or someone who loves to have flavoured coffees, this might be exactly what you need.
Essences and concentrates can be of anything—whether it’s vanilla for your weekly banana breads, or it’s a chai concentrate to make your dirty chai lattes in the morning. All of it is easily done at home, with minimal ingredients.
Creating your own extracts and essences at home allows more control over the end product, whether you’re looking for something more strong in flavour, or something more light. With the example of a chai concentrate, it's easily tailored to your flavour profile, whether that means heavier on the cinnamon or lighter on the cloves.
Tatler tip: Toast your spices in a dry pot before adding water and tea to bloom the spices for a more flavourful end product.
Hummus
Hummus is a versatile, nutritious and low fat ingredient that you can use as a dip, as a smear, and everything in between. Perfect for meal prepping or a quick lunch or dinner, it’s a great way to elevate your meals with not that much effort.
The versions that you find in store tend to have citric acid and potassium sorbate as preservatives, and for something you can easily make in ten minutes, why not give it a shot at home?
Tatler tip: Add in roasted garlic, or any other flavours such as roasted bell peppers and cayenne for an additional flavour boost. If using canned chickpeas, add in some of the aquafaba for extra creaminess.
Granola
Granola acts as a great topping to your yoghurt, acai, and smoothie bowls, or even just a snack for on-the-go. Heart healthy, good for gut health, and low in sugars, making homemade granola will last longer in your pantry with less preservatives, and avoid unnecessary sugars and seed oils by being in total control of your recipe.
Tatler tip: Add in an egg white, whisked into your mixture to ensure optimal crunch, and make sure to add in all your fruit mix-ins after your oats are cooked to avoid burning. Use honey, maple syrup as sweeteners, with nut butters, butter, or oils as your binding agent. Anything goes in a homemade granola recipe!
NOW READ
The best cookbooks to keep in your repertoire
Keandra's expertise lies within writing deep dives into the culture and anthropology of food, sometimes with a philosophical twist. With a background in London's F&B consultancy scene, she's excited to be back in KL to champion the local dining scene.
