Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
When you go to all the effort to make a condiment from scratch, you want it to have some legs. It should last at least a few weeks; even better a couple of months. Let me introduce you to the art of culturing.
The tofu-making is easy, it's the soymilk that requires a little patience.
Finally getting the hang of homemade yogurt! Except I killed two half-gallons of milk to get there.
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