Fermented vegan cheeses have all the same tastes cause it’s the same process I’d recommend to try modern ones they’re really great nowadays. Depends of the country of course.
Nah, tofu is just coagulated protein. Basically make soy milk and condense the protein, takes a couple hours tops at home for a brick. Tempeh on the other hand…
Fermented vegan cheeses have all the same tastes cause it’s the same process I’d recommend to try modern ones they’re really great nowadays. Depends of the country of course.
I’ve tried and will continue to try every one.
I’ve always wondered over why fermented tofu etc. isn’t popular here. It’s super hard to source but it fucks so hard.
All tofu is fermented, no? Do they sometimes double ferment it? That sounds bomb
Nah, tofu is just coagulated protein. Basically make soy milk and condense the protein, takes a couple hours tops at home for a brick. Tempeh on the other hand…