On Wednesday we left the kefir draining the whey off. This is what it should look like. There should be no loose or jelly like areas. The cheese should be solid enough that it peels off the buttercloth

I had put the kefir grains into the raw milk I had skimmed the cream from on August 21st. For some reason, the milk did not want to turn to cream all at once. It turned the top ½” at a time and I had to

Hi bloggers and food lovers, do you like fried foods? Today I’m going to share my family’s favorite fried tempeh recipe. This dish is a common staple you’ll easily find if you visit Indonesia. Tempeh is

👃 Does a winemaker get drunk tasting wine? 😵

Instead of tossing out pineapple peels, I use them to make a naturally fizzy, slightly sweet drink. No fancy tools, just sugar, water, and a bit of time. Pineapple peels carry wild yeast on their skin,

It’s elderflower season again, and I’ve spent the last couple of days collecting these beautifully scented flowers to make a few beverages and flavourings for desserts and sweets, and also to capture some

There are days when you surrender to your senses, and mine began in the smooth embrace of chocolate. Soft, melting, and layered with fruits from the southern Indian land. Each bite was filled with memory

Silage, a technique for preserving fresh forage, is fundamentally dependent on a successful anaerobic fermentation process. A well-fermented silage not only preserves the nutritional value of the forage,

After visiting the farm market yesterday, I decided to ferment what I bought instead of storing it in the fridge. Fermenting is one of the oldest methods of preserving vegetables. Not only does it keep

Got a new yogurt maker to make the L reuteri probiotic. #UltimateHealth Seems there are few "good bacteria" that live in the upper GI tract ( stomach, duodenum & small intestine,) L reuteri

Last year, a friend brought me a book from Japan: Tabetsunagu Recipes: Preserving, Drying, and Steaming for Smart Usage by Yuko Anda, the owner of Anda Gyoza. I had wanted to read it, but since it was

I didn’t plan to ferment tofu, but we had opened a pack of silken tofu and hadn’t eaten it for a couple of days. To prevent wasting it, I experimented with fermenting it in my homemade fermented rice water,

I passed by an outdoor market last week and couldn't resist buying these long chillies, imagining fermenting them. Roasting them made it even better! They’re packed with a punch of smoky flavour, perfect

This is my first time trying something new, I have never even used this ingredient in my cooking before. It started from my curiosity about one of my favorite dishes in one of the big restaurants around

Three years ago, I decided to lacto-ferment some hogweed shoots just to see what would happen I didn’t have a plan for them at the time, so the jar ended up tucked away and forgotten. Fast forward to today—I

I feel incredibly lucky to have a new vinegar mother, and I decided to experiment by making berry vinegar. This was originally from my mishaps, and I accidentally turned my elderflower champagne into a