Is labneh a labour of love? Is it a pickle to make your own pickles? For home cooks, there is an allure to food that’s made from scratch: a chicken stock that’s been simmered in your own kitchen can feel more rewarding than buying it. It can taste better too – and leftover bones simmered with water is cheaper, litre for litre, than store-bought.
“There are many more benefits to making your food than saving money,” says Jo Barrett, cookbook author and chef at Little Picket in Lorne, Victoria. “It’s also the sense of fulfilment and being connected to your food system. Once you start making things over and over, you can see the subtle differences in ingredients and flavours, and it becomes really quite exciting.”
