There is something extremely satisfying about making an ingredient from scratch. Particularly an ingredient that I would most likely buy at a grocery, looking incredibly pure and “manufactured”. Arrowroot starch is sought after as a nice clear thickener for sauces and as an ingredient in those classic tongue-drying local cookies called uraro.
My post several weeks ago about some arrowroot, less than a kilo’s worth, that Gejo dropped off with my veggie/herb delivery, was the trigger for this experiment. I looked up how to make arrowroot starch on the internet and it looked simple enough, so I peeled off the outer “scales” of the root and washed it thoroughly. It was a creamy fibrous looking rootcrop…
Peeled, this looked like a reasonable amount to me, perhaps enough to make a cup or more of starch… or so I thought incorrectly. :)
Smash the arrowroot with a meat pounder…
…place it in a strainer and submerge in water. Agitate the strainer, and the starch, which is curiously NOT water soluble, makes the water cloudy and frankly, a rather deathly grey. Let the water sit for a while and the starch sinks to the bottom.
In the glass measuring cup on the left, the starch after say 10-15 minutes of settling. The measuring cup on the right, freshly soaked arrowroot.
Carefully pour off the greyish water and voila! at the bottom of the glass is a thick film of arrowroot starch!
Place all of the wet starch on a plate and lay it out in the sun to dry…
…and it yielded just three tablsepoons of dried starch! I know, I know, you would think this jar contained drugs of some sort, but the incredibly white starch is pure and natural. :)
Oh, I did keep one root and boiled it in water and had it with some sugar as suggested by some readers, but it didn’t make a lasting impression. :) I think the starch will be appreciated more… :)