Homemade mustard HFH

[Walchit]

Been looking at some recipes, and wondering if I can hot fill and hold in woozy bottles if the ph is right.

Also interested in how you guys would go about making the sauce. I want it to be a spicy mustard with a touch of honey.

I'm about to go and find some mustard seed this morning

 

[PtMD989]

So you guys got me wanting to try my hand at HM mustard. Is it easier to grind the seeds before or after soaking them? I’m gonna use M/P to grind them. Does it change the flavor if you grind dry seeds compared to grinding wet seeds?


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[ShowMeDaSauce]

I just tossed mine in a cheap blade grinder dry. For me doing it with wet seeds would require making a larger batch at once and more stuff to clean up. Just grinding dry i can make a few ounces at a time really easily.

 

[Walchit]

I doubt they would grind wet in a M/P. I did do a couple batches with whole seed, then blended them in the blender.

 

[PtMD989]

Well, I tried hand grinding dry seeds with a M/P and that was a big nope. I had some success hand grinding wet seeds though. I guess it’s like comparing dry/ hard seeds vs wet/ softened up seeds.


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[ShowMeDaSauce]

Grabbed a couple "airplane" bottle of Wild Turkey Honey and a couple Jim Beam Apple. Went to the specialty market today and they had 7oz bags of Swad ground mustard for about $2. Nothing else listed but mustard in the ingredients.
 
Beat the hell out of a tiny can of Colemans

 

[Walchit]

Damn. I need that powder! I was gonna order some.

 

[ShowMeDaSauce]

The powder is nice to have on hand. Helps thicken things up if you had to blitz it a bit thin in the beginning. I need to sample it soon but normally Swad stuff is fairly good. Seeds for the powder are sourced from India but i believe its packaged in the USA or Canada.
 

The seeds for the mustard powder originated from the Andra Pradesh region of India.
 

 

 

[dragonsfire]

 

 

[Walchit]

I'm gonna go check this other Indian market today, maybe do a big batch.

 

[salsalady]

Hey guys, I'm thinking of doing a spicy mustard at a making hot sauce class in a couple months. Several sources, including here, say to soak seeds in only water to start the chemical reaction, nothing with acidity. But...a lot of recipes, including here, say to soak seeds in beer, white wine or apple juice, all of which are generally below 4.0 pH.

Yay? Nay? Does it make a difference? Old wives tale? Opinions and reasons?
Thanks,
SL


Ps-walchit, did you get some gifts done for Christmas?

 

[ShowMeDaSauce]

My understanding is plain cold water will produce a stronger mustard. An acid sets the mustard when it reaches the strength you want. White wine still seems to produce a pretty damn good mustard though. I use powder or seeds ive ground into powder. Soaking whole seeds for me is just too much of a mess when making smaller batches.

 

[Walchit]

I couldn't tell a difference between the batch made with wine and the one made with water.
I waited 10 minutes before adding the vinegar on both batches.
They were "hot" or "strong" whatever you wanna call it.

I actually didn't get any presents made. And even forgot to take sauce to give out at the in-laws.

I give out presents all year so hopefully nobody feels juked.

 

[SmokenFire]

I've soaked whole seeds in wine, tequila, water and beer.  I prefer a more textured mustard that you get from grinding your own seeds though, so feel free to use powder if you are after a smoother (no hassle from food processor, etc) finished product.  The most noticeable difference I've found is the TEMPERATURE of the liquid the seeds are being soaked in - the colder the initial soaking liquid the hotter the mustard is going to be.  Not pepper hot but horseradish hot.  This link might be of some help. 
 
My favorite mustard:
 
1 cup brown mustard seeds
1 cup beer - whatever kind you like, just make sure it's cold.
1/2 - 1 cup vinegar - to taste/thickness (I usually use about 1/2 to 3/4 cup)
1/4 - 1/2 cup honey or brown sugar - to taste
1-2 tsp salt - to taste
1 tsp turmeric
1-3 tsp your favorite pepper powder or flake
 
edit: soak the seeds overnight in a covered container.  Then add all ingredients to a food processor and press go.  
 

 

[salsalady]

Thanks for the responses. Sounds like most things, winging it is just fine for a beginner.

I'll try a couple test batches and let the class participants decide if they want a southwest-ish or Bavarian or something else. Probably blitz seeds in the blendtec, soak in a water and (beer/wine/juice) for 20 minutes, add other stuff...

Fun stuff!

 

[Walchit]

I forgot its supposed to be cold liquid.

 

[salsalady]

First Test batches-

Left-
Apple juice
White balsamic
Onion powder
Garlic powder
Salt
Yellow blend hot pepper powder

Right-
Stout beer
Malt vinegar
Onion, garlic, allspice, clove, cinnamon
Yellow blend pepper powder


Hanks had yellow mustard seeds. I'll get brown or black for the class.
Tried to blitz them in the vitamix food processor, but it didn't even start to grind the seeds. Off to the blendtec...bingo!

1 1/3 cup seeds, 1 1/2 cup ice water, let it sit for 20 minutes. It got pretty thick, like a paste, but I wanted to save as much of the liquid ratio for vinegar and beer or juice.

Added the vinegar and other ingredients and will let it sit on the counter overnight. First taste is pretty good but definitely needs to rehydrate more.

Pics coming right up.

 

[dragonsfire]

Looks good

 

[salsalady]

DF didn't even wait for the pics. :Lol:

 

[Walchit]

Nice! They taste a lot better the second day.

 

[PtMD989]

I tried to grind dry seeds in a mortar and pestle, it was like trying to smash ball bearings with a stick [emoji38]


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