Potato starch - how to make starch from potatoes at home.

Preparation begins with sorting and sorting the starting material. We set aside large whole potatoes for food for the winter, and prepare starch from damaged, small, chopped potatoes.

How to make potato starch at home yourself.

Wash and grate the rejected potatoes. From time to time, pour water over the grater. You can also grind potatoes using a juicer. In this case, add the same amount of water to the finished mixture as the potato mass.

The result was a mush consisting of starch, scraps of peel and pulp. It needs to be filtered faster. You need to filter quickly, because... rotting may begin.

To filter, you need to pass the ground mass through a nylon stocking, linen bag or gauze.

If the filtered mixture is not pure enough, you can pass it through the filter again.

The result was so-called starch milk.

It needs to be allowed to settle, then the starch will settle to the bottom.

We drain the top liquid, and lay out what remains at the bottom on cardboard or another flat surface in a layer of no more than 1 cm and dry it in the oven, in a low-heat Russian stove, electric dryer or any other method convenient for you. The main thing is that the temperature should not exceed 40°C, otherwise the starch will turn into a paste.

Whether the starch has dried or not is determined by touch.

And the last step in making starch at home is to roll it out with a rolling pin until it becomes crumbly.

Potato starch is stored in a closed container for a long time and does not lose its properties, unlike corn starch.

That's all production. As you can see, preparing potato starch for the winter is a labor-intensive task, but you can make delicious jelly, casseroles and sauces all winter long.