A Closer Look: Mitoku Home Tofu Kit

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Today we are going to take a closer look at the Mitoku Home Tofu Kit.

In a review for this product Silkweaver says “I would have ordered this years ago if I had known it would be this easy to make tofu. Now I have fresh, organic tofu anytime I want it.“… 

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Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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Sufu: Lacto-Fermented Tofu

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I don’t eat soy myself except maybe the occasional foray into soy sauce on rice. This is mostly because it’s just not something I ever think to eat or purchase.

I know there are many concerns around the consumption of soy, most especially the industrialized, processed, genetically modified soy that saturates U.S. markets. That said, I find it helpful to understand a little bit about soy and its many forms since it is possible to source better soy options.

So this recipe caught my eye and looks like a good feta or other flavorful cheese replacement for those sensitive to dairy.

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Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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Using a Seedling Mat for Tempeh and Natto

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Temperature is important for any ferment. Soy ferments are no different. Tempeh needs to be kept warm, but common fermenting appliances available in the US don’t work well. Yogurt makers are far too hot. A cube dehydrator or folding proofer work very well. However, beginners may not want to invest in a new piece of equipment.

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Sarah

Sarah

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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A Closer Look: Mitoku Traditional Natto Spores

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I had never made natto before, didn’t even know what to expect. But I watched some videos on youtube and gave it a try. I followed the directions that came with the package, and it turned out great. Looked and smelled just like the video said it would. Thank you!

Today we are going to take a closer look at Mitoku Traditional Natto Spores.

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Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

More Posts - Website