How to Make Inexpensive Coconut Milk for Dairy-Free Yogurt

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From the Editor: Please welcome Sarah, Cultures for Health Customer Support Rep and Cultured Kitchen Keeper.

Trying to feed four children a whole food diet can get a little expensive. A few of my children cannot do dairy and we love coconut milk. With the amount I was going through in a week, I was having a hard time keeping us supplied for a reasonable cost. I learned that I could make it easily and found a bulk source for the shredded coconut. Now, instead of roughly $15 a week for milk, I spend less than that a month. And we get to have lots of coconut yogurt and ice cream too. Yum!

Here’s how I make it…

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Sarah Firkins

Sarah Firkins

I live in Oregon with my 4 kids. I hop between my kitchen and sewing room. As the daughter of a ranch-girl turned County Extension Agent, I really believe that with enough ingenuity and know-how, anything can be made. I try to keep some cultured vegetables and condiments on hand, as well as a robust supply of yogurt. What really excites me though is finding old ways of culturing foods from around the world and making it work in my life. “I wonder” is a phrase I utter a lot, and can make my kids nervous! I love to learn and share what I’ve discovered.

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How to Make Banana Leaf Tempeh

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Note from Shannon: Please welcome Sarah, Cultures for Health Customer Service Rep and Cultured-Kitchen Keeper.

One of the questions we get here at Cultures for Health is how to make tempeh without plastic. Many people have worked hard to reduce the plastic in their homes, and then are faced with having to use plastic bags to make tempeh. And it is tough to avoid. Rhizopus spores stick to everything! So cloth is not an option.

But the mold needs a balance of low moisture and airflow, so a solid container is also not an option. The acidity and moisture also limit paper and metal. I decided I would test a traditional method for making tempeh to see if I could use it in my home kitchen. It was easy, fun and pretty!

Here’s how I did it…

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Sarah Firkins

Sarah Firkins

I live in Oregon with my 4 kids. I hop between my kitchen and sewing room. As the daughter of a ranch-girl turned County Extension Agent, I really believe that with enough ingenuity and know-how, anything can be made. I try to keep some cultured vegetables and condiments on hand, as well as a robust supply of yogurt. What really excites me though is finding old ways of culturing foods from around the world and making it work in my life. “I wonder” is a phrase I utter a lot, and can make my kids nervous! I love to learn and share what I’ve discovered.

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Black Bean Natto

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Note from Shannon: Please welcome Sarah, CFH Customer Service Representative and Cultured Kitchen-Keeper.

Natto is purported to be one of the most healthful forms of fermented soybeans. But, soybeans are not the only legumes you can make natto from.

With just two pounds of rinsed organic, dry black beans ready for an overnight soaking, you too can get started making your own black bean natto. Here’s how.

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Sarah Firkins

Sarah Firkins

I live in Oregon with my 4 kids. I hop between my kitchen and sewing room. As the daughter of a ranch-girl turned County Extension Agent, I really believe that with enough ingenuity and know-how, anything can be made. I try to keep some cultured vegetables and condiments on hand, as well as a robust supply of yogurt. What really excites me though is finding old ways of culturing foods from around the world and making it work in my life. “I wonder” is a phrase I utter a lot, and can make my kids nervous! I love to learn and share what I’ve discovered.

More Posts