If you’re on this page, you’re probably interested in culturing foods. Maybe you’re just getting started, maybe you’ve got loads of experience…either way, this is the place for you!
You probably already know about why cultured foods are good for you. Both raw and cooked (heat killed) probiotics have been shown over and over again to be super important to helping balance our gastrointestinal system, killing pathogenic bacteria, and helping to fight inflammation.
Fermented foods have been used by humans both, medicinally and as everyday foods, for thousands and thousands of years. In modern times, we have moved away from eating cultured foods as much because we started using modern preservation methods like canning and freezing. Transportation of goods has become lightening fast, allowing us to eat fresh vegetables year round.
But more and more doctors, naturopaths, and scientists are recommending a return to cultured foods for health and well-being. This site will inform all about HOW to culture non dairy products to create fantastically delicious vegan foods. We try to think outside of the box, creating recipes as simply as possible, to give you more time to enjoy your full and rich lives! We don’t always post perfectly lit and staged photos…we’re about getting it done and making it delicious. We’re about helping you to learn how to make awesome food, simply.
What you will need:
- You will most definitely need the worlds best vegan culture to speed your process and make this easier than ever! In case you didn’t notice the hyper link above, here’s a no brainer-
Avellana Vegan Cultures
A super potent culturing mix for making dairy free yogurts and cheeses. (Cost includes shipping.)
Avellana Vegan Cultures CANADIAN SHIPPING OPTION
A super potent culturing mix for making dairy free yogurts and cheeses. (Cost includes shipping TO CANADA)
- A fermentation station
- A method to remove the fiber from the protein and fat in the non-dairy milk (I use panty hose. Not pretty, but she gets the job done!)
- A method for separating the “whey” from the cultured proteins you will make (I call this a drip station)
There is also a forum in the side bar links. Have a question? Post it there and we will answer and others can join in with their observations and tips as well! We’re just getting started, so don’t be shy. If you have a questions, somebody else probably has the same questions…so ask away!