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Making tofu and cultured soy products at home doesn't have to be difficult. You can learn to make homemade tofu and cultured soy products with the wide selection of articles and recipes from our Cultures for Health team and other Real Food pros!
Whether you're looking to make tofu, tempeh, natto or another cultured soy food, we have the resources you need to be successful! Browse our expert advice below and remember...you can do this!
Click on a topic below to find expert advice to fit your needs:clear filters
Learn to make Mugi Miso at home with our easy recipe and instructions.
Tempeh is a traditional Indonesian food made by fermenting soybeans with a starter culture. Learn to make Tempeh with this easy homemade tempeh recipe.
This homemade soy milk recipe is easy to make. Homemade soy milk is additive- and preservative-free, so it’s great for culturing!
Learn creative ways to use your food dehydrator including proofing sourdough, making yogurt, pemmican and more!
What is cross contamination and what are the risks when fermenting? Find out more and learn what best practices will keep your cultures safe.
How long will your starter cultures or fermented foods be good at different temperatures? Here is a handy reference.
During summer's heat, culturing can be tricky. Keep your ferments cool with these tips and ideas on how to beat the heat.