Potato Flour (Homemade Potato Starch)
This traditional method produces pure, homemade potato starch from scratch, resulting in a pristine white powder that serves as an excellent thickening agent. By repeatedly washing grated potatoes to extract the starch and sun-drying the sediment, you create a versatile pantry staple that acts as a superior substitute for arrowroot. This light, digestible flour is perfect for thickening soups or making delicate puddings suitable for children and convalescents.
Ingredients
- 2 pounds Potatoes (yellowish variety preferred) (Quantity estimated for a practical batch. Choose good quality potatoes that are slightly yellow inside.)
- 1 gallon Water (Quantity estimated. You will need plenty of cold water for multiple washings.)
Instructions
- 1Peel the potatoes and wash them thoroughly. Grate them very finely using a fine grater (originally specified as a nutmeg grater).
- 2Place the grated potatoes into a large vessel and pour in cold water. Rub and mix the potatoes vigorously in the water to release the starch. Strain the mixture through a fine sieve (or cheesecloth) into another container to remove the potato pulp, keeping the starchy liquid.
- 3Let the strained liquid sit undisturbed for about 10 minutes until the starch settles at the bottom. Carefully pour off the water that floats on top. Add fresh cold water, mix well, let it settle again, and pour off the water. Repeat this process until the water is completely clear and not cloudy. Finally, pour off the clear water to reveal a clean, white, powder-like sediment at the bottom.
- 4Spread the white sediment onto a clean earthen plate or tray. Place it in the sun to dry, turning it occasionally to ensure even drying. Continue until it is completely dry.
- 5Once fully dried, crush any lumps and pass the powder through a very fine sieve (originally specified as a hair sieve or fine wire mesh). Store the resulting fine white flour in a clean, airtight tin or jar. It will keep for years if dried properly.