Wheat Paste

tag:blogger.com,1999:blog-4428258539187720950.post-52601137005724914992007-08-10T06:34:00.000-07:002007-08-10T07:04:33.827-07:00Wheat Paste<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp1.blogger.com/_Jm6TUEbkO_0/RrxvXmYRaNI/AAAAAAAAANE/Sf49RrYIG6c/s1600-h/pastepic.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp1.blogger.com/_Jm6TUEbkO_0/RrxvXmYRaNI/AAAAAAAAANE/Sf49RrYIG6c/s400/pastepic.jpg" alt="" id="BLOGGER_PHOTO_ID_5097071329506584786" border="0" /></a> To make Wheat starch paste you need: <a href="http://yellowpages.heraldextra.com/Many+Lands.327668.17371229.home.html">wheat starch</a> (usually about $1 per bag), water, blender and a fine <a href="http://maps.google.com/maps?ie=utf-8&oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&um=1&q=honk%27s+dollar+store&amp;amp;amp;near=Provo,+UT&fb=1&view=text&latlng=40224744,-111662255,11478141471998842118">mesh sieve</a>. 1 "part" wheat starch 7 "parts" water Decide on a measurement. When I make this for class I use: 2 cups = 1 part and it makes tons. You decide how much you would like 1 part to be. It could be 1/2 cup or 1T, or 2 cups, or whatever, but that is the ratio of water to starch. 1. Reserve 1 part wheat starch, and 1 part cold water. Mix to make "slurry." 2. Boil 6 parts water, when boiling slowly add "slurry" while constantly stirring, and boil until semi thick (about pudding consistency - this should not take long). 3. Pour through sieve into air tight container. 4. Chill overnight, it will set up and be almost like jello, but weirder. 5. Blend in blender or food processor until smooth, adding water one teaspoon at a time if necessary to make desired consistency. 6. Pour through sieve 1-2 times more to remove any tiny remaining lumps. 7. Use, and store in refrigerator for up to a week, or until it goes bad.Natalie Malanhttp://www.blogger.com/profile/08915088975011459648noreply@blogger.com