Rodneyck to [email protected]English • 2 months agoScientists perfect plant-based cheeses - stretch, melt, and taste like dairywww.aol.comexternal-linkmessage-square48fedilinkarrow-up1259
arrow-up1259external-linkScientists perfect plant-based cheeses - stretch, melt, and taste like dairywww.aol.comRodneyck to [email protected]English • 2 months agomessage-square48fedilink
minus-squareLeonlinkfedilinkEnglish4•2 months agoI’ve always wondered over why fermented tofu etc. isn’t popular here. It’s super hard to source but it fucks so hard.
minus-square@[email protected]linkfedilinkEnglish4•2 months agoAll tofu is fermented, no? Do they sometimes double ferment it? That sounds bomb
minus-square@[email protected]linkfedilinkEnglish8•2 months agoNah, 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…
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…