Five Things I Wish I Had Known Before Making Tempeh

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I eat tempeh all of the time. My neighborhood grocery store doesn’t carry it, so I always go buy a pack when I am near a store that stocks my favorite brand. Sadly, my tempeh of choice seems to have slipped in quality recently, so I decided to make my own…. 

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Eve

Eve

For my 7th grade Science Fair project I cultured yogurt. I received first place in my division and competed in a regional competition. My fascination with cultured foods has stuck with me ever since. Over the years I have made yogurt, fermented vegetables, sourdough, kombucha, and also love sprouting and dehydrating. In my spare time I like to knit, bike, garden, cook, and study natural medicine.

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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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