How to make non spicy healthy mustard or at least very little spice

[discusscookingnewbie]

Hi, it's been a while, hope you are all doing good. Every time my house attendant would make homemade mustard for me, it would come out very spicy. We attempted at least 1 to 2 more different methods to have it come out as non-spicy but it would turn out to be spicy every time. We used the mustard seeds kroger brand to make the mustard so I am thinking that was the wrong type or brand of mustard seeds to use to make non spicy mustard. Please answer the question in the title if you know. Also I don't want any starch in it unless that's just naturally in there and not a additive. I don't want salt and vinegar in it either. What type of mustard seed do I need?

[GotGarlic]

Hi. This is a great article that describes the chemistry of making mustard and has recipes for four different types. None of them have gluten - it's not in mustard seeds.

If straight mustard is too spicy - and remember to let it mellow for a few days, and try it with food like bread or a slice of cucumber or something - you can mix it with honey, mayonnaise, yogurt, etc., to calm it down.
https://www.seriouseats.com/mustard-manual-guide

[Silversage]

1. Use yellow seeds instead of brown. Yellow is milder.
2. Heat. Use hot water instead of cold. Heat mellows the fire in mustard seeds.

[jennyema]

You cant make mustard without vinegar. Its the basis of it.

[larry_stewart]

I tried making mustard once, and I failed miserably . I dumped the remaining seeds over the deck fence, forgot about them, and the next year I had one heck of a corp of mustard greens. I would like to try again though.

[blissful]

This is the recipe I use, for dijon. I use all yellow mustard seeds and yellow ground mustard. The only change I make is I can it in a waterbath canner. It's not spicy but it takes a week before it is not spicy--the mellowing happens during that week. I use it all the time.

https://www.youtube.com/watch?v=5DgG62sln2Y

[GotGarlic]

Originally Posted by jennyema

You cant make mustard without vinegar. Its the basis of it.

You can use water, beer, wine and other liquids to make mustard.

[jennyema]

Originally Posted by GotGarlic

You can use water, beer, wine and other liquids to make mustard.

Yes, but Ive never seen a recipe for mustard without vinegar in it.

[GotGarlic]

Originally Posted by jennyema

Yes, but Ive never seen a recipe for mustard without vinegar in it.

You should read the article I posted above

[jennyema]

Originally Posted by GotGarlic

You should read the article I posted above

I should have and will!

[Aunt Bea]

If you want something milder, try a simple mustard-based sauce.

https://www.epicurious.com/expert-ad...nnaise-article

[discusscookingnewbie]

Hi, thanks all for who responded. This leads me to another question about mustard. Is mustard acidic or to acidic?

[karadekoolaid]

Mustard is high in monounsaturated fatty acids, especially erucic acid.

[discusscookingnewbie]

Originally Posted by karadekoolaid

Mustard is high in monounsaturated fatty acids, especially erucic acid.

are those acids bad/unhealthy for the mouth and/or teeth?

[karadekoolaid]

No idea.
You´d have to ask a doctor or a dentist.

[karadekoolaid]

Over 15 years ago I made several different mustards to test the local market. Some were reasonably successful, but the process was very complex and I decided not to continue.
However, this one - Münchener Würstsenf (Munich style sausage mustard) might just work for you. Yes, it´s got vinegar in it, but it´s not "spicy" (hot) at all:
1/2 cup + 2 tbsps black mustard seeds, ground in a coffee/spice grinder or in a mortar
4 tbsps yellow mustard powder
1/2 cup beer
1/4 cup white wine vinegar
1 tsp salt
2 cloves garlic, minced
1/2 tsp allspice
1/8th tsp cloves
1/4 tsp tarragon
1/4 cup brown sugar
1 tbsp honey
1/2 cup beer

Mix together the two mustards.
Warm the beer (and the next 8 ingredients) in a saucepan until the sugar is dissolved.
Pour the mixture over the mustard and stir.
After about 3 hours, add the second lot of beer.
Stir to mix, leave two or three days, stirring occasionally, until most of the liquid is absorbed.

[dragnlaw]

Originally Posted by discusscookingnewbie

are those acids bad/unhealthy for the mouth and/or teeth?

How much do you plan on eating of this stuff? Three time a day and every day just might do it.

But I honestly don't think it will do much harm if eaten in a normal way.

As karade has said, you should ask your doctor/dentist, especially if you have soft tooth enamels, and/or stomach issues. Be sure to tell them how much you plan to eat.

[larry_stewart]

Originally Posted by discusscookingnewbie

are those acids bad/unhealthy for the mouth and/or teeth?

Anything really hard could crack a tooth

Anything Acidic will wear away enamel over time ( making it more susceptible to cavities, fracture, and at the very least , increased sensitivity )

Anything sticky will increase the risk of cavities

All in moderation with normal daily oral home care wont do much /. if any damage.

***Everyone is different so some may be more at risk than others***

[Roll_Bones]

I never considered making my own mustard. I am going to make it!

[blissful]

Originally Posted by Roll_Bones

I never considered making my own mustard. I am going to make it!

You may never go back!

Be careful if you boil it, it is like a volcano, be vigilant. Let us know how it goes for you.