Making tofu is just like making a simple cheese, such as paneer. You heat soy milk, then add a coagulant to separate the milk into curds and whey. You then ladle the curds into a mold to press them into a block of cheese, or in this case, tofu!
Instead of soaking the mustard seeds in the traditional wine, beer or vinegar, choosing whey or pickle brine (such as from making dill pickles) introduces the health benefit and keeping qualities of lactic acid bacteria into your condiment.
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.
Chef Liz Schmitt has been making a version of this cherry-apricot chutney for several years. She tweaked the recipe, substituting honey for white sugar and using unsulfured dried apricots instead of sugared dried cherries.
While fermentation is technically a form of “processing,” it’s nothing like the modern techniques that are used to extrude, pasteurize, deconstruct, re-construct, strip down or otherwise adulterate natural ingredients.
There is something super-comforting about adding a creamy dressing on top of any salad, and avocado is basically the perfect thing to make a creamy dressing without using any weird processed ingredients.
Let’s face it, when you have a flock of chickens, you’re rollin’ in the eggs. I have flock of 14 hens. In a typical day, one’s broody, one’s molting, and a couple of others are otherwise takin’ the day off. I’m still collecting about 10 eggs per day.