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?
Tofu is not cheese in the traditional sense, but the process for making tofu is remarkably similar. You can make tofu in volume, using a cheese press to make it extra firm. DIY tofu is the perfect antidote for mass processed food.
Drizzled over roasted vegetables, used as a glaze for roast pork, spread on a grilled cheese sandwich or incorporated in your next cheese plate, this seasonal chutney is sure to impress! (No need to tell anyone just how easy it is to make...)
There’s apple butter on my ceiling. That’s the issue with making any kind of fruit butter on the stovetop. That’s the beauty, I learned while making a second batch, of apple butter in the slow cooker. It’s never hot enough to burble.
The vegan mayo was a happy accident. I was trying to make a different version of home-made margarine last year, tried agar agar instead of lecithin, and ended up with creamy, fluffy, cholesterol-free and salmonella-free mayo.
