Making your own mustard - too hot?

[raweater]

I tried making my own mustard by first powdering yellow mustard seeds and salt in my mortar and pestle and then added a bit of water and apple cider vinegar. When I tasted it it was very hot, nothing like the organic mustard I buy which is made from those exact ingredients. Are there mustard seeds that are hotter than others? Why is the prepared organic mustard I buy much less hot? How Can I make my own that tastes like prepared mustard?

Thanks

[spiralgirl]

I hope someone answers this because I followed a recipe that used yellow and black mustard seeds and I too found it really hot. I just use it sparingly and with blander things like crackers I make.

[raweater]

After reading more I found that you need to let the mustard "ripen" for a few days for the "hotness" to fade away and develop a normal mustard taste.

black/brown mustard seeds are also hotter than the yellow ones, but I used only yellow and it was still very hot, so I'll try the "ripening" delay and see.

[raweater]

I tried a second batch (barely 1/4 cup to test) and this time left it at room temp in a closed jar and will wait 4 days before using it and see if it really looses the spicy side and tastes more like prepared mustard.

I'll let you know how it comes out.

[lavendarJ]

I'm glad you posted this ...I'd actually love a spicy hot mustard on a veggie sandwich... Yay!

[raweater]

I had a taste of the one I made last night and already the hotness is fading out but still there, so I decided to go ahead and make about a cup of mustard.

This time I used a coffee grinder as my mortar and pestle ground one was still lumpy. This time I didn't use water (I checked the ingredients of another organic mustard I bought and it had no water and ACV as the first ingredient), I only put apple cider vinegar, ground mustard seeds and salt. I didn't even add turmeric in order to keep a natural/plain mustard taste so it's not as yellow.

This is so simple I think I'll be making my own mustard from now on, takes less than 5 minutes (and a few days for the hotness to fade).

This is what one website said:
"When first mixed, mustard has a very hot and bitter taste. This will fade over time. Most people who like spicy mustards will be happy with a one day old mustard; but in other cases you may have to age the mustard for months."

Other sites said a few days was fine, and as I said even after less than 24 hours there is a noticeable difference.

[marlleve]

Raweater-------I love a slightly spicy mustard. I want to make my own. Can you tell me what ratios of ingredients you used? Thanks

[raweater]

Raweater-------I love a slightly spicy mustard. I want to make my own. Can you tell me what ratios of ingredients you used? Thanks

I just added ACV until it got mustard like, but let it sit for a while as it will get thicker as the powder absorbs the ACV. Also let it sit in a clsoed jar at room temp for a week or so to get the hotness out, otherwise it's very hot.

[raweater]

Has anypne tried making their own mustard with ground mustard seeds and ACV and salt?

I've just done another 2 cups of it, I had made one cup last time. I find it takes about 1-2 weeks for most of the hotness to fade away. I haven't even used some of my last batch other than just tasting, but since it takes a while for the hotness to fade I decided to make another 2 cups now so it can sit in the cupboard for a few weeks.

I recommend grinding the mustard seeds yourself in a coffee grinder (pre ground mustard powder is almost certainly unintentionally cooked during the grinding process), let it run for a while for a smooth mustard. As for the quantities, I just add a bit of salt and ACV until it's a mustard consistency, but let it sit for a while and then check the consistency again as it seems to keep thickening a bit with time.

This is really easy to make and a great way to have raw mustard and can be done in 5 minutes other than the waiting time for the hotness to fade (I'm quite sure the organic mustards made of the same ingredients are pasteurized).

I think I could give some as home made gifts, but you do need to make it in advance for the hotness to fade before giving it, otherwise explain that the hotness will fade in 1-2 weeks.

[brownies]

this is awesome, I never thought of making my own mustard. Do you guys grow your own mustard seeds or buy them?

[raweater]

I bought them. How does mustard grow by the way?

[Diana Cda]

I don't use vinegars of any kind; get heartburn and irritates my taste buds, etc., etc. Has anyone tried making mustard with lemon juice, by any chance?

[brownies]

I've seen mustard plants growing wild here in CA. They have small yellow flowers. You can even eat the leafs in salads.

[TaupeRawMan]

RawEater -

did you soak the mustard seeds and/or sprout them? I just tried soaking them and they get pretty slimy like flax and smell kind of gross....

[TaupeRawMan]

I just did some research on this and it sounds like there is an enzyme reaction that takes place with mustard powder is mixed with a liquid. Vinegar might change that up a bit, given the acidity. I plan on trying to make this in the next few days, but don't plan on soaking the seeds this time as they would make a mess in my grinder, I would think.....:eek:

[Emma-Liza]

I make mustard like you get in Chinese restaurants with just dry mustard powder and water. The hotness fades in just a few hours.

I have also made many different types of cooked mustards, with whole seeds and powdered ones and cooking plus the amount of other ingredients relieved the hotness in those cases.

Nowadays, I put powdered mustard in some of my recipes, like salad dressing or deviled eggless salad, and in those quantities, it isn't hot at all.

I would say, try mixing your pulverized seeds with just water, wait till the hotness is at a level you like, then put it with other ingredients if you want to.

Mustard greens were a staple of my childhood diet.

[greenfeline]

this is funny because I tried to make mustard too and I wondered how on earth anyone could handle the hotness!! Thanks for the insight!

[RawSun]

I make honey mustard, just mix mustard powder and honey together, sweet, spicy, quick and easy!

[raweater]

TRM: I just saw your messages in this thread. I did not soak or sprout the mustard, I just ground it into a powder.

[TaupeRawMan]

Got it...thanks!