Most blue cheese dressing recipes contain a combination of cultured dairy and mayonnaise as the base. To that you add blue cheese, some acidity, salt, and pepper. In this version the mayonnaise is replaced with additional cultured dairy. With the right ratio of acidity, blue cheese, and seasonings, you won’t even miss the mayonnaise!
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.
Today we are going to take a closer look at the plastic strainer. These plastic strainers are one of my favorite tools for making both milk and water kefir. They easily catch the grains and fit over a wide-mouth mason jar lid with just a bit of overhang.