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Category  |   Discussion (0)Preserves, pickles, fermenting, etc.

Main > Living > Food & drink > Food and cooking > Preserves, pickles, fermenting, etc.
Panir: Very tasty, easy-to-make. A cheap alternative to tofu. To serve 4 people:
- Heat 1L. whole-cream milk to 80 deg. Celsius.
- Add lemon or lime juice, 1 teaspoon at a time until curds form. Stir. Leave to cool for 1/2 hour.
- Pour into a clean cheese-cloth lined bowl. Make a "pudding" sack, squeeze water out. Rinse under cold water.
- Optional: Place a heavy weight on the "pud", leave to soak in cold water for 2 hours. The more water pressed out, the firmer the cheese. For a square block, place the pud into a holey box before pressing.
- Cut into blocks (pan fry), crumble (like fetta in spinach filo parcels or "panak panir"), or slice and marinate for steaks.   kellyjones00 (593)

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Main > Living > Food & drink > Food and cooking > Preserves, pickles, fermenting, etc.
Tempeh: A tasty, healthy way to process soy beans. To make four flat "steaks" (20 serves):
- Cooked, dehulled, split soybeans need to be well-dried before inoculating with rhizopus oligosporus. E.g. 3-5g culture to 600g beans.
- Incubate for 24-36 hours at just under body temperature (about 30°C). A dense, white mycelium will pack the gaps between beans.   kellyjones00 (593)

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