Oo.

>> Wo.

>> Just like nothing. This

>> is so sticky.

>> It's good though. I like it.

>> Hi, I'm Hannah. I'm the world's mom. And

the other day, my kids were craving mac

and cheese. Popcorn.

>> Excuse me.

>> I'M TRYING TO BE A TRAP HERE.

>> HI, I'm Hannah. I'm the world's okayest

mom. And tonight, my family's craving

mac and cheese. So, I'm going to go

outside to milk our cow and start making

cheddar. Then, I will cut some wheat to

mill into flour to make pasta. Anyway,

that's not how I am. Uh, but I've seen

so much of it on the internet. Here's

everything I made from scratch to save

money and eat fewer ultrarocessed foods.

>> This is what it's like cooking from

scratch on a daily basis. and kneading

that until it came together before

wrapping it in plastic.

>> And it makes me genuinely wonder, how do

people do it? How do people make food

from scratch? This Todd Wife thing,

somebody explain how because I feel like

I rely so much on convenience, and I

want to see if it's really possible for

me to make more from scratch. So, for an

entire week, I'm going to make

everything from scratch. Do I think I

can pull it off? No. But please wish me

luck.

Now, for the rules. One, everything has

to be as from scratch as possible.

Meaning, I'm trying to whittle it down

to single ingredients to create the

final dish. Rule number two, I'm not

buying any specialty equipment or

specialty ingredients because I just

don't waste money. I found this top.

It's a little wrinkled, but it's a

little tad wipey, right? So, let's get

this sourdough started. Lucky for me, I

know how to make sourdough. Maybe I'll

make an olive bread. Hold on. home.

>> The closest I've come to being a home

study mom was having chickens when we

lived in the desert. I absolutely loved

my chickens, but then I almost died of

asthma. And part of it was inhaling

their shavings and I couldn't have

chickens anymore. I'm just a straight up

city girl now. Would I have to make

olives from scratch? If these are

pickled, I can't use them. I'D HAVE TO

MAKE THEM. But

what the heck? This stinks. I'm using

them anyway. I don't care. I've actually

had to go buy bread past couple weeks

cuz we've just been so busy. I'm going

to look at the silver lining that this

is forcing me to bake bread. Honestly, I

don't even think my kids know what it

means when I say making something from

scratch. They're just like, "Yay, food."

As long as I get this set up, I can

shower and go to the store probably. I

think I have enough time deal with the

rest of the bread process. I don't think

this challenge is going to take that

much strategy. I'm just going to go to

the store and I'm going to make what I

usually make. I'll just make it from

scratch. Day one, I'm going to go to the

grocery store and see what speaks to me.

I'm just realizing I have paprika on my

list and onion powder and technically

that is not from scratch. I didn't

really think this through when I decided

to do this, that's for sure. All right,

wish me luck. And it was about that time

that it dawned on me, I'm in way over my

head. I can't get ketchup. I can't get

salad dressing. I can't get half the

things that I'm so accustomed to just

having in my house. So, day one pivoted

to a complete prep day. I'm back from

the store. I have so much going through

my brain right now. Most of all, because

my dough is not rising. So, that's not a

great sign. I think I'm going to have to

leave this out overnight. So, because I

was so confused at the grocery store

that day, I decided to clean out my

fridge for dinner. And I do this every

so often when we have a little bit of

this, a little bit of that. Just some

ingredients we need to get rid of. And I

made somewhat of a smorgus board of

steak, salmon, and veggies. I am using

up some of the wilty veggies in my

fridge. Honestly, this is a lot harder

than I thought it would be. I literally

thought to myself, "Oh, I make stuff

from scratch all the time. This is going

to be kind of a breeze." It's pretty

difficult to make everything from

scratch. Oh my gosh.

>> No, that's good. You can do a little

more. You can always add more seasoning,

but you can't take it away. I have two

fililelets of salmon from the fridge and

I have two steaks that I need to use

still. I'm going to bake the salmon with

the veggies. And then for the steak, I'm

just going to fry it in some butter with

salt and pepper.

I don't have butter. I have made butter

before. It's not difficult. It just

takes time. And when I have salmon

already in the oven that cooks for about

20 minutes, I've got a whole lot to make

this butter. So, you basically just take

heavy whipping cream, do the beers

until it turns to butter. I'll be here

for like 6 minutes and pretty quickly

after soft peaks. I'm still going. This

is taking forever.

Thank you. See, look. It's separating.

And there's the milk. I'm just a regular

old pilgrim. Squeeze out the milk. I

don't have my cheesecloth. I don't know

where it is. Take this. I'm just I'm on

such a time crunch. The butter turned

out great. I made a nice big batch to

use throughout the rest of the week

because I'm not doing that again.

Freshly made butter. Salt it like that.

Steak. Because I was making the butter

and juggling having the salmon, keeping

it warm while trying to cook the steak.

I forgot to cook rice and my bread

obviously wasn't ready. So, it was a

very keto dinner. I'm going to start

with this for Lenny. Look at that girl

go with her salmon.

>> Oh, the zucchini didn't go over well. I

just have to document. Jackson just

said, "Oh, you got the roasted

mushrooms."

>> Hey.

>> Yay.

This is a keto platter.

>> Day one stressed me out for a minute,

but I ended up on top. So, I'm feeling

good going into day two. Good morning. I

have my work cut out for me today. Let

me show you. My bread finally rose. I

think I need to just pop this bread in

the oven. Usually I put it in the fridge

for 24 hours before I bake it. But we

desperately need bread. Luckily, I

prepped four loaves. So, we're going to

have a lot of bread. I've never done

this without refrigerating the bread at

all, but I know this is how my uncle

makes sourdough. I swear I know how to

cook. I don't know what happened, but I

dumped the dough out and it's not the

dough I know and love. Like, this is

nothing I've ever seen before.

>> Very sticky. Yeah. I don't know if this

is going to work. This

>> make a mess, Mom.

>> Oh my gosh.

>> Looks like slime.

>> It does look like slime, doesn't it?

>> Yeah, but it actually is one.

>> It actually is bread. I have to have

olives in this bread. I just have to Oh,

this one is like disintegrating. Okay,

this is the worst it has ever gone.

Maybe it'll rise in the oven. Moment of

truth on this bread. Wait, it's awful.

Look at that.

flat as a pancake. This was pancake

brick crap crapola crappity crap. The

sourdough was my confidence going into

this week. I'm really good at sourdough,

so I can do this. I see all these other

girlies making sourdough and home

studying and making everything from

scratch. Well, guess what? I make

sourdough, too, so I can do it. I guess

I can't even make sourdough. I think a

few things went wrong. I only fed my

starter once, so it didn't really prove

that much. So, I had to wait overnight

and then it overproofed. I didn't score

it because it was so sticky. I didn't

put it in the fridge cuz I didn't think

I had time. This is terrible. We're

still going to eat them. That was like

two days of my life. Okay, anyone wants

a literal pancake?

I mean, it'll be edible.

I

>> mean, it tastes fine.

>> Jackson, eat some of my delicious bread.

I made four loaves. The sourdough was a

massive failure, but I need to shake it

off and get into the next meals. I

rummage through the fridge to figure out

what I'm going to make for the day.

Should be pretty simple. Wrong. Wrong.

Because as I'm thinking through things

to make, I realize there's so much I

still don't have that I have to make.

Namely, sauces, condiments. Time to make

ketchup. Because I haven't learned my

lesson about being scatterrained, I

decide to prep everything at once. The

first thing is the ketchup. I look up a

recipe. It takes 12 hours.

I'm so tired. Okay, let's get started.

All right, I've got pureed tomato. I

could have pureed my own tomatoes, but

honestly, I would be here all day. This

is white vinegar. And then I have my

seasonings. Sugar and some like pepper

and a clove. I'm going hush my pot. It's

like full. I just need you to know that

my ketchup exploded. I don't know what's

going on.

What do you want? I turned the heat

down. I genuinely don't know how people

get done up and then do this because I

look like I curled out of a butt. And

I'm not going to get myself ready

because I still have more to do. I'm

about to make farmer's cheese. It

requires an entire carton of milk. So,

if it doesn't work, I'm quitting. I'm

going to quit. Making it was fairly

easy. You just heat milk up until it's

foaming at the top and then you add some

vinegar. Going to stir this until it

starts to Oh, wow. It's curdling. Okay,

now I have to remove it from the heat to

cool. This actually was pretty easy.

Prepping things from scratch feels like

a full-time job. There are going to be a

lot of times where I catch myself almost

using something that isn't from scratch.

It's just so second nature to me.

Breadcrumbs feel like they're from

scratch to me.

But not this week. Just realizing now

that I made this to make breadcrumbs for

my meatballs and this is literally like

a brick of bread. How am I going to get

breadcrumbs? Especially when the only

bread I have is dense, gluey crap. Okay,

it's not terrible. I think I can do

breadcrumbs out of this. So, I went

through and I handpicked one crumb at a

time. All right, here are my bread

crumbs. I'm going to soak them in some

milk to get them nice and moist. So, I

had meant to make mustard, too, but I

wanted to wait till this was finished so

I could just rinse out the same saucepan

and reuse it. But this has taken over 5

hours. My kids are a little confused

about why I'm making all of these things

because I decided to. Actually, this is

100% optional and 100% my own decision.

Time to dump this

popcorn.

>> Ready?

Oh wow. Matt, can you pour this on the

trees?

>> THAT GOES ON THE PLANTS.

>> That is so like tad wipy of me. Once the

cheese was finished, I just popped it in

the fridge to kind of try to solidify

it. It was a little crumbly, but I

thought if I wrapped it up tightly,

maybe it would become something I could

slice. Got some of my Oh, some of my

homemade butter. Get this in the pan. I

have to prep a big batch of tomato sauce

today, too. Even though it's literally

dinner time, I still have to make

dinner. I'm still making this stuff. I

just turned the heat off on the ketchup.

Hopefully, I thickened it enough.

Wait, this is just water coming out. We

have ketchup. Look at that. Wow. Is it

worth it? Not right now in this phase of

my life. No. By the time the ketchup is

finished, it is the evening. It is

dinner time and I haven't created a

single meal from scratch. My kids have

eaten. I'm just feeling like a total

failure. I just looked up how to make

onion powder because that was my plan

and I don't have a dehydrator. So, it's

not happening. I'm going to have to go

buy some onion powder though because I'm

fresh out. Okay, I got everything I need

for some tomato sauce. Ew. I got to

stick my hand in and mash this up. All

my little babies

from scratch. So, I get the meatballs in

the oven and I realize I need to pair

these with something. I'm not making

pasta right now. I decide to make almost

an open face meatball sandwich with this

bread because I figure if this bread is

dowsed in tomato sauce, maybe it'll be a

little bit more edible. Lenny plates.

Meatballs and bread. What do you think?

>> This is amazing.

>> Excellent. These meatballs were so

delicious. And honestly, the fresh bread

crumbs made them so much better. They

were very juicy.

>> I'm trying the bread.

>> It's yummy.

>> I really thought we could get through

this week with the failed sourdough, but

honestly, after trying it, I couldn't

take it. I had to remake it. Lenny and I

are literally were running out the door

to go to a party and then I realized I

have to prep this sourdough first. So,

I'm trying attempt number two at

sourdough. I do know how to make it. The

starter looks a lot better today, so

this better work. I'm re-repping all the

sourdough again. This takes 48 hours, so

I'm not going to even get this bread

until the next day. We're back from the

party and just in time for me to start

making dinner cuz I need at least 2

hours for this. I'm using up all the

fresh veggies in my fridge, which is

great. I'm actually so happy that I'm

doing this. I have these carrots, these

I think these are parsnips, these green

beans, kale, and remember, I don't have

a dehydrator, so I cannot make the

seasonings. So, I'm just going to go ham

with the seasonings, but I do have the

butter I made that will come in handy

for this. Usually I end up buying

rotisserie chickens from the grocery

store. So I figure why don't I just

roast some chickens and then I'll have

that for the week.

>> Why' you get raw chicken?

>> I couldn't get a cooked one.

>> You can't. Oh yeah, you need to make it

yourself.

>> Ooh, somebody needs to blur this out.

>> Why does that look so scary? That's

terrifying. I don't love working with

raw meat and raw whole chickens are

pretty gross. There was a lot of

gagging, but we got them in the oven.

Honestly, I think because I've had

rotisserie chicken from the grocery

store for so long, I forgot just how

delicious a roasted chicken could be.

When I cut into the meat, it was like

butter. It was so soft. It was so juicy.

I mean, the combo of the roasted chicken

over the veggies, it's just you can't go

wrong. This was just absolutely

heavenly. And I had prepped two chickens

because I wanted to have one to make

other meals throughout the week. They

were both dusted, not any leftovers, not

a scrap. All right, day four. Here's the

real test. Can I actually make

sourdough? This looks much better. It's

sticky because I accidentally added way

too much water.

Let's get them in the oven. I get the

sourdough in the oven and then I start

prepping my next meal. I'm going to make

burgers. I already know how to make

burger buns. So, I start to get

everything ready to prep the buns and

I'm out of flour. I didn't anticipate

having to make so many loaves of

sourdough. I used up all the flour in my

house. And because I have sourdough in

the oven and I have all this other stuff

to prep, I can't run to the store. So,

this sourdough had better work out

because I need it as the buns for these

burgers. Thank goodness. It's perfect. I

was about to have an actual panic

attack.

Finally, this is what I'm talking about.

Oh my gosh, I needed that. Burgers are

pretty straightforward, right? I can't

mess up a burger. I decide since it's

going to be on the sourdough, I'll do it

more like a patty melt. I get the meat

cooked. I'm slicing the bread. I get

some condiments and then the cheese. I'm

trying to slice this cheese, but it's

kind of crumbly. Like, this can go on

top of the burgers.

Completely flavorless. And I realized

this is not going to be a patty melt.

It's going to be more of a patty

tasteless crumble. Good thing I have

ketchup. Do you want ketchup?

>> Sure. Ketchup.

>> Sure. Ketchup. Here you go, babe. Big

old sandwich. I don't like ketchup.

>> What are you doing?

>> Yes, I don't.

>> Do you like it?

>> Mhm.

>> Can't really taste the cheese, though.

>> Do you want this cheese I made? Try a

tiny bite. Just eat it.

WHAT'S THAT?

>> It tastes like nothing. There was a bit

of a negative sentiment around the

cheese, but it's all I have. I really

don't have time to make more cheese.

I've already had to remake the

sourdough. Here's the thing with this

making everything from scratch. It cuts

deeper when your kids don't like the

food. And it only took me two days to

make this.

>> Too big.

>> Did you try the burger?

>> Yeah, it's really good.

>> Did you put cheese on it? I

>> did.

>> I made that cheese.

>> You did?

>> This is how I know Matt just says it's

good before he even tastes anything

because he's just like, "Oh, yeah. It's

fine.

>> You can taste it without the

>> Yeah. Tell me what it tastes like. It's

so flavorful." I mean, this was

delicious. Honestly, the sourdough was

fresh. Nothing beats first day out the

oven fresh bread.

>> What would you rate a burger?

>> 9.5.

>> I rate it a nine.

>> A nine cuz it makes my tongue.

>> I gave it better than your

>> It makes my tongue burn.

>> What do you rate it, honey?

>> The burger.

>> 10.

>> You're not even eating it. Day five, I

headed back to the grocery store to get

some more flour because I knew I would

need a lot more for the rest of this

week. Knowing that I had flour, I

decided to make my own homemade version

of Hot Pockets. I need something safe. I

need something fun. I need something

that my kids will get excited about.

Pizza pockets, it is. We're going to get

some flour in. I always use a scale.

Now, I'm doing the stand mixer because

you do have to knead this dough. Oh my

gosh, am I sick of making dough at this

point. For me, I could make homemade

pizza pockets, but I would go to the

grocery store and buy pizza dough. Kind

of all sticking to the whisk.

Cool. Cool. I swear I am a capable

person. Okay, because I'm making

everything from scratch. Not only am I

making the dough, I'm making more sauce.

And I got to figure out the cheese. Got

some more red sauce cooking. It's like

an easy marinara. I get the dough all

made. Get it rolled out. I get some

sauce thrown together. And I'm just not

making more cheese. So, we're using this

farmer's cheese. And I don't like to

waste. This farmer's cheese took an

entire carton of organic whole milk. I'm

not wasting it. So, it's going in this

pizza pocket. I'm hoping because the

sauce is so good that it'll just mask

the tastelessness of the cheese and

it'll all be fine. All the kids were so

excited to try these. They kept asking,

"Are they ready? Are they ready? Are

they ready?" And they looked great.

>> Thought it was going to taste like pie

crust, but I like it. Can't taste the

cheese though, but like marinara and

bread.

>> It's It's good though. I like it.

>> Is this the farmer's cheese?

>> Mhm. It's hot. Hot.

>> M.

>> It's really good.

>> I think what they just needed was a

little more substance. Maybe some type

of pepperoni or salami or meat. The

dough was delicious, but it kind of was

just tomato sauce dough.

>> What does it taste like?

>> Tastes like nothing.

>> Nothing.

>> It's taking a while to get to the middle

and it's hot.

>> Do you taste it?

Oh, you made it. What do you think?

>> M.

>> Yay. I will make the pizza pockets

again. I think ham and cheese would be a

cool option. I call that a win. If I'm

finding something new that I can make

and I want to keep making at home, then

that's a win. Hello. It's dinner time

and I've got some chicken breasts that I

have currently sliced and then I'm going

to make my own chicken fingers. This is

something that I know how to make and

honestly I've just been too lazy to

make. So, I really want to get back into

making chicken fingers from scratch. So,

I have some breadrumbs. I'm going to dip

the chicken in some flour, egg, and

bread crumbs.

I'm kind of over it. God. Gosh dang it.

This week has brought so much

introspection at the same time where I'm

like, am I a lazy mom? Are you freaking

kidding me? No.

>> Breadcrumbs?

>> No. Oh, I planned a recipe with

breadcrumbs, but breadcrumbs aren't from

scratch

and I don't have a food processor. I had

revolved this entire meal around

breading the chicken. And for this

especially, there's no way for this I

can pick apart the breadcrumbs by hand.

There's just no way. I'm going to have

to completely pivot here. So, I've

pivoted. Um, I'm going to make chicken

strips, but I'm going to pan fry them

because I only have egg and flour to

use. I decided I still want to dredge

the chicken. I do it in eggs and flour.

And then I use some of my homemade

butter and fry it up. It's pretty basic.

It's pretty boring, but it's the shape

of chicken fingers, and I know it's

something my kids will like. Chicken

strips, salad, pineapple, my ketchup.

Did I make the salad dressing? No, but

you know what? I can't anymore. I got to

take some breaks. Okay. It was

excellent. I just wish I had thought of

it from the start instead of having all

this drama with the breadcrumbs. There

are some dishes that are 100% from

scratch that are very, very easy to

make. And I think that is what I had

forgotten this week and just thought I

had to do more and more and more when

really simplicity is also the goal. This

ketchup is very good. All right. You

ready, buddy?

>> Mhm.

>> Good. Oh, remember I made that ketchup.

>> Chicken is bad without ketchup.

>> Okay. Then you're stuck with mine.

We're using what I made. We're not

wasting, right?

>> Why?

The one other thing that comes along

with making everything from scratch is I

felt personally offended every time

something wasn't finished. Like, lick

the ketchup off your plate because I

spent 12 hours making it. Welcome back

to my disaster of the kitchen. Oh my

goodness, is it a disaster. There's just

stuff everywhere. Day seven. Let's go

out with a bang. I have some ingredients

I need to use up and I have something

that I have been saving all week that I

really wanted to make. So, I'm going to

be making homemade Pop-Tarts today. I've

seen it a lot on a lot of those homemade

accounts. I don't really buy Pop-Tarts,

so maybe this is a better alternative,

but I just start by making jam. And I

bought blackberries to make jam because

they were on sale. And then the recipe I

found says to run them through a food

mill. I don't know what a food mill is,

and I'm not going to go buy a food mill.

Maybe I should Google it. Hold on. Yeah,

I don't have one of those. It was

actually really funny to me because all

of the recipes that I found for it

called for store-bought jam, but not me.

I got to make it.

>> You've got blackberries, sugar, and

lemon juice.

>> I don't have several pieces of equipment

and ingredients that are required to

make your own jam. So, I think to

myself, let's just make it up. I'm going

to smush these because it feels right. I

don't know. I think this is where some

of those specialty ingredients come in.

kind of want to put a little gelatin in.

I don't know, just to thicken it up. Go

with your gut, mama. But then that has

to go in the fridge to chill for quite

some time. I've measured these. I've

rolled out half the crust. Kind of a

learning curve because again, I didn't

make proper jam. I made watery mush.

Figuring out the correct ratio to not

have it leaking out is key. And it took

me a couple rounds to figure out how to

do that. Now, while these are in the

oven, I realize, oh no, I need a glaze

to go on top of this. I always just make

a simple glaze out of sugar and a little

bit of cream. It stays nice and white

and bright. And I want to just do

something fun to make them look festive

and silly. So, I put some sprinkles on.

>> Did you make those?

>> Oh my gosh. All that just for me to top

it with something store-bought. Are you

kidding me? All that. the dough in the

fridge all day. Making the jam.

I didn't even think about it. There's no

way I'm making sprinkles, though. So,

okay. You know what? We can cheat a

little bit and it's fine. We'll call

them semih homemade.

>> Wow.

M.

>> Yes.

>> What do you think?

>> Good.

>> Wo.

M. That's the best pop I've ever had.

Just a really great way to end the week

because everybody was very

enthusiastically happy about these.

>> She likes these Pop-Tarts. I really want

to shake up the proteins. I think I've

done a lot of ground beef. So, tonight

I'm going to do some ground turkey and I

have some ketchup that I just want to

finish up. I don't want any of it to go

to waste. So, tonight I'm making turkey

meatloaf. I'm going to soften these

onions. to the turkey. I'm going to add

Oh gosh. Oh boy.

Yeah, there's shell all in here. Okay.

Wow. We've got some seasonings for this.

I don't think it works cuz I would have

to make it. So, I'm not going to use

that. But I just have some breadrumbs.

And then at this point, I think I just

need to throw the breadcrumbs away.

Like, why are they even there?

>> Are you kidding me? They get me every

time they call to me. Going to shred

this again by hand. I tackle this

exactly how I tackled the meatballs. So,

these are going to be soaked again so

that they're nice and juicy. My precious

homemade ketchup.

>> Ooh, I love meatloaf.

>> I love meatloaf, too. Baby, baby, let me

sleep on it.

Let me sleep on it. I

>> It has been a while since I've made

meatloaf. So, it was nice to feel

inspired and invigorated to make this

dish from scratch. This dish that I know

my kids like. This dish that I like to

cook. It's not pretty, but it sure is

tasty. The beloved meatloaf.

I love it.

>> Try the meatloaf.

>> I want a bottle.

>> This meatloaf made me remember what this

whole week was about. My goal was to

find more things I want to make from

scratch that I can take into the future.

Thanks, Meatloaf.

>> Amazon.

>> Perfection. This week was really

difficult for me and I think it's

because I have so much going on and I

really don't have much wiggle room in my

life. I wasn't prepared to do this. It

also made me realize that I don't spend

much of my time planning. I more spend

my time reacting to things. So maybe I

could get better at planning because

there are so many easier meals that you

can make from scratch if there's just a

little more thought put into it. I think

it's great to try a meal every once in a

while, making it 100% from scratch. If

there are some foods that you love that

you think you can make better at home,

try it. So, that's all for now. I'm

Hannah. And do I think I over

complicated this week? A bit. Yes, I do.

But you know what? It was a little bit

overwhelming. If you have any tips for

homemade recipes, leave them in the

comments or you can message me on

Instagram. If you have any other

episodes you'd like to see, leave that

in the comments as well. And thanks for

sticking with us for this new season.

And this was six episodes. It was quite

a bit more than we usually film at a

time. And I had so much fun and I'm glad

to see that you are enjoying them too.

And let me know if you want to see

another season of this. Till next time.