10 Kitchen Staples I no Longer Buy at the Store

From-Scratch Kitchen Staples: Recipes for Everyday Essentials

I’ve always believed that there’s something magical about making your kitchen staples from scratch. Not only do you have control over the ingredients, but the flavors are better, the costs are often lower, and there’s a sense of pride in knowing you made it yourself. What is also quite honorary to mention, is that each of these recipes is very simple (minus maybe the bread). So, if it’s so simple to make kitchen staples, why not take the time to whip them up regularly? Here are my go-to recipes for a variety of kitchen staples. Each one is simple, satisfying, and sure to elevate your cooking.

1. Bread

Let’s start with bread—arguably the cornerstone of any from-scratch kitchen. I love this recipe because it’s straightforward and delivers soft, airy loaves every time. You can find the whole recipe here on my blog. This is my easy go to sourdough recipe that anyone can do. It’s a must try. If you are new to sourdough, check out my Sourdough Resources & Recipes Guide on etsy.

Ingredients

• 125 grams active bubbly starter

• 12 grams salt

• 350 grams water

• 500 grams Bread flour

Instructions

Combine water, starter and salt in a bowl. Mix and add flour. Mix together until there is no dry flour. (I do the last part of the mixing with my hands by squishing with my hands)

Cover dough with plastic wrap or a lid and let it sit for 8-12 hours. (I usually make this at night and let it sit out overnight)

Preheat oven to 450 degrees with a Dutch oven inside (without the lid). 

Prepare the dough (while preheating the oven) by placing the dough onto a lightly floured service and form into a ball. (See my tutorials online)

Transfer dough ball to a piece of parchment paper and place a large bowl over the top. 

Let it rest one hour.

Remove bowl, dust the sourdough with flour, and then score the dough. 

Place in the hot Dutch oven, cover with a lid, reduce oven to 400 degrees and bake for 40 minutes. 

Remove the sourdough from the Dutch oven and then bake on the rack for another 5-8 minutes allowing the sourdough to crisp up.

Remove from the oven and put on a cooling rack. Let it cool for at least an hour. If you cut into it right away, the bread will be gummy (though sometimes I just want a hot piece of bread and I do it anyways)! 

2. Jam

Homemade jam is a game changer, especially with seasonal fruit. This is my basic recipe that works with berries, peaches, apricots, or even plums.

Ingredients

• 4 cups fresh fruit (mashed)

• 3 1/2 cups Turbinado Raw Cane Sugar (you can add regular sugar but the turbinado gives this a flavor that will take it up 2 levels, I promise!!)

• 2 tbsp lemon juice

Directions

1. Combine the fruit, sugar, and lemon juice in a large pot. Mash the fruit to release its juices.

2. Bring the mixture to a boil over medium heat, stirring frequently.

3. Reduce the heat and simmer for 20-25 minutes, or until the mixture thickens.

4. Pour into sterilized jars and seal. Refrigerate for immediate use or process in a water bath for long-term storage.

3. Vanilla Coffee Creamer

Making your own coffee creamer means no preservatives or artificial flavors—just creamy goodness.

Ingredients

• 1 cup heavy cream

• 1 cup milk (any kind)

•1 1/2 c cane sugar (I know this is a lot but the point is to have it really sweet so you don’t have to use a lot)

• 1 tsp vanilla bean paste (you can use extract, but the vanilla bean paste is to die for).

Directions

1. In a saucepan, combine heavy cream, milk, and sweetened condensed milk.

2. Heat gently until warmed through (don’t boil). Stir in vanilla extract.

3. Store in a sealed container in the fridge for up to a week.

4. Shredded Cheese

Pre-shredded cheese often has anti-caking agents. Shredding your own tastes fresher and melts better.

Ingredients

• 1 block of your favorite cheese (cheddar, mozzarella, etc.)

Directions

1. Chill the block of cheese in the freezer for 15-20 minutes to firm it up.

2. Use a box grater or food processor to shred it. Here’s a link to my favorite cheese grater rotary on amazon. This is key to bulk cheese grating.

3. Store in an airtight container with a pinch of cornstarch to prevent clumping.

5. Pumpkin Puree

Perfect for fall recipes, homemade pumpkin puree is fresher than canned and so easy to make.

Ingredients

• 1 small pie pumpkin

Directions

1. Preheat your oven to 400°F (200°C).

2. Cut the pumpkin in half, scoop out the seeds, and place it cut-side down on a baking sheet lined with parchment paper.

3. Roast for 40-50 minutes, or until the flesh is soft.

4. Scoop out the flesh and puree in a food processor until smooth.

5. Store in the fridge for up to a week or freeze for longer.

6. Breadcrumbs and Croutons

Don’t let stale bread go to waste—turn it into breadcrumbs or croutons for soups, salads, and coatings.

Ingredients

• Stale bread (any kind)

• Olive oil (for croutons)

• Salt and seasonings (optional)

Directions

Breadcrumbs: Tear bread into pieces, then pulse in a food processor until fine. Toast on a baking sheet at 350°F (175°C) for 10 minutes if you want dry breadcrumbs.

Croutons: Cut bread into cubes, toss with olive oil and seasonings, and bake at 375°F (190°C) for 15-20 minutes until crispy.

7. Pesto

Fresh pesto is one of those staples that instantly upgrades pasta, sandwiches, and roasted veggies.

• 2 cups fresh basil leaves

• 2 cloves garlic

• ⅓ cup pine nuts or walnuts

• ½ cup olive oil

• ½ cup grated Parmesan cheese

• Salt and pepper to taste

Directions

1. In a food processor, combine basil, garlic, and nuts. Pulse until finely chopped.

2. With the processor running, drizzle in olive oil.

3. Stir in Parmesan cheese, then season with salt and pepper.

4. Store in the fridge for up to a week or freeze for longer.

8. Powdered Sugar

Running out of powdered sugar mid-recipe is no problem with this quick DIY method.

Ingredients

• 1 cup granulated sugar

• 1 tbsp cornstarch

Directions

1. Add granulated sugar and cornstarch to a blender or food processor.

2. Blend until it reaches a powdery consistency (about 1-2 minutes).

3. Store in an airtight container.

9. Butter

Making butter is as easy as whipping cream, and it’s fun to see it transform before your eyes.

• 2 cups heavy cream

• ¼ tsp salt (optional)

Directions

1. Pour heavy cream into a stand mixer or food processor. Beat on high until the cream separates into butter and buttermilk (about 5-7 minutes).

2. Strain off the buttermilk (save it for pancakes or baking).

3. Knead the butter under cold water to remove excess liquid, then mix in salt if desired.

4. Store in the fridge or freezer.

10. ButtermilkSubstitute

If you want true buttermilk, follow my recipe for butter and save the buttermilk at the end. I highly recommend making butter from scratch in bulk and then saving the buttermilk. But, here is my buttermilk substitute recipe if it’s last minute and you need some buttermilk.

Ingredients

• 1 cup milk

• 1 tbsp lemon juice or white vinegar

Directions

1. Combine the milk and lemon juice (or vinegar) in a measuring cup.

2. Let it sit for 5-10 minutes until it curdles slightly.

3. Use immediately in recipes.

These staples are the foundation of so many meals in my kitchen. Whether you’re making a batch of jam to spread on homemade bread or blending up pesto to toss with pasta, each of these recipes brings joy and flavor to your table. Once you’ve tried them, you might never go back to store-bought versions again!

What’s your favorite kitchen staple to make from scratch? Let me know in the comments!