From almond milk to vanilla extract: 8 expensive ingredients one can easily make at home and how

From almond milk to Greek yogurt to ghee, the market is full of these healthy ingredients, with many market players offering different varieties and flavors. But, let us accept it, many of these ingredients come at a cost, so you will think twice before buying them for daily use. How about preparing them at home? Yes, you read it right. These commonly available ingredients can actually be prepared at home, and the best part is, they will be preservative-free. Scroll down to learn about eight expensive ingredients one can easily make at home and how.

How: Collect malai of milk for 15 days, set it with curd, and then hand churn to get makkhan, then cook it on a low heat until the milk solids separate and turn golden. Strain and store in a glass jar.
Why make it: Homemade ghee is pure, aromatic, and is inexpensive as compared to store-bought versions.

How: To make this, soak almonds overnight, peel, blend with water, and strain through a muslin cloth.
Why make it: The packaged milk is loaded with preservatives and additives and the homemade is pure, fresh and one can customize sweetness or thickness as per need.

How: Take regular curd, strain it in a muslin cloth for 4–6 hours to remove whey, and then refrigerate.
Why make it: It is cheaper in cost as compared to packaged ones and it is also very thick and creamy.

How: To make this, boil milk, add lemon juice or vinegar, let it curdle, strain, and press into a block.
Why make it: Store-bought paneer is mostly adulterated, while the fresh paneer has better texture and flavor than processed ones.

How: Best enjoyed for breakfast, nut butters like almond or peanut can be easily made at home. Simply roast nuts lightly, blend in a food processor until smooth, add a pinch of salt or honey if desired.
Why make it: Store-bought nut butters are pricey and often contain stabilizers or added oils. The homemade ones have a longer shelf life too.

How: To make this, simply blend boiled chickpeas, tahini paste or sesame seeds, garlic, lemon juice, olive oil, and salt until creamy and thick.
Why make it: Packaged hummus has preservatives and comes at higher cost for a small amount. And, the homemade hummus is fresher and more customizable.

How: To make herb-infused oils like garlic or rosemary oil, simply warm olive oil with herbs of your choice (garlic, rosemary, or chili flakes). Let it cool and strain and store in a clean and clear glass jar.
Why make it: The packaged ones are very expensive and they help uplift the overall aroma and taste of any dish at a fraction of the cost.

How: Simply split fresh vanilla beans, submerge them in vodka or any neutral spirit, and then let it steep for 6–8 weeks.
Why make it: The real vanilla extract is very expensive, and the homemade extract gives you an abundant amount of extract with the same aroma.

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