How To Make Starch From Corn? | Learn on Making Cornstarch

Are you looking for an easy and efficient way to make your own starch from corn? Making your own starch is not only a great way to save money, but it can also help you reduce the amount of processed foods in your diet. When made properly, homemade starch serves as a wonderful additive or thickening agent and can be used in all types of recipes. In this article, we’ll take a look at why making your own cornstarch might be the right choice for you – plus explore how to make starch from corn.

What is the cornstarch?

Corn starch, also known as maize starch or cornflour (British English), is a type of starch derived from the endosperm of corn (maize) grains. It is a versatile and easily modified food ingredient commonly used to thicken sauces or soups, as well as to produce corn syrup and other sugars. In addition to its culinary uses, corn starch finds various applications in industries such as adhesives, paper products, anti-sticking agents, and textile manufacturing. It can also be used in medical contexts to supply glucose to individuals with glycogen storage disease.

Benefits of using cornstarch in cooking

Cornstarch offers a range of benefits when used in cooking and baking. It excels at thickening, creating smooth textures, and remains neutral in taste. Additionally, it can enhance the texture of baked goods, resulting in lighter and more tender treats.

The ingredients required to make cornstarch are:

• Dried corn
• Blender or food processor
• Water
• Cheesecloth
• Strainer
• Bowls

Ingredients For Starch From Corn

Making cornstarch requires only two main ingredients:

• Fresh corn kernels – 2 cups of kernels removed from the cob work well. Make sure to use a type of corn suitable for cornstarch production, like dent or flint corn. Sweet corn kernels contain less starch.
• Water – You’ll need about 3 cups of water. Filtered or distilled water works best.

That’s it! The only other item you need is a grinder, blender or food processor to grind the corn kernels. Cheesecloth or a fine mesh strainer will also come in handy.

Instructions For Starch From Corn

Follow these steps to extract fresh, homemade cornstarch from corn kernels:

A. Preparing the Corn Kernels

First, remove the kernels from the cob. Carefully cut the kernels off the cob using a sharp knife. Make sure to remove all traces of corn silk or other debris. Give the kernels a good wash and rinse under running water. This removes any dirt and helps start releasing the starch. Next, soak the clean corn kernels in the water. Let them soak for 2-3 hours, or up to 8 hours for very hard kernel varieties. The soaking enables the starch to begin separating from the protein and fiber. Soaking for longer improves your starch yields.

B. Extracting the Starch

After soaking, it’s time to grind the kernels. Work in small batches for easier grinding. If you have a powerful blender or food processor, you can likely grind the entire 2 cups at once. Add a bit of the soaking water to help form a smooth, pourable consistency when grinding.

Once ground smooth, pour the mixture through a fine mesh strainer, cheesecloth, or porous cloth. Press and stir the solids to help the starch release. Discard the fibrous pulp left in the strainer.

Let the strained, starchy liquid settle for at least 2 hours. Given time, the starch will sink to the bottom, while the proteins and soluble elements form a yellowish layer at the top. Carefully pour off the top layer, leaving the thick, white starch sediment behind.

C. Drying and Finishing the Starch

Spread the extracted white starch onto a plate or tray. Allow it to air dry completely before scraping and collecting the starch powder. Drying takes around 4 hours or more if humidity is high. To speed drying, use a food dehydrator on a low setting.

Once dried, scrape the starch off the plate using a spatula. Further dry the powder for 1-2 hours if it still feels moist. Grind the dried powder in a blender or with a mortar and pestle to create an ultra-fine cornstarch.

Lastly, store the finished cornstarch in an airtight container in a cool, dry place. It will keep for up to 6 months. Use your fresh, homemade cornstarch for all your cooking and baking needs.

Tips and Troubleshooting

Follow these tips for best results when making your own cornstarch:

• For more tender kernels, consider soaking the corn overnight to fully hydrate the starch.
• Grind batches in a powerful blender for a smoother puree, maximizing starch release.
• Cheesecloths work better than strainers when separating the starch. Twist and squeeze the solids.
• Low humidity is ideal for drying. Move indoor drying trays near a fan or dehumidifier.
• If starch yield seems low, try soaking and grinding the kernels longer to extract more starch.

The common substitutes for cornstarch

Potato Starch

A favored substitute for cornstarch, potato starch is a light white powder extracted from crushed potatoes. It can be used as a one-to-one replacement in various applications, such as creating a thickening slurry for creamy Homemade Queso or giving tofu a light, crispy shell like in Saucy Tofu With Garam Masala.

Rice Flour

Rice flour is a good alternative to cornstarch when it comes to creating crispy and crunchy coatings for fried proteins., it may be a bit pricier compared to other substitutes. You can replace cornstarch with an equal amount of rice flour in recipes like Chicken Karaage or Harissa Honey Popcorn Chicken for the same satisfying crunch. Note that rice flour should be used cautiously as a thickening agent.

All-Purpose Flour

All-purpose flour is a reliable thickening agent for sauces, gravies, and stews. While it may not provide the same transparency as cornstarch, it offers a thicker texture. It can be suitable for substitution in situations where a roux is required or when a crispy crust is not necessary.

Tapioca Flour

Tapioca flour, extracted from cassava roots, is excellent for thickening puddings and sweet sauces as a substitute for cornstarch. Take care not to use too much tapioca flour, as it may create a gummy texture. Note that tapioca flour is distinct from cassava flour, which is more fibrous.

Arrowroot Powder

Arrowroot powder, derived from the roots of tropical plants, including cassava, can add lightness to gluten-free and vegan desserts. It can also serve as a substitute for cornstarch as a thickening agent, although it may be a bit more finicky.

Xanthan Gum

Xanthan gum is commonly derived from cornstarch through a fermentation process, making it unsuitable for those with corn allergies. While it can function as a substitute, it is less likely to be found in a pantry compared to cornstarch.

Conclusion: How To Make Starch From Corn

Making your own cornstarch from corn is an incredibly rewarding DIY project. With minimal time and just a few ingredients, you can easily produce your own fresh cornstarch. Homemade cornstarch has an amazing texture and taste – far superior to anything from a store. It also allows you to control the quality and avoid unwanted additives. The process only requires soaking, grinding, straining and drying the corn kernels. Feel free to get creative and add spices or other flavorings as well! Making cornstarch from scratch takes some time and effort, but it’s a fun activity with delicious rewards. Give this project a try and see just how simple it is to make your very own cornstarch.