Is hummus a labour of love, or just a lot of chickpeas and elbow grease? Are sourdough starters more Tamagotchi than tasty? Is it a pickle to make your own pickles?
Making pantry staples from scratch can be a delicious, rewarding journey, full of flavour, creativity, and complete control over what goes into your food (and ultimately your body). But let’s be honest: not every pantry staple is worth the kitchen prep, resting time, piles of dishes, or mental energy.
In this guide, we’re breaking down which homemade staples are absolutely worth making from scratch and which ones you can feel zero guilt buying off the shelf.
DIY pantry staples that are totally worth making from scratch
Making these staples at home is cost-effective, is surprisingly simple, and, let’s face it, they taste so much better than store-bought versions.
1. Mayonnaise
Mayonnaise is such a simple pantry staple to whip up (literally). All you need is eggs, an acid, seasoning, oil, a blender and sleight of hand. Once you get the emulsion groove, you’ll never go back to the store-bought stuff.
Better yet, it’s totally customisable: make it more zingy with lemon juice and mustard, more creamy with a sneaky splash of cream, freshen it up with roasted garlic, or add that signature South African zing with some homemade chilli. The options are endless and, as long as you store it in a sterilised and airtight jar, you’ll have homemade mayo for a couple of weeks.
2. Hummus
This blend-friendly dip is a dream. Homemade hummus is cheaper, healthier, creamier, and tastier. The best part? It’s customisable. Think roasted red pepper hummus, or caramelised onion hummus. Tinned chickpeas are perfect for beginners, but soaking and boiling dried chickpeas will save more money in the long run.
3. Broth/stock
Get double the value you paid for and start making broth/stock right at home. Using only water and leftover scraps (yes, yesterday’s roast chicken, we’re looking at you), you can make a flavourful liquid that’s jam-packed with nutrients you won’t easily find elsewhere. No additives, no preservatives, not too much salt, and definitely no hidden sugars.
Simply simmer the scraps in water for a few hours, then freeze or refrigerate for soups, stews, sauces, and more. It’s sustainable, budget-friendly, and endlessly versatile.
4. Yoghurt and soft cheeses
Yoghurt, the gift that keeps on giving. It’s surprisingly easy to make, and once you try it, you’ll likely never go back. The process involves boiling milk, then adding a spoonful of leftover yoghurt, covering it and leaving it in a warm place to set.
Craving something creamier? Hang the yoghurt in a muslin cloth overnight and you’ve got labneh the next day.
Feeling adventurous? Experiment with milk and some rennet, and make your own ricotta, cottage cheese, or feta. Add in your favourite homegrown herbs and spices, preserve homemade cheeses in olive oil, and when they’re done, use the very same olive oil as a delicious salad dressing!
5. Granola/muesli
Store-bought versions can be packed with hidden sugars and additives. Making your own granola or muesli lets you control the sweetness, adjust the crunch, and mix in your favourite nuts, seeds, and dried fruit.
Toast it in batches and keep it in an airtight jar for a healthy, fibre-rich breakfast or snack.
6. Salad dressings
This is the pantry staple that will always taste better homemade. Think tangy vinaigrettes, creamy ranches, or herb-infused oils: fresh, flavourful, and free from artificial preservatives. They take five minutes to whisk together and keep well in the fridge. Use them to dress salads, drizzle over roast veggies, or dip crusty bread.
7. White bread
There are so many no-knead, easy-bake white loaf recipes calling your name. And, with bread prices steadily increasing, why not make a fresh loaf at home? You’ll save a few bucks and relish the smell of freshly baked bread every week. The only special equipment you need? Your hands, a loaf tin, and an oven. Bonus: no additives, and full control over crust and crumb.
8. Pickles
No need for complex ratios or brining recipes, pickles are so simple to make and can be eaten with almost every meal. All you need is your favourite veg, think beetroot, carrots, cucumbers, a few spices you’ll have lying around, salt, sugar, vinegar, and water. Keep your brine simple and shop seasonally for the best and most flavourful jar of pickles.
Store-bought winners
Some pantry staples are best left to the pros — and that’s okay. Save yourself time, effort (and sanity) by picking these up at the shop:
- Cured meats (unless you’re a biltong maestro)
- Ice cream
- Sourdough bread
- Puff and phyllo pastry
- Butter
- Pasta
- Nut butters
- Croissants
A note on balance
We’re not here to gatekeep the sourdough club. If you love a weekend kitchen project or find joy in slow food, go ahead and knead that dough. But for the average home cook, convenience matters — and a well-stocked pantry is about smart choices, not all-or-nothing perfection.
