Quality stock, chilli oil and noodles can all be whipped up in your kitchen at minimal cost. But how? And which are the foods you may as well buy from the store? Alice Taylor shares her views on when to cook from scratch and when not to bother.
From butter to chilli oil, I’ve been putting homemade staples to the test to see if they’re worth the time, effort, and money.
One of the series I run on my Instagram is called Store Bought vs Homemade. I started it because I was curious whether making butter from scratch would actually save me any money.
When we talk about saving on food, we often overlook something just as important: time. Time is money, and no comment bothers me more than when someone says we could all save more if we just milked our own cows, grew all our own vegetables, and made everything from scratch. That’s simply not realistic for most households.
Most families include two working parents; there are many parents working and raising kids on their own; and even managing a fulltime job without kids can feel incredibly busy. So when it comes to choosing between homemade and store bought, time is a key factor. Does it save enough money to justify the effort? Or are there swaps that take less time than going to the shop?
Here are a few products I’ve put to the test, and whether I think they’re worth making from scratch.
Butter
If you read my previous piece, you’ll know how much the price of butter devastates me. So naturally, I had to test whether homemade butter was any cheaper.
The result? The price difference was minimal, but I did use full-price cream and didn’t buy in bulk. For me, it’s not usually worth it. However, if I found cream on special or had a few bottles nearing their use-by date, I’d absolutely make it myself.
Generally 300ml double cream will make 200g butter, plus 100g of buttermilk. So it's not really worth making for every day use, but fun as a one off.
It’s incredibly easy to do. Whip cream in a stand mixer or with an electric beater, a food processor, or even by hand (by shaking it in a jar) until the butter separates from the buttermilk. Strain the butter and then in a separate bowl with cold water, squeeze the butter until the liquid running off it is clear. The milk that separated from the butter, by the way, is real buttermilk – fantastic for baking.
Chilli Oil
Chilli oil is one of those things that I will always make at home. It’s quick, easy, and far cheaper than buying a jar from the supermarket.
What I love most is how customisable it is. Store-bought versions often have lots of added spices, but I prefer mine simple and versatile, so it goes with just about anything. I also like it strong and concentrated because, if you’re anything like me, you’ll put chilli oil on everything.
Here’s the basic method: gently heat oil and chilli to about 62°C, just before it starts to bubble. Add salt, blend if you like, and you’re done.
For the ratio:
- Mild to medium: 4 parts oil to 1 part chilli
- Medium: 2 parts oil to 1 part chilli
- Hot: 1 part oil to 1 part chilli
Chicken Stock or Bone Broth
If you thought I was passionate about chilli oil, you haven’t seen me talk about stock. It’s one of the easiest and most rewarding things to make at home.
So often, we throw out the very ingredients we could be using – bones from cooked or uncooked meat, chicken carcasses, and vegetables that are past their best all make a beautiful stock. It’s cheaper, tastier, and far less salty than store bought versions.
Here’s my simple stock recipe:
INGREDIENTS
- Chicken bones or carcasses (cooked or raw)
- Any vegetables you have that are looking a bit old (I like onion, carrot, and celery)
- A few peppercorns or herbs (bay leaf, thyme, parsley – whatever you have)
- Water, enough to cover everything
METHOD
Place all the ingredients in a large pot or slow cooker.
Cover with cold water until everything is just submerged.
Bring to a gentle simmer over medium heat, then reduce to low.
Let it simmer for at least two hours (up to four if you want a richer flavour).
Strain out the solids and let the stock cool before storing.
It keeps for up to five days in the fridge or three months in the freezer. I usually portion it out into containers or ice cube trays so it’s easy to grab when I’m cooking.
You can do the same with beef or vegetable stock, swapping the bones or veggies as you like. Never will you see me buying expensive bone broth powder when I can make litres of this for a fraction of the price.
Noodles
I also love making my own noodles from scratch. Mine are egg-free and incredibly cheap to make – just flour, salt, and water – and they come together faster than you’d think. The method is here.
That said, it’s another case of balance. I’ll always have a few packets of instant ramen in the pantry for those quick, can’t-be-bothered nights. But when I want to save a few extra dollars or avoid a trip to the supermarket, homemade noodles are perfect. They’re fresh, filling, and satisfying to roll out, especially when you’ve got a sauce or broth ready to go.
Mayonnaise
I have to give an honourable mention to mayonnaise, because it’s the perfect example of something I don’t make at home. It takes time, it’s inexpensive to buy, and honestly, I save myself a lot of frustration by not risking a split mayo.
Making things from scratch can be rewarding, but it’s important to value your time just as much as your money. What’s worth it for my household might not be for yours, and that’s perfectly fine.
Some weeks, I buy everything from the shop because I simply don’t have the time. Other weeks, I batch-make a few things, freeze them, and give my future self a little gift of less stress.
Alice Taylor posts cooking videos as @AliceTaylorEats on Instagram, as well as YouTube, Facebook and TikTok.
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