How to make potato starch. homemade potato starch

Starch is used as an additive to a variety of dishes. It can be potato and corn. His choice depends on the preferences of the person. If you have a desire, then you can easily try to make potato starch and corn starch yourself at home. It won't take long, 30 minutes on average. How to make starch from potatoes and corn will be described below.

Ingredients and fixtures for a homemade product

To prepare potato starch, we need:

• potatoes (you can take small or frozen ones - this is on taste qualities has no effect)
• Bowl
• grater, juicer, blender, meat grinder or vegetable cutter (what is at hand at home)
• cold drinking water
• cheesecloth or fine sieve

If you prefer corn starch, then for its independent production, the same list of necessary devices will be required, but the main component will no longer be potatoes, but corn.

How to prepare potato starch?

Many housewives love to cook food from natural products, and starch is no exception. How to make starch from potatoes yourself at home? As a rule, it is not very difficult to prepare a starch product from potatoes. The main desire, time and availability of everything you need.

The cooking sequence is simple and looks like this:

• Potato tubers must be thoroughly cleaned of dirt by washing them well under running water. Both small potatoes and damaged ones are suitable here. If there are spoiled places on vegetables or rot, then these areas should be cut off. Potatoes don't need to be peeled.

• The next step is chopping the potatoes. For this, any of the above devices is suitable. How you do it doesn't matter. In general, the result should be something like a puree.
• Pour cold water into the resulting potato mass, in a ratio of 1: 1. Next, mix thoroughly. When stirred, the starch from the potato gets into the water. As a result, the potatoes are washed. It is for this purpose that it is necessary to stir the whole mass very well.
• The next step is to filter the potatoes. To do this, immediately after mixing, without allowing the mass to thicken, strain it through a prepared piece of gauze or a fine sieve. A good capacity for such a case is suitable enamel pan. But the potato mass is no longer needed and can be thrown away
• The filtered liquid must be left for a while so that it settles. After a short period of time, you will notice that the starch made is at the bottom, and the liquid has become transparent on top. In order not to loosen the settled starchy potato product, this clear water should be carefully drained. After that, the potatoes can be washed again with water, removing starch residues from it. It is recommended to repeat this procedure 2 times.

• The final step in making homemade potato starch is drying it. To do this, put the mass that has settled to the bottom on a baking sheet covered with parchment paper and put in the oven until completely dry. Temperature regime in the oven should not be more than 40 ° C. If starch is not in a hurry for you, you can leave the starch mass to dry on a baking sheet in the fresh air and it will gradually dry out on its own
• When the made starch becomes crumbly, roll it over it with a rolling pin, or knead it in your palms. This is necessary in order to remove the formed lumps.

The resulting homemade potato starch is recommended to be poured into glass jar with a tight-fitting lid to prevent moisture build-up.

Self-cooked potato starch will differ in color from the purchased one. Homemade starch is not white, but slightly yellow, and this is its natural color. Just a blue dye is added to the purchased one, which makes its color white. Your product as a result turns out without any chemical additives and is more useful.

How to prepare cornstarch?

Cooking cornstarch is similar to homemade recipe potato type. Naturally, the main product is corn. It should be ground and also poured with cool water in a ratio of 1: 1, that is, 1 tsp. corn + 1 tbsp. l. water. All this mixture must be shaken and add one glass of hot water to it. Stir everything until the mixture thickens. Then put on fire for 1 minute. This is necessary in order to get rid of the starchy taste.

With these proportions, you will get a small part of the starch, somewhere around 1 cup. If you need more, then you need to calculate in accordance with these proportions.

Cooking starch at home is not at all difficult. I am guided by the above recipes and, most importantly, by desire, you can make a starch product that will be more useful and economical on the material side. And the food will taste even better.

Once upon a time, potato starch was a rarity, but nowadays it is used in almost all areas of the household. If, after living on a personal plot for a long time, you often use starch anywhere, then it will be easier and cheaper to make it from potatoes yourself than to go to the city every time to buy it. But in order to extract it yourself, you need to know well how to make starch from potatoes, how to get it at home without really bothering ... We will tell you about this.

Each summer resident, before sending the potato crop grown in the country for storage, sorts it, selecting only large and medium tubers. And what to do with small samples, which, due to their extremely small size, are not suitable not only for long-term storage but even for immediate consumption? These are the ones that can be processed for processing in order to obtain fairly high-quality starch from potatoes as a result of simple procedures.

But before proceeding directly to cooking, you need to subject the potato trifle to a thorough cleaning. To do this, we immerse it in a large container - for example, a basin - filled with water, and wash it off, helping ourselves with a brush with non-rigid plastic bristles.

Since in the future the potatoes will be processed along with the peel, this step cannot be neglected, it is even better to repeat it several times for better cleaning. Well, now we go directly to how to get starch from potatoes.

After the peeled tubers dry out a little, they will need to be passed through a meat grinder, as already mentioned, along with the peel. Some recommend simplifying the process by using a juicer instead of a meat grinder. If you decide to go this route, be sure to remove the fine mesh sieve from the juicer.

We spread the skipped potatoes in a zinc bucket, pour water there, the volume of which should be 2 times the volume of the potato mass. After thoroughly mixing everything, let the solution brew, after which we filter, passing through a fine sieve.

The thick, which lingers in the sieve, put it back into the bucket and repeat the procedure. Water gradually washes away starch particles from potatoes, so the filtered water will be very rich in starch. Having done this operation several times, the water must be collected in a separate container - better, a large saucepan, and left for 3-4 hours.

Now, the infused solution must be freed from the upper layer of the liquid, for which you need to carefully, trying not to shake the mixture, drain it until only density remains in the pan. We dilute it again with clean water and again leave it to infuse.

To obtain a qualitative result, this procedure will have to be repeated several times, at least three. A sign of starch readiness is the colorlessness of settled water. As soon as the water poured into the pan ceases to darken, then the moment has come and, having drained the liquid, you will find at the bottom gray powder. This will be starch.

It remains only to dry it. To do this, spread the wet powder on a plastic wrap, spread out in a dry place, sheltered from direct sunlight and drafts. You need to dry the starch from the potato until it becomes free-flowing. It usually takes about a week. Ready starch should be poured into a jar and closed with a tight lid.

Further, when soaking, the starch swells, forming a transparent mass. Therefore, it is used to make jelly, as well as to give the desired density to soups and gravies. In addition, it can be added to the cream for the cake, which will avoid its "spreading". By the way, the addition of starch, although it does not improve taste properties food, but at the same time does not worsen them, besides, it does not contain any harmful substances, so its use is absolutely safe.

Especially useful starch can be in dachas and country houses, where housewives often engage in various kinds of pastries, adding starch to dough when preparing dough. wheat flour.

Most often, starch is used when baking biscuits, in this case, its use allows you to remove excess moisture from the dough, so that the biscuit is light and airy. In the cuisine of Southeast Asia, starch is used to prepare hot dishes from meat, poultry, fish, etc. The Chinese mix starch with flour and spices, after which meat is breaded in it. This processing allows you to keep all the juices inside the product, so the meat is very tender.

Starch is one of the main substances in the diet. It was he who became the main source of energy for man. It is a friable finely ground powder of bright white color, sometimes yellowish, obtained from potato tubers. The product has no taste and aroma, but its viscous properties have found their application in various fields of human activity. Carbohydrate is used not only in cooking, but also in medicine, cosmetology, paper and textile industries.

Varietal affiliation

The production of starch by mechanical processing of potatoes is regulated by GOST, adopted back in Soviet times. Varietal affiliation of starch is determined by its granularity, degree of purification and acidity. According to the rules, this product subdivided into 4 grades corresponding to the established quality standards.

• Extra. When considering such starch, even without special devices, it is worth noting that grains are present in it. The content of grains allowed for the variety is 60 pieces per 1 dm², for the use of the product for medical purposes, this figure should be reduced to 40.
• Top grade. The only difference between such starch and the one described above is the content of more grains, namely 280 pieces per dm².
• First grade. The specified varietal affiliation allows a large grain size - up to 700 pieces. All three types of starches are used in the food industry as a thickener or filler.
• Second grade. The number of grains in it does not matter. This grade is used for technical purposes and is standardized for color and viscosity. The color of the starch should be white, as it is used in the production of textiles and printing. The viscosity must be sufficient to obtain a paste based on carbohydrate obtained by mixing it with water and heat treatment.

According to physical and chemical standards, the moisture content of a potato product cannot exceed twenty percent.

Listed food additives starch is marked with codes E1400-E1405. Some modified forms of the product are also allowed for use in food production, their codes begin with the numerical values ​​14. But it must be remembered that modified starch is not as healthy as natural, so its use should be limited.

Composition and energy value

Chemical formula: two natural fractions of carbohydrates - amylopectin and amylose. Starch belongs to the group of polysaccharides. It has the following elements:

• calcium;
• phosphorus;
• potassium,
• vitamin PP;
• fat-soluble vitamin E;
• water-soluble vitamins C, B;
• ash;
• water;
• alimentary fiber;
• small amounts of proteins and fats.

This natural carbohydrate has a high calorie content - 313 kcal per hundred grams. The viscosity of the starch solution is due to the high content of phosphates. AT warm water the powder swells and forms a bulky, viscous mass. Hydrolysis of a polysaccharide is possible only with the use of acid and high temperature. AT cold water, alcohol and a number of other solvents, starch is insoluble. The combination of carbohydrate with water forms a paste.

When squeezing starch in the palm of your hand or rubbing it with your fingers, you can feel a specific creak that the grains form when rubbing against each other, while the hardness of the grains themselves allows them to remain intact and not collapse under the influence.

The nutritional value of this polysaccharide lies in the fact that during digestion it is converted into glucose, which is a source of energy for the body.

The BJU of the product is presented as follows:

• carbohydrates - 78.2 g;
• proteins - 0.1 g;
• dietary fiber - 1.4 g.

What is useful?

Starch is a product that is easily absorbed by the body. Part of this complex carbon, passing through the digestive tract, does not change under the influence of enzymes. This part is called resistant starch and has the properties of soluble fiber.

It has been established that resistant starch is the most beneficial for humans. Doctors recommend a daily intake of starch in an amount of 30 to 50% of daily ration food.

Of course, such norms are relative and may vary depending on the state of human health. Nevertheless, a healthy person, especially if he is physically working, should consume from three hundred to three hundred and fifty grams of starch every day.

This polysaccharide has a number of useful qualities.

• Unique ability to remove bad cholesterol. In fact, that is why it is included in diet food in diseases of the heart and vascular system.
• High potassium content. This trace element has a positive effect on the functioning of the kidneys and liver, thereby relieving the body of excess fluid. Eating starch will help relieve puffiness.
• Enveloping properties due to which starch works as an anti-inflammatory agent. In addition, starch neutralizes the aggressive action of gastric enzymes, which is highly undesirable in diseases of the digestive tract. That is why eating starch is often recommended for prevention and in the complex treatment of gastritis and stomach ulcers.
• Promotes the synthesis of riboflavin and, accordingly, normalizes digestion and metabolism.
• Quickly and permanently saturates the body with energy.

• The presence of calcium and phosphorus, which are beneficial for the health of hair, nails, teeth and bones. This property led to the widespread use of starch by physicians and cosmetologists.
• Low fat content, which allows starch to be consumed by overweight people, as well as with diseases of the gallbladder and pancreas.
• It helps the body cope with intoxication, in particular, with alcohol, thereby preserving liver cells.

Starch is used for external use as a baby powder, and as a drying, disinfectant for wounds and irritations. Compresses with starch contribute to recovery from mastitis and furunculosis. Due to the high concentration of crude carbohydrates, starch is the prevention of oncology and the formation of pathogenic cells.

Due to the high concentration of crude carbohydrates, starch is the prevention of oncology and the formation of pathogenic cells.

Starch is good for diabetics. The fact is that it has the ability to keep the growth of sugar, if you eat a dish rich in starch in the morning, sugar will be within normal limits even in the afternoon. Even with a small intake of starch, the feeling of hunger quickly disappears and a person feels full for a long time, so nutritionists recommend it to those who are on a diet to lose weight.

Starch is used for external use as a baby powder, and as a drying, disinfectant for wounds and irritations. Compresses with starch contribute to recovery from mastitis and furunculosis.

Harm

Starch is natural product Therefore, there are practically no contraindications to its use. Although there are restrictions such as:

• do not abuse it to people who have problems with constipation, since the product has a fixing effect;
• excessive consumption of starchy foods before bedtime can cause unpleasant manifestations from the digestive tract;
• when preparing dishes using starch, it is necessary to strictly adhere to the recipe in order to useful product did no harm to health.

To obtain maximum benefit from the product, it is important to remember its reasonable combination and application. When used a large number starch in food, it accumulates in the body, and the substance is extremely difficult to excrete. At the same time, a person is tormented by flatulence, belching, fermentation and nausea. In addition, people with excess starch in the body often suffer from acute respiratory diseases. Harmful to health are modified starches, which thin the blood vessels, especially the vascular apparatus of the organs of vision.

The constant presence of refined starch in the diet threatens to increase blood sugar levels, hormonal disorders.

Excessive consumption of thermally processed starch can cause the formation of malignant neoplasms.

How to do at home?

To protect yourself from buying modified starch, it is better to cook it at home step by step on your own. True, this will take a lot of time and patience. In addition, the cooking method is quite simple, and you can even use frozen potatoes. Only rotten tubers will not work. If you make starch for the future, then it is best to start making it in the autumn.

It is in autumn that potatoes contain the maximum amount of this substance. It is easiest to buy a suitable potato variety at this time.

So, to prepare homemade potato starch, you need to follow a few steps.

• Select well-ripened potato tubers of late varieties. Wash them well and remove the darkened areas. To make the starch white, it is better to peel the peel. If the color is not important, you can process the tubers directly with the peel. By the way, in the process of cooking, the yellow color can be removed.
• Potatoes must be chopped in any convenient way: grated, chopped in a blender or passed through a meat grinder. The option with a blender is the most convenient, because it allows you to add water immediately during the grinding process, as a result, the product will come out of better quality.

• One kilogram of chopped potatoes should be poured with three liters of water and allowed to stand for at least two hours. It must be soaked.
• Strain the settled mass onto gauze folded in several layers. The pomace can be thrown away. The resulting liquid is to be defended until the starch settles, and foam forms on the surface.
• Drain the foam, add clean water and defend again. It is necessary to do the procedure 4 to 6 times until the formation of foam stops.
• Carefully drain the liquid and the product is ready. You can use it immediately for cooking.

For long-term storage, the powder must be dried in a few simple steps.

• Put the starch on an oven sheet or a tray lined with paper and dry in the sun in a well-ventilated, draft-free area. You can dry in the oven with the door open at a temperature not exceeding +40 degrees.
• If the starch is dried in air, then about ten hours after the start of drying, it must be kneaded a little. This will result in a product that will be much easier to grind.
• Roll out the dried starch with a rolling pin and crush it so that there are no lumps. Can be ground in a coffee grinder.

From one kilogram of potatoes, approximately forty grams of starch is obtained. Store the product in a dark place, in a hermetically sealed container for an unlimited amount of time.

It is important to prevent air and moisture from entering the container. Homemade starch may not turn out as bright white as factory-made, but it's natural. In production, a blue dye is added to the product, which neutralizes the yellowness. But homemade starch really has natural composition, which is much more important than a beautiful color.

What is it used for?

The valuable properties of starch make it possible to use it not only to thicken or gel a dish. It is used in the food, textile and paper industries, cosmetology, medicine, cooking, and nutrition. If the product is properly diluted with water, then it can be used for diaper rash, diarrhea, and bruises under the eyes. It can replace many pharmaceutical products.

In cosmetology

In cosmetology, starch is used for such purposes as:

• to eliminate wrinkles - this natural substance eliminates wrinkles, tones the skin, removes dryness and flabbiness effectively and for a long time; the only thing that distinguishes it from fashionable Botox is the lack of an instant effect, but the plus is naturalness and safety;
• to eliminate acne;
• as a remedy for pigmentation;
• to normalize the function of the sebaceous glands.

Various masks are made on the basis of starch, helping to reduce sensitivity to the adverse effects of the external environment, narrow pores, get rid of oily sheen, give the face freshness and even out skin tone. There are no contraindications to its use in this case, the only limitation is its application to irritated and damaged areas of the skin.

In medicine

Starch is used in medicine for the following purposes:

• when applying a tight bandage;
• as an enveloping agent for diseases of the digestive tract;
• to normalize digestion and metabolism;
• to lower cholesterol;
• to normalize high blood pressure;
• as a powder, and the combination with talc and zinc gives ointments and pastes for healing;
• as an anti-inflammatory agent for allergic rashes in children and for burns.

Important! Starch almost instantly stops external bleeding in case of injuries, quickly heals damage to the skin without consequences in the form of scars and scars.

In cooking

The widest scope of starch is cooking. It is used in cooking simple meals, and dietary. Cooks with starch prepare first and second courses, desserts, drinks and pastries, and in some cases replace flour with it. Many believe that starch is the cause of weight gain. But this opinion is erroneous, since nutritionists recommend this product, completely refuting such a misconception.

Starches are complex carbohydrates found in plant foods, they are useful and important for the normal functioning of the body. You need to exclude modified starches, which really cause excess weight and can cause health problems. The widest scope of starch is cooking. It is used in the preparation of both simple and dietary dishes.

Cooks with starch prepare first and second courses, desserts, drinks and pastries, and in some cases replace flour with it. Many believe that starch is the cause of weight gain. But this opinion is erroneous, since nutritionists recommend this product, completely refuting such a misconception. Starches are complex carbohydrates found in plant foods, they are useful and important for the normal functioning of the body.

You need to exclude modified starches, which really cause excess weight and can cause health problems.

In industry

The use of polysaccharide in industrial areas is manifested in the following:

• in the food industry they are used as a thickener for sauces, marinades, mayonnaises;
• in the textile industry, it is used to shape fabrics;
• starch is used at various stages of paper production;
• it is added in the process of making sweets and cookies in confectionery industries;
• this substance is widely used in pharmacology as the basis for tablets, powders, ointments.

In addition, the polysaccharide is widely used in alternative medicine recipes and for household purposes. Many housewives wash windows with it, polish silver, remove stains from fabrics, and use it to eliminate smell from shoes. Starch is a natural carbohydrate, the benefits of which are really great for a person. Its versatility, accessibility and usefulness is appreciated. The unique properties of the product have found application in many areas of human life.

You will learn how to starch fabric in the following video.

Although some of them can be replaced with their own, and they are known to be more useful. Here is potato starch, just the one that you can make yourself. Of course, it will need suitable raw materials, and it would be foolish 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. For starch fresh potatoes not needed at all. A little frostbitten is even suitable here (which happens in winter), or, as it is now, already strongly sprouted. After all, it’s already the end of July and the old potatoes have already sprouted and wrinkled so much that you don’t want to eat them. Moreover, new crop potatoes have already appeared in the markets and shops, and someone has already quietly begun to dig their own. But the old one, so as not to throw it away, can be processed in this way and you will get your own, homemade starch, certainly without chemistry, if you cook it for yourself.

Making potato starch at home

The technology, I must say, does not differ in particular complexity, everything is quite simple, but, of course, it will work all the same, it will take a little. We will make starch based on a bucket of potatoes, so it is easier to navigate the output of the finished product.

As I already said, you can take any, if it is with sprouts, then they will need to be picked, and, of course, wash the potatoes well. Then we clean it, and rub it on any medium grater. You can use a food processor to grind potatoes. All the mass that you have turned out is quickly washed. Precisely quickly, in order to preserve the starch we need in the potatoes, and not wash it with water. Next, we need a sieve, or a sieve. Put gauze on their bottom, and fold it in two layers (one is still not enough). We put the sieve on a bucket and put it in portions. Thus, you will need to rinse all that 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 it can be poured again with clean water.

• If you decide to prepare starch for storage, then it will definitely need to be dried. 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 be so, but it must be stirred after three hours, each time until it dries completely. Drying starch in high heat should not be. If the temperature during drying is more than 40 degrees, then your wet starch can easily turn into. When your starch dries, you sift it, pour it into a suitable container and you can put it away for storage. Such homemade starch can be stored for quite a long time. That the starch has dried up, you can determine 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 dry starch or not.

• In addition, you should know that the starch that you get will not be the same color as the one we are used to seeing in stores. It will be slightly yellowish. And in factories, it also turns out like this, but to make it look more attractive, it is simply blued a little. But we need pure starch, without chemicals, so there is no need to blue it at all.

• From a large bucket (this is 12 liters), about one and a half liters of starch comes out. Of course, there is more starch in the young, 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 put into such processing.

• In addition, it is possible to make liquid from such starch again. Suppose it is necessary to starch a napkin (who does this). Starch is simply diluted in water. Its concentration can be different, how to make such starched water for napkins

That's all the tricks for making homemade starch for today. So, if there is an old or substandard one and plus more free time, then you can extract starch in this way. But this video shows how this can be done, of course, not with a bucket of potatoes, but a little less. But the principle of preparation is the same. As you can see, everything is so simple that even children can make homemade starch from potatoes. We look.

P.S. If the article was useful to you, please share it with your friends on social networks. I will be very grateful to you.

Every good housewife has a supply 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 laborious. The main thing is to find the right raw material.

Potato starch

Traditionally in Russian cooking, potato starch is used. For a long time, jelly was cooked from it - sweet and sour and very useful for the stomach. But it can be used in almost any dish that needs to be thickened. Starch is added to air meringue, berry fillings in pies, to various sauces and other dishes.

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

Potato starch is also used in traditional medicine- for the treatment of rashes and itching.

Raw material

How to make potato starch at home? There is nothing difficult in this. You can use any potato for raw materials - large, small, frozen, and even good areas from rotten tubers.

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

How to cook

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

• Wash tubers. Young potatoes from the garden can not be peeled. Old tubers need to cut off the peel. For rotten ones, remove all bad areas.
• Grind potatoes in any convenient way. Best on a grater. Mechanical graters, meat grinders and food processors are ideal for this.
• Pour the potato gruel with cold clean water in a ratio of 1:1.
• Thoroughly mix the resulting substance. During this process, the starch is washed out of the tubers and floats in suspension in the water.
• Then you need to strain the liquid through a sieve to remove the remaining potatoes.

• The liquid must be defended until it brightens, and all the sediment is at the bottom. The white layer of sediment is the 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 rest again. Repeat the process until the starch is pure.
• Drain the last water. Take out the starch, wring it out a little and put it on paper to dry.
• Dry for several days, periodically loosening and stirring the resulting product.

The resulting powder will have a slightly yellow 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 a dish, then it can be used wet. That is, as soon as the sediment settles, it can be immediately put into action.

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

Corn starch

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

There are three types of corn starch - the highest, the first and amylopectin grade. In addition, modified starch is used in various products. This is a natural product, specially processed so that it has changed any properties.

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

How to make it

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

Fresh beans are easier to work with. They are soft, easy to grind into gruel. The problem is that in most of our country such grains do not have time to ripen. They remain in the stage of milky 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 must 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 amount of raw materials, the yield of the final product will be small.

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

Liquid starch for laundry

How to make liquid starch at home? It's very simple. It is only necessary to dilute the dry powder in water in the right proportions. To prepare it, you should take:

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

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

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