Get starch at home. How to make potato starch. How to make potato starch at home yourself

Every good housewife has a stock of groceries. The shelves in any kitchen are lined with jars and bags of cereals, sugar, flour, salt and butter. In addition, housewives always keep a supply of starch. This is a universal product that is used not only for culinary purposes, but also for various household needs.

How to make starch at home? This is a fairly simple process, although labor intensive. The main thing is to find suitable raw materials.

Potato starch

Traditionally, potato starch is used in Russian cooking. Since ancient times, jelly has been made from it - sweet and sour and very healthy for the stomach. But it can be used in almost any dish that needs to be thickened. Starch is added to airy meringues, berry fillings in pies, to various sauces and other dishes.

In addition, it is used as a basis for homemade anti-wrinkle masks. From potato starch, you can make your own safe children's plasticine, tinted with carrot, beet and spinach juice. And if the baby bites off a piece of such “dough”, then it’s okay.

Potato starch is also used in folk medicine to treat rashes and itching.

Raw materials

How to make potato starch at home? There's nothing complicated about it. You can use any potato for raw material - large, small, frozen, and even good areas from rotten tubers.

A good choice would be medium-sized tubers of potato varieties intended for long-term storage. They are more starchy and the yield will be greater.

How to cook

How to make starch at home? The procedure will be as follows:

• Wash the tubers. New potatoes from the garden do not need to be peeled. Old tubers need to be peeled off. Remove all bad areas from rotten ones.
• Grind the potatoes in any convenient way. It's best when grated. Mechanical graters, meat grinders and food processors are ideal for this.
• Pour the potato pulp with cold, clean water in a 1:1 ratio.
• Mix the resulting substance thoroughly. During this process, starch is washed out of the tubers and floats as a suspension in the water.
• Then you need to strain the liquid through a sieve to remove any remaining potatoes.

• The liquid must be left to stand until it becomes lighter in color and all the sediment is at the bottom. The white layer of sediment is starch. If it is dirty in color, then you need to drain the water from above so as not to disturb the powder at the bottom, and fill it with fresh, clean water. Then let it sit again. Repeat the procedure until the starch becomes clean.
• Drain off the last of the water. Take out the starch, squeeze it out lightly and put it on paper to dry.
• Dry for several days, periodically loosening and stirring the resulting product.

The resulting powder will be slightly yellow in color. This is fine. When produced on an industrial scale, it turns out exactly the same, but it is slightly blued to make it more attractive to buyers.

How to make starch at home quickly? It can be done. If starch is needed for use in some dish, then it can be used wet. That is, as soon as the sediment settles, it can be immediately put into use.

If you need a dry product, then its drying can be accelerated by forced heating in the oven. However, you need to make sure that the temperature does not rise above 40 ⁰C, otherwise the starch will be spoiled.

Corn starch

Corn starch has very different properties from potato starch. And if any recipe says that you need to add corn starch, then you cannot replace it with potato starch, even in a smaller volume.

There are three types of corn starch - premium, first and amylopectin grade. In addition, modified starch is used in various products. This is a natural product, specially processed so that some of its properties change.

How to make starch from corn at home? This is not as easy to do as with potatoes. But with due diligence it is possible.

How to make it

How to make cornstarch at home? First of all, you need to take the right raw materials. To make good starch, you need either ripened fresh corn kernels or very hard ones, like popcorn.

Fresh beans are easier to work with. They are soft and easily grind into pulp. The problem is that in most of our country such grains do not have time to ripen. They remain at the stage of milk maturity, and it is problematic to obtain starch from them.

Hard, dense corn kernels are a more suitable raw material. But they are harder to work with. They need to either be crushed and then soaked. Or do the opposite, which is much easier. However, it should be remembered that corn swells very slowly.

How to make starch from corn at home? The procedure is exactly the same as when working with potatoes. However, it should be understood that when using a small volume of raw materials, the yield of the final product will be small.

On an industrial scale, corn starch is produced by soaking crushed grains in a weak solution of sulfuric acid, followed by a multi-stage sludge purification. This cannot be done at home.

Liquid starch for laundry

How to make liquid starch at home? It's very simple. You just need to dilute the dry powder in water in the required proportions. To prepare it you should take:

• corn starch - 0.5 cups;
• cold water - 2 glasses;
• essential oil of lavender, bergamot or rose - 3-4 drops.

You need to pour out a small part of the water and mix the powder in it so that there are no lumps left. The remaining water must be brought to a boil and the diluted starch must be poured into it in a thin stream, stirring continuously. After the mixture is poured in, you need to keep it on the fire for another minute, without ceasing to stir. Then you can remove it, add aromatic essential oil and cool.

This starch is used when ironing collars and cuffs on blouses and shirts, or individual items of clothing are soaked in it after rinsing.

Of course, it will require suitable raw materials, and it would be stupid 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.

Fresh potatoes are not needed for starch. Even a little frostbitten (which happens in winter), or, as now, already heavily sprouted, would be suitable here. After all, it’s already the end of July and the old potatoes have already sprouted and shriveled so much that you don’t even want to eat them.

Moreover, new crop potatoes have already appeared in markets and stores, and someone has already quietly begun to dig up their own. But the old one, so as not to throw it away, can be recycled in this way and you will get your own homemade starch, certainly without chemicals, if you prepare it for yourself.

Making starch from potatoes at home

The technology, I must say, is not particularly complicated, everything is quite simple, but, of course, it will still take a little effort. We will make starch starting from a bucket of potatoes, so it will be easier to navigate by the yield of the finished product.

As I already said, you can take any potato, if it has sprouts, then you will need to pick them off, and, of course, wash the potatoes thoroughly. Then we clean it and grate it on any medium grater. You can use a food processor to chop the potatoes.

We quickly rinse all the mass that you have obtained. Just quickly, in order to preserve the starch we need in potatoes, and not to wash it with water.

Next we need a sieve or sieve. Place gauze on their bottom, and fold it in two layers (one is still not enough). We place a sieve on a bucket and put chopped potatoes into it in portions.

Thus, you will need to rinse all the 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 you can fill it again with clean water.

If you decide to prepare starch for storage, then you will definitely need to dry it. 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 every three hours, each time, until it is completely dry.

Starch should not be dried in extreme heat. 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.

This homemade starch can be stored for quite a long time. You can determine that the starch has dried 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 whether the starch is dry or not.

In addition, you should know that the starch you get will not be the same in color as what we are used to seeing in stores. It will be a little yellowish. And in factories it turns out like this too, but to make it look more attractive, they simply turn it a little blue.

But we need pure starch, without chemicals, so there is no need to turn it blue at all.

About one and a half liters of starch comes out of a large bucket (12 liters). Of course, young potatoes contain more starch, 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 processed in this way.

In addition, you can then make liquid starch from such starch again. Let's say this is needed to starch a napkin (who does this). You simply dilute the starch in water. Its concentration may vary

That's all the tricks for making homemade starch for today. So, if you have old or substandard potatoes and still have some free time, you can extract starch in this way.

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I became interested in the production of starch when I visited my grandmother in the summer. Every year after the potato harvest, my grandmother collects the rejected tubers and makes starch at home.

I was wondering - what is starch? What is starch used for? Can I make starch from potatoes myself at home?

Object of study: potatoes growing in the village of Ura-Guba and Vg. Junction of the Tula region.

Subject of study: starch obtained from potatoes.

Goal of the work:- get starch at home.

To achieve the goal you need to decide tasks:

collect and process information about starch;

study ways to obtain starch at home;

extract starch from potatoes at home;

analyze the results obtained;

consider the use of starch.

Relevance: In our age of physical inactivity, the problem of excess weight is very relevant; nutritionists “blame” starch for all ills, which is why they start the diet by limiting potatoes. However, potatoes cannot be completely excluded from the diet, because the starch contained in it is an important source of energy for the body

Research hypothesis: I assume that the amount of starch in the same potato variety is the same and does not depend on the weather and growing conditions.

Research methods:

Literature review

Observation

Experiment

Analysis and synthesis of results

Practical significance The work consists of processing and systematizing information on the research topic and obtaining starch at home.

Starch - interpretation, meaning, meaning

IN "Big Encyclopedic Dictionary" The scientific definition of starch is given: “ STARCH - (word from Polish, from Polish krochmal, German Kraftmehl ) reserve carbohydrate of plants; consists of two polysaccharides - amylose and amylopectin, formed by glucose residues. Accumulates in the form of grains, mainly in the cells of seeds, bulbs, tubers, as well as in leaves and stems. Starch is the main part of the most important food products: flour (75-80%), potatoes (25%) and others. Starch and its derivatives are used in the production of paper, textiles, adhesives, foundries and other industries, as well as in the pharmaceutical industry.”

The interpretation of the word starch in “Explanatory Dictionary of the Living Great Russian Language” by V. I. Dahl : « STARCH- purely mealy part of seeds, especially grain plants; extracted from grains, in the form of a white powder, mainly from wheat and potatoes; due to its stickiness, it is used to stiffen and iron linen, which is why it is also called grieving (to grieve). To starch linen, to grieve, to make it tough, soaking it in starch, soaking it in boiled and sometimes raw starch solution: We only starch fine linen. The lady starches a lot, loves a fluffy, starchy dress. Starch (sorrow) starch - starching process, starch maker (starch woman) - one who makes starch, starch bowl - a saucepan for cooking starch and paste.”

“Explanatory Dictionary of the Russian Language” edited by D. N. Ushakov helped clarify the biological process of the appearance of starch in plants: “ STARCH- a carbohydrate of a special composition, formed in the form of tiny grains in the green parts of plants from carbon dioxide in the air under the influence of light (chemical, bot.). A product made from such grains of various plants is used in the food, chemical and textile industries, and in washing clothes.”

Wikipedia, the free encyclopedia, gives the following definition of starch: “A tasteless, white powder, insoluble in cold water. Under a microscope it can be seen that it is a granular powder; When starch powder is squeezed in your hand, it produces a characteristic “creaking” noise caused by the friction of the particles.

It swells (dissolves) in hot water, forming a viscous solution - a paste; with iodine solution forms an inclusion compound that is blue in color.”

So I did the following conclusions:

The starch in the tuber is in the form of small grains inside the cell;

Starch is an important substance for potatoes, and is necessary for it as a source of energy for growth and life support.

In the future, we need to find out which potatoes contain more starch: those grown in our natural conditions or in central Russia. To do this, you need to extract the starch from the tubers.

Defined a plan work on the production and research of starch:

1) isolate starch from potato tubers;

2) experimentally, using an alcohol solution of iodine, prove that the resulting substance is starch;

3) show practical ways to use starch in everyday life and creativity.

In the distant past

The production of starch has been known since ancient times. According to a number of ancient writers, wheat starch was obtained on the islands of the Mediterranean Sea, in Ancient Greece and Rome. Wheat grains were soaked with sweetened water in wooden vats, fermented, then kneaded with feet, then the mass was passed through linen cloth or a sieve; the resulting starch suspension was precipitated in special settling tanks, the raw starch was spread on stones and dried in the sun. The beginning of the production of starch from wheat in other European countries dates back to the 16th century, and in the 17th century. almost simultaneously with the spread of potato culture imported from America, potato starch began to be obtained. The production of potato starch became more widespread in almost all European countries at the end of the 18th century. after the invention of the hand grater.

How I got starch from potatoes

The experimental part was carried out in March.

To conduct the experiment, I chose 2 potato tubers of the Nevsky variety, approximately the same size, grown in my grandmother’s dacha in the town of Uzlovaya, Tula region, and in the neighboring village of Ura-Guba. (Appendix 1.2)

To find out which of these potato varieties contains more starch, I weighed the tubers. It turned out that 142 grams of potatoes of each type. I chopped washed potatoes of one type on a fine grater, periodically moistening it with water. So I got potato porridge. The resulting mass was poured with a small amount of water so that the starch did not darken, mixed and filtered through cheesecloth. I mixed the potato grounds with water several more times and passed them through a sieve. The water washed away grains of starch from the potatoes (Appendix 3).

The filtered portions of water were left to settle. Without shaking, I carefully drained the top liquid and left the starch to dry.

After about a day, the starch dried out, and I crushed it with a spoon to get rid of any lumps. At the same time, the starch crunched like snow. I got two piles of starch from different potatoes. One was larger than the other. Weighing showed that we isolated 4.25 grams of starch from potatoes grown in the middle zone, and 1.95 grams from potatoes grown in Ura-Guba (Appendix 4.5).

This means that the starch content in potatoes depends on its growth. Properties of starch Using simple experiments, based on the definitions of starch, we study its properties. Experiment 1. Compare starch made at home and an industrial product. (Appendix 6) Conclusion: no significant differences are observed. Experiment 2. Add some starch to the water. (Appendix 6) The water becomes cloudy. After some time, sediment appears at the bottom of the container. We observed this property in the process of isolating starch from potatoes (the starch settled to the bottom of the container). Conclusion: Starch does not dissolve in water. Experiment 3. We checked the reaction of iodine with starch. (Appendix 6)

1. Starch obtained from different potatoes and purchased at the store was mixed in three containers.
2. We added iodine to each container and observed a change in the color of the liquids - the solutions turned blue.
3. We compared the color in the containers - it turned out to be the same.

Use of starch

Starch products obtained from corn and potatoes are of great economic importance and are used for food and technical purposes.

At a temperature of 60 degrees, starch swells (dissolves), forming a viscous solution - a paste. This property is used in the preparation of jelly.

Modern confectioners use starch as a thickener in marmalade and dairy products.

The adhesive properties of starch allow it to be included in construction mixtures and for painting and finishing work.

Starch is especially widely used in the textile industry to add density to fabrics and to thicken printing inks.

Starch is used in the leather and printing industries.

Potato starch serves as the basis for various ointments, tablets, powders, powders, compresses, and is used as an enveloping, emollient and anti-inflammatory agent for diseases of the gastrointestinal tract. It protects the intestinal mucosa from irritation when taking medications. Starch baths relieve itching and diathesis in children.

Starch is widely used in cosmetology (included in masks, creams, powder, etc.)

Making toys.

I decided to make my own “mushroom toys”.

It's not difficult to make them.

1. Prepare a balloon, potato starch, marker and yarn.

2. Pour starch into the ball using a cardboard tube from food foil and tie a knot.

3. Draw a face.

(Appendix 7)

Conclusion

The main source of energy for the human body is carbohydrates. They account for more than 70% of the human diet. The main representative of carbohydrates in human nutrition is starch.

In the course of our work, we found out that northern potatoes contain less starch.

The hypothesis of the work was not confirmed.

In the northern regions, potato harvesting is often timed not to coincide with the natural death of the tops, when the starch content in the tubers is maximum and the yield is highest, but to the first frost, which kills the tops, which causes the reduced starch content of the tubers. Longer days in northern regions not only delay tuber formation, but also starch synthesis. Temperature conditions also have a certain influence on starch accumulation. Cool and cloudy weather (weather in northern latitudes) inhibits starch accumulation, moderately warm and sunny weather increases it.

Research results:

I learned to work not only with books, but also with Internet resources, obtaining information;

learned to extract starch from potatoes;

mastered the technology of conducting experiments with starch;

studied the properties of starch

To get answers to questions, it is not necessary to wait until we start studying chemistry. You can simply set up a laboratory in the kitchen!

Literature

Big children's encyclopedia. Chemistry/Composition K. Lucis. M.: Russian Encyclopedic Partnership. 2000.

Small children's encyclopedia. Chemistry/Composition K. Lucis. M.: Russian Encyclopedic Partnership, 2001.

Olgin O. Funny chemistry for children. M.: "Children's Literature", 1997.

Pleshakov A. The world around us. Textbook for 4th grade beginning. schools. - M.: “Enlightenment”, 2009.

Internet resources:

http://www.pandia.ru/400449/

http://artyx.ru/news/item/f00/s06/n0000690/index.shtml

APPLICATIONS

APPENDIX 1. Potato tubers grown at a dacha in the Tula region.

APPENDIX 2: Potato tubers grown in Ura-Guba

APPENDIX 3: Stages of starch production at home

APPENDIX 4: Starch from potatoes grown in Ura Guba

APPENDIX 5: Starch from potatoes grown at a dacha in the Tula region

APPENDIX 6: Comparison of starch properties

APPENDIX 7: Making a muffin toy

Starch is considered an integral component of plants, seeds, and fruits. The finished crumbly substance is widely used in industry and everyday life. The most commonly used starch is made from potatoes. The composition is easiest to obtain from tubers, and its cost is also the lowest. Housewives often add potato starch to dough, prepare jelly, or wash bed linen with it.

Potato starch at home

1. To make starch, you will need potatoes, a grater and a sharp knife. If you take 2 kg. root vegetables, they will yield about 85 grams. loose white powder. You will spend approximately 60 hours preparing starch. The preparation process itself takes about 35 minutes.
2. Wash the root vegetables, remove the jacket. Get rid of damaged areas and sprouts. Place the potatoes through a food processor or blender. Place the finished mixture on a sieve and strain thoroughly. The output will be a brownish liquid. You can use dry potato mass for potato pancakes.
3. Leave the liquid composition in the container for about half an hour; during the allotted time, a cream-colored sediment will form - starch. Carefully drain off excess potato juice. Next, add cold water to the container with the substance and stir thoroughly. Wait again until sediment forms. Carry out manipulations until the water becomes clear and the substance is white.
4. Take a suitable tray and cover it with a cloth or parchment paper. Try to drain as much liquid as possible. Then place the starch on a tray and allow the substance to dry at room temperature. After 9 hours, knead the dried layer of powder, break up all the lumps, wait until it dries completely.
5. To dry the starch, if possible, select a room with low air humidity; the duration of the procedure will depend on this factor. In extreme cases, you will need about 3 days until the process is completely completed. After drying the starch, small lumps may form; grind the substance into dust using a coffee grinder.
6. Starch in the form of powder can be added to various dishes (baked goods, jelly, etc.). The substance should be stored in a dry, closed container. Choose a suitable glass or plastic container. Be sure to pay attention to whether the lid fits tightly. Each time you use starch, make sure that no moisture gets into the composition.

Homemade rice starch

1. Take 1 kg. regular unparboiled rice, rinse thoroughly and add water so that the liquid covers the composition by 3 cm. Add 95 grams to the cereal. baking soda. Stir the mixture and leave for 12 hours. After the specified time, drain the water, rinse the rice thoroughly, place on a tray, and allow the product to dry.
2. Divide the rice into small portions, place in a blender bowl, and grind until smooth. Pour the resulting rice mass with cold water, add 80 g. table soda. Mix thoroughly, leave to infuse for 6-7 hours, stirring occasionally (about 6 times).
3. After a certain time, start straining the product through a fine sieve. Cover the mesh of the household appliance with a thick layer of gauze. Mix the mixture well and begin pouring through a handy filter into a container so that no sediment remains. After the manipulation, get rid of the substance that has formed on the tissue. Wait a while for the starch to settle.
4. Carefully drain the liquid from the pan without stirring the water. Distribute the process into several stages, this way the starch will settle, and you, in turn, will drain as much liquid as possible. Collect the remaining water with a syringe.
5. Line a baking sheet with parchment paper, spread the wet starch in a thin layer, and allow the product to dry. Once the process is complete, pass the finished mixture through a coffee grinder. If you did everything correctly, then from 1 kg. The yield of rice will be approximately 800 grams. pure starch.

1. If you are a big fan of potatoes, this vegetable does not pose any harm to the body. Therefore, you can eat at least 5 kg. root vegetables throughout the day. Unfortunately, there is one “but”: when eating potato dishes in your daily diet, the menu should not contain any other products.
2. Natural starch a priori cannot harm the human body. Modified and refined white powder, which is sold on store shelves, has a detrimental effect on health. Unlike starch of plant origin, the production composition is subject to many chemical treatments.
3. Starch is a pure carbohydrate with a complex chemical network. The substance is found in almost all fruits, vegetables, grains, nuts and legumes. The white powder is easily absorbed by the human body.
4. After consumption, starch is converted into glucose. Based on this chemical process, a person quickly receives a noticeable charge of energy and vigor. If you prefer to eat starchy fresh foods, they must be eaten in combination with fats.
5. This move will enrich the body with microelements, vitamins and minerals. To extract the maximum benefit from vegetables, you need to cook them in a steam bath, and never fry them. Consider the fact that only natural starch has all of the above beneficial qualities.

To make natural healthy starch at home, you need to be patient. In the end, the results will be worth it. If you care about your health, you should not abuse store-bought starch by adding it to various dishes.

Video: how to make homemade starch

Potato starch is a very necessary thing in the household. Without it, it is almost impossible to cook jelly. It is added to the filling of dumplings, pies and pies so that it becomes more viscous and does not soak the dough. It is added to the dough itself to make it more tender and crumbly. It can also be useful for starching collars and linen, and even for conducting fun experiments with a child (this product turns blue when in contact with iodine). It can hardly be called a scarce commodity: it can be purchased in the grocery department of almost any store, and it will not cost much. However, if you run out of potatoes or you often make potato pancakes and dumplings filled with raw potatoes, then you should learn how to make potato starch at home. Potatoes of any variety and quality are suitable for its preparation, including frozen ones or those that have begun to rot, which you will no longer eat.

Cooking features

Even a novice housewife can prepare potato starch. This process is long, but not complicated. The cook will not have to work actively for very long, only 30–40 minutes if he makes starch from 2 kg of potatoes. The rest of the time, the starch will be cooked without his participation. Knowledge of the basic technological features will protect you from mistakes and will allow you to obtain a high-quality product that will certainly be used.

• As already mentioned, potatoes of any quality are suitable for starch, but if you are using rotten or spoiled potatoes, you will need to not only peel them, but also cut off the damaged areas of the tubers and remove the eyes. It is enough to wash high-quality smooth potatoes and peel them with a vegetable peeler.
• On average, 1 kg of potatoes produces about 40 g of starch, the exact figure depends on the age and type of potato. Young tubers do not yet have time to stock up on large amounts of this substance, so it is more profitable to use mature potatoes to obtain starch.
• To prepare starch, potatoes need to be chopped. If you plan to make potato pancakes from it, it is advisable to grind it using a grater with small or medium holes. If you use the pulp to make puree or throw it away, then it makes sense to simplify the task of chopping potatoes by using a meat grinder. If you need to get just a little starch, you can grind the potatoes using a blender, after cutting them into small cubes and placing them in the jug of the unit in small portions.
• The chopped potatoes are washed several times to extract as much starch as possible, then squeezed out. However, if you intend to use potatoes to make potato pancakes, this method will not work, since at least some of the starch must be left to the potatoes themselves. Then the chopped potatoes are placed on a sieve, squeezed out, and the starch itself, which got into the bowl along with the squeezed potato juice, is washed.
• Rinse the starch by pouring water, waiting for sediment to form, draining the water and adding a new portion of water. But often with this method it is difficult to drain all the excess liquid. Then it can be filtered through a sieve, placing a thin cloth on the bottom.
• The dry residue obtained after washing the potatoes and straining the liquid drained from them is starch. For household purposes, it can be used immediately, but for long-term storage and use in confectionery, the product will have to be dried. To do this, lay it out on foil or plywood and leave it in a dry room for several hours. When it seems that the starch has become dry, you need to crumble it with your hands and leave it for another 2-3 days until it dries completely.
• You can dry the starch in the stove, but this method is only suitable if the oven temperature can be set to 30–40 degrees. Most stoves do not maintain such a low temperature, and at higher temperatures the starch turns into paste.
• After the starch has completely dried, you need to roll a rolling pin over it or crush it with a masher to break up the lumps and make the product more free-flowing. Before using homemade starch to make confectionery, it doesn’t hurt to grind it with a coffee grinder.

Starch should be stored in an airtight container in a dry place protected from light.

Ready starch is white or slightly yellowish in color. Both are the norm.

Economical homemade starch recipe

• potatoes - 2 kg;
• water - how much will it take?

Cooking method:

• Wash and peel good quality potatoes.
• Grind it on a grater - on the roughest side, on which you usually grate potatoes for hash browns.
• Place a sieve over a bowl or small saucepan and pour the chopped potatoes into it along with the juice that has come out of them.
• Let the potatoes lie on the sieve for 20 minutes so that all excess liquid drains from them, gently squeeze them out.
• Transfer potatoes to a clean bowl. By adding eggs, salt, pepper and flour, you will turn it into pancake dough.
• From the bowl into which the liquid from the potatoes drained, carefully drain the top layer of water. At the bottom you will see sediment, the color of which will still be far from white.
• Fill this sediment with clean water. Wait 15-20 minutes for the starch to fall back to the bottom.
• Drain the starch again and add clean water. Repeat the manipulation until the precipitate turns white.
• Strain the starch liquid through a fine cloth or coffee filter.
• Transfer the starch to a sheet of foil. Wait 8-12 hours, then knead the dried starch with your fingers until it forms small clumps.
• Leave the starch to dry for 2-3 days.
• Mash the starch with a masher, pour into a container for storing bulk products and put it in the kitchen cabinet.

This recipe is economical because the starch is prepared along the way, from the liquid drained from the potatoes when preparing pancakes. Many housewives simply pour this liquid away instead of extracting the sediment from it and turning it into powdered starch.

Potato starch using a meat grinder

• potatoes - 2 kg;
• water - how much will it take?

Cooking method:

• Wash and peel the potatoes. Remove eyes and damaged areas. Cut into small pieces and grind through a meat grinder.
• Fill the chopped potatoes with 1 liter of water. After 20 minutes, strain it in portions through a sieve, placing a pan under it.
• Fill the potatoes with water again, let them stand, strain into the same pan.
• Wait half an hour. From the pan into which the water from the potatoes drained, pour the liquid into another pan, passing it through a cloth.
• If necessary, rinse the remaining sediment by pouring a glass of water over it and straining again using a cloth or coffee filter.
• Place the sediment on the plywood and dry it for 3 days.
• Break the starch into pieces and grind with a coffee grinder.

The finished starch can be immediately used for its intended purpose or stored in a container.

A quick way to make potato starch

• potatoes - 2 kg;
• water - how much will it take?

Cooking method:

• Wash the potatoes well without peeling them, cut them into pieces, and grind them through a meat grinder.
• Fill the potatoes with two liters of water and pass them through a sieve into a bowl. Squeeze. Throw away the cake; it is unsuitable for further use.
• Wait about 20 minutes for the starch to settle to the bottom. Drain it and fill it with clean water. Pass through fabric.
• Lay parchment on a baking sheet and spread starch on it.
• Place in the oven, setting it to the minimum temperature (no higher than 40 degrees). Dry for several hours.

This method can be called economical in time, but not in price. It is suitable only for those whose home has suitable kitchen appliances.

Even an inexperienced housewife can prepare potato starch with her own hands. This skill will be useful for those who want to save their family budget. The ability to make starch from potatoes may also be necessary for those who live far from the city, but love jelly and other dishes that cannot be prepared without this inexpensive product.