Select Country
Making Probiotic Superfoods at Home
Tempeh adds nutrition to meals
Scientific research is clear: incorporating live probiotic cultures into your diet boosts the immune system and promotes digestive health. Yogurt is one of the best-known live culture foods, but there’s a world of incredible probiotic superfoods out there, each of them delicious and uniquely beneficial. Lacto-fermented pickles and sauerkraut (fermented in water, instead of pickled in vinegar) are making a comeback, with more and more people culturing them at home. Kefir and kefir water energy drinks are also easy to make, delicious and very nutritious. Homemade cheese, kimchi, tempeh, kefir, kombucha – these superfoods literally bubble over with fresh flavor and health benefits.
With a temperature range of 70F-120F and the durability to operate for as many hours or days as necessary, the Proofer provides an ideal environment for fermenting and culturing probiotic superfoods. Each food has a different optimal temperature for culturing, making the digital control of the Proofer vital for success:
- Kombucha does best from 72-82F/22-28C.
- Tempeh is cultured at 88F/31C.
- Japanese Natto needs a steady 100F/38C.
- Kefir and kefir water drinks work in a range from 70-85F/21-29C.
- Home cheese makers need to hold milk at steady temperatures of 72-102F/22-39C during ripening.
Homemade strawberry and ginger kombucha
Wherever your interest lies, the Proofer brings consistency and reliability to the process of culturing healthy, wholesome food at home.
Learn More:
- See how the Proofer excels at rising homemade bread and making yogurt.
- View the wide array of beautiful, hand-crafted foods that you can make with the Proofer.
Homemade fresh cheese
Leave a comment
8 comments
Hi, Do you have recipe for Japanese Natto? Thank you. Anne
Anne, Thank you for your interest. Many people have asked us about making natto. We now have a full recipe with instructions and photographs posted on our website here https://brodandtaylor.com/blogs/recipes/how-to-make-natto. We spent quite a bit of time testing different methods and temperatures prior to posting the final instructions.
I’ve just bought this appliance, which saved my sourdough starter as it’s too cold otherwise in my house. However I am intending to culture many different foods like water and dairy kefir, cultured dairy (raw cheese & yogurt), natto, tempeh & kombucha as well as fermented veg/ fruit. However I’ve heard that you can’t ferment different cultures together within a 5 foot distance. Is this information correct? Is there a way that I can put several different ferments together in the proofer e.g. sourdough and kefir etc. without them spoiling? Which cultures are compatible?
This is a very interesting subject. We recommend you contact Cultures for Health for assistance determining which foods can be fermented at the same time. You are correct that some food cultures are not compatible with other foods and their cultures. Here is a link to the Cultures for Health website: http://www.culturesforhealth.com/ We believe they are the most knowledgeable about food cultures and can assist you. They also sell our Folding Proofer & Slow Cooker so they are familiar with our product too.
I can’t find any details or recipes on fermenting vegetables. Is there any information specific to this proofer of do I need to wing it based on general recipes. Thanks! Just got my Proofer yesterday for Xmas. I’ve been wanting one forever for my bread making but I’m looking forward to cheese and yogurt too.
Mark, We have recipes for making fresh cheese and yogurt on our website. Our Custard-Style Yogurt is a customer favorite. https://brodandtaylor.com/blogs/recipes/custard-style-yogurt-recipe For information, ingredients and supplies for fermenting vegetables we can refer you to Cultures for Health. Many of the jars and containers used for fermenting batches of vegetables do not fit in the Proofer and can be made without a Proofer. During the winter we do have customers use smaller containers to ferment vegetables so they will fit in the Proofer and maintain a warm enough temperature. We hope you enjoy your Proofer and take a moment to look at our website for more bread recipes. Thank you for your purchase and let us know if we can assist you in the future.
Hi! I’m in love with my proofer so far and have made some wonderful yogurt. How many days can I leave the proofer on? I’m looking to make cheese. Is 30 days too long to leave it consistently holding a temp?
Lauren – 30 days is totally fine to run the Proofer! For our black garlic recipe, people often run the Proofer non-stop for months and it works great.