Tempeh adds nutrition to salads.
Making Probiotic Superfoods at Home
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.
Homemade fresh cheese