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She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twitter":null,"facebook":"kimilaw","instagram":null,"linkedin":"kimlaidlaw","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Laidlaw | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kim-laidlaw"},"katewilliams":{"type":"authors","id":"5485","meta":{"index":"authors_1591205172","id":"5485","found":true},"name":"Kate Williams","firstName":"Kate","lastName":"Williams","slug":"katewilliams","email":"williaka@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kate Williams grew up outside of Atlanta, where twenty-pound baskets of peaches were an end-of-summer tradition. After spending time in Boston developing recipes for America's Test Kitchen and pretending to be a New Englander, she moved to sunny Berkeley. Here she works as a personal chef and food writer, covering topics ranging from taco trucks to modernist cookbooks. In addition to KQED's Bay Area Bites, Kate's work appears on Serious Eats, Berkeleyside NOSH, The Oxford American, America's Test Kitchen cookbooks, and Food52.","avatar":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twitter":"KateHWilliams","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kate Williams | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/katewilliams"},"alexandrawall":{"type":"authors","id":"5567","meta":{"index":"authors_1591205172","id":"5567","found":true},"name":"Alix Wall","firstName":"Alix","lastName":"Wall","slug":"alexandrawall","email":"alixwall@sbcglobal.net","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Alix Wall appeared in her hometown paper in Riverside, California as “Chef of the Week” when she was 15 years old, and in high school, she founded “The Bon Appetit Club.” After working as a journalist for many years, Alix became a certified natural foods chef from Bauman College in Berkeley. While she cooks part-time healthy, organic meals for busy families, she is also a contributing editor of j. weekly, the Bay Area’s Jewish newspaper, in which she has a monthly food column. Her food writing can also be found on Berkeleyside’s NOSH and in Edible East Bay. In addition to food, she loves writing about how couples met and fell in love, which she does for The San Francisco Chronicle’s Style section and j. weekly. In 2016, she founded The Illuminoshi: The Not-So-Secret Society of Bay Area Jewish Food Professionals. She is also writer/producer for a documentary-in-progress called \u003ca href=\"https://www.lonelychildmovie.com/\">The Lonely Child\u003c/a>. Follow Alix on Twitter \u003ca href=\"https://twitter.com/WallAlix\">@WallAlix\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Alix Wall | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/alexandrawall"},"gcheung":{"type":"authors","id":"11404","meta":{"index":"authors_1591205172","id":"11404","found":true},"name":"Grace Cheung","firstName":"Grace","lastName":"Cheung","slug":"gcheung","email":"gcheung@kqed.org","display_author_email":false,"staff_mastheads":[],"title":"KQED Contributor","bio":"Grace was a social media and digital producer at KQED, and her love of food keeps her busy! As an amateur photographer and chef, she documents her recipes, restaurant adventures, and more on her blog, \u003ca href=\"https://put-an-egg-on-it.com/\">Put An Egg On It\u003c/a>. You can mostly follow her eating adventures on Instagram at \u003ca href=\"https://www.instagram.com/gcheung28/\">@gcheung28\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/9d5b5595007c3709533a8959e3eda091?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["editor"]},{"site":"jpepinheart","roles":["editor"]},{"site":"about","roles":["author"]},{"site":"bayareabites","roles":["contributor"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["administrator"]},{"site":"essentialpepin","roles":["administrator"]}],"headData":{"title":"Grace Cheung | KQED","description":"KQED Contributor","ogImgSrc":"https://secure.gravatar.com/avatar/9d5b5595007c3709533a8959e3eda091?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/9d5b5595007c3709533a8959e3eda091?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/gcheung"},"monicalo":{"type":"authors","id":"11548","meta":{"index":"authors_1591205172","id":"11548","found":true},"name":"Monica Lo","firstName":"Monica","lastName":"Lo","slug":"monicalo","email":"monicalo@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Monica Lo is a photographer and creative director working to change public perception of cannabis users. Monica is the creator of Sous Weed and a photo contributor for Stock Pot Images, Menu Stories, and KQED.\r\n\r\nIn 2016, Monica shot and styled for the award-winning Sous Vide at Home cookbook with Penguin Random and Nomiku. The sequel, Sous Vide Made Simple, will be released fall 2018 along with a chef feature and recipe in the upcoming Edibles: Small Bites for the Modern Cannabis Kitchen cookbook with Chronicle Books.\r\n\r\nMonica has recently been featured on the TODAY Show, Nightly News with Lester Holt, MSNBC, Huffington Post, ABC7, PopSugar, UPROXX, High Times, CANNABIS NOW, CULTURE Magazine, MARY Magazine, VICE Munchies, CNET, NPR, and Leafly for her work with Sous Weed.","avatar":"https://secure.gravatar.com/avatar/ba2dd5788a1aa2d99e86f5d26605b3f1?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]}],"headData":{"title":"Monica Lo | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/ba2dd5788a1aa2d99e86f5d26605b3f1?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/ba2dd5788a1aa2d99e86f5d26605b3f1?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/monicalo"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_132049":{"type":"posts","id":"bayareabites_132049","meta":{"index":"posts_1591205157","site":"bayareabites","id":"132049","score":null,"sort":[1547059934000]},"guestAuthors":[],"slug":"ancient-japanese-food-craft-brings-persimmons-to-american-palates","title":"Ancient Japanese Food Craft Brings Persimmons To American Palates","publishDate":1547059934,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Each autumn, as leaves fall to the ground, persimmon trees emerge from the graying landscape, their orange and red fruits gleaming like gaudy Christmas ornaments. Beloved in eastern Asia — especially Japan — persimmons get little respect in the United States, where many tree owners don't bother harvesting their crop.\u003c/p>\n\u003cp>Many Americans have never tasted a persimmon. But Brock Dolman is an impassioned fan. Every fall he goes foraging for them, and the bounty is almost limitless in rural Sonoma County, Calif., where he lives.\u003c/p>\n\u003cp>\"You can drive or ride your bike around the county, and you see these enormous trees all over with just thousands and thousands of persimmons,\" says \u003ca href=\"https://oaec.org/about-us/staff/brock-dolman/\">Dolman\u003c/a>, the co-founder of a permaculture center and demonstration farm in the town of Occidental.\u003c/p>\n\u003cp>\u003cstrong>The rise of the persimmon\u003c/strong>\u003c/p>\n\u003cp>There are lots of ways to eat and prepare this fruit. Many varieties, including the fuyu and suruga, are crunchy and can be eaten right off the tree like apples. Others, including the hachiya, saijo and chocolate, are considered astringent varieties. Rich in tannins, they are unpalatable until allowed to ripen to a jelly-soft texture, at which point they can be eaten out of hand or used in baking.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Several years ago, Dolman learned of a new way to prepare persimmons — a Japanese style called \u003cem>hoshigaki\u003c/em>. A revered delicacy in its homeland, hoshigaki is now a rapidly trending fashion — thanks in large part to social media \u003ca href=\"https://www.instagram.com/explore/tags/hoshigaki/?hl=en\">photo galleries\u003c/a> and persimmons' expanding appearance on restaurant menus — in California, the East Coast and other regions with persimmon-friendly climates.\u003c/p>\n\u003cp>In Japanese, hoshigaki means simply \"dried persimmon,\" yet describes a product of such labor that it has been called the Kobe beef of fruits. To make hoshigaki, producers use twine to suspend peeled persimmons — always of astringent varieties — from bamboo racks, often outdoors in the sun, other times indoors near a fan or over a warm stove. The process can take between one and two months, and every few days caretakers give regular massages to the softening persimmons, which shrivel, turn dark brown and crust over with natural sugar.\u003c/p>\n\u003cp>Dolman says he learned the craft both from speaking to those with firsthand experience and by watching YouTube tutorials. He has gotten the hang of the technique and recently massaged his fourth hoshigaki crop — harvested from a tree in a nearby park — toward completion. He has just a handful left of his 2017 vintage.\u003c/p>\n\u003cp>\"I share them only with select friends who will really appreciate them,\" he says, adding that he often serves them with aged sheep or goat cheese.\u003c/p>\n\u003cp>\u003ca href=\"https://sonokosakai.com/our-story/\">Sonoko Sakai\u003c/a>, a Los Angeles-based food author, spent years of her childhood in Japan, and is today one of California's hoshigaki gurus. Sakai's family was friendly with a major commercial hoshigaki producer in the Japanese city of Ogaki.\u003c/p>\n\u003cp>\"They would send us a box each year as a gift, and there were seven of us and just eight hoshigaki in the box, so they were very special,\" Sakai says. The family served the fruits with tea or, sometimes, sliced them thinly and applied them as a garnish over \u003cem>kakinamasu — \u003c/em>a daikon and persimmon pickle dish.\u003c/p>\n\u003cp>\u003cstrong>Drawing in millennials\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>She only learned to dry her own persimmons about eight years ago, but she has eaten and appreciated them all her life. Today, she teaches hoshigaki classes. People of all ethnicities and backgrounds attend the workshops, she says, but one thing many have in common is that they are all relatively young.\u003c/p>\n\u003cp>\"Lots of millennials,\" says Sakai, who is 63. \"I think it's so interesting that these younger people are realizing that it's rewarding to slow down, use their hands, be patient and learn these artisanal practices from other countries.\"\u003c/p>\n\u003cp>Dangling, massaging and drying persimmons could be seen as the antithesis to what so much of Western culture now demands and expects — instantaneous gratification, ordered digitally with the push of a button.\u003c/p>\n\u003cp>\"Hoshigaki is the epitome of slow food,\" Dolman says.\u003c/p>\n\u003cfigure id=\"attachment_132051\" class=\"wp-caption aligncenter\" style=\"max-width: 568px\">\u003cimg class=\"size-full wp-image-132051\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/persimmon-702117cf9e31a66cb05602cb14cce875e1e30a83.jpg\" alt=\"There are lots of ways to eat and prepare persimmons, but many Americans aren't sure what to do with the fruit.\" width=\"568\" height=\"426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmon-702117cf9e31a66cb05602cb14cce875e1e30a83.jpg 568w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmon-702117cf9e31a66cb05602cb14cce875e1e30a83-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmon-702117cf9e31a66cb05602cb14cce875e1e30a83-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmon-702117cf9e31a66cb05602cb14cce875e1e30a83-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmon-702117cf9e31a66cb05602cb14cce875e1e30a83-520x390.jpg 520w\" sizes=\"(max-width: 568px) 100vw, 568px\">\u003cfigcaption class=\"wp-caption-text\">There are lots of ways to eat and prepare persimmons, but many Americans aren't sure what to do with the fruit. \u003ccite>(Alastair Bland/for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The tradition came to the United States with Japanese immigrants in the 19\u003csup>th\u003c/sup> and 20\u003csup>th\u003c/sup> centuries, and it has persisted in a relatively confined cultural circle for decades. Tosh Kuratomi, of \u003ca href=\"http://www.otoworchard.com/\">Otow Orchard\u003c/a>, a major persimmon farm in California, is among those who carried the torch and helped deliver the arcane knowledge of hoshigaki into the age of the Internet.\u003c/p>\n\u003cp>Now, as the do-it-yourself wisdom of hoshigaki circulates online, there seems to be little danger that the practice will go by the wayside, as has happened with many ancient food arts.\u003c/p>\n\u003cp>Sakai notes that interest seems to have surged in the past two years especially, and points out that making hoshigaki \"really isn't that difficult.\"\u003c/p>\n\u003cp>\"It's easier than making jam,\" she says.\u003c/p>\n\u003cp>In Bethlehem, Pa., Bassem Samaan, who owns a nursery called \u003ca href=\"http://treesofjoy.com/\">Trees of Joy\u003c/a>, has grown and eaten his own persimmons for more than a decade. In 2016, he dangled and dried several dozen after learning the technique through Internet research, YouTube videos and advice from experienced friends, including a Japanese-American hoshigaki-maker.\u003c/p>\n\u003cp>Joel Franceschi, of Sonoma County, used to travel in Japan for work. There, he saw bright orange orbs hanging on strings outside homes in mountain villages.\u003c/p>\n\u003cp>\"I did a little asking around and some Google searching, and I figured out what they were doing,\" he says.\u003c/p>\n\u003cp>He began making hoshigaki five years ago, mainly from fruits he acquires by knocking on strangers' doors. His very tastiest hoshigaki, Franceschi says, are those that he dunked in brandy immediately after peeling and prior to hanging.\u003c/p>\n\u003cp>But there are different ways to make hoshigaki, and farmer Jeffrey Rieger, owner of \u003ca href=\"https://www.penrynorchardspecialties.com/active/buyhoshigaki.html\" target=\"_blank\" rel=\"noopener\">Penryn Orchard\u003c/a> in California's Sierra Nevada foothills, disagrees with Franceschi's technique.\u003c/p>\n\u003cp>\"Touching alcohol to them can ruin the process,\" he says.\u003c/p>\n\u003cp>Rieger grows several varieties of persimmons and has been making hoshigaki since 2005.\u003c/p>\n\u003cp>\"It was a struggle to sell them at first,\" says Rieger, who says his persimmons, because multiple varieties are cross-pollinated, \"are the sweetest in the country.\"\u003c/p>\n\u003cp>But with demand rising, Rieger says, this year he sold out his hoshigaki supply through online orders almost immediately.\u003c/p>\n\u003cfigure id=\"attachment_132052\" class=\"wp-caption aligncenter\" style=\"max-width: 568px\">\u003cimg class=\"size-full wp-image-132052\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/persimmons2-b67f0cfca99671b012e43a69e3bd60900a80fe58.jpg\" alt=\"To make hoshigaki, producers use twine to suspend peeled persimmons from bamboo racks. The process can take between one and two months, and caretakers give regular massages to the softening persimmons.\" width=\"568\" height=\"426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmons2-b67f0cfca99671b012e43a69e3bd60900a80fe58.jpg 568w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmons2-b67f0cfca99671b012e43a69e3bd60900a80fe58-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmons2-b67f0cfca99671b012e43a69e3bd60900a80fe58-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmons2-b67f0cfca99671b012e43a69e3bd60900a80fe58-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmons2-b67f0cfca99671b012e43a69e3bd60900a80fe58-520x390.jpg 520w\" sizes=\"(max-width: 568px) 100vw, 568px\">\u003cfigcaption class=\"wp-caption-text\">To make hoshigaki, producers use twine to suspend peeled persimmons from bamboo racks. The process can take between one and two months, and caretakers give regular massages to the softening persimmons. \u003ccite>(Alastair Bland/for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>A challenge for newbies\u003c/strong>\u003c/p>\n\u003cp>For newbies making their first hoshigaki batch, failure rates can be high. Mold can be an issue if the humidity is too high or the temperature is too low. For instance, I tried my own hand at making hoshigaki this fall from persimmons collected in and around Sebastopol, Calif. I used bamboo shoots to make a rack and twine to hang the persimmons. Though my project had the look of authenticity, the fruits did not dry rapidly enough, and as a moldy fuzz began to appear on the fruits, I rescued them from spoilage and finished them in my dehydrator.\u003c/p>\n\u003cp>But when everything works as planned, each fruit's surface turns gummy and solid, while inside the tannins break down and the fruit softens into pulp. Finished hoshigaki are dark burgundy to black in color, often with a fluffy crust of sugar on the surface.\u003c/p>\n\u003cp>\"You're turning a fruit that's totally inedible when it's not ripe into a sweet jewel,\" says Sakai, whose forthcoming book, \u003cem>Japanese Home Cooking\u003c/em>, will include a section on hoshigaki.\u003c/p>\n\u003cp>And maybe that will turn more Americans onto this unusual jewel-toned fruit.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in Sebastopol, Calif., who covers food, agriculture and the environment.\u003c/em>\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2019 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Ancient+Japanese+Food+Craft+Brings+Persimmons+To+American+Palates&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n","blocks":[],"excerpt":"A traditional Japanese preparation of persimmons called hoshigaki is starting to trend in the U.S. thanks to social media. It turns ordinary persimmons into the Kobe beef of fruits.","status":"publish","parent":0,"modified":1547059960,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":37,"wordCount":1318},"headData":{"title":"Ancient Japanese Food Craft Brings Persimmons To American Palates | KQED","description":"A traditional Japanese preparation of persimmons called hoshigaki is starting to trend in the U.S. thanks to social media. It turns ordinary persimmons into the Kobe beef of fruits.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Ancient Japanese Food Craft Brings Persimmons To American Palates","datePublished":"2019-01-09T18:52:14.000Z","dateModified":"2019-01-09T18:52:40.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"132049 https://ww2.kqed.org/bayareabites/?p=132049","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/01/09/ancient-japanese-food-craft-brings-persimmons-to-american-palates/","disqusTitle":"Ancient Japanese Food Craft Brings Persimmons To American Palates","nprImageCredit":"Alastair Bland","nprByline":"Alastair Bland, NPR Food","nprImageAgency":"for NPR","nprStoryId":"682936866","nprApiLink":"http://api.npr.org/query?id=682936866&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2019/01/09/682936866/ancient-japanese-food-craft-brings-persimmons-to-american-palates?ft=nprml&f=682936866","nprRetrievedStory":"1","nprPubDate":"Wed, 09 Jan 2019 10:55:00 -0500","nprStoryDate":"Wed, 09 Jan 2019 08:02:00 -0500","nprLastModifiedDate":"Wed, 09 Jan 2019 10:55:17 -0500","path":"/bayareabites/132049/ancient-japanese-food-craft-brings-persimmons-to-american-palates","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Each autumn, as leaves fall to the ground, persimmon trees emerge from the graying landscape, their orange and red fruits gleaming like gaudy Christmas ornaments. Beloved in eastern Asia — especially Japan — persimmons get little respect in the United States, where many tree owners don't bother harvesting their crop.\u003c/p>\n\u003cp>Many Americans have never tasted a persimmon. But Brock Dolman is an impassioned fan. Every fall he goes foraging for them, and the bounty is almost limitless in rural Sonoma County, Calif., where he lives.\u003c/p>\n\u003cp>\"You can drive or ride your bike around the county, and you see these enormous trees all over with just thousands and thousands of persimmons,\" says \u003ca href=\"https://oaec.org/about-us/staff/brock-dolman/\">Dolman\u003c/a>, the co-founder of a permaculture center and demonstration farm in the town of Occidental.\u003c/p>\n\u003cp>\u003cstrong>The rise of the persimmon\u003c/strong>\u003c/p>\n\u003cp>There are lots of ways to eat and prepare this fruit. Many varieties, including the fuyu and suruga, are crunchy and can be eaten right off the tree like apples. Others, including the hachiya, saijo and chocolate, are considered astringent varieties. Rich in tannins, they are unpalatable until allowed to ripen to a jelly-soft texture, at which point they can be eaten out of hand or used in baking.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Several years ago, Dolman learned of a new way to prepare persimmons — a Japanese style called \u003cem>hoshigaki\u003c/em>. A revered delicacy in its homeland, hoshigaki is now a rapidly trending fashion — thanks in large part to social media \u003ca href=\"https://www.instagram.com/explore/tags/hoshigaki/?hl=en\">photo galleries\u003c/a> and persimmons' expanding appearance on restaurant menus — in California, the East Coast and other regions with persimmon-friendly climates.\u003c/p>\n\u003cp>In Japanese, hoshigaki means simply \"dried persimmon,\" yet describes a product of such labor that it has been called the Kobe beef of fruits. To make hoshigaki, producers use twine to suspend peeled persimmons — always of astringent varieties — from bamboo racks, often outdoors in the sun, other times indoors near a fan or over a warm stove. The process can take between one and two months, and every few days caretakers give regular massages to the softening persimmons, which shrivel, turn dark brown and crust over with natural sugar.\u003c/p>\n\u003cp>Dolman says he learned the craft both from speaking to those with firsthand experience and by watching YouTube tutorials. He has gotten the hang of the technique and recently massaged his fourth hoshigaki crop — harvested from a tree in a nearby park — toward completion. He has just a handful left of his 2017 vintage.\u003c/p>\n\u003cp>\"I share them only with select friends who will really appreciate them,\" he says, adding that he often serves them with aged sheep or goat cheese.\u003c/p>\n\u003cp>\u003ca href=\"https://sonokosakai.com/our-story/\">Sonoko Sakai\u003c/a>, a Los Angeles-based food author, spent years of her childhood in Japan, and is today one of California's hoshigaki gurus. Sakai's family was friendly with a major commercial hoshigaki producer in the Japanese city of Ogaki.\u003c/p>\n\u003cp>\"They would send us a box each year as a gift, and there were seven of us and just eight hoshigaki in the box, so they were very special,\" Sakai says. The family served the fruits with tea or, sometimes, sliced them thinly and applied them as a garnish over \u003cem>kakinamasu — \u003c/em>a daikon and persimmon pickle dish.\u003c/p>\n\u003cp>\u003cstrong>Drawing in millennials\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>She only learned to dry her own persimmons about eight years ago, but she has eaten and appreciated them all her life. Today, she teaches hoshigaki classes. People of all ethnicities and backgrounds attend the workshops, she says, but one thing many have in common is that they are all relatively young.\u003c/p>\n\u003cp>\"Lots of millennials,\" says Sakai, who is 63. \"I think it's so interesting that these younger people are realizing that it's rewarding to slow down, use their hands, be patient and learn these artisanal practices from other countries.\"\u003c/p>\n\u003cp>Dangling, massaging and drying persimmons could be seen as the antithesis to what so much of Western culture now demands and expects — instantaneous gratification, ordered digitally with the push of a button.\u003c/p>\n\u003cp>\"Hoshigaki is the epitome of slow food,\" Dolman says.\u003c/p>\n\u003cfigure id=\"attachment_132051\" class=\"wp-caption aligncenter\" style=\"max-width: 568px\">\u003cimg class=\"size-full wp-image-132051\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/persimmon-702117cf9e31a66cb05602cb14cce875e1e30a83.jpg\" alt=\"There are lots of ways to eat and prepare persimmons, but many Americans aren't sure what to do with the fruit.\" width=\"568\" height=\"426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmon-702117cf9e31a66cb05602cb14cce875e1e30a83.jpg 568w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmon-702117cf9e31a66cb05602cb14cce875e1e30a83-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmon-702117cf9e31a66cb05602cb14cce875e1e30a83-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmon-702117cf9e31a66cb05602cb14cce875e1e30a83-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmon-702117cf9e31a66cb05602cb14cce875e1e30a83-520x390.jpg 520w\" sizes=\"(max-width: 568px) 100vw, 568px\">\u003cfigcaption class=\"wp-caption-text\">There are lots of ways to eat and prepare persimmons, but many Americans aren't sure what to do with the fruit. \u003ccite>(Alastair Bland/for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The tradition came to the United States with Japanese immigrants in the 19\u003csup>th\u003c/sup> and 20\u003csup>th\u003c/sup> centuries, and it has persisted in a relatively confined cultural circle for decades. Tosh Kuratomi, of \u003ca href=\"http://www.otoworchard.com/\">Otow Orchard\u003c/a>, a major persimmon farm in California, is among those who carried the torch and helped deliver the arcane knowledge of hoshigaki into the age of the Internet.\u003c/p>\n\u003cp>Now, as the do-it-yourself wisdom of hoshigaki circulates online, there seems to be little danger that the practice will go by the wayside, as has happened with many ancient food arts.\u003c/p>\n\u003cp>Sakai notes that interest seems to have surged in the past two years especially, and points out that making hoshigaki \"really isn't that difficult.\"\u003c/p>\n\u003cp>\"It's easier than making jam,\" she says.\u003c/p>\n\u003cp>In Bethlehem, Pa., Bassem Samaan, who owns a nursery called \u003ca href=\"http://treesofjoy.com/\">Trees of Joy\u003c/a>, has grown and eaten his own persimmons for more than a decade. In 2016, he dangled and dried several dozen after learning the technique through Internet research, YouTube videos and advice from experienced friends, including a Japanese-American hoshigaki-maker.\u003c/p>\n\u003cp>Joel Franceschi, of Sonoma County, used to travel in Japan for work. There, he saw bright orange orbs hanging on strings outside homes in mountain villages.\u003c/p>\n\u003cp>\"I did a little asking around and some Google searching, and I figured out what they were doing,\" he says.\u003c/p>\n\u003cp>He began making hoshigaki five years ago, mainly from fruits he acquires by knocking on strangers' doors. His very tastiest hoshigaki, Franceschi says, are those that he dunked in brandy immediately after peeling and prior to hanging.\u003c/p>\n\u003cp>But there are different ways to make hoshigaki, and farmer Jeffrey Rieger, owner of \u003ca href=\"https://www.penrynorchardspecialties.com/active/buyhoshigaki.html\" target=\"_blank\" rel=\"noopener\">Penryn Orchard\u003c/a> in California's Sierra Nevada foothills, disagrees with Franceschi's technique.\u003c/p>\n\u003cp>\"Touching alcohol to them can ruin the process,\" he says.\u003c/p>\n\u003cp>Rieger grows several varieties of persimmons and has been making hoshigaki since 2005.\u003c/p>\n\u003cp>\"It was a struggle to sell them at first,\" says Rieger, who says his persimmons, because multiple varieties are cross-pollinated, \"are the sweetest in the country.\"\u003c/p>\n\u003cp>But with demand rising, Rieger says, this year he sold out his hoshigaki supply through online orders almost immediately.\u003c/p>\n\u003cfigure id=\"attachment_132052\" class=\"wp-caption aligncenter\" style=\"max-width: 568px\">\u003cimg class=\"size-full wp-image-132052\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/persimmons2-b67f0cfca99671b012e43a69e3bd60900a80fe58.jpg\" alt=\"To make hoshigaki, producers use twine to suspend peeled persimmons from bamboo racks. The process can take between one and two months, and caretakers give regular massages to the softening persimmons.\" width=\"568\" height=\"426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmons2-b67f0cfca99671b012e43a69e3bd60900a80fe58.jpg 568w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmons2-b67f0cfca99671b012e43a69e3bd60900a80fe58-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmons2-b67f0cfca99671b012e43a69e3bd60900a80fe58-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmons2-b67f0cfca99671b012e43a69e3bd60900a80fe58-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmons2-b67f0cfca99671b012e43a69e3bd60900a80fe58-520x390.jpg 520w\" sizes=\"(max-width: 568px) 100vw, 568px\">\u003cfigcaption class=\"wp-caption-text\">To make hoshigaki, producers use twine to suspend peeled persimmons from bamboo racks. The process can take between one and two months, and caretakers give regular massages to the softening persimmons. \u003ccite>(Alastair Bland/for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>A challenge for newbies\u003c/strong>\u003c/p>\n\u003cp>For newbies making their first hoshigaki batch, failure rates can be high. Mold can be an issue if the humidity is too high or the temperature is too low. For instance, I tried my own hand at making hoshigaki this fall from persimmons collected in and around Sebastopol, Calif. I used bamboo shoots to make a rack and twine to hang the persimmons. Though my project had the look of authenticity, the fruits did not dry rapidly enough, and as a moldy fuzz began to appear on the fruits, I rescued them from spoilage and finished them in my dehydrator.\u003c/p>\n\u003cp>But when everything works as planned, each fruit's surface turns gummy and solid, while inside the tannins break down and the fruit softens into pulp. Finished hoshigaki are dark burgundy to black in color, often with a fluffy crust of sugar on the surface.\u003c/p>\n\u003cp>\"You're turning a fruit that's totally inedible when it's not ripe into a sweet jewel,\" says Sakai, whose forthcoming book, \u003cem>Japanese Home Cooking\u003c/em>, will include a section on hoshigaki.\u003c/p>\n\u003cp>And maybe that will turn more Americans onto this unusual jewel-toned fruit.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in Sebastopol, Calif., who covers food, agriculture and the environment.\u003c/em>\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2019 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Ancient+Japanese+Food+Craft+Brings+Persimmons+To+American+Palates&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/132049/ancient-japanese-food-craft-brings-persimmons-to-american-palates","authors":["byline_bayareabites_132049"],"categories":["bayareabites_2998","bayareabites_2638","bayareabites_11028","bayareabites_10028","bayareabites_4084","bayareabites_10916","bayareabites_358"],"tags":["bayareabites_16263","bayareabites_987","bayareabites_1608","bayareabites_10422","bayareabites_16272"],"featImg":"bayareabites_132050","label":"bayareabites"},"bayareabites_131750":{"type":"posts","id":"bayareabites_131750","meta":{"index":"posts_1591205157","site":"bayareabites","id":"131750","score":null,"sort":[1545166289000]},"guestAuthors":[],"slug":"be-merry-and-crafty-with-these-5-diy-gift-ideas","title":"Be Merry and Crafty With These 5 DIY Gift Ideas","publishDate":1545166289,"format":"standard","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15122,"site":"bayareabites"},"content":"\u003cp>One could say that Christmas has been commercialized with all the ads we see for toys and appliances to make your friends and family happier...but what makes someone happier than knowing you put time and effort into handmaking their gift? It's even better if your friend or family member is hard to shop for but can truly appreciate a good DIY. And, if s/he is a self-proclaimed foodie, these following DIY giftables will really fit the bill of the perfect present for them!\u003c/p>\n\u003cp>Keep in mind that some of these are adult-only presents. For anything cannabis-infused, you can easily make it non-infused by just switching out the cannabis butter for regular, unsalted butter. Also, make sure to label your gifts properly so they go to the right person!\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/131287/bourbon-bacon-jam-with-dark-fruits\">Bourbon Bacon Jam\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_131290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_BaconJam-5614-e1545169881294.jpg\" alt=\"Bourbon Bacon Jam on toasted bread.\" width=\"1920\" height=\"1413\" class=\"size-full wp-image-131290\">\u003cfigcaption class=\"wp-caption-text\">Bourbon Bacon Jam on toasted bread. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Love both sweet and savory foods and don't want to commit to either one? This Bourbon Bacon Jam recipe is great with cheese, on a burger, or just by the spoonful (we're not judging). Your gift also has a little secret: it's sugar-free!\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/131251/cannabis-infused-praline-popcorn\">Cannabis-Infused Praline Popcorn\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_131253\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5638-e1542165206646.jpg\" alt=\"Holiday Giftables: Cannabis-infused praline popcorn.\" width=\"1920\" height=\"1273\" class=\"size-full wp-image-131253\">\u003cfigcaption class=\"wp-caption-text\">Holiday Giftables: Cannabis-infused praline popcorn. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A good praline is made from caramelized sugar and studded with toasted nuts: it's super satisfying to crunch into! There's also something about the holidays that make rich, buttery pralines extra special when you're eating it by the fireplace or with a hot cup of coffee in hand. This pecan praline popcorn gets an added kick from sous vide cannabis butter, but you can make it friendly for everyone by using regular unsalted butter instead.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/131281/diy-wine-gummies\">DIY Wine Gummies\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_131283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5784-e1542165075589.jpg\" alt=\"Homemade wine gummies in prosecco, pinor noir, and rose.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131283\">\u003cfigcaption class=\"wp-caption-text\">Homemade wine gummies in prosecco, pinor noir, and rose. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Do you have a friend that is a self-proclaimed wino? Turn all of his or her favorite wines into a picture-perfect treat as their Christmas present! Wine-infused gummies are easy to make at home and hopefully, your friend will share this gift after opening it.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/131261/salted-caramel-pretzel-bark-infused-with-cannabis\">Cannabis-Infused Salted Caramel Pretzel Bark\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_131267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_PretzelBark-5687-e1542165342425.jpg\" alt=\"Salted Caramel Pretzel Bark Infused with Cannabis.\" width=\"1920\" height=\"1372\" class=\"size-full wp-image-131267\">\u003cfigcaption class=\"wp-caption-text\">Salted Caramel Pretzel Bark Infused with Cannabis. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Infused or not, this decadent chocolatey, salted caramel covered treat makes for a delicious gift. The sweet and salty combo, like the bourbon bacon jam, is great for anyone that can't decide between sweet and savory foods. Save this recipe for party treats or birthday gifts too! \u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/104058/christmas-cookies-festive-slice-and-bake-peppermint-pinwheels\">Peppermint Pinwheels\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_104406\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a.jpg\" alt=\"Transfer to a wire rack to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104406\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a wire rack to cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A swirl of color, the sparkle of sugar, and a hint of peppermint make these festive cookies perfect for the holidays. What's great about them is that they are also the perfect base. You can change up the recipe by switching the peppermint for another flavor of extract or by using different colors of nonpareils or different food coloring in your decorating to create a unique batch for each person!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Plan on making any of these treats for a loved one? Tag #bayareabites on your social media accounts for us to see, and we'll share our favorites!\u003c/p>\n\n","blocks":[],"excerpt":"The best holiday gift? One made with your own hands and a dash of love.","status":"publish","parent":0,"modified":1573678321,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":521},"headData":{"title":"Be Merry and Crafty With These 5 DIY Gift Ideas | KQED","description":"The best holiday gift? One made with your own hands and a dash of love.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Be Merry and Crafty With These 5 DIY Gift Ideas","datePublished":"2018-12-18T20:51:29.000Z","dateModified":"2019-11-13T20:52:01.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"131750 https://ww2.kqed.org/bayareabites/?p=131750","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/12/18/be-merry-and-crafty-with-these-5-diy-gift-ideas/","disqusTitle":"Be Merry and Crafty With These 5 DIY Gift Ideas","path":"/bayareabites/131750/be-merry-and-crafty-with-these-5-diy-gift-ideas","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>One could say that Christmas has been commercialized with all the ads we see for toys and appliances to make your friends and family happier...but what makes someone happier than knowing you put time and effort into handmaking their gift? It's even better if your friend or family member is hard to shop for but can truly appreciate a good DIY. And, if s/he is a self-proclaimed foodie, these following DIY giftables will really fit the bill of the perfect present for them!\u003c/p>\n\u003cp>Keep in mind that some of these are adult-only presents. For anything cannabis-infused, you can easily make it non-infused by just switching out the cannabis butter for regular, unsalted butter. Also, make sure to label your gifts properly so they go to the right person!\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/131287/bourbon-bacon-jam-with-dark-fruits\">Bourbon Bacon Jam\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_131290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_BaconJam-5614-e1545169881294.jpg\" alt=\"Bourbon Bacon Jam on toasted bread.\" width=\"1920\" height=\"1413\" class=\"size-full wp-image-131290\">\u003cfigcaption class=\"wp-caption-text\">Bourbon Bacon Jam on toasted bread. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Love both sweet and savory foods and don't want to commit to either one? This Bourbon Bacon Jam recipe is great with cheese, on a burger, or just by the spoonful (we're not judging). Your gift also has a little secret: it's sugar-free!\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/131251/cannabis-infused-praline-popcorn\">Cannabis-Infused Praline Popcorn\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_131253\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5638-e1542165206646.jpg\" alt=\"Holiday Giftables: Cannabis-infused praline popcorn.\" width=\"1920\" height=\"1273\" class=\"size-full wp-image-131253\">\u003cfigcaption class=\"wp-caption-text\">Holiday Giftables: Cannabis-infused praline popcorn. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A good praline is made from caramelized sugar and studded with toasted nuts: it's super satisfying to crunch into! There's also something about the holidays that make rich, buttery pralines extra special when you're eating it by the fireplace or with a hot cup of coffee in hand. This pecan praline popcorn gets an added kick from sous vide cannabis butter, but you can make it friendly for everyone by using regular unsalted butter instead.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/131281/diy-wine-gummies\">DIY Wine Gummies\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_131283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5784-e1542165075589.jpg\" alt=\"Homemade wine gummies in prosecco, pinor noir, and rose.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131283\">\u003cfigcaption class=\"wp-caption-text\">Homemade wine gummies in prosecco, pinor noir, and rose. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Do you have a friend that is a self-proclaimed wino? Turn all of his or her favorite wines into a picture-perfect treat as their Christmas present! Wine-infused gummies are easy to make at home and hopefully, your friend will share this gift after opening it.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/131261/salted-caramel-pretzel-bark-infused-with-cannabis\">Cannabis-Infused Salted Caramel Pretzel Bark\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_131267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_PretzelBark-5687-e1542165342425.jpg\" alt=\"Salted Caramel Pretzel Bark Infused with Cannabis.\" width=\"1920\" height=\"1372\" class=\"size-full wp-image-131267\">\u003cfigcaption class=\"wp-caption-text\">Salted Caramel Pretzel Bark Infused with Cannabis. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Infused or not, this decadent chocolatey, salted caramel covered treat makes for a delicious gift. The sweet and salty combo, like the bourbon bacon jam, is great for anyone that can't decide between sweet and savory foods. Save this recipe for party treats or birthday gifts too! \u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/104058/christmas-cookies-festive-slice-and-bake-peppermint-pinwheels\">Peppermint Pinwheels\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_104406\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a.jpg\" alt=\"Transfer to a wire rack to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104406\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a wire rack to cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A swirl of color, the sparkle of sugar, and a hint of peppermint make these festive cookies perfect for the holidays. What's great about them is that they are also the perfect base. You can change up the recipe by switching the peppermint for another flavor of extract or by using different colors of nonpareils or different food coloring in your decorating to create a unique batch for each person!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Plan on making any of these treats for a loved one? Tag #bayareabites on your social media accounts for us to see, and we'll share our favorites!\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/131750/be-merry-and-crafty-with-these-5-diy-gift-ideas","authors":["11404"],"series":["bayareabites_15122"],"categories":["bayareabites_1516","bayareabites_12744","bayareabites_1653","bayareabites_11028","bayareabites_10028","bayareabites_13746","bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_987","bayareabites_14738"],"featImg":"bayareabites_104399","label":"bayareabites_15122"},"bayareabites_131287":{"type":"posts","id":"bayareabites_131287","meta":{"index":"posts_1591205157","site":"bayareabites","id":"131287","score":null,"sort":[1544463114000]},"guestAuthors":[],"slug":"bourbon-bacon-jam-with-dark-fruits","title":"Bourbon Bacon Jam with Dark Fruits","publishDate":1544463114,"format":"standard","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15122,"site":"bayareabites"},"content":"\u003cdiv class=\"mceTemp\">\u003c/div>\n\u003cp>Bacon jam is where the best of sweet and savory meet. I whipped up my first batch of bacon jam a few years back when I lived in Brooklyn. I brought it to work the next day with a loaf of bread and it was gone in seconds. Colleagues demanded more and I thought it would be so much fun to have a little bacon jam side hustle. The bacon jam company never came to fruition but I still make it when requested.\u003c/p>\n\u003cp>This bacon jam is chock full of dark fruits soaked in bourbon and coffee to add natural sweetness, depth, and personality to the jam while cutting down on refined sugar.\u003c/p>\n\u003cp>Slather it on crusty bread, brussels sprouts, corn muffins, or on a juicy burger and enjoy the flavor explosion.\u003c/p>\n\u003ch2>\u003cb>Bourbon Bacon Jam with Dark Fruits\u003cbr>\n\u003c/b>\u003c/h2>\n\u003cp>\u003cem>Makes six 4 oz jars \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131290\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131290\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_BaconJam-5614-800x589.jpg\" alt=\"Bacon jam on tartine.\" width=\"1920\" height=\"1413\">\u003cfigcaption class=\"wp-caption-text\">Bacon jam on tartine. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>\u003cspan style=\"font-weight: 400\">½ cup bourbon\u003cbr>\n\u003c/span>\u003c/b>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup brewed coffee\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">5 pitted dates, chopped\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ cup dried cherries \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1.5 lb bacon (24 oz package)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 Tbsp bacon fat, reserved\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup shallots, diced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup balsamic vinegar\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">⅓ cup light brown sugar\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ tsp smoked paprika\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ Cracked black pepper\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In a small mixing bowl, soak pitted dates and dried cherries in bourbon and coffee. Set aside.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In a large cast iron skillet, cook bacon in batches, according to the package, until crisp. Transfer to paper towels to drain. Reserve 1 Tbsp of bacon fat. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Add reserved bacon fat to cast iron skillet over medium heat, add shallots and cook until lightly brown, stirring occasionally. Turn the heat to medium-low and continue to caramelize and soften for 5 minutes. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Increase the heat to medium-high and add the bourbon soaked fruit and liquid from the mixing bowl. Stir and scrape the skillet to make sure the shallots do not burn. Cook for an additional minute. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Add bacon, caramelized onions, dates, and cherries in a food processor and pulse to your preferred texture. Some like it more rustic, others like it more fine. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Return the bacon mixture to the skillet over medium-low heat and add balsamic vinegar, light brown sugar, smoked paprika, and cracked black pepper. Stir until the mixture is uniform and simmer for another 10-13 minutes until the jam thickens to your liking. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Taste to see if more paprika or cracked pepper is needed. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Bacon jam is where the best of sweet and savory meet.","status":"publish","parent":0,"modified":1544643789,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":403},"headData":{"title":"Bourbon Bacon Jam with Dark Fruits | KQED","description":"Bacon jam is where the best of sweet and savory meet.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bourbon Bacon Jam with Dark Fruits","datePublished":"2018-12-10T17:31:54.000Z","dateModified":"2018-12-12T19:43:09.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"131287 https://ww2.kqed.org/bayareabites/?p=131287","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/12/10/bourbon-bacon-jam-with-dark-fruits/","disqusTitle":"Bourbon Bacon Jam with Dark Fruits","path":"/bayareabites/131287/bourbon-bacon-jam-with-dark-fruits","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cdiv class=\"mceTemp\">\u003c/div>\n\u003cp>Bacon jam is where the best of sweet and savory meet. I whipped up my first batch of bacon jam a few years back when I lived in Brooklyn. I brought it to work the next day with a loaf of bread and it was gone in seconds. Colleagues demanded more and I thought it would be so much fun to have a little bacon jam side hustle. The bacon jam company never came to fruition but I still make it when requested.\u003c/p>\n\u003cp>This bacon jam is chock full of dark fruits soaked in bourbon and coffee to add natural sweetness, depth, and personality to the jam while cutting down on refined sugar.\u003c/p>\n\u003cp>Slather it on crusty bread, brussels sprouts, corn muffins, or on a juicy burger and enjoy the flavor explosion.\u003c/p>\n\u003ch2>\u003cb>Bourbon Bacon Jam with Dark Fruits\u003cbr>\n\u003c/b>\u003c/h2>\n\u003cp>\u003cem>Makes six 4 oz jars \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131290\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131290\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_BaconJam-5614-800x589.jpg\" alt=\"Bacon jam on tartine.\" width=\"1920\" height=\"1413\">\u003cfigcaption class=\"wp-caption-text\">Bacon jam on tartine. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>\u003cspan style=\"font-weight: 400\">½ cup bourbon\u003cbr>\n\u003c/span>\u003c/b>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup brewed coffee\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">5 pitted dates, chopped\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ cup dried cherries \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1.5 lb bacon (24 oz package)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 Tbsp bacon fat, reserved\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup shallots, diced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup balsamic vinegar\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">⅓ cup light brown sugar\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ tsp smoked paprika\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ Cracked black pepper\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In a small mixing bowl, soak pitted dates and dried cherries in bourbon and coffee. Set aside.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In a large cast iron skillet, cook bacon in batches, according to the package, until crisp. Transfer to paper towels to drain. Reserve 1 Tbsp of bacon fat. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Add reserved bacon fat to cast iron skillet over medium heat, add shallots and cook until lightly brown, stirring occasionally. Turn the heat to medium-low and continue to caramelize and soften for 5 minutes. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Increase the heat to medium-high and add the bourbon soaked fruit and liquid from the mixing bowl. Stir and scrape the skillet to make sure the shallots do not burn. Cook for an additional minute. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Add bacon, caramelized onions, dates, and cherries in a food processor and pulse to your preferred texture. Some like it more rustic, others like it more fine. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Return the bacon mixture to the skillet over medium-low heat and add balsamic vinegar, light brown sugar, smoked paprika, and cracked black pepper. Stir until the mixture is uniform and simmer for another 10-13 minutes until the jam thickens to your liking. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Taste to see if more paprika or cracked pepper is needed. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/131287/bourbon-bacon-jam-with-dark-fruits","authors":["11548"],"series":["bayareabites_15122"],"categories":["bayareabites_1516","bayareabites_12744","bayareabites_1653","bayareabites_11028","bayareabites_10028","bayareabites_12550","bayareabites_12"],"tags":["bayareabites_278","bayareabites_987"],"featImg":"bayareabites_131289","label":"bayareabites_15122"},"bayareabites_124469":{"type":"posts","id":"bayareabites_124469","meta":{"index":"posts_1591205157","site":"bayareabites","id":"124469","score":null,"sort":[1516453247000]},"guestAuthors":[],"slug":"bay-area-bites-guide-to-making-your-own-cheese","title":"Bay Area Bites' Guide to Making Your Own Cheese","publishDate":1516453247,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>In honor of National Cheese Lover's Day (Jan. 20), we wanted to revisit some of our favorite cheese recipes. It may sound complicated, but making your own cheese isn't \u003cem>that\u003c/em> tricky and is definitely worth it. The end result will be fresher than anything you get at the store.\u003c/p>\n\u003cp>Start with an easy ricotta and work your way up to the difficult (but delicious) mozzarella. Or, if all of that sounds too complicated, we've also included a simpler recipe for queso dip so you can get your cheese fix by the chip.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/07/08/diy-cheese-recipe-learn-how-easy-it-is-to-make-a-batch-of-homemade-ricotta/\" target=\"_blank\" rel=\"noopener\">DIY Ricotta: Learn How Easy It Is\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Homemade ricotta doesn’t take much more time than an hour and doesn’t require any special ingredients or equipment. This is the perfect gateway cheese.\u003c/p>\n\u003cfigure id=\"attachment_124471\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/final-evoo-3-new-1180x746.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/final-evoo-3-new-1180x746.jpg\" alt=\"Ricotta cheese\" width=\"1180\" height=\"746\" class=\"size-full wp-image-124471\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/final-evoo-3-new-1180x746.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/final-evoo-3-new-1180x746-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/final-evoo-3-new-1180x746-800x506.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/final-evoo-3-new-1180x746-768x486.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/final-evoo-3-new-1180x746-1020x645.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/final-evoo-3-new-1180x746-960x607.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/final-evoo-3-new-1180x746-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/final-evoo-3-new-1180x746-375x237.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/final-evoo-3-new-1180x746-520x329.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ricotta cheese \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/08/01/if-you-can-make-ricotta-you-can-make-paneer-its-sear-able-cousin/\" target=\"_blank\" rel=\"noopener\">If You Can Make Ricotta, You Can Make Paneer\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The first steps are exactly like making ricotta cheese. You’ll combine milk, buttermilk, and salt in a heavy pot, and heat it until the curds begin to separate from the whey. Then it’s time to get your hands (a little) dirty.\u003c/p>\n\u003cfigure id=\"attachment_124472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/fried-paneer-new-1920x1271.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/fried-paneer-new-1920x1271.jpg\" alt=\"Homemade paneer, seared in olive oil\" width=\"1920\" height=\"1271\" class=\"size-full wp-image-124472\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271-768x508.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271-1020x675.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271-1180x781.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271-960x636.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271-375x248.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271-520x344.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade paneer, seared in olive oil \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/01/29/diy-feta-cheese-homemade-fresh-cheese-is-easy-to-make-and-better-than-store-bought/\" target=\"_blank\" rel=\"noopener\">Homemade Feta Cheese\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>You’ll need to order a few supplies from a cheesemaking supply store, but you can use them again and again. To make feta, start with cow, sheep, or goat's milk — and be prepared to wait five days for your fresh, creamy cheese.\u003c/p>\n\u003cfigure id=\"attachment_124470\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/cubed-feta.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/cubed-feta.jpg\" alt=\"Homemade Feta Cheese\" width=\"1000\" height=\"667\" class=\"size-full wp-image-124470\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/cubed-feta.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/cubed-feta-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/cubed-feta-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/cubed-feta-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/cubed-feta-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/cubed-feta-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/cubed-feta-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/cubed-feta-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Feta Cheese \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/07/24/learn-to-make-the-holy-grail-of-diy-fresh-cheese-mozzarella/\" target=\"_blank\" rel=\"noopener\">Make the Holy Grail of DIY Fresh Cheese: Mozzarella\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Mozzarella really comes down to the milk. More than any other fresh cheese, it's highly dependent on how and when milk was procured, pasteurized, and opened. It may take some practice, and multiple batches, before you create perfect mozzarella.\u003c/p>\n\u003cfigure id=\"attachment_124473\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/plated-mozz-2-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/plated-mozz-2-new.jpg\" alt=\"Homemade fresh mozzarella with olive oil and freshly ground pepper\" width=\"1920\" height=\"1198\" class=\"size-full wp-image-124473\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new-800x499.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new-768x479.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new-1020x636.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new-1180x736.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new-960x599.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new-240x150.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new-375x234.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new-520x324.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade fresh mozzarella with olive oil and freshly ground pepper \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\" rel=\"noopener\" target=\"_blank\">Tex-Mex Chile Con Queso Dip\u003c/a> \u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Take this decadent snack one step up the ladder, and make it with real cheese, plus some buttery sautéed onions and jalapenos. \u003c/p>\n\u003cfigure id=\"attachment_124475\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/queso-final-overhead.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/queso-final-overhead.jpg\" alt=\"Tex-Mex Chile Con Queso Dip\" width=\"1000\" height=\"667\" class=\"size-full wp-image-124475\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/queso-final-overhead.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/queso-final-overhead-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/queso-final-overhead-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/queso-final-overhead-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/queso-final-overhead-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/queso-final-overhead-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/queso-final-overhead-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/queso-final-overhead-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tex-Mex Chile Con Queso Dip \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Celebrate National Cheese Lover's Day by making your own cheese (and eating it).","status":"publish","parent":0,"modified":1547229375,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":351},"headData":{"title":"Bay Area Bites' Guide to Making Your Own Cheese | KQED","description":"Celebrate National Cheese Lover's Day by making your own cheese (and eating it).","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites' Guide to Making Your Own Cheese","datePublished":"2018-01-20T13:00:47.000Z","dateModified":"2019-01-11T17:56:15.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"124469 https://ww2.kqed.org/bayareabites/?p=124469","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/01/20/bay-area-bites-guide-to-making-your-own-cheese/","disqusTitle":"Bay Area Bites' Guide to Making Your Own Cheese","path":"/bayareabites/124469/bay-area-bites-guide-to-making-your-own-cheese","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In honor of National Cheese Lover's Day (Jan. 20), we wanted to revisit some of our favorite cheese recipes. It may sound complicated, but making your own cheese isn't \u003cem>that\u003c/em> tricky and is definitely worth it. The end result will be fresher than anything you get at the store.\u003c/p>\n\u003cp>Start with an easy ricotta and work your way up to the difficult (but delicious) mozzarella. Or, if all of that sounds too complicated, we've also included a simpler recipe for queso dip so you can get your cheese fix by the chip.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/07/08/diy-cheese-recipe-learn-how-easy-it-is-to-make-a-batch-of-homemade-ricotta/\" target=\"_blank\" rel=\"noopener\">DIY Ricotta: Learn How Easy It Is\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Homemade ricotta doesn’t take much more time than an hour and doesn’t require any special ingredients or equipment. This is the perfect gateway cheese.\u003c/p>\n\u003cfigure id=\"attachment_124471\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/final-evoo-3-new-1180x746.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/final-evoo-3-new-1180x746.jpg\" alt=\"Ricotta cheese\" width=\"1180\" height=\"746\" class=\"size-full wp-image-124471\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/final-evoo-3-new-1180x746.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/final-evoo-3-new-1180x746-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/final-evoo-3-new-1180x746-800x506.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/final-evoo-3-new-1180x746-768x486.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/final-evoo-3-new-1180x746-1020x645.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/final-evoo-3-new-1180x746-960x607.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/final-evoo-3-new-1180x746-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/final-evoo-3-new-1180x746-375x237.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/final-evoo-3-new-1180x746-520x329.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ricotta cheese \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/08/01/if-you-can-make-ricotta-you-can-make-paneer-its-sear-able-cousin/\" target=\"_blank\" rel=\"noopener\">If You Can Make Ricotta, You Can Make Paneer\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The first steps are exactly like making ricotta cheese. You’ll combine milk, buttermilk, and salt in a heavy pot, and heat it until the curds begin to separate from the whey. Then it’s time to get your hands (a little) dirty.\u003c/p>\n\u003cfigure id=\"attachment_124472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/fried-paneer-new-1920x1271.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/fried-paneer-new-1920x1271.jpg\" alt=\"Homemade paneer, seared in olive oil\" width=\"1920\" height=\"1271\" class=\"size-full wp-image-124472\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271-768x508.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271-1020x675.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271-1180x781.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271-960x636.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271-375x248.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271-520x344.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade paneer, seared in olive oil \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/01/29/diy-feta-cheese-homemade-fresh-cheese-is-easy-to-make-and-better-than-store-bought/\" target=\"_blank\" rel=\"noopener\">Homemade Feta Cheese\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>You’ll need to order a few supplies from a cheesemaking supply store, but you can use them again and again. To make feta, start with cow, sheep, or goat's milk — and be prepared to wait five days for your fresh, creamy cheese.\u003c/p>\n\u003cfigure id=\"attachment_124470\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/cubed-feta.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/cubed-feta.jpg\" alt=\"Homemade Feta Cheese\" width=\"1000\" height=\"667\" class=\"size-full wp-image-124470\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/cubed-feta.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/cubed-feta-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/cubed-feta-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/cubed-feta-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/cubed-feta-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/cubed-feta-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/cubed-feta-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/cubed-feta-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Feta Cheese \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/07/24/learn-to-make-the-holy-grail-of-diy-fresh-cheese-mozzarella/\" target=\"_blank\" rel=\"noopener\">Make the Holy Grail of DIY Fresh Cheese: Mozzarella\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Mozzarella really comes down to the milk. More than any other fresh cheese, it's highly dependent on how and when milk was procured, pasteurized, and opened. It may take some practice, and multiple batches, before you create perfect mozzarella.\u003c/p>\n\u003cfigure id=\"attachment_124473\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/plated-mozz-2-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/plated-mozz-2-new.jpg\" alt=\"Homemade fresh mozzarella with olive oil and freshly ground pepper\" width=\"1920\" height=\"1198\" class=\"size-full wp-image-124473\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new-800x499.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new-768x479.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new-1020x636.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new-1180x736.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new-960x599.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new-240x150.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new-375x234.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new-520x324.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade fresh mozzarella with olive oil and freshly ground pepper \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\" rel=\"noopener\" target=\"_blank\">Tex-Mex Chile Con Queso Dip\u003c/a> \u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Take this decadent snack one step up the ladder, and make it with real cheese, plus some buttery sautéed onions and jalapenos. \u003c/p>\n\u003cfigure id=\"attachment_124475\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/queso-final-overhead.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/queso-final-overhead.jpg\" alt=\"Tex-Mex Chile Con Queso Dip\" width=\"1000\" height=\"667\" class=\"size-full wp-image-124475\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/queso-final-overhead.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/queso-final-overhead-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/queso-final-overhead-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/queso-final-overhead-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/queso-final-overhead-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/queso-final-overhead-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/queso-final-overhead-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/queso-final-overhead-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tex-Mex Chile Con Queso Dip \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/124469/bay-area-bites-guide-to-making-your-own-cheese","authors":["5485","5015","5014"],"categories":["bayareabites_188","bayareabites_2638","bayareabites_12"],"tags":["bayareabites_14750","bayareabites_987","bayareabites_13419","bayareabites_14738"],"featImg":"bayareabites_124476","label":"bayareabites"},"bayareabites_117887":{"type":"posts","id":"bayareabites_117887","meta":{"index":"posts_1591205157","site":"bayareabites","id":"117887","score":null,"sort":[1496500096000]},"guestAuthors":[],"slug":"diy-tofu-making-homemade-tofu-is-easier-than-you-think","title":"DIY Tofu: Making Homemade Tofu is Easier Than You Think","publishDate":1496500096,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Think tofu-making is better left to magic-conjuring professionals? Think again.\u003c/p>\n\u003cp>It’s actually not difficult to make tofu at home — all it requires is a bit of online ordering, some patience, and the willingness to tinker a bit to find your soybean zen. Plus, homemade tofu, even when made with organic, non-GMO beans, is loads cheaper than the storebought stuff and you can easily control the final texture — with no chalky soy sponges in sight.\u003c/p>\n\u003cp>I’ve learned to make tofu by combining techniques courtesy of America’s Test Kitchen and the tofu-master herself, \u003ca href=\"http://www.vietworldkitchen.com/blog/about_andrea_nguyen.html\" target=\"_blank\">Andrea Nguyen\u003c/a>. Both are great resources for even more experimentation.\u003c/p>\n\u003cp>First things first, you’ll want to purchase or make a tofu mold, and you’ll need to go shopping for nigari. What’s nigari, you ask? It’s the coagulant used to turn soy milk into curds and whey (like cheese!), and it is most often sold in the form of magnesium chloride. It’s easy to find both nigari and tofu molds online, and if you can find them as a kit (with butter muslin included), even better. You’ll save money on shipping and everything you need will show up in a neat little box.\u003c/p>\n\u003cfigure id=\"attachment_117897\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/nigari-2.jpg\" alt=\"Nigari is the magic that turns soy milk into tofu. It comes in both liquid and powdered forms, but I’ve found that powdered is more widely available.\" width=\"1920\" height=\"2412\" class=\"size-full wp-image-117897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-160x201.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-800x1005.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-768x965.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-1020x1281.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-1180x1482.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-960x1206.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-240x302.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-375x471.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-520x653.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nigari is the magic that turns soy milk into tofu. It comes in both liquid and powdered forms, but I’ve found that powdered is more widely available. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’d rather hack your way to a tofu mold, you can make one a la America’s Test Kitchen out of an empty quart-sized strawberry container: simply poke a few holes on the bottom and you’re good to go. Nguyen also recommends lining a colander with butter muslin and using that as a mold as well. (If you go the colander route, you will end up with round tofu, but there’s nothing really wrong with that.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Me, I went ahead and sprung for a wooden mold, since I plan to make tofu more than just this once.\u003c/p>\n\u003cp>Once you’ve got your equipment sorted, it’s time to look for dried soybeans. If you have any concerns about GMOs, be sure to seek out organic soybeans and/or those that have been certified as non-GMO. You can usually find these at Whole Foods. If you’re less concerned, you should be able to find regular dried soybeans at Chinese or other Asian grocery stores. \u003c/p>\n\u003cfigure id=\"attachment_117901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/soaked-soybeans-2.jpg\" alt=\"Soybeans will grow dramatically during an overnight soak.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Soybeans will grow dramatically during an overnight soak. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Either way, you’ll need to soak the soybeans overnight in cold water. After soaking, they’ll transform from round-ish pea-like beans to yellow, oblong beans that look much like cannellini. Why they change shape is a great question — anyone who knows should chime in in the comments!\u003c/p>\n\u003cp>The next day, it’s time to transform the soybeans into soy milk. First, blend the soaked beans (in batches) with plenty of water until the milky slurry is as smooth as possible. Transfer all of that goodness to a large, deep pot.\u003c/p>\n\u003cfigure id=\"attachment_117889\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/blended-soy-milk.jpg\" alt=\"The soy bean slurry should be white and foamy.\" width=\"1920\" height=\"2420\" class=\"size-full wp-image-117889\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-160x202.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-800x1008.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-768x968.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-1020x1286.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-1180x1487.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-960x1210.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-240x303.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-375x473.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-520x655.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The soy bean slurry should be white and foamy. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m going to emphasize again that the pot should be large and deep. Dutch ovens will work, but wide stock pots are better. You’ll notice that the blended soy milk slurry is super foamy. Once you start heating the milk in the next step, the foam will stick around and can easily cause the whole thing to boil over. I stood right next to the pot, stirring constantly, and this still happened:\u003c/p>\n\u003cfigure id=\"attachment_117890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/boiled-over-soy-milk.jpg\" alt=\"Warning: Use a large pot and watch it carefully. A watched pot may not boil but it is less likely to overflow.\" width=\"1920\" height=\"1233\" class=\"size-full wp-image-117890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-800x514.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-768x493.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-1020x655.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-1180x758.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-960x617.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-240x154.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-375x241.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-520x334.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Warning: Use a large pot and watch it carefully. A watched pot may not boil but it is less likely to overflow. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So be careful.\u003c/p>\n\u003cp>You will want to simmer the milk slurry for around 10 minutes. This step will help make the tofu more digestible and will get rid of that raw beany taste. That said, if you are interested in making raw tofu, I suspect that you could sprout the soybeans (\u003ca href=\"http://www.culturesforhealth.com/learn/sprouting/how-to-sprout-soy-beans/\" target=\"_blank\">see this tutorial on sprouting\u003c/a>) to help with the digestibility issue, blend them with water, and then drain as I do below. I have yet to try this, but I don’t see why it wouldn’t work. \u003c/p>\n\u003cp>After the slurry is cooked, remove the pot from the heat and set up a draining station. I placed a strainer over a large pot in the sink, and then I lined the strainer with a thin kitchen towel. You can also use butter muslin or a triple layer of cheesecloth here, but I prefer using a kitchen towel because it won’t let any of the soy pulp through.\u003c/p>\n\u003cfigure id=\"attachment_117894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/draining-soy-milk.jpg\" alt=\"I like to drain the soy milk through a thin kitchen towel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117894\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I like to drain the soy milk through a thin kitchen towel. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117898\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/okara.jpg\" alt=\"After draining, you’ll end up with okara, or soybean pulp, and plenty of fresh soy milk.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After draining, you’ll end up with \u003cem>okara\u003c/em>, or soybean pulp, and plenty of fresh soy milk. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Carefully ladle the hot milk slurry into the lined strainer. The milk should easily run through the towel into the pot, leaving soybean pulp behind. This pulp is called \u003cem>okara,\u003c/em> and it is also edible. \u003ca href=\"http://hodosoy.com/\" target=\"_blank\">Hodo Soy\u003c/a> in Oakland sells it to a few Bay Area restaurants, which transform it into all kinds of crazy stuff. You can eat it like ricotta (season it first, though) or mix it into quick bread recipes for an extra dose of protein and calcium. \u003c/p>\n\u003cp>Once all the milk has been ladled through, grab the edges of the towel and twist the whole thing together to form a sack. Squeeze it tightly to push any remaining milk out of the okara. A pair of tongs can be helpful here as the okara will still be quite hot.\u003c/p>\n\u003cfigure id=\"attachment_117902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/squeezing-soy-milk.jpg\" alt=\"Twist and squeeze the towel to push out any remaining milk.\" width=\"1920\" height=\"1284\" class=\"size-full wp-image-117902\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-1020x682.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-1180x789.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-520x348.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Twist and squeeze the towel to push out any remaining milk. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Measure out 8 cups of the soy milk and return them to the large pot or Dutch oven (clean it first!). Save any remaining soy milk for drinking or cooking. It is delicious.\u003c/p>\n\u003cp>Heat the soy milk back up to a boil and then remove it from the heat. Let it sit for a couple of minutes, stirring a few times to prevent a skin from forming on the top. (Side note: The skin that forms is edible, too. You’ll see it sold as \u003cem>yuba\u003c/em> and it is a great gluten-free noodle substitute, among many other things.)\u003c/p>\n\u003cp>While the milk is heating, get the nigari ready. You’ll need to dissolve it into small amount of water to it can evenly incorporate into the soy milk. A few stirs does the trick.\u003c/p>\n\u003cp>Add the nigari-water mixture to the soy milk in three batches. The first addition you’ll do while stirring: Use a wooden spoon to stir a z-shaped pattern in the milk while pouring in about ⅓ of the nigari mixture. Keep stirring several times to make sure you’ve got even distribution. End the stirring session by circling the spoon to the center of the pot and then stopping it right there in the center. Hold the spoon steady until the milk stops moving, and then remove the spoon.\u003c/p>\n\u003cp>Now sprinkle another half of the nigari-water mixture over the surface of the soy milk, cover the pot, and let it sit for three minutes. During this time, the nigari will start to work its magic on the soy milk, separating it into fluffy curds and clear yellow whey.\u003c/p>\n\u003cp>After three minutes, remove the lid and sprinkle on the remaining nigari mixture. Try to get it into spots that still look more like milky liquid. Use your wooden spoon to gently mix the nigari into the surface of the milk. Cover the pot and again let it sit for three minutes.\u003c/p>\n\u003cfigure id=\"attachment_117895\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/fully-curdled-milk-2.jpg\" alt=\"When the soy milk has fully curdled, you should see full separation between curds and whey.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117895\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the soy milk has fully curdled, you should see full separation between curds and whey. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, the soy milk should have mostly curdled. If you still see some milky sections, give those a gentle stir and let the pot continue to rest, covered, for another few minutes. You should see a pot full of curds floating in clear whey.\u003c/p>\n\u003cp>If you’re still having trouble getting a full separation between curds and whey, try adding more nigari: Dissolve ¼ teaspoon nigari flakes into ¼ cup of water. Sprinkle it over the milky areas of the mixture and gently stir it into the surface of the milk. Let the mixture rest for a minute or two; it should now be fully curdled. But if you’ve just bought your first bag of nigari, you shouldn’t have this problem.\u003c/p>\n\u003cfigure id=\"attachment_117896\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lined-tofu-mold.jpg\" alt=\"A wooden tofu mold with butter muslin.\" width=\"1920\" height=\"1284\" class=\"size-full wp-image-117896\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-1020x682.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-1180x789.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-520x348.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A wooden tofu mold with butter muslin. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While you’re curdling the soy milk, it’s a good time to get your tofu mold set up. Place the mold on a rimmed baking sheet and line the bottom and sides with butter muslin, leaving the rest to hang over the top. Make sure the draining holes on the sides and bottom are clear. \u003c/p>\n\u003cp>Once the curds are ready, use a ladle to scoop out some of the whey and pour it into the mold, just to moisten it up a bit. Use a slotted spoon to very gently transfer the curds to the mold. The only trick here is to try to keep the curds in large pieces. (You’ll get tofu with a creamier texture this way.) Some breakage is inevitable, so don’t sweat it too much. \u003c/p>\n\u003cfigure id=\"attachment_117900\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/removing-curds.jpg\" alt=\"Try to keep the curds in large pieces as you transfer them to the mold.\" width=\"1920\" height=\"1349\" class=\"size-full wp-image-117900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-800x562.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-768x540.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-1020x717.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-1180x829.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-960x675.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-240x169.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-375x263.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-520x365.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Try to keep the curds in large pieces as you transfer them to the mold. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now cover the tofu curds with the remaining muslin and pop on the lid. You’ll now need to weigh down the lid — I used a couple of cans of food, which worked well, but you can use anything that fits evenly on top of the lid.\u003c/p>\n\u003cfigure id=\"attachment_117899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/pressing-tofu-2.jpg\" alt=\"Stack a couple of cans on top of the tofu to weigh it down.\" width=\"1920\" height=\"2282\" class=\"size-full wp-image-117899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-160x190.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-800x951.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-768x913.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-1020x1212.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-1180x1402.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-960x1141.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-240x285.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-375x446.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-520x618.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stack a couple of cans on top of the tofu to weigh it down. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Let the tofu rest under the weight until it has reached your desired firmness. I like creamy, light medium tofu, so I let it rest for about 15 minutes. For firm tofu, it’ll need to sit for more like 30 or 45 minutes. Medium tofu will have compressed to about half its original height and firm tofu will have compressed to about one third of its original height. You can check on the tofu periodically and give it a poke to see how it is doing. Keep in mind, though, that it will firm up a bit as it cools, and that there’s no right or wrong answer here. Tofu that’s not quite the texture you’re looking for is just an excuse to experiment and make some more!\u003c/p>\n\u003cfigure id=\"attachment_117891\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/cooling-tofu.jpg\" alt=\"I like to let the tofu cool while it is still wrapped up to keep it moist.\" width=\"1920\" height=\"1238\" class=\"size-full wp-image-117891\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-800x516.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-1020x658.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-1180x761.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-960x619.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-375x242.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-520x335.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I like to let the tofu cool while it is still wrapped up to keep it moist. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, once the tofu is pressed, you’ll want to unmold it and let it cool. I leave it wrapped up in the muslin to keep it moist while it cools, but you can also transfer it to a bowl of cool water. Once it’s cool, move the tofu to the fridge to continue to firm up. If you’re eating it tonight, there’s no real need to put it in water, but if you want to store it for a few more days (it’ll keep for up to a week), move the tofu to a container of water. Switch out the water every day or so to keep it fresh.\u003c/p>\n\u003cp>Eat your tofu cold and drizzled with soy sauce and sesame oil, coat it in cornstarch and fry it, stir it into mapo dofu, or do just about anything else to it. The world’s your tofu-oyster!\u003c/p>\n\u003cfigure id=\"attachment_117893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/cut-tofu-12.jpg\" alt=\"Homemade tofu.\" width=\"1920\" height=\"1278\" class=\"size-full wp-image-117893\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-520x346.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade tofu. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Tofu\u003c/h2>\n\u003cp>\u003cem>Makes about 1 pound\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong> If you’re worried about GMOs, look for organic or non-GMO certified soybeans. You can find nigari online, along with a tofu mold. (Look for a tofu-making kit for the best deal.) You will also need butter muslin and a thin kitchen towel or (lots) of cheesecloth. If you have access to freshly made soymilk at, say, a Chinese or Japanese grocery store, you can skip steps 1-6 and start the recipe by measuring out 8 cups of the milk into a large pot.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 ⅓ cups (8 ounces) dried soybeans\u003c/li>\n\u003cli>9 ½ cups water, plus more for soaking the beans\u003c/li>\n\u003cli>1 ½ teaspoons nigari flakes\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>The night before making the tofu, place the soybeans in a large bowl and cover them with at least 2 inches of cold water. Cover the bowl with plastic wrap and let it sit on the counter overnight.\u003c/li>\n\u003cli>The next day, the soybeans should have plumped up considerably and should now look oblong instead of round. Drain the beans in a colander and rinse with cold water.\u003c/li>\n\u003cli>Transfer 1 cup of the soybeans to a blender and cover with 3 cups of the water. Blend on high until the mixture is relatively smooth and has turned white and milky, 30 seconds to 1 minute. Pour the soy milk slurry into a Dutch oven or other large, deep pot. Repeat with the remaining soybeans in two batches, adding 3 cups of water with each batch. (You’ll have ½ cup of water left over.)\u003c/li>\n\u003cli>\nPlace the pot over medium heat and slowly bring the soy milk slurry to a simmer. Stir frequently and do not walk away from the pot; the milk slurry is incredibly foamy and will boil over easily. Once the milk slurry is simmering, reduce the head to medium low. Continue to simmer for 10 minutes and then remove the pot from the heat.\u003c/li>\n\u003cli>Place a strainer over a large bowl or pot. Line the strainer with a thin kitchen towel or a triple layer of cheesecloth. Ladle the soy milk slurry into the towel-lined strainer, letting the milk drain through.\u003c/li>\n\u003cli>Bring the edges of the towel together to form a sack and twist to squeeze out more of the milk. If the sack is too hot to handle, you can use tongs to hold and squeeze the sack. Try to get out as much of the milk as possible. Reserve the soybean pulp (aka okara) for another use, or compost it.\u003c/li>\n\u003cli>Rinse out the Dutch oven. Pour 8 cups of the strained soy milk back into the pot. Save any extra soy milk for drinking or cooking. It’ll keep for 3 to 5 days in the fridge.\u003c/li>\n\u003cli>Place the pot over medium-high heat, bring the soy milk to a boil, and then remove from the heat. Let the milk sit for 2 to 3 minutes, stirring frequently to prevent a skin from forming.\u003c/li>\n\u003cli>Meanwhile, dissolve the nigari in the remaining ½ cup water.\u003c/li>\n\u003cli>\nWhile stirring with a wooden spoon, pour about one third of the nigari-water mixture into the soy milk. Continue to stir in a z-shaped pattern six to eight more times. Stop the spoon in the center of the pot and hold it there until the milk stops moving. Remove the spoon.\u003c/li>\n\u003cli>Sprinkle another third of the nigari-water mixture over the soy milk. Cover the pot and let the mixture rest for 3 minutes.\u003c/li>\n\u003cli>Uncover the pot. The soy milk mixture should be curdling at this point. Sprinkle the remaining nigari-water mixture over the top and use the wooden spoon to gently stir it into the milk. Try to get it into any spots of the milk that don’t look curdled, but try not to disturb the curds too much with your stirring. Cover the pot and let the mixture rest for another 3 minutes.\u003c/li>\n\u003cli>Uncover the pot and take a look. If you see curds fully separated from clear yellow whey, you’re ready to move on. If you see still see milky areas in the pot, gently give those areas a stir, cover the pot and let it sit for another 3 minutes. At this point, the soy milk should be fully curdled; if not, you will likely need to add more nigari (see story above).\u003c/li>\n\u003cli>While the soy milk is curdling, set up the tofu mold on a rimmed baking sheet. Line the mold with the butter muslin.\u003c/li>\n\u003cli>When the soy milk is ready, use a ladle to pour a bit of the whey into the mold to moisten the cloth. Using a slotted spoon, gently transfer the curds to the lined mold. Try to keep the curds as intact as possible while you’re doing this; you’ll get a much better final texture.\u003c/li>\n\u003cli>Once all of the curds have been transferred, fold the muslin over the top of the tofu. Place the lid on top of the muslin and then place a weight on the lid. A can or two of beans will work well as a weight.\u003c/li>\n\u003cli>Let the tofu rest under the weight until it has reached your desired texture. For medium tofu, let it sit for about 15 minutes; it should have compressed to about half its original height. For firm tofu, let it sit for 30 to 45 minutes; it should have compressed to about one third of its original height. You can check on the tofu periodically and give it a poke to see how it is doing. Keep in mind, though, that it will firm up a bit as it cools.\u003c/li>\n\u003cli>Once you’re happy with the firmness of the tofu, remove the weights, lid, and side of the mold. Let it rest, still wrapped in muslin, until it has reached room temperature. Unwrap the tofu and refrigerate until you’re ready to eat. If you’re going to store the tofu for more than a day, you’ll want to place it in cool water in its storage container. It will keep for about a week.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Think tofu-making is better left to magic-conjuring professionals? Think again. Kate Williams will show you how to make your own tofu just the way you like it.","status":"publish","parent":0,"modified":1496937563,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":33,"wordCount":3041},"headData":{"title":"DIY Tofu: Making Homemade Tofu is Easier Than You Think | KQED","description":"Think tofu-making is better left to magic-conjuring professionals? Think again. Kate Williams will show you how to make your own tofu just the way you like it.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"DIY Tofu: Making Homemade Tofu is Easier Than You Think","datePublished":"2017-06-03T14:28:16.000Z","dateModified":"2017-06-08T15:59:23.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"117887 https://ww2.kqed.org/bayareabites/?p=117887","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/06/03/diy-tofu-making-homemade-tofu-is-easier-than-you-think/","disqusTitle":"DIY Tofu: Making Homemade Tofu is Easier Than You Think","source":"DIY Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/diy-and-urban-homesteading/","path":"/bayareabites/117887/diy-tofu-making-homemade-tofu-is-easier-than-you-think","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Think tofu-making is better left to magic-conjuring professionals? Think again.\u003c/p>\n\u003cp>It’s actually not difficult to make tofu at home — all it requires is a bit of online ordering, some patience, and the willingness to tinker a bit to find your soybean zen. Plus, homemade tofu, even when made with organic, non-GMO beans, is loads cheaper than the storebought stuff and you can easily control the final texture — with no chalky soy sponges in sight.\u003c/p>\n\u003cp>I’ve learned to make tofu by combining techniques courtesy of America’s Test Kitchen and the tofu-master herself, \u003ca href=\"http://www.vietworldkitchen.com/blog/about_andrea_nguyen.html\" target=\"_blank\">Andrea Nguyen\u003c/a>. Both are great resources for even more experimentation.\u003c/p>\n\u003cp>First things first, you’ll want to purchase or make a tofu mold, and you’ll need to go shopping for nigari. What’s nigari, you ask? It’s the coagulant used to turn soy milk into curds and whey (like cheese!), and it is most often sold in the form of magnesium chloride. It’s easy to find both nigari and tofu molds online, and if you can find them as a kit (with butter muslin included), even better. You’ll save money on shipping and everything you need will show up in a neat little box.\u003c/p>\n\u003cfigure id=\"attachment_117897\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/nigari-2.jpg\" alt=\"Nigari is the magic that turns soy milk into tofu. It comes in both liquid and powdered forms, but I’ve found that powdered is more widely available.\" width=\"1920\" height=\"2412\" class=\"size-full wp-image-117897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-160x201.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-800x1005.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-768x965.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-1020x1281.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-1180x1482.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-960x1206.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-240x302.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-375x471.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-520x653.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nigari is the magic that turns soy milk into tofu. It comes in both liquid and powdered forms, but I’ve found that powdered is more widely available. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’d rather hack your way to a tofu mold, you can make one a la America’s Test Kitchen out of an empty quart-sized strawberry container: simply poke a few holes on the bottom and you’re good to go. Nguyen also recommends lining a colander with butter muslin and using that as a mold as well. (If you go the colander route, you will end up with round tofu, but there’s nothing really wrong with that.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Me, I went ahead and sprung for a wooden mold, since I plan to make tofu more than just this once.\u003c/p>\n\u003cp>Once you’ve got your equipment sorted, it’s time to look for dried soybeans. If you have any concerns about GMOs, be sure to seek out organic soybeans and/or those that have been certified as non-GMO. You can usually find these at Whole Foods. If you’re less concerned, you should be able to find regular dried soybeans at Chinese or other Asian grocery stores. \u003c/p>\n\u003cfigure id=\"attachment_117901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/soaked-soybeans-2.jpg\" alt=\"Soybeans will grow dramatically during an overnight soak.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Soybeans will grow dramatically during an overnight soak. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Either way, you’ll need to soak the soybeans overnight in cold water. After soaking, they’ll transform from round-ish pea-like beans to yellow, oblong beans that look much like cannellini. Why they change shape is a great question — anyone who knows should chime in in the comments!\u003c/p>\n\u003cp>The next day, it’s time to transform the soybeans into soy milk. First, blend the soaked beans (in batches) with plenty of water until the milky slurry is as smooth as possible. Transfer all of that goodness to a large, deep pot.\u003c/p>\n\u003cfigure id=\"attachment_117889\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/blended-soy-milk.jpg\" alt=\"The soy bean slurry should be white and foamy.\" width=\"1920\" height=\"2420\" class=\"size-full wp-image-117889\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-160x202.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-800x1008.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-768x968.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-1020x1286.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-1180x1487.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-960x1210.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-240x303.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-375x473.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-520x655.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The soy bean slurry should be white and foamy. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m going to emphasize again that the pot should be large and deep. Dutch ovens will work, but wide stock pots are better. You’ll notice that the blended soy milk slurry is super foamy. Once you start heating the milk in the next step, the foam will stick around and can easily cause the whole thing to boil over. I stood right next to the pot, stirring constantly, and this still happened:\u003c/p>\n\u003cfigure id=\"attachment_117890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/boiled-over-soy-milk.jpg\" alt=\"Warning: Use a large pot and watch it carefully. A watched pot may not boil but it is less likely to overflow.\" width=\"1920\" height=\"1233\" class=\"size-full wp-image-117890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-800x514.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-768x493.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-1020x655.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-1180x758.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-960x617.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-240x154.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-375x241.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-520x334.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Warning: Use a large pot and watch it carefully. A watched pot may not boil but it is less likely to overflow. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So be careful.\u003c/p>\n\u003cp>You will want to simmer the milk slurry for around 10 minutes. This step will help make the tofu more digestible and will get rid of that raw beany taste. That said, if you are interested in making raw tofu, I suspect that you could sprout the soybeans (\u003ca href=\"http://www.culturesforhealth.com/learn/sprouting/how-to-sprout-soy-beans/\" target=\"_blank\">see this tutorial on sprouting\u003c/a>) to help with the digestibility issue, blend them with water, and then drain as I do below. I have yet to try this, but I don’t see why it wouldn’t work. \u003c/p>\n\u003cp>After the slurry is cooked, remove the pot from the heat and set up a draining station. I placed a strainer over a large pot in the sink, and then I lined the strainer with a thin kitchen towel. You can also use butter muslin or a triple layer of cheesecloth here, but I prefer using a kitchen towel because it won’t let any of the soy pulp through.\u003c/p>\n\u003cfigure id=\"attachment_117894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/draining-soy-milk.jpg\" alt=\"I like to drain the soy milk through a thin kitchen towel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117894\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I like to drain the soy milk through a thin kitchen towel. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117898\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/okara.jpg\" alt=\"After draining, you’ll end up with okara, or soybean pulp, and plenty of fresh soy milk.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After draining, you’ll end up with \u003cem>okara\u003c/em>, or soybean pulp, and plenty of fresh soy milk. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Carefully ladle the hot milk slurry into the lined strainer. The milk should easily run through the towel into the pot, leaving soybean pulp behind. This pulp is called \u003cem>okara,\u003c/em> and it is also edible. \u003ca href=\"http://hodosoy.com/\" target=\"_blank\">Hodo Soy\u003c/a> in Oakland sells it to a few Bay Area restaurants, which transform it into all kinds of crazy stuff. You can eat it like ricotta (season it first, though) or mix it into quick bread recipes for an extra dose of protein and calcium. \u003c/p>\n\u003cp>Once all the milk has been ladled through, grab the edges of the towel and twist the whole thing together to form a sack. Squeeze it tightly to push any remaining milk out of the okara. A pair of tongs can be helpful here as the okara will still be quite hot.\u003c/p>\n\u003cfigure id=\"attachment_117902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/squeezing-soy-milk.jpg\" alt=\"Twist and squeeze the towel to push out any remaining milk.\" width=\"1920\" height=\"1284\" class=\"size-full wp-image-117902\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-1020x682.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-1180x789.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-520x348.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Twist and squeeze the towel to push out any remaining milk. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Measure out 8 cups of the soy milk and return them to the large pot or Dutch oven (clean it first!). Save any remaining soy milk for drinking or cooking. It is delicious.\u003c/p>\n\u003cp>Heat the soy milk back up to a boil and then remove it from the heat. Let it sit for a couple of minutes, stirring a few times to prevent a skin from forming on the top. (Side note: The skin that forms is edible, too. You’ll see it sold as \u003cem>yuba\u003c/em> and it is a great gluten-free noodle substitute, among many other things.)\u003c/p>\n\u003cp>While the milk is heating, get the nigari ready. You’ll need to dissolve it into small amount of water to it can evenly incorporate into the soy milk. A few stirs does the trick.\u003c/p>\n\u003cp>Add the nigari-water mixture to the soy milk in three batches. The first addition you’ll do while stirring: Use a wooden spoon to stir a z-shaped pattern in the milk while pouring in about ⅓ of the nigari mixture. Keep stirring several times to make sure you’ve got even distribution. End the stirring session by circling the spoon to the center of the pot and then stopping it right there in the center. Hold the spoon steady until the milk stops moving, and then remove the spoon.\u003c/p>\n\u003cp>Now sprinkle another half of the nigari-water mixture over the surface of the soy milk, cover the pot, and let it sit for three minutes. During this time, the nigari will start to work its magic on the soy milk, separating it into fluffy curds and clear yellow whey.\u003c/p>\n\u003cp>After three minutes, remove the lid and sprinkle on the remaining nigari mixture. Try to get it into spots that still look more like milky liquid. Use your wooden spoon to gently mix the nigari into the surface of the milk. Cover the pot and again let it sit for three minutes.\u003c/p>\n\u003cfigure id=\"attachment_117895\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/fully-curdled-milk-2.jpg\" alt=\"When the soy milk has fully curdled, you should see full separation between curds and whey.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117895\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the soy milk has fully curdled, you should see full separation between curds and whey. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, the soy milk should have mostly curdled. If you still see some milky sections, give those a gentle stir and let the pot continue to rest, covered, for another few minutes. You should see a pot full of curds floating in clear whey.\u003c/p>\n\u003cp>If you’re still having trouble getting a full separation between curds and whey, try adding more nigari: Dissolve ¼ teaspoon nigari flakes into ¼ cup of water. Sprinkle it over the milky areas of the mixture and gently stir it into the surface of the milk. Let the mixture rest for a minute or two; it should now be fully curdled. But if you’ve just bought your first bag of nigari, you shouldn’t have this problem.\u003c/p>\n\u003cfigure id=\"attachment_117896\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lined-tofu-mold.jpg\" alt=\"A wooden tofu mold with butter muslin.\" width=\"1920\" height=\"1284\" class=\"size-full wp-image-117896\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-1020x682.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-1180x789.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-520x348.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A wooden tofu mold with butter muslin. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While you’re curdling the soy milk, it’s a good time to get your tofu mold set up. Place the mold on a rimmed baking sheet and line the bottom and sides with butter muslin, leaving the rest to hang over the top. Make sure the draining holes on the sides and bottom are clear. \u003c/p>\n\u003cp>Once the curds are ready, use a ladle to scoop out some of the whey and pour it into the mold, just to moisten it up a bit. Use a slotted spoon to very gently transfer the curds to the mold. The only trick here is to try to keep the curds in large pieces. (You’ll get tofu with a creamier texture this way.) Some breakage is inevitable, so don’t sweat it too much. \u003c/p>\n\u003cfigure id=\"attachment_117900\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/removing-curds.jpg\" alt=\"Try to keep the curds in large pieces as you transfer them to the mold.\" width=\"1920\" height=\"1349\" class=\"size-full wp-image-117900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-800x562.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-768x540.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-1020x717.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-1180x829.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-960x675.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-240x169.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-375x263.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-520x365.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Try to keep the curds in large pieces as you transfer them to the mold. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now cover the tofu curds with the remaining muslin and pop on the lid. You’ll now need to weigh down the lid — I used a couple of cans of food, which worked well, but you can use anything that fits evenly on top of the lid.\u003c/p>\n\u003cfigure id=\"attachment_117899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/pressing-tofu-2.jpg\" alt=\"Stack a couple of cans on top of the tofu to weigh it down.\" width=\"1920\" height=\"2282\" class=\"size-full wp-image-117899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-160x190.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-800x951.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-768x913.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-1020x1212.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-1180x1402.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-960x1141.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-240x285.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-375x446.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-520x618.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stack a couple of cans on top of the tofu to weigh it down. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Let the tofu rest under the weight until it has reached your desired firmness. I like creamy, light medium tofu, so I let it rest for about 15 minutes. For firm tofu, it’ll need to sit for more like 30 or 45 minutes. Medium tofu will have compressed to about half its original height and firm tofu will have compressed to about one third of its original height. You can check on the tofu periodically and give it a poke to see how it is doing. Keep in mind, though, that it will firm up a bit as it cools, and that there’s no right or wrong answer here. Tofu that’s not quite the texture you’re looking for is just an excuse to experiment and make some more!\u003c/p>\n\u003cfigure id=\"attachment_117891\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/cooling-tofu.jpg\" alt=\"I like to let the tofu cool while it is still wrapped up to keep it moist.\" width=\"1920\" height=\"1238\" class=\"size-full wp-image-117891\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-800x516.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-1020x658.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-1180x761.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-960x619.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-375x242.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-520x335.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I like to let the tofu cool while it is still wrapped up to keep it moist. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, once the tofu is pressed, you’ll want to unmold it and let it cool. I leave it wrapped up in the muslin to keep it moist while it cools, but you can also transfer it to a bowl of cool water. Once it’s cool, move the tofu to the fridge to continue to firm up. If you’re eating it tonight, there’s no real need to put it in water, but if you want to store it for a few more days (it’ll keep for up to a week), move the tofu to a container of water. Switch out the water every day or so to keep it fresh.\u003c/p>\n\u003cp>Eat your tofu cold and drizzled with soy sauce and sesame oil, coat it in cornstarch and fry it, stir it into mapo dofu, or do just about anything else to it. The world’s your tofu-oyster!\u003c/p>\n\u003cfigure id=\"attachment_117893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/cut-tofu-12.jpg\" alt=\"Homemade tofu.\" width=\"1920\" height=\"1278\" class=\"size-full wp-image-117893\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-520x346.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade tofu. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Tofu\u003c/h2>\n\u003cp>\u003cem>Makes about 1 pound\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong> If you’re worried about GMOs, look for organic or non-GMO certified soybeans. You can find nigari online, along with a tofu mold. (Look for a tofu-making kit for the best deal.) You will also need butter muslin and a thin kitchen towel or (lots) of cheesecloth. If you have access to freshly made soymilk at, say, a Chinese or Japanese grocery store, you can skip steps 1-6 and start the recipe by measuring out 8 cups of the milk into a large pot.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 ⅓ cups (8 ounces) dried soybeans\u003c/li>\n\u003cli>9 ½ cups water, plus more for soaking the beans\u003c/li>\n\u003cli>1 ½ teaspoons nigari flakes\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>The night before making the tofu, place the soybeans in a large bowl and cover them with at least 2 inches of cold water. Cover the bowl with plastic wrap and let it sit on the counter overnight.\u003c/li>\n\u003cli>The next day, the soybeans should have plumped up considerably and should now look oblong instead of round. Drain the beans in a colander and rinse with cold water.\u003c/li>\n\u003cli>Transfer 1 cup of the soybeans to a blender and cover with 3 cups of the water. Blend on high until the mixture is relatively smooth and has turned white and milky, 30 seconds to 1 minute. Pour the soy milk slurry into a Dutch oven or other large, deep pot. Repeat with the remaining soybeans in two batches, adding 3 cups of water with each batch. (You’ll have ½ cup of water left over.)\u003c/li>\n\u003cli>\nPlace the pot over medium heat and slowly bring the soy milk slurry to a simmer. Stir frequently and do not walk away from the pot; the milk slurry is incredibly foamy and will boil over easily. Once the milk slurry is simmering, reduce the head to medium low. Continue to simmer for 10 minutes and then remove the pot from the heat.\u003c/li>\n\u003cli>Place a strainer over a large bowl or pot. Line the strainer with a thin kitchen towel or a triple layer of cheesecloth. Ladle the soy milk slurry into the towel-lined strainer, letting the milk drain through.\u003c/li>\n\u003cli>Bring the edges of the towel together to form a sack and twist to squeeze out more of the milk. If the sack is too hot to handle, you can use tongs to hold and squeeze the sack. Try to get out as much of the milk as possible. Reserve the soybean pulp (aka okara) for another use, or compost it.\u003c/li>\n\u003cli>Rinse out the Dutch oven. Pour 8 cups of the strained soy milk back into the pot. Save any extra soy milk for drinking or cooking. It’ll keep for 3 to 5 days in the fridge.\u003c/li>\n\u003cli>Place the pot over medium-high heat, bring the soy milk to a boil, and then remove from the heat. Let the milk sit for 2 to 3 minutes, stirring frequently to prevent a skin from forming.\u003c/li>\n\u003cli>Meanwhile, dissolve the nigari in the remaining ½ cup water.\u003c/li>\n\u003cli>\nWhile stirring with a wooden spoon, pour about one third of the nigari-water mixture into the soy milk. Continue to stir in a z-shaped pattern six to eight more times. Stop the spoon in the center of the pot and hold it there until the milk stops moving. Remove the spoon.\u003c/li>\n\u003cli>Sprinkle another third of the nigari-water mixture over the soy milk. Cover the pot and let the mixture rest for 3 minutes.\u003c/li>\n\u003cli>Uncover the pot. The soy milk mixture should be curdling at this point. Sprinkle the remaining nigari-water mixture over the top and use the wooden spoon to gently stir it into the milk. Try to get it into any spots of the milk that don’t look curdled, but try not to disturb the curds too much with your stirring. Cover the pot and let the mixture rest for another 3 minutes.\u003c/li>\n\u003cli>Uncover the pot and take a look. If you see curds fully separated from clear yellow whey, you’re ready to move on. If you see still see milky areas in the pot, gently give those areas a stir, cover the pot and let it sit for another 3 minutes. At this point, the soy milk should be fully curdled; if not, you will likely need to add more nigari (see story above).\u003c/li>\n\u003cli>While the soy milk is curdling, set up the tofu mold on a rimmed baking sheet. Line the mold with the butter muslin.\u003c/li>\n\u003cli>When the soy milk is ready, use a ladle to pour a bit of the whey into the mold to moisten the cloth. Using a slotted spoon, gently transfer the curds to the lined mold. Try to keep the curds as intact as possible while you’re doing this; you’ll get a much better final texture.\u003c/li>\n\u003cli>Once all of the curds have been transferred, fold the muslin over the top of the tofu. Place the lid on top of the muslin and then place a weight on the lid. A can or two of beans will work well as a weight.\u003c/li>\n\u003cli>Let the tofu rest under the weight until it has reached your desired texture. For medium tofu, let it sit for about 15 minutes; it should have compressed to about half its original height. For firm tofu, let it sit for 30 to 45 minutes; it should have compressed to about one third of its original height. You can check on the tofu periodically and give it a poke to see how it is doing. Keep in mind, though, that it will firm up a bit as it cools.\u003c/li>\n\u003cli>Once you’re happy with the firmness of the tofu, remove the weights, lid, and side of the mold. Let it rest, still wrapped in muslin, until it has reached room temperature. Unwrap the tofu and refrigerate until you’re ready to eat. If you’re going to store the tofu for more than a day, you’ll want to place it in cool water in its storage container. It will keep for about a week.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/117887/diy-tofu-making-homemade-tofu-is-easier-than-you-think","authors":["5485"],"categories":["bayareabites_2998","bayareabites_2638","bayareabites_12869","bayareabites_12"],"tags":["bayareabites_987","bayareabites_3585"],"featImg":"bayareabites_117892","label":"source_bayareabites_117887"},"bayareabites_110762":{"type":"posts","id":"bayareabites_110762","meta":{"index":"posts_1591205157","site":"bayareabites","id":"110762","score":null,"sort":[1469217277000]},"guestAuthors":[],"slug":"diy-gin-yes-you-can-make-it-without-a-still","title":"DIY Gin: Yes, You Can Make It Without a Still","publishDate":1469217277,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Making homemade spirits sounds like an impossible task, given the equipment and jumps through regulatory hoops needed to produce a mere ounce of the stuff. And yes, DIYing your way to a fine rye whiskey without a distillery set-up at your fingertips is a fool’s errand. However, one only needs to look to the legal definition of one of summer’s best liquors — gin — to see that there is one option in reach.\u003c/p>\n\u003cp>Gin, by definition, is “a spirit that derives its predominant flavor from juniper berries.” (Thanks \u003ca href=\"https://en.wikipedia.org/wiki/Gin\" target=\"_blank\">Wikipedia\u003c/a>!) That’s it. There are some subcategories, the most common of which is “distilled gin,” which is produced by redistilling very strong alcohol in the presence of juniper berries and other, often proprietary botanicals. This is most of what you’ll find at your neighborhood liquor store. (There’s also London gin, genever and a few others.) But, technically, gin of the non-distilled sort (aka compound gin) can easily be made at home by infusing a neutral spirit with juniper and whatever else you want your gin to taste like. As long as it mainly tastes like juniper, it’s still (but not distilled) gin!\u003c/p>\n\u003cp>The only real catch is that infused gin will take on the color of whatever it is that you stick in there, so it will turn out looking more like a light-colored whiskey than a bottle of Bombay. But we’re not after appearances here, just delicious, delicious gin.\u003c/p>\n\u003cfigure id=\"attachment_110772\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/vodka-2_.jpg\" alt=\"Here’s a good example of a decent bottle of vodka. Feel free to buy a different brand.\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-110772\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Here’s a good example of a decent bottle of vodka. Feel free to buy a different brand. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To start, head to your neighborhood liquor store and pick up a decent bottle of vodka. Some DIY gin recipes call for a high-proof grain alcohol because such spirits will extract flavors at a higher rate. However, you’d likely want to dilute the final product with a better-tasting, lower proof vodka afterward (high-proof alcohol simply tastes \u003cem>bad\u003c/em>), which just seems like a waste of money, time and effort to me. So I like to start with something I’d drink on its own, but won’t break the bank.\u003c/p>\n\u003cfigure id=\"attachment_110767\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/juniper-2_.jpg\" alt=\"Dried juniper berries.\" width=\"1920\" height=\"1237\" class=\"size-full wp-image-110767\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-400x258.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-800x515.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-1440x928.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-1180x760.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-960x619.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dried juniper berries. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next, pick out your botanicals. Obviously, you will need juniper berries, which aren’t terribly difficult to find. Bay Area spice company Spicely carries them, and you can find Spicely products in most grocery stores these days. Or you can order them online through \u003ca href=\"http://www.spicely.com/products/organic-juniper-berries\" target=\"_blank\">Spicely\u003c/a> or companies like \u003ca href=\"https://www.mountainroseherbs.com/products/juniper-berry/profile\" target=\"_blank\">Mountain Rose Herbs\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_110764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/crushed-coriander-2_.jpg\" alt=\"Crush spices in a mortar and pestle to help release their flavors.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110764\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crush spices in a mortar and pestle to help release their flavors. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Along with juniper, I like the build the backbone of my DIY gin with floral spices like cardamom, coriander and star anise. These I gently crush in a mortar and pestle to release their flavors.\u003c/p>\n\u003cfigure id=\"attachment_110769\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/orange-2_.jpg\" alt=\"Dried orange slices.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110769\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dried orange slices. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110770\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/peels-1_.jpg\" alt=\"Fresh lemon and grapefruit peels.\" width=\"1920\" height=\"1379\" class=\"size-full wp-image-110770\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-400x287.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-800x575.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-768x552.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-1440x1034.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-1180x848.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-960x690.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh lemon and grapefruit peels. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, I really like citrusy gin (it works especially well in a gin and tonic), so I add a trio of citrus peels — lemon, grapefruit, and orange. Dried orange peels are especially nice to add because they have more concentrated bitterness. You can find dried oranges at Berkeley Bowl (remove the fruity center before using them in the infusion), or you can purchase dried orange peels at an herb shop like \u003ca href=\"http://www.herb-inc.com\" target=\"_blank\">Lhasa Karnak\u003c/a> or \u003ca href=\"https://www.mountainroseherbs.com/products/orange-peel/profile\" target=\"_blank\">online\u003c/a>. Dried lemon and grapefruit are harder to source, so I just use a couple of strips of fresh peel.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Feel free to play around with your own flavors. Fans of more herbaceous gins like those from \u003ca href=\"http://www.stgeorgespirits.com\" target=\"_blank\">St. George\u003c/a> may want to play around with adding things like Douglas fir tips to the mix. Other common (and relatively easy-to-find) additions include licorice root, cinnamon, lime peel, saffron, grains of paradise, cassia bark and nutmeg. Whatever you choose, start small. You really don’t need a high volume of infusion ingredients to produce a well-flavored gin. You can always add more of a specific ingredient later.\u003c/p>\n\u003cfigure id=\"attachment_110768\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/mix-in-jar-1_.jpg\" alt=\"Combine everything in a large glass jar and let it sit.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine everything in a large glass jar and let it sit. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’ve gathered all of your ingredients, the (not very) hard part is over. Decant the vodka into a large glass jar and add all of your flavoring ingredients. Save the vodka bottle to use for storage later. Cover the jar with the lid and let the whole thing sit for about a week and a half. (This is actually the hardest part.)\u003c/p>\n\u003cp>While you’re waiting, consider making a batch of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/23/diy-tonic-water-use-it-for-personalized-gin-and-tonics-all-summer-long/\" target=\"_blank\">homemade tonic water\u003c/a> to drink with your homemade gin. Actually, don’t consider it, just do it.\u003c/p>\n\u003cfigure id=\"attachment_110771\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/steeped-vodka-1_.jpg\" alt=\"The fully-steeped mixture will be brown. That’s okay.\" width=\"1920\" height=\"2594\" class=\"size-full wp-image-110771\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-400x540.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-800x1081.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-768x1038.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-1440x1946.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-1180x1594.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-960x1297.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fully-steeped mixture will be brown. That’s okay. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After about 10 to 12 days, taste your gin infusion. It should taste bright and juniper-y with a hint of citrus. Strain the mix through a cheesecloth-lined strainer set over a large bowl (preferably with a spout for easier bottling). Press on the solids to extract any extra gin goodness and then toss them out.\u003c/p>\n\u003cp>Your gin is finished! Transfer it back into the vodka bottle, and re-label it as gin in case you forget that you’ve magically transformed vodka into its much better tasting cousin.\u003c/p>\n\u003cp>Make a gin and tonic or two and sip on the porch.\u003c/p>\n\u003cfigure id=\"attachment_110766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/in-bottle.jpg\" alt=\"Homemade gin.\" width=\"1920\" height=\"2289\" class=\"size-full wp-image-110766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-400x477.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-800x954.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-768x916.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-1440x1717.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-1180x1407.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-960x1145.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade gin. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Gin\u003c/h2>\n\u003cp>\u003cem>Makes 1 (750 ml) bottle\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Many DIY gin recipes call for grain alcohol or cheap vodka. I prefer to use something that’s actually drinkable on its own. You’ll need to steep it longer than you would using a higher-proof spirit, but the flavor benefits are totally worth it. You can find juniper berries through Spicely, which is sold at stores like Berkeley Bowl and Whole Foods. Dried oranges are also available at Berkeley Bowl. If you can’t find them, you can substitute 2 (4-inch) orange peels.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tablespoon coriander seeds\u003c/li>\n\u003cli>1 cardamom pod\u003c/li>\n\u003cli>1 star anise pod\u003c/li>\n\u003cli>1 dried orange round\u003c/li>\n\u003cli>1 (750 ml) bottle vodka\u003c/li>\n\u003cli>2 (4-inch) grapefruit peels\u003c/li>\n\u003cli>2 (3-inch) lemon peels\u003c/li>\n\u003cli>2 tablespoons juniper berries\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli>In a mortar and pestle or spice grinder, crush the coriander seeds, cardamom, and star anise. Transfer to a large glass jar.\u003c/li>\n\u003cli>Remove the fruity center from the dried orange round. Place the peel in the jar with the spices.\u003c/li>\n\u003cli>Add the vodka (save the bottle), grapefruit peels, lemon peels, and juniper berries. Cover the jar with a lid and let steep until fully flavored, 10 to 12 days. The gin will be light brown. That’s perfectly okay.\u003c/li>\n\u003cli>Line a fine-mesh strainer with cheesecloth and set over a large bowl with a spout. Strain the gin mixture through the cheesecloth, pressing on the solids to extract any extra liquid. Discard solids.\u003c/li>\n\u003cli>Pour the strained gin back into the vodka bottle for storage.\u003c/li>\n\u003cli>The gin is now ready to use in cocktails. I recommend a simple gin and \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/23/diy-tonic-water-use-it-for-personalized-gin-and-tonics-all-summer-long/\" target=\"_blank\">tonic\u003c/a>.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Ever wondered if you could DIY your own spirits without purchasing a still and an ABC license? The answer is yes, as long as you choose the right spirit — gin. Kate Williams will show you how.","status":"publish","parent":0,"modified":1481131044,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1183},"headData":{"title":"DIY Gin: Yes, You Can Make It Without a Still | KQED","description":"Ever wondered if you could DIY your own spirits without purchasing a still and an ABC license? The answer is yes, as long as you choose the right spirit — gin. Kate Williams will show you how.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"DIY Gin: Yes, You Can Make It Without a Still","datePublished":"2016-07-22T19:54:37.000Z","dateModified":"2016-12-07T17:17:24.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"110762 http://ww2.kqed.org/bayareabites/?p=110762","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/07/22/diy-gin-yes-you-can-make-it-without-a-still/","disqusTitle":"DIY Gin: Yes, You Can Make It Without a Still","path":"/bayareabites/110762/diy-gin-yes-you-can-make-it-without-a-still","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Making homemade spirits sounds like an impossible task, given the equipment and jumps through regulatory hoops needed to produce a mere ounce of the stuff. And yes, DIYing your way to a fine rye whiskey without a distillery set-up at your fingertips is a fool’s errand. However, one only needs to look to the legal definition of one of summer’s best liquors — gin — to see that there is one option in reach.\u003c/p>\n\u003cp>Gin, by definition, is “a spirit that derives its predominant flavor from juniper berries.” (Thanks \u003ca href=\"https://en.wikipedia.org/wiki/Gin\" target=\"_blank\">Wikipedia\u003c/a>!) That’s it. There are some subcategories, the most common of which is “distilled gin,” which is produced by redistilling very strong alcohol in the presence of juniper berries and other, often proprietary botanicals. This is most of what you’ll find at your neighborhood liquor store. (There’s also London gin, genever and a few others.) But, technically, gin of the non-distilled sort (aka compound gin) can easily be made at home by infusing a neutral spirit with juniper and whatever else you want your gin to taste like. As long as it mainly tastes like juniper, it’s still (but not distilled) gin!\u003c/p>\n\u003cp>The only real catch is that infused gin will take on the color of whatever it is that you stick in there, so it will turn out looking more like a light-colored whiskey than a bottle of Bombay. But we’re not after appearances here, just delicious, delicious gin.\u003c/p>\n\u003cfigure id=\"attachment_110772\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/vodka-2_.jpg\" alt=\"Here’s a good example of a decent bottle of vodka. Feel free to buy a different brand.\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-110772\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Here’s a good example of a decent bottle of vodka. Feel free to buy a different brand. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To start, head to your neighborhood liquor store and pick up a decent bottle of vodka. Some DIY gin recipes call for a high-proof grain alcohol because such spirits will extract flavors at a higher rate. However, you’d likely want to dilute the final product with a better-tasting, lower proof vodka afterward (high-proof alcohol simply tastes \u003cem>bad\u003c/em>), which just seems like a waste of money, time and effort to me. So I like to start with something I’d drink on its own, but won’t break the bank.\u003c/p>\n\u003cfigure id=\"attachment_110767\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/juniper-2_.jpg\" alt=\"Dried juniper berries.\" width=\"1920\" height=\"1237\" class=\"size-full wp-image-110767\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-400x258.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-800x515.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-1440x928.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-1180x760.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-960x619.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dried juniper berries. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next, pick out your botanicals. Obviously, you will need juniper berries, which aren’t terribly difficult to find. Bay Area spice company Spicely carries them, and you can find Spicely products in most grocery stores these days. Or you can order them online through \u003ca href=\"http://www.spicely.com/products/organic-juniper-berries\" target=\"_blank\">Spicely\u003c/a> or companies like \u003ca href=\"https://www.mountainroseherbs.com/products/juniper-berry/profile\" target=\"_blank\">Mountain Rose Herbs\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_110764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/crushed-coriander-2_.jpg\" alt=\"Crush spices in a mortar and pestle to help release their flavors.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110764\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crush spices in a mortar and pestle to help release their flavors. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Along with juniper, I like the build the backbone of my DIY gin with floral spices like cardamom, coriander and star anise. These I gently crush in a mortar and pestle to release their flavors.\u003c/p>\n\u003cfigure id=\"attachment_110769\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/orange-2_.jpg\" alt=\"Dried orange slices.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110769\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dried orange slices. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110770\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/peels-1_.jpg\" alt=\"Fresh lemon and grapefruit peels.\" width=\"1920\" height=\"1379\" class=\"size-full wp-image-110770\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-400x287.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-800x575.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-768x552.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-1440x1034.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-1180x848.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-960x690.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh lemon and grapefruit peels. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, I really like citrusy gin (it works especially well in a gin and tonic), so I add a trio of citrus peels — lemon, grapefruit, and orange. Dried orange peels are especially nice to add because they have more concentrated bitterness. You can find dried oranges at Berkeley Bowl (remove the fruity center before using them in the infusion), or you can purchase dried orange peels at an herb shop like \u003ca href=\"http://www.herb-inc.com\" target=\"_blank\">Lhasa Karnak\u003c/a> or \u003ca href=\"https://www.mountainroseherbs.com/products/orange-peel/profile\" target=\"_blank\">online\u003c/a>. Dried lemon and grapefruit are harder to source, so I just use a couple of strips of fresh peel.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Feel free to play around with your own flavors. Fans of more herbaceous gins like those from \u003ca href=\"http://www.stgeorgespirits.com\" target=\"_blank\">St. George\u003c/a> may want to play around with adding things like Douglas fir tips to the mix. Other common (and relatively easy-to-find) additions include licorice root, cinnamon, lime peel, saffron, grains of paradise, cassia bark and nutmeg. Whatever you choose, start small. You really don’t need a high volume of infusion ingredients to produce a well-flavored gin. You can always add more of a specific ingredient later.\u003c/p>\n\u003cfigure id=\"attachment_110768\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/mix-in-jar-1_.jpg\" alt=\"Combine everything in a large glass jar and let it sit.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine everything in a large glass jar and let it sit. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’ve gathered all of your ingredients, the (not very) hard part is over. Decant the vodka into a large glass jar and add all of your flavoring ingredients. Save the vodka bottle to use for storage later. Cover the jar with the lid and let the whole thing sit for about a week and a half. (This is actually the hardest part.)\u003c/p>\n\u003cp>While you’re waiting, consider making a batch of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/23/diy-tonic-water-use-it-for-personalized-gin-and-tonics-all-summer-long/\" target=\"_blank\">homemade tonic water\u003c/a> to drink with your homemade gin. Actually, don’t consider it, just do it.\u003c/p>\n\u003cfigure id=\"attachment_110771\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/steeped-vodka-1_.jpg\" alt=\"The fully-steeped mixture will be brown. That’s okay.\" width=\"1920\" height=\"2594\" class=\"size-full wp-image-110771\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-400x540.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-800x1081.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-768x1038.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-1440x1946.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-1180x1594.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-960x1297.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fully-steeped mixture will be brown. That’s okay. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After about 10 to 12 days, taste your gin infusion. It should taste bright and juniper-y with a hint of citrus. Strain the mix through a cheesecloth-lined strainer set over a large bowl (preferably with a spout for easier bottling). Press on the solids to extract any extra gin goodness and then toss them out.\u003c/p>\n\u003cp>Your gin is finished! Transfer it back into the vodka bottle, and re-label it as gin in case you forget that you’ve magically transformed vodka into its much better tasting cousin.\u003c/p>\n\u003cp>Make a gin and tonic or two and sip on the porch.\u003c/p>\n\u003cfigure id=\"attachment_110766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/in-bottle.jpg\" alt=\"Homemade gin.\" width=\"1920\" height=\"2289\" class=\"size-full wp-image-110766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-400x477.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-800x954.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-768x916.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-1440x1717.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-1180x1407.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-960x1145.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade gin. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Gin\u003c/h2>\n\u003cp>\u003cem>Makes 1 (750 ml) bottle\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Many DIY gin recipes call for grain alcohol or cheap vodka. I prefer to use something that’s actually drinkable on its own. You’ll need to steep it longer than you would using a higher-proof spirit, but the flavor benefits are totally worth it. You can find juniper berries through Spicely, which is sold at stores like Berkeley Bowl and Whole Foods. Dried oranges are also available at Berkeley Bowl. If you can’t find them, you can substitute 2 (4-inch) orange peels.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tablespoon coriander seeds\u003c/li>\n\u003cli>1 cardamom pod\u003c/li>\n\u003cli>1 star anise pod\u003c/li>\n\u003cli>1 dried orange round\u003c/li>\n\u003cli>1 (750 ml) bottle vodka\u003c/li>\n\u003cli>2 (4-inch) grapefruit peels\u003c/li>\n\u003cli>2 (3-inch) lemon peels\u003c/li>\n\u003cli>2 tablespoons juniper berries\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli>In a mortar and pestle or spice grinder, crush the coriander seeds, cardamom, and star anise. Transfer to a large glass jar.\u003c/li>\n\u003cli>Remove the fruity center from the dried orange round. Place the peel in the jar with the spices.\u003c/li>\n\u003cli>Add the vodka (save the bottle), grapefruit peels, lemon peels, and juniper berries. Cover the jar with a lid and let steep until fully flavored, 10 to 12 days. The gin will be light brown. That’s perfectly okay.\u003c/li>\n\u003cli>Line a fine-mesh strainer with cheesecloth and set over a large bowl with a spout. Strain the gin mixture through the cheesecloth, pressing on the solids to extract any extra liquid. Discard solids.\u003c/li>\n\u003cli>Pour the strained gin back into the vodka bottle for storage.\u003c/li>\n\u003cli>The gin is now ready to use in cocktails. I recommend a simple gin and \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/23/diy-tonic-water-use-it-for-personalized-gin-and-tonics-all-summer-long/\" target=\"_blank\">tonic\u003c/a>.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/110762/diy-gin-yes-you-can-make-it-without-a-still","authors":["5485"],"categories":["bayareabites_1244","bayareabites_2638","bayareabites_12"],"tags":["bayareabites_987","bayareabites_140","bayareabites_12542"],"featImg":"bayareabites_110765","label":"bayareabites"},"bayareabites_107760":{"type":"posts","id":"bayareabites_107760","meta":{"index":"posts_1591205157","site":"bayareabites","id":"107760","score":null,"sort":[1458696888000]},"guestAuthors":[],"slug":"first-look-oaklands-newly-expanded-preserved-offers-everything-for-the-diy-set","title":"First Peek: Oakland’s Newly-Expanded 'Preserved' Offers Everything for the DIY Set","publishDate":1458696888,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Elizabeth Vecchiarelli managed to do a lot with 100 square feet of space. For a year, she sold wares related to food preservation and DIY in a backyard shed called Preserved on Oakland’s Piedmont Avenue and taught classes on how to make your own sauerkraut, kimchi, vinegar and kombucha on a bench right outside. But after a year, she has moved into much grander digs in Temescal, on a popular stretch of Telegraph Avenue (her presence next to Bakesale Betty’s guarantees \u003cem>a lot\u003c/em> of foot traffic). The second iteration of her store, also called \u003ca href=\"http://www.preservedgoods.com\" target=\"_blank\">Preserved\u003c/a>, had its grand opening March 4.\u003c/p>\n\u003cp>“This is 500 square feet, but it feels way bigger than five times the size of the last one,” said Vecchiarelli.\u003c/p>\n\u003cp>While her shed was filled floor to ceiling, the store is as well, with a ladder needed to reach the highest shelves. Vecchiarelli is hoping to fill a niche that didn’t exist in the East Bay before Preserved.\u003c/p>\n\u003cp>When the fermentation enthusiast first moved here four years ago from Portland, she realized she couldn’t find one-stop shopping to buy all the supplies she might need for various food projects. While \u003ca href=\"http://biofueloasis.com\" target=\"_blank\">Biofuel Oasis\u003c/a> had some, their selection was small, and while \u003ca href=\"http://www.rainbow.coop\" target=\"_blank\">Rainbow Grocery\u003c/a> has an excellent kitchenware section, it required crossing the bridge.\u003c/p>\n\u003cp>Broken down by section, Preserved carries supplies for making your own: sauerkraut, kimchi and other fermented vegetables; jams, jellies and vinegars; sourdough and other breads; yogurt, cheese and butter; beer, cider and mead; kombucha, \u003ca href=\"https://en.wikipedia.org/wiki/Kefir\" target=\"_blank\">kefir\u003c/a> – both milk and water – bitters and tinctures; soap, salves, and then what Vecchiarelli calls “functional kitchen wares,” things like old school food mills, mortars and pestles, and many sizes of strainers.\u003c/p>\n\u003cfigure id=\"attachment_107819\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107819\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_1868-1920.jpg\" alt=\"Part of the bread section at Preserved.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Part of the bread section at Preserved. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I’m trying to bring in things that are affordable, functional and economical,” she said.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Preserved sells fermentation crocks that span a range of prices, from handmade ceramic ones to those that are mass-produced; as well as a wide variety of mason jars.\u003c/p>\n\u003cp>Then there are the stranger things like a jerky gun (to make beef and other jerkies); a deluxe cherry pitter, which uses suction to excise the stone; and a non-electric dehydrator that hangs from a hook, allowing fruits and vegetables to air-dry.\u003c/p>\n\u003cp>Less affordable is the food section, as she carries things like \u003ca href=\"http://www.southrivermiso.com\" target=\"_blank\">South River\u003c/a> miso, which can cost up to four times as much as the brands of miso found at the market.\u003c/p>\n\u003cp>“The misos I carry are aged a minimum of one to two years,” she said. “They are traditionally fermented using old wooden barrels and are unpasteurized. Most miso you get from the grocery store has been fermenting only a couple of weeks. These are not only more healthful, but much more flavorful. The taste of these is unparalleled, and you use much less of it. Once you taste these, you won’t want anything else.”\u003c/p>\n\u003cfigure id=\"attachment_107821\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107821\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_1884-1920.jpg\" alt=\"The store is stocked floor to ceiling with items needed for DIY projects in the kitchen. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The store is stocked floor to ceiling with items needed for DIY projects in the kitchen. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She says the same about Red Boat fish sauce – she is very choosy about the products she features – and says it’s head and shoulders above most brands.\u003c/p>\n\u003cp>She also carries other Japanese products, like tamari and umeboshi plum vinegar, both of which are organic and made using traditional methods with no preservatives. She stocks many local producers, like jam from \u003ca href=\"http://bluechairfruit.com\" target=\"_blank\">Blue Chair Fruit\u003c/a>, shrubs from \u003ca href=\"http://innajam.com\" target=\"_blank\">Inna\u003c/a> and spices from \u003ca href=\"http://oaktownspiceshop.com\" target=\"_blank\">Oaktown Spice Shop\u003c/a> (she’s working on some custom blends with them, stay tuned). Refrigerated products include: cheeses from local producers like \u003ca href=\"http://sierranevadacheese.com\" target=\"_blank\">Sierra Nevada Cheese Company\u003c/a>, \u003ca href=\"http://www.bellwetherfarms.com\" target=\"_blank\">Bellwether Farms\u003c/a> and \u003ca href=\"http://gardenvarietycheese.com\" target=\"_blank\">Garden Variety\u003c/a>, a producer of sheeps’ milk products in Watsonville. Also stocked are the cultures to make a variety of cheeses at home. While in Portland Vecchiarelli worked at the award-winning \u003ca href=\"http://www.olympiaprovisions.com\" target=\"_blank\">Olympia Provisions\u003c/a>, so she carries a number of their salamis and other cured meats.\u003c/p>\n\u003cp>Raised in New Jersey, Vecchiarelli’s entrée into the food world, and specifically the area of fermentation, occurred when she moved to Philadelphia and worked at a wine, cheese and beer bar called \u003ca href=\"https://www.triaphilly.com\" target=\"_blank\">Tria\u003c/a>.\u003c/p>\n\u003cp>“Not only were we as a staff required to do weekly trainings on how different cheeses are made, but on the different styles of cheeses,” she said. “We had blind tastings, and we also had a little school there for customers to take classes, which I eventually got involved in.”\u003c/p>\n\u003cp>Later, Vecchiarelli got into farming, and with that came her introduction to Sandor Katz’s fermentation bible: \u003ca href=\"http://www.amazon.com/Wild-Fermentation-Flavor-Nutrition-Live-Culture/dp/1931498237/ref=sr_1_1?ie=UTF8&qid=1458237014&sr=8-1&keywords=wild+fermentation\" target=\"_blank\">“Wild Fermentation.”\u003c/a>\u003c/p>\n\u003cp>That book was completely eye-opening for Vecchiarelli, because while she had been already immersed in the world of wine, cheese and beer; she hadn’t considered that foods like yogurt, tempeh and sourdough were all fermented, too.\u003c/p>\n\u003cp>While Katz’s book led Vecchiarelli to begin experimenting with preserving her own vegetables, she found she wasn’t successful at it right off the bat. But the more she tinkered, the more delicious her ferments became. When she moved to Portland, she began offering classes to friends and then friends of friends.\u003c/p>\n\u003cfigure id=\"attachment_107820\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107820\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_1873-1920.jpg\" alt=\"The cheese and butter-making section features books from different authors on how to make them.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cheese and butter-making section features books from different authors on how to make them. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Classes are awesome because they’re community-based and give people a direct connection to ask questions. And people feel more comfortable in groups. I had a great experience and that really empowered me to teach,” she said.\u003c/p>\n\u003cp>When Vecchiarelli began reading up on the health effects of fermented products, she decided to become more educated in nutrition and moved to the East Bay to attend \u003ca href=\"http://www.baumancollege.org\" target=\"_blank\">Bauman College\u003c/a>. While studying nutrition, she worked in front of the house at the Oakland restaurant \u003ca href=\"http://www.caminorestaurant.com\" target=\"_blank\">Camino\u003c/a> for three years.\u003c/p>\n\u003cp>“They are on message with everything I believe in,” she said. “I familiarized myself with food culture in the Bay. While I had been immersed in the food world for over a decade, this was a great crash course into all the local farms. [Chef Russell Moore] also does a ton of fermentation and preserving, so even though I had quite the repertoire, he introduced me to new things. ‘You’re a fermenter, and you’re not making your own vinegar?’ he asked me.”\u003c/p>\n\u003cp>(Camino’s vinegar is one that is in stock as well).\u003c/p>\n\u003cp>Ultimately, Vecchiarelli is hoping to educate the masses about how to make all of these products, and sell the supplies to make them at an affordable price-point while she’s at it.\u003c/p>\n\u003cp>“A main mission is to make all of this approachable on an economic and educational level,” she said.\u003c/p>\n\u003cp>\u003ca href=\"http://www.preservedgoods.com/#!classroom/c1675\" target=\"_blank\">Classes\u003c/a> are offered twice weekly, both Thursday evenings and Saturday mornings, and whether you take a kombucha class or a kimchi and sauerkraut class, you can then buy whatever supplies you need to do-it-yourself at home. Vecchiarelli teaches many of the classes herself, but some are offered by other local experts-- Rachel Saunders of Blue Chair Fruit teaches the jam class, and Camino chef Danny Keiser teaches the sausage-making class.\u003c/p>\n\u003cp>While most supplies can be bought individually, Vecchiarelli makes her own starter kits as well, with more coming soon. She also writes her own recipe cards, which, she believes “make all of these things wholly approachable, so people think, ‘I really can go home and do this right now.’”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.preservedgoods.com\" target=\"_blank\">\u003cstrong>Preserved\u003c/strong>\u003c/a>\u003cbr>\n5032 Telegraph Avenue [\u003ca href=\"https://goo.gl/X0zfdO\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nTel: (510) 922-8434\u003cbr>\nHours: Wed-Sun 12pm-7pm, Closed Mon-Tue\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Preserved-555931467868433/\" target=\"_blank\">Preserved\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/preservedgoods\" target=\"_blank\">@preservedgoods\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/preservedgoods/\" target=\"_blank\">preservedgoods\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Want to learn how to make your own cheese, kombucha, bitters, yogurt, sauerkraut, kimchi, kefir, sausage, pickles, vinegar, pickled fish or beer? Preserved in Oakland should be your first stop.","status":"publish","parent":0,"modified":1459272429,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":1305},"headData":{"title":"First Peek: Oakland’s Newly-Expanded 'Preserved' Offers Everything for the DIY Set | KQED","description":"Want to learn how to make your own cheese, kombucha, bitters, yogurt, sauerkraut, kimchi, kefir, sausage, pickles, vinegar, pickled fish or beer? Preserved in Oakland should be your first stop.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"First Peek: Oakland’s Newly-Expanded 'Preserved' Offers Everything for the DIY Set","datePublished":"2016-03-23T01:34:48.000Z","dateModified":"2016-03-29T17:27:09.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"107760 http://ww2.kqed.org/bayareabites/?p=107760","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/03/22/first-look-oaklands-newly-expanded-preserved-offers-everything-for-the-diy-set/","disqusTitle":"First Peek: Oakland’s Newly-Expanded 'Preserved' Offers Everything for the DIY Set","source":"DIY & urban homesteading","sourceUrl":"https://ww2.kqed.org/bayareabites/category/diy-and-urban-homesteading/","path":"/bayareabites/107760/first-look-oaklands-newly-expanded-preserved-offers-everything-for-the-diy-set","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Elizabeth Vecchiarelli managed to do a lot with 100 square feet of space. For a year, she sold wares related to food preservation and DIY in a backyard shed called Preserved on Oakland’s Piedmont Avenue and taught classes on how to make your own sauerkraut, kimchi, vinegar and kombucha on a bench right outside. But after a year, she has moved into much grander digs in Temescal, on a popular stretch of Telegraph Avenue (her presence next to Bakesale Betty’s guarantees \u003cem>a lot\u003c/em> of foot traffic). The second iteration of her store, also called \u003ca href=\"http://www.preservedgoods.com\" target=\"_blank\">Preserved\u003c/a>, had its grand opening March 4.\u003c/p>\n\u003cp>“This is 500 square feet, but it feels way bigger than five times the size of the last one,” said Vecchiarelli.\u003c/p>\n\u003cp>While her shed was filled floor to ceiling, the store is as well, with a ladder needed to reach the highest shelves. Vecchiarelli is hoping to fill a niche that didn’t exist in the East Bay before Preserved.\u003c/p>\n\u003cp>When the fermentation enthusiast first moved here four years ago from Portland, she realized she couldn’t find one-stop shopping to buy all the supplies she might need for various food projects. While \u003ca href=\"http://biofueloasis.com\" target=\"_blank\">Biofuel Oasis\u003c/a> had some, their selection was small, and while \u003ca href=\"http://www.rainbow.coop\" target=\"_blank\">Rainbow Grocery\u003c/a> has an excellent kitchenware section, it required crossing the bridge.\u003c/p>\n\u003cp>Broken down by section, Preserved carries supplies for making your own: sauerkraut, kimchi and other fermented vegetables; jams, jellies and vinegars; sourdough and other breads; yogurt, cheese and butter; beer, cider and mead; kombucha, \u003ca href=\"https://en.wikipedia.org/wiki/Kefir\" target=\"_blank\">kefir\u003c/a> – both milk and water – bitters and tinctures; soap, salves, and then what Vecchiarelli calls “functional kitchen wares,” things like old school food mills, mortars and pestles, and many sizes of strainers.\u003c/p>\n\u003cfigure id=\"attachment_107819\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107819\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_1868-1920.jpg\" alt=\"Part of the bread section at Preserved.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Part of the bread section at Preserved. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I’m trying to bring in things that are affordable, functional and economical,” she said.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Preserved sells fermentation crocks that span a range of prices, from handmade ceramic ones to those that are mass-produced; as well as a wide variety of mason jars.\u003c/p>\n\u003cp>Then there are the stranger things like a jerky gun (to make beef and other jerkies); a deluxe cherry pitter, which uses suction to excise the stone; and a non-electric dehydrator that hangs from a hook, allowing fruits and vegetables to air-dry.\u003c/p>\n\u003cp>Less affordable is the food section, as she carries things like \u003ca href=\"http://www.southrivermiso.com\" target=\"_blank\">South River\u003c/a> miso, which can cost up to four times as much as the brands of miso found at the market.\u003c/p>\n\u003cp>“The misos I carry are aged a minimum of one to two years,” she said. “They are traditionally fermented using old wooden barrels and are unpasteurized. Most miso you get from the grocery store has been fermenting only a couple of weeks. These are not only more healthful, but much more flavorful. The taste of these is unparalleled, and you use much less of it. Once you taste these, you won’t want anything else.”\u003c/p>\n\u003cfigure id=\"attachment_107821\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107821\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_1884-1920.jpg\" alt=\"The store is stocked floor to ceiling with items needed for DIY projects in the kitchen. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The store is stocked floor to ceiling with items needed for DIY projects in the kitchen. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She says the same about Red Boat fish sauce – she is very choosy about the products she features – and says it’s head and shoulders above most brands.\u003c/p>\n\u003cp>She also carries other Japanese products, like tamari and umeboshi plum vinegar, both of which are organic and made using traditional methods with no preservatives. She stocks many local producers, like jam from \u003ca href=\"http://bluechairfruit.com\" target=\"_blank\">Blue Chair Fruit\u003c/a>, shrubs from \u003ca href=\"http://innajam.com\" target=\"_blank\">Inna\u003c/a> and spices from \u003ca href=\"http://oaktownspiceshop.com\" target=\"_blank\">Oaktown Spice Shop\u003c/a> (she’s working on some custom blends with them, stay tuned). Refrigerated products include: cheeses from local producers like \u003ca href=\"http://sierranevadacheese.com\" target=\"_blank\">Sierra Nevada Cheese Company\u003c/a>, \u003ca href=\"http://www.bellwetherfarms.com\" target=\"_blank\">Bellwether Farms\u003c/a> and \u003ca href=\"http://gardenvarietycheese.com\" target=\"_blank\">Garden Variety\u003c/a>, a producer of sheeps’ milk products in Watsonville. Also stocked are the cultures to make a variety of cheeses at home. While in Portland Vecchiarelli worked at the award-winning \u003ca href=\"http://www.olympiaprovisions.com\" target=\"_blank\">Olympia Provisions\u003c/a>, so she carries a number of their salamis and other cured meats.\u003c/p>\n\u003cp>Raised in New Jersey, Vecchiarelli’s entrée into the food world, and specifically the area of fermentation, occurred when she moved to Philadelphia and worked at a wine, cheese and beer bar called \u003ca href=\"https://www.triaphilly.com\" target=\"_blank\">Tria\u003c/a>.\u003c/p>\n\u003cp>“Not only were we as a staff required to do weekly trainings on how different cheeses are made, but on the different styles of cheeses,” she said. “We had blind tastings, and we also had a little school there for customers to take classes, which I eventually got involved in.”\u003c/p>\n\u003cp>Later, Vecchiarelli got into farming, and with that came her introduction to Sandor Katz’s fermentation bible: \u003ca href=\"http://www.amazon.com/Wild-Fermentation-Flavor-Nutrition-Live-Culture/dp/1931498237/ref=sr_1_1?ie=UTF8&qid=1458237014&sr=8-1&keywords=wild+fermentation\" target=\"_blank\">“Wild Fermentation.”\u003c/a>\u003c/p>\n\u003cp>That book was completely eye-opening for Vecchiarelli, because while she had been already immersed in the world of wine, cheese and beer; she hadn’t considered that foods like yogurt, tempeh and sourdough were all fermented, too.\u003c/p>\n\u003cp>While Katz’s book led Vecchiarelli to begin experimenting with preserving her own vegetables, she found she wasn’t successful at it right off the bat. But the more she tinkered, the more delicious her ferments became. When she moved to Portland, she began offering classes to friends and then friends of friends.\u003c/p>\n\u003cfigure id=\"attachment_107820\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107820\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_1873-1920.jpg\" alt=\"The cheese and butter-making section features books from different authors on how to make them.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cheese and butter-making section features books from different authors on how to make them. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Classes are awesome because they’re community-based and give people a direct connection to ask questions. And people feel more comfortable in groups. I had a great experience and that really empowered me to teach,” she said.\u003c/p>\n\u003cp>When Vecchiarelli began reading up on the health effects of fermented products, she decided to become more educated in nutrition and moved to the East Bay to attend \u003ca href=\"http://www.baumancollege.org\" target=\"_blank\">Bauman College\u003c/a>. While studying nutrition, she worked in front of the house at the Oakland restaurant \u003ca href=\"http://www.caminorestaurant.com\" target=\"_blank\">Camino\u003c/a> for three years.\u003c/p>\n\u003cp>“They are on message with everything I believe in,” she said. “I familiarized myself with food culture in the Bay. While I had been immersed in the food world for over a decade, this was a great crash course into all the local farms. [Chef Russell Moore] also does a ton of fermentation and preserving, so even though I had quite the repertoire, he introduced me to new things. ‘You’re a fermenter, and you’re not making your own vinegar?’ he asked me.”\u003c/p>\n\u003cp>(Camino’s vinegar is one that is in stock as well).\u003c/p>\n\u003cp>Ultimately, Vecchiarelli is hoping to educate the masses about how to make all of these products, and sell the supplies to make them at an affordable price-point while she’s at it.\u003c/p>\n\u003cp>“A main mission is to make all of this approachable on an economic and educational level,” she said.\u003c/p>\n\u003cp>\u003ca href=\"http://www.preservedgoods.com/#!classroom/c1675\" target=\"_blank\">Classes\u003c/a> are offered twice weekly, both Thursday evenings and Saturday mornings, and whether you take a kombucha class or a kimchi and sauerkraut class, you can then buy whatever supplies you need to do-it-yourself at home. Vecchiarelli teaches many of the classes herself, but some are offered by other local experts-- Rachel Saunders of Blue Chair Fruit teaches the jam class, and Camino chef Danny Keiser teaches the sausage-making class.\u003c/p>\n\u003cp>While most supplies can be bought individually, Vecchiarelli makes her own starter kits as well, with more coming soon. She also writes her own recipe cards, which, she believes “make all of these things wholly approachable, so people think, ‘I really can go home and do this right now.’”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.preservedgoods.com\" target=\"_blank\">\u003cstrong>Preserved\u003c/strong>\u003c/a>\u003cbr>\n5032 Telegraph Avenue [\u003ca href=\"https://goo.gl/X0zfdO\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nTel: (510) 922-8434\u003cbr>\nHours: Wed-Sun 12pm-7pm, Closed Mon-Tue\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Preserved-555931467868433/\" target=\"_blank\">Preserved\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/preservedgoods\" target=\"_blank\">@preservedgoods\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/preservedgoods/\" target=\"_blank\">preservedgoods\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/107760/first-look-oaklands-newly-expanded-preserved-offers-everything-for-the-diy-set","authors":["5567"],"categories":["bayareabites_109","bayareabites_2695","bayareabites_64","bayareabites_2638","bayareabites_8770","bayareabites_1962","bayareabites_4084","bayareabites_2554","bayareabites_1245","bayareabites_1875","bayareabites_366","bayareabites_60"],"tags":["bayareabites_344","bayareabites_987","bayareabites_15359","bayareabites_15358","bayareabites_8843"],"featImg":"bayareabites_107822","label":"source_bayareabites_107760"},"bayareabites_106440":{"type":"posts","id":"bayareabites_106440","meta":{"index":"posts_1591205157","site":"bayareabites","id":"106440","score":null,"sort":[1455653653000]},"guestAuthors":[],"slug":"diy-ramen-worth-the-time-and-effort","title":"DIY Ramen: Worth the Time and Effort","publishDate":1455653653,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Let’s get this out of the way first. Making ramen at home takes a long time. It requires several pots and many hours of standing around near the stove. You’ll need to go out and buy some somewhat hard-to-find ingredients. It’s not a last-minute project.\u003c/p>\n\u003cp>But it is totally, totally worth it.\u003c/p>\n\u003cp>Not only can you control every step in the process, but you can also make a better product than you can get at the majority of so-so ramen-yas around town. You can enjoy it from the comfort of your own dining room table — no lines, no wait, no loud, crowded room. Plus, there’s really nothing better to eat while continuing to brave El Niño rains.\u003c/p>\n\u003cp>So get shopping and plan a cooking schedule. It’s possible to make this recipe over the course of a weekend: Make the broth, pork, and eggs on the first day, and then prepare the \u003cstrong>menma\u003c/strong> (bamboo shoots, \u003cem>tare\u003c/em> seasoning mixture), noodles, and toppings the second day. However, you can also spread the recipe up over three days, four days, or even a week to fit it into your schedule. The most important thing to remember is that ramen needs to be served piping hot, and the noodles shouldn’t sit in the broth for more than 30 seconds before serving. Just like making a stir-fry, get all of your supplies ready before gathering your guests for dinner.\u003c/p>\n\u003cp>The first component you’ll want to make is the ramen broth. I like to make a multipurpose clear broth made from both pork and chicken. (Creamy tonkotsu broth is also possible to make at home, but it is more involved.) I personalize the broth later by adding \u003cem>tare\u003c/em>, which is essentially ramen seasoning. Below, you’ll see directions for making \u003cstrong>shio\u003c/strong> (salt), \u003cstrong>shoyu\u003c/strong> (soy sauce), and \u003cstrong>miso\u003c/strong> tares.\u003c/p>\n\u003cfigure id=\"attachment_106535\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ramen-broth-ingredients.jpg\" alt=\"I make my ramen broth with chicken wings and pork ribs, plus aromatics.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I make my ramen broth with chicken wings and pork ribs, plus aromatics. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I use high-cartilage chicken wings and meaty pork ribs for the base, and add aromatics like shallots, garlic, and ginger. A couple carrots add sweetness. All of these ingredients simmer for around 5 hours to develop body and flavor.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ramen is often made with “double soup,” a mixture of two broths — meat and dashi. Instead of making both broths. I take a slight shortcut. After the meat broth has simmered for 5 hours, I “dashi” it to add even more umami and a whiff of oceanic brininess. First, I add a big sheet of kombu seaweed, which you can find at Asian markets and Berkeley Bowl. It looks like this:\u003c/p>\n\u003cfigure id=\"attachment_106529\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/kombu.jpg\" alt=\"Kombu is a type of seaweed, typically used for making dashi stock.\" width=\"1920\" height=\"2192\" class=\"size-full wp-image-106529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-400x457.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-800x913.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-768x877.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-1440x1644.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-1180x1347.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-960x1096.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kombu is a type of seaweed, typically used for making dashi stock. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I simmer the kombu in the stock for about an hour. Then I add a hefty dose of kastuobushi flakes. Katsuobushi is cured bonito tuna, and it is most often sold in wispy flakes. You can find it near the kombu. It looks like this:\u003c/p>\n\u003cfigure id=\"attachment_106528\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/katsuobushi.jpg\" alt=\"Katsuobushi is flaked cured bonito tuna. It is also traditionally used in dashi stock.\" width=\"1920\" height=\"2678\" class=\"size-full wp-image-106528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-400x558.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-800x1116.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-768x1071.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-1440x2009.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-1180x1646.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-960x1339.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Katsuobushi is flaked cured bonito tuna. It is also traditionally used in dashi stock. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The kastuobushi only needs a few minutes in the broth, and then I strain all of the solids out of the broth. That’s it!\u003c/p>\n\u003cp>While the broth is simmering, I like to make my chashu pork. Like the broth, it is mostly a hands-off project. First, you’ll need to roll the pork belly. Some chashu recipes call for leaving the pork belly flat, but it is easy to overcook this way. Plus, spirals of pork belly are pretty. To roll the belly, lay it flat on a cutting board. Starting from the long end, roll the belly into a tight cylinder. Tie the belly with butcher’s twine at 1-inch intervals.\u003c/p>\n\u003cfigure id=\"attachment_106540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/tied-pork-belly.jpg\" alt=\" Roll the pork belly into a tight cylinder and then tie it at 1-inch intervals.\" width=\"1920\" height=\"1251\" class=\"size-full wp-image-106540\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-400x261.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-800x521.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-1440x938.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-1180x769.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-960x626.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll the pork belly into a tight cylinder and then tie it at 1-inch intervals. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/rolled-pork-belly.jpg\" alt=\"The pork belly should form a spiral.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The pork belly should form a spiral. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The chashu cooking liquid is a mixture of sake, mirin, soy sauce, sugar and aromatics. Bring it all to a boil in a Dutch oven, add the pork and let it braise slowly in a 275°F oven. I’ve borrowed this cooking technique from \u003ca href=\"http://www.seriouseats.com/user/profile/Goodeaterkenji\" target=\"_blank\">J. Kenji López-Alt\u003c/a> at Serious Eats. He likes to keep the lid slightly ajar to better regulate the temperature inside the pot. You can read about the science in greater depth on his blog and in his book. Or just do it. It works.\u003c/p>\n\u003cp>Once the pork is quiveringly tender, remove it from the oven and let it cool in its cooking liquid. After the pork is cool, take it out of the pot and refrigerate overnight. Strain the cooking liquid and save it to cure the eggs. (It’s another very good idea I’ve borrowed from Kenji.)\u003c/p>\n\u003cfigure id=\"attachment_106527\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/finished-pork-belly.jpg\" alt=\"The finished pork belly should be completely tender and golden brown.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106527\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The finished pork belly should be completely tender and golden brown. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Speaking of eggs, cured soft-boiled eggs are, in my opinion, one of best parts of ramen. But, unlike the broth and pork, they’re not exactly \u003cem>easy\u003c/em> to pull off. Frankly, I struggle with these. Why? It’s darn hard to peel soft-boiled eggs. There are a few steps to take that will make them easier to peel — drop them in boiling water, peel them under cold water — but in the end, it comes down to the egg. So, take a deep breath and take your time.\u003c/p>\n\u003cfigure id=\"attachment_106534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/poking-holes-in-eggs.jpg\" alt=\"Poking small holes in the bottom of each egg prevents air bubbles from forming.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Poking small holes in the bottom of each egg prevents air bubbles from forming. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, use a thumbtack to poke a tiny hole in the large end of each egg. This hole will prevent that pesky air bubble (and subsequent flat part) on the end of the egg. Drop the eggs into boiling water and then lower the temperature to medium heat to maintain a simmer. Simmer the eggs for six minutes, then drain and rinse with cold water. Carefully, very carefully, peel the eggs and then transfer them to a shallow container and top with some of the pork cooking liquid. Covering the eggs with a paper towel will help the liquid cover the tops of the eggs. Refrigerate, but keep an eye on the clock. You really don’t want the eggs to sit in the cure for more than 12 hours or so. After that point, the salt in the cure will start to change the texture of the eggs in an unpleasant way.\u003c/p>\n\u003cfigure id=\"attachment_106539\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/soaking-eggs.jpg\" alt=\"Cover the eggs with a paper towel to encourage the soaking liquid to cover the tops of the eggs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover the eggs with a paper towel to encourage the soaking liquid to cover the tops of the eggs. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Take a deep breath. You’ve got all of the big stuff out of the way.\u003c/p>\n\u003cp>The next day, get your toppings and tares ready.\u003c/p>\n\u003cp>First, get the bamboo shoots ready. Bamboo shoots are a traditional topping, and people either love or hate them. I love them, as long as they’re prepared properly. Most bamboo shoots come canned in water. They look like this:\u003c/p>\n\u003cfigure id=\"attachment_106526\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/bamboo.jpg\" alt=\"Bamboo shoots are most often found canned in water. You can buy tips and slice them yourself, or you can buy the bamboo pre-sliced.\" width=\"1920\" height=\"1439\" class=\"size-full wp-image-106526\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-1440x1079.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bamboo shoots are most often found canned in water. You can buy tips and slice them yourself, or you can buy the bamboo pre-sliced. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You \u003cem>can\u003c/em> serve them straight out of the can, but I think they have a slightly metallic taste if they haven’t been doctored in some way. I like the method that Ivan Orkin uses in his book, \u003ca href=\"http://www.amazon.com/Ivan-Ramen-Obsession-Recipes-Unlikely/dp/1607744465\" target=\"_blank\">Ivan Ramen\u003c/a>. First, soak the bamboo with katsuobushi flakes in water. Once they’ve soaked up some of that goodness, cook them in a mixture of sake, soy sauce, mirin, and sugar for several minutes. Then let the bamboo sit in the sauce until you’re ready to serve.\u003c/p>\n\u003cfigure id=\"attachment_106530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/marinating-bamboo.jpg\" alt=\"Cooking and marinating the bamboo in a soy-based sauce amps up its flavor.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106530\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cooking and marinating the bamboo in a soy-based sauce amps up its flavor. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now choose the style of ramen you’d like to make. My favorite style of ramen is flavored with shoyu tare. Shio ramen gets a boost with sea salt, sesame oil, ginger, garlic and scallions. Miso ramen is creamy and slightly richer. All are easy to make. The only major difference in preparation is that shoyu and shio tares are added to the serving bowls and mixed into the broth one bowl at a time. The miso tare is mixed into the entire pot of broth before portioning.\u003c/p>\n\u003cfigure id=\"attachment_106538\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/shoyu-tare.jpg\" alt=\"To make shoyu tare, combine soy sauce, sake, scallions, ginger, mirin, and garlic in a medium saucepan. Bring to a boil over high heat. Remove from the heat and let cool to room temperature. Strain and discard solids.\" width=\"1920\" height=\"1398\" class=\"size-full wp-image-106538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-400x291.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-800x583.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-768x559.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-1440x1049.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-1180x859.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-960x699.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make shoyu tare, combine soy sauce, sake, scallions, ginger, mirin, and garlic in a medium saucepan. Bring to a boil over high heat. Remove from the heat and let cool to room temperature. Strain and discard solids. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106537\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/shio-tare.jpg\" alt=\"To make shio tare, cook ginger, scallion, and garlic in sesame oil until fragrant. Add sake and salt, and boil the whole mixture for a minute. Let cool.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106537\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make shio tare, cook ginger, scallion, and garlic in sesame oil until fragrant. Add sake and salt, and boil the whole mixture for a minute. Let cool. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/miso-tare-2.jpg\" alt=\"To make miso tare, stir together red miso paste, soy sauce, and mirin until smooth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make miso tare, stir together red miso paste, soy sauce, and mirin until smooth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, I like to add some steamed cabbage (seasoned with soy and sesame), sliced scallions, and nori to each bowl. Get all of that ready after you’ve made your tare of choice.\u003c/p>\n\u003cp>Of course, you’ll also need to cook ramen noodles. I don’t think it is worth it to make noodles from scratch. Buy high quality fresh noodles from \u003ca href=\"http://sunnoodle.com\" target=\"_blank\">Sun Noodle\u003c/a> and you won’t regret it. Read more about noodle shopping on my BAB post: \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/01/27/store-bought-ramen-noodles-you-dont-always-get-what-you-pay-for/\" target=\"_blank\">Store-Bought Ramen Noodles\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>But before you cook the noodles, get everything else ready:\u003c/strong> Reheat the broth and the chashu (you can heat slices of pork in some extra pork cooking liquid). Slice the eggs in half. Portion out your tare or stir it into the broth. Bring the menma to room temperature.\u003c/p>\n\u003cp>Boil the noodles until they’re almost-but-not-quite al dente and drain well. Add them to the serving bowls with hot broth. Top each bowl with chashu, eggs, cabbage, menma, scallions, nori, and maybe a drizzle of sesame oil. Serve immediately! Ramen waits for no one!\u003c/p>\n\u003cfigure id=\"attachment_106533\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/plated-ramen-5_.jpg\" alt=\"Homemade shoyu ramen with chashu, soy eggs, menma, cabbage, scallions, and nori.\" width=\"1920\" height=\"1401\" class=\"size-full wp-image-106533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-400x292.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-800x584.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-768x560.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-1440x1051.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-1180x861.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-960x701.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade shoyu ramen with chashu, soy eggs, menma, cabbage, scallions, and nori. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Ramen\u003c/h3>\n\u003cp>\u003cstrong>Note:\u003c/strong> I’ve written this recipe so that you can choose from three different styles of sauce: \u003cstrong>shio\u003c/strong> (sea salt), \u003cstrong>shoyu\u003c/strong> (soy sauce), or \u003cstrong>miso\u003c/strong>. Choose your favorite; you’ll flavor the broth with one of these \u003cem>tares\u003c/em> right before serving. If you want to make a vegetable ramen, consider mixing the shoyu tare with a full-flavored vegetable broth to taste. Skip the chashu for this variation, and marinate the eggs in the shoyu tare. I prefer using \u003ca href=\"http://sunnoodle.com\" target=\"_blank\">Sun Noodle\u003c/a> brand noodles for my ramen. They make different styles of noodles for shoyu ramen and miso ramen. If you’re making shio ramen, I’d recommend the shoyu style. Discard the seasoning packets. For more on ramen noodles, \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/01/27/store-bought-ramen-noodles-you-dont-always-get-what-you-pay-for/\" target=\"_blank\">read my tasting post\u003c/a>. This recipe takes two full days of work. You can also split it up into three days if you prefer. Plan accordingly.\u003c/p>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Ramen Broth\u003c/em>\u003c/strong>\n\u003cli>4 quarts water\u003c/li>\n\u003cli>2 ½ pounds chicken wings\u003c/li>\n\u003cli>1 ½ pounds pork spare ribs, sliced into individual ribs\u003c/li>\n\u003cli>2 bunches scallions, chopped\u003c/li>\n\u003cli>2 carrots, chopped\u003c/li>\n\u003cli>1 head garlic, sliced in half horizontally\u003c/li>\n\u003cli>1 inch ginger, sliced into ¼-inch thick rounds\u003c/li>\n\u003cli>2 ounces kombu seaweed, about one 8-by-12-inch piece\u003c/li>\n\u003cli>4 ounces katsuobushi (dried bonito flakes), about 8 lightly packed cups\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Chashu Pork and Soft-Boiled Soy Eggs\u003c/em>\u003c/strong>\n\u003cli>2 pounds pork belly, skin removed\u003c/li>\n\u003cli>1 cup water\u003c/li>\n\u003cli>1 cup sake\u003c/li>\n\u003cli>¾ cup mirin\u003c/li>\n\u003cli>½ cup soy sauce\u003c/li>\n\u003cli>½ cup sugar\u003c/li>\n\u003cli>6 scallions, chopped\u003c/li>\n\u003cli>6 cloves garlic, peeled\u003c/li>\n\u003cli>2 inches ginger, sliced into ¼-inch thick rounds\u003c/li>\n\u003cli>1 skin on shallot, cut in half\u003c/li>\n\u003cli>6 large eggs\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Menma (Bamboo Shoots)\u003c/em>\u003c/strong>\n\u003cli>1 (15-oz) can bamboo shoots in water, sliced\u003c/li>\n\u003cli>1 1/2 cups water\u003c/li>\n\u003cli>½ ounce katsuobushi, about 2 lightly packed cups\u003c/li>\n\u003cli>¼ cup sake\u003c/li>\n\u003cli>2 tablespoons soy sauce\u003c/li>\n\u003cli>1 ½ tablespoons mirin\u003c/li>\n\u003cli>1 ½ teaspoons sugar\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Shio Tare\u003c/em>\u003c/strong>\n\u003cli>¼ cup toasted sesame oil\u003c/li>\n\u003cli>2 tablespoons finely chopped ginger\u003c/li>\n\u003cli>2 tablespoons finely chopped scallion, white parts\u003c/li>\n\u003cli>1 tablespoon finely chopped garlic\u003c/li>\n\u003cli>1 cup sake\u003c/li>\n\u003cli>¼ cup sea salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Shoyu Tare\u003c/em>\u003c/strong>\n\u003cli>2 cups soy sauce\u003c/li>\n\u003cli>½ cup sake\u003c/li>\n\u003cli>2 scallions, chopped\u003c/li>\n\u003cli>2 inches fresh ginger, peeled and crushed\u003c/li>\n\u003cli>2 tablespoons mirin\u003c/li>\n\u003cli>2 cloves garlic, crushed\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Miso Tare\u003c/em>\u003c/strong>\n\u003cli>½ cup red miso (akamiso) paste\u003c/li>\n\u003cli>3 tablespoons soy sauce\u003c/li>\n\u003cli>1 tablespoon mirin\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Toppings and Noodles\u003c/em>\u003c/strong>\n\u003cli>2 cups shredded cabbage\u003c/li>\n\u003cli>Soy sauce\u003c/li>\n\u003cli>Sesame oil\u003c/li>\n\u003cli>6 servings fresh ramen noodles (see note)\u003c/li>\n\u003cli>2 sheets nori, quartered\u003c/li>\n\u003cli>Finely sliced scallions\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>One day ahead, prepare the ramen broth, chashu, and eggs.\u003c/strong>\u003c/p>\n\u003cp>Preheat oven to 275°F.\u003c/p>\n\u003cp>\u003cstrong>For the broth:\u003c/strong> Combine water, chicken wings, ribs, scallions, carrots, garlic and ginger. Bring to a boil over high heat. Skim off any impurities from the top of the broth. Reduce the heat to low and simmer for 5 hours, skimming occasionally. Add the kombu and continue to simmer for 1 hour. Add the bonito and simmer for 5 minutes. Strain the broth through a fine mesh strainer. Let cool to room temperature and refrigerate until ready to serve.\u003c/p>\n\u003cp>\u003cstrong>While the broth is simmering, cook the chashu:\u003c/strong> Lay the pork belly on a cutting board. Starting from the long end, roll the belly into a tight cylinder. Tie the belly with butcher’s twine at 1-inch intervals.\u003c/p>\n\u003cp>Combine the water, sake, mirin, soy sauce, sugar, scallions, garlic, ginger and shallot in a Dutch oven. Bring to a boil over high heat and add the pork belly. Cover with the lid, leaving it slightly ajar. Bake, flipping the pork belly every hour, until the pork is very tender, 3 to 4 hours. Let pork cool to room temperature in the broth. Transfer pork to a storage container and refrigerate. Strain broth and set aside.\u003c/p>\n\u003cp>\u003cstrong>While the pork is cooling, boil the eggs:\u003c/strong> Using a thumbtack, gently poke a hole in the large end of the eggs.\u003c/p>\n\u003cp>In a large saucepan, bring 2 quarts of water to a boil. Add the eggs and reduce the heat to maintain a bare simmer (medium to medium-low heat). Cook eggs for 6 minutes and then immediately drain. Run under cold water.\u003c/p>\n\u003cp>Very gently peel the eggs under cold running water. The white are very delicate, so work slowly. Transfer eggs to a storage container in which they can lay in one single layer. Cover eggs with some of the pork cooking liquid. Lay a paper towel over the eggs so that the sauce seeps up and over the top of the eggs. Refrigerate for at least 4 hours or up to 12 hours (no longer).\u003c/p>\n\u003cp>\u003cstrong>The next day, prepare the menma, tare and toppings.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Cure the menma:\u003c/strong> Rinse the bamboo shoots with cold water. Place in a medium bowl with katsuobushi and cover with cold water. Let sit for 1 hour. Drain the bamboo and remove the katsuobushi.\u003c/p>\n\u003cp>Combine sake, soy sauce, and mirin in a small saucepan. Reduce the heat to medium and simmer for 5 minutes. Add the sugar and stir to dissolve. Add the drained bamboo and simmer until very well seasoned, 7 to 10 minutes. Transfer to a storage container and refrigerate in cooking liquid.\u003c/p>\n\u003cp>\u003cstrong>For the shio tare:\u003c/strong> Heat the sesame oil in a small saucepan over medium heat. Add the ginger, scallion and garlic. Cook until fragrant, about 2 minutes. Carefully stir in sake and salt. Increase the heat to high and boil for 1 minute. Remove from the heat.\u003c/p>\n\u003cp>\u003cstrong>For the shoyu tare:\u003c/strong> Combine all ingredients in a medium saucepan. Bring to a boil over high heat. Remove from the heat and let cool to room temperature. Strain and discard solids.\u003c/p>\n\u003cp>\u003cstrong>For the miso tare:\u003c/strong> Whisk together all ingredients in a small bowl until smooth.\u003c/p>\n\u003cp>\u003cstrong>To assemble:\u003c/strong> Combine cabbage and ¼ cup water in a large saucepan. Cover and steam over medium-high heat until tender, 7 to 10 minutes. Remove from the heat and season with soy sauce and sesame oil. Gather remaining toppings and bring anything that has been chilled to room temperature.\u003c/p>\n\u003cp>Bring ramen broth to a boil. Cover and keep very hot.\u003c/p>\n\u003cp>Slice pork belly into ¼-inch-thick slices and place in a medium saucepan with some of its cooking liquid. Gently reheat over medium heat.\u003c/p>\n\u003cp>Remove eggs from soaking liquid and pat dry.\u003c/p>\n\u003cp>Bring a large pot of water to a boil. Add the ramen noodles and cook until not quite al dente, 2 to 3 minutes. Drain thoroughly.\u003c/p>\n\u003cp>\u003cstrong>For shio ramen:\u003c/strong> Pour 3 tablespoons tare in 6 large serving bowls. Top with 2 cups broth.\u003c/p>\n\u003cp>\u003cstrong>For shoyu ramen:\u003c/strong> Pour ¼ cup tare in 6 large serving bowls. Top with 2 cups broth.\u003c/p>\n\u003cp>\u003cstrong>For miso ramen:\u003c/strong> Turn off heat under ramen broth. Whisk in all of the miso tare. Divide broth between 6 large serving bowls.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Divide cooked ramen noodles between each bowl of broth. Slice each egg in half and place 2 halves in each bowl. Place 2 slices chashu alongside eggs. Slide one piece nori alongside the edge of each bowl. Top with menma, cabbage, scallions, and sesame oil (if desired). Serve immediately.\u003c/p>\n\n","blocks":[],"excerpt":" Whether rain or shine, ramen is always great comfort food. Learn how to make a delicious, steaming hot bowl of homemade ramen from scratch. Kate Williams will show you how.\r\n","status":"publish","parent":0,"modified":1455834897,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":51,"wordCount":2878},"headData":{"title":"DIY Ramen: Worth the Time and Effort | KQED","description":" Whether rain or shine, ramen is always great comfort food. Learn how to make a delicious, steaming hot bowl of homemade ramen from scratch. Kate Williams will show you how.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"DIY Ramen: Worth the Time and Effort","datePublished":"2016-02-16T20:14:13.000Z","dateModified":"2016-02-18T22:34:57.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"106440 http://ww2.kqed.org/bayareabites/?p=106440","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/02/16/diy-ramen-worth-the-time-and-effort/","disqusTitle":"DIY Ramen: Worth the Time and Effort","path":"/bayareabites/106440/diy-ramen-worth-the-time-and-effort","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Let’s get this out of the way first. Making ramen at home takes a long time. It requires several pots and many hours of standing around near the stove. You’ll need to go out and buy some somewhat hard-to-find ingredients. It’s not a last-minute project.\u003c/p>\n\u003cp>But it is totally, totally worth it.\u003c/p>\n\u003cp>Not only can you control every step in the process, but you can also make a better product than you can get at the majority of so-so ramen-yas around town. You can enjoy it from the comfort of your own dining room table — no lines, no wait, no loud, crowded room. Plus, there’s really nothing better to eat while continuing to brave El Niño rains.\u003c/p>\n\u003cp>So get shopping and plan a cooking schedule. It’s possible to make this recipe over the course of a weekend: Make the broth, pork, and eggs on the first day, and then prepare the \u003cstrong>menma\u003c/strong> (bamboo shoots, \u003cem>tare\u003c/em> seasoning mixture), noodles, and toppings the second day. However, you can also spread the recipe up over three days, four days, or even a week to fit it into your schedule. The most important thing to remember is that ramen needs to be served piping hot, and the noodles shouldn’t sit in the broth for more than 30 seconds before serving. Just like making a stir-fry, get all of your supplies ready before gathering your guests for dinner.\u003c/p>\n\u003cp>The first component you’ll want to make is the ramen broth. I like to make a multipurpose clear broth made from both pork and chicken. (Creamy tonkotsu broth is also possible to make at home, but it is more involved.) I personalize the broth later by adding \u003cem>tare\u003c/em>, which is essentially ramen seasoning. Below, you’ll see directions for making \u003cstrong>shio\u003c/strong> (salt), \u003cstrong>shoyu\u003c/strong> (soy sauce), and \u003cstrong>miso\u003c/strong> tares.\u003c/p>\n\u003cfigure id=\"attachment_106535\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ramen-broth-ingredients.jpg\" alt=\"I make my ramen broth with chicken wings and pork ribs, plus aromatics.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I make my ramen broth with chicken wings and pork ribs, plus aromatics. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I use high-cartilage chicken wings and meaty pork ribs for the base, and add aromatics like shallots, garlic, and ginger. A couple carrots add sweetness. All of these ingredients simmer for around 5 hours to develop body and flavor.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ramen is often made with “double soup,” a mixture of two broths — meat and dashi. Instead of making both broths. I take a slight shortcut. After the meat broth has simmered for 5 hours, I “dashi” it to add even more umami and a whiff of oceanic brininess. First, I add a big sheet of kombu seaweed, which you can find at Asian markets and Berkeley Bowl. It looks like this:\u003c/p>\n\u003cfigure id=\"attachment_106529\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/kombu.jpg\" alt=\"Kombu is a type of seaweed, typically used for making dashi stock.\" width=\"1920\" height=\"2192\" class=\"size-full wp-image-106529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-400x457.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-800x913.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-768x877.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-1440x1644.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-1180x1347.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-960x1096.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kombu is a type of seaweed, typically used for making dashi stock. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I simmer the kombu in the stock for about an hour. Then I add a hefty dose of kastuobushi flakes. Katsuobushi is cured bonito tuna, and it is most often sold in wispy flakes. You can find it near the kombu. It looks like this:\u003c/p>\n\u003cfigure id=\"attachment_106528\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/katsuobushi.jpg\" alt=\"Katsuobushi is flaked cured bonito tuna. It is also traditionally used in dashi stock.\" width=\"1920\" height=\"2678\" class=\"size-full wp-image-106528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-400x558.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-800x1116.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-768x1071.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-1440x2009.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-1180x1646.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-960x1339.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Katsuobushi is flaked cured bonito tuna. It is also traditionally used in dashi stock. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The kastuobushi only needs a few minutes in the broth, and then I strain all of the solids out of the broth. That’s it!\u003c/p>\n\u003cp>While the broth is simmering, I like to make my chashu pork. Like the broth, it is mostly a hands-off project. First, you’ll need to roll the pork belly. Some chashu recipes call for leaving the pork belly flat, but it is easy to overcook this way. Plus, spirals of pork belly are pretty. To roll the belly, lay it flat on a cutting board. Starting from the long end, roll the belly into a tight cylinder. Tie the belly with butcher’s twine at 1-inch intervals.\u003c/p>\n\u003cfigure id=\"attachment_106540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/tied-pork-belly.jpg\" alt=\" Roll the pork belly into a tight cylinder and then tie it at 1-inch intervals.\" width=\"1920\" height=\"1251\" class=\"size-full wp-image-106540\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-400x261.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-800x521.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-1440x938.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-1180x769.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-960x626.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll the pork belly into a tight cylinder and then tie it at 1-inch intervals. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/rolled-pork-belly.jpg\" alt=\"The pork belly should form a spiral.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The pork belly should form a spiral. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The chashu cooking liquid is a mixture of sake, mirin, soy sauce, sugar and aromatics. Bring it all to a boil in a Dutch oven, add the pork and let it braise slowly in a 275°F oven. I’ve borrowed this cooking technique from \u003ca href=\"http://www.seriouseats.com/user/profile/Goodeaterkenji\" target=\"_blank\">J. Kenji López-Alt\u003c/a> at Serious Eats. He likes to keep the lid slightly ajar to better regulate the temperature inside the pot. You can read about the science in greater depth on his blog and in his book. Or just do it. It works.\u003c/p>\n\u003cp>Once the pork is quiveringly tender, remove it from the oven and let it cool in its cooking liquid. After the pork is cool, take it out of the pot and refrigerate overnight. Strain the cooking liquid and save it to cure the eggs. (It’s another very good idea I’ve borrowed from Kenji.)\u003c/p>\n\u003cfigure id=\"attachment_106527\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/finished-pork-belly.jpg\" alt=\"The finished pork belly should be completely tender and golden brown.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106527\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The finished pork belly should be completely tender and golden brown. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Speaking of eggs, cured soft-boiled eggs are, in my opinion, one of best parts of ramen. But, unlike the broth and pork, they’re not exactly \u003cem>easy\u003c/em> to pull off. Frankly, I struggle with these. Why? It’s darn hard to peel soft-boiled eggs. There are a few steps to take that will make them easier to peel — drop them in boiling water, peel them under cold water — but in the end, it comes down to the egg. So, take a deep breath and take your time.\u003c/p>\n\u003cfigure id=\"attachment_106534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/poking-holes-in-eggs.jpg\" alt=\"Poking small holes in the bottom of each egg prevents air bubbles from forming.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Poking small holes in the bottom of each egg prevents air bubbles from forming. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, use a thumbtack to poke a tiny hole in the large end of each egg. This hole will prevent that pesky air bubble (and subsequent flat part) on the end of the egg. Drop the eggs into boiling water and then lower the temperature to medium heat to maintain a simmer. Simmer the eggs for six minutes, then drain and rinse with cold water. Carefully, very carefully, peel the eggs and then transfer them to a shallow container and top with some of the pork cooking liquid. Covering the eggs with a paper towel will help the liquid cover the tops of the eggs. Refrigerate, but keep an eye on the clock. You really don’t want the eggs to sit in the cure for more than 12 hours or so. After that point, the salt in the cure will start to change the texture of the eggs in an unpleasant way.\u003c/p>\n\u003cfigure id=\"attachment_106539\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/soaking-eggs.jpg\" alt=\"Cover the eggs with a paper towel to encourage the soaking liquid to cover the tops of the eggs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover the eggs with a paper towel to encourage the soaking liquid to cover the tops of the eggs. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Take a deep breath. You’ve got all of the big stuff out of the way.\u003c/p>\n\u003cp>The next day, get your toppings and tares ready.\u003c/p>\n\u003cp>First, get the bamboo shoots ready. Bamboo shoots are a traditional topping, and people either love or hate them. I love them, as long as they’re prepared properly. Most bamboo shoots come canned in water. They look like this:\u003c/p>\n\u003cfigure id=\"attachment_106526\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/bamboo.jpg\" alt=\"Bamboo shoots are most often found canned in water. You can buy tips and slice them yourself, or you can buy the bamboo pre-sliced.\" width=\"1920\" height=\"1439\" class=\"size-full wp-image-106526\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-1440x1079.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bamboo shoots are most often found canned in water. You can buy tips and slice them yourself, or you can buy the bamboo pre-sliced. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You \u003cem>can\u003c/em> serve them straight out of the can, but I think they have a slightly metallic taste if they haven’t been doctored in some way. I like the method that Ivan Orkin uses in his book, \u003ca href=\"http://www.amazon.com/Ivan-Ramen-Obsession-Recipes-Unlikely/dp/1607744465\" target=\"_blank\">Ivan Ramen\u003c/a>. First, soak the bamboo with katsuobushi flakes in water. Once they’ve soaked up some of that goodness, cook them in a mixture of sake, soy sauce, mirin, and sugar for several minutes. Then let the bamboo sit in the sauce until you’re ready to serve.\u003c/p>\n\u003cfigure id=\"attachment_106530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/marinating-bamboo.jpg\" alt=\"Cooking and marinating the bamboo in a soy-based sauce amps up its flavor.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106530\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cooking and marinating the bamboo in a soy-based sauce amps up its flavor. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now choose the style of ramen you’d like to make. My favorite style of ramen is flavored with shoyu tare. Shio ramen gets a boost with sea salt, sesame oil, ginger, garlic and scallions. Miso ramen is creamy and slightly richer. All are easy to make. The only major difference in preparation is that shoyu and shio tares are added to the serving bowls and mixed into the broth one bowl at a time. The miso tare is mixed into the entire pot of broth before portioning.\u003c/p>\n\u003cfigure id=\"attachment_106538\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/shoyu-tare.jpg\" alt=\"To make shoyu tare, combine soy sauce, sake, scallions, ginger, mirin, and garlic in a medium saucepan. Bring to a boil over high heat. Remove from the heat and let cool to room temperature. Strain and discard solids.\" width=\"1920\" height=\"1398\" class=\"size-full wp-image-106538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-400x291.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-800x583.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-768x559.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-1440x1049.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-1180x859.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-960x699.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make shoyu tare, combine soy sauce, sake, scallions, ginger, mirin, and garlic in a medium saucepan. Bring to a boil over high heat. Remove from the heat and let cool to room temperature. Strain and discard solids. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106537\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/shio-tare.jpg\" alt=\"To make shio tare, cook ginger, scallion, and garlic in sesame oil until fragrant. Add sake and salt, and boil the whole mixture for a minute. Let cool.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106537\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make shio tare, cook ginger, scallion, and garlic in sesame oil until fragrant. Add sake and salt, and boil the whole mixture for a minute. Let cool. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/miso-tare-2.jpg\" alt=\"To make miso tare, stir together red miso paste, soy sauce, and mirin until smooth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make miso tare, stir together red miso paste, soy sauce, and mirin until smooth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, I like to add some steamed cabbage (seasoned with soy and sesame), sliced scallions, and nori to each bowl. Get all of that ready after you’ve made your tare of choice.\u003c/p>\n\u003cp>Of course, you’ll also need to cook ramen noodles. I don’t think it is worth it to make noodles from scratch. Buy high quality fresh noodles from \u003ca href=\"http://sunnoodle.com\" target=\"_blank\">Sun Noodle\u003c/a> and you won’t regret it. Read more about noodle shopping on my BAB post: \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/01/27/store-bought-ramen-noodles-you-dont-always-get-what-you-pay-for/\" target=\"_blank\">Store-Bought Ramen Noodles\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>But before you cook the noodles, get everything else ready:\u003c/strong> Reheat the broth and the chashu (you can heat slices of pork in some extra pork cooking liquid). Slice the eggs in half. Portion out your tare or stir it into the broth. Bring the menma to room temperature.\u003c/p>\n\u003cp>Boil the noodles until they’re almost-but-not-quite al dente and drain well. Add them to the serving bowls with hot broth. Top each bowl with chashu, eggs, cabbage, menma, scallions, nori, and maybe a drizzle of sesame oil. Serve immediately! Ramen waits for no one!\u003c/p>\n\u003cfigure id=\"attachment_106533\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/plated-ramen-5_.jpg\" alt=\"Homemade shoyu ramen with chashu, soy eggs, menma, cabbage, scallions, and nori.\" width=\"1920\" height=\"1401\" class=\"size-full wp-image-106533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-400x292.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-800x584.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-768x560.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-1440x1051.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-1180x861.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-960x701.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade shoyu ramen with chashu, soy eggs, menma, cabbage, scallions, and nori. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Ramen\u003c/h3>\n\u003cp>\u003cstrong>Note:\u003c/strong> I’ve written this recipe so that you can choose from three different styles of sauce: \u003cstrong>shio\u003c/strong> (sea salt), \u003cstrong>shoyu\u003c/strong> (soy sauce), or \u003cstrong>miso\u003c/strong>. Choose your favorite; you’ll flavor the broth with one of these \u003cem>tares\u003c/em> right before serving. If you want to make a vegetable ramen, consider mixing the shoyu tare with a full-flavored vegetable broth to taste. Skip the chashu for this variation, and marinate the eggs in the shoyu tare. I prefer using \u003ca href=\"http://sunnoodle.com\" target=\"_blank\">Sun Noodle\u003c/a> brand noodles for my ramen. They make different styles of noodles for shoyu ramen and miso ramen. If you’re making shio ramen, I’d recommend the shoyu style. Discard the seasoning packets. For more on ramen noodles, \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/01/27/store-bought-ramen-noodles-you-dont-always-get-what-you-pay-for/\" target=\"_blank\">read my tasting post\u003c/a>. This recipe takes two full days of work. You can also split it up into three days if you prefer. Plan accordingly.\u003c/p>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Ramen Broth\u003c/em>\u003c/strong>\n\u003cli>4 quarts water\u003c/li>\n\u003cli>2 ½ pounds chicken wings\u003c/li>\n\u003cli>1 ½ pounds pork spare ribs, sliced into individual ribs\u003c/li>\n\u003cli>2 bunches scallions, chopped\u003c/li>\n\u003cli>2 carrots, chopped\u003c/li>\n\u003cli>1 head garlic, sliced in half horizontally\u003c/li>\n\u003cli>1 inch ginger, sliced into ¼-inch thick rounds\u003c/li>\n\u003cli>2 ounces kombu seaweed, about one 8-by-12-inch piece\u003c/li>\n\u003cli>4 ounces katsuobushi (dried bonito flakes), about 8 lightly packed cups\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Chashu Pork and Soft-Boiled Soy Eggs\u003c/em>\u003c/strong>\n\u003cli>2 pounds pork belly, skin removed\u003c/li>\n\u003cli>1 cup water\u003c/li>\n\u003cli>1 cup sake\u003c/li>\n\u003cli>¾ cup mirin\u003c/li>\n\u003cli>½ cup soy sauce\u003c/li>\n\u003cli>½ cup sugar\u003c/li>\n\u003cli>6 scallions, chopped\u003c/li>\n\u003cli>6 cloves garlic, peeled\u003c/li>\n\u003cli>2 inches ginger, sliced into ¼-inch thick rounds\u003c/li>\n\u003cli>1 skin on shallot, cut in half\u003c/li>\n\u003cli>6 large eggs\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Menma (Bamboo Shoots)\u003c/em>\u003c/strong>\n\u003cli>1 (15-oz) can bamboo shoots in water, sliced\u003c/li>\n\u003cli>1 1/2 cups water\u003c/li>\n\u003cli>½ ounce katsuobushi, about 2 lightly packed cups\u003c/li>\n\u003cli>¼ cup sake\u003c/li>\n\u003cli>2 tablespoons soy sauce\u003c/li>\n\u003cli>1 ½ tablespoons mirin\u003c/li>\n\u003cli>1 ½ teaspoons sugar\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Shio Tare\u003c/em>\u003c/strong>\n\u003cli>¼ cup toasted sesame oil\u003c/li>\n\u003cli>2 tablespoons finely chopped ginger\u003c/li>\n\u003cli>2 tablespoons finely chopped scallion, white parts\u003c/li>\n\u003cli>1 tablespoon finely chopped garlic\u003c/li>\n\u003cli>1 cup sake\u003c/li>\n\u003cli>¼ cup sea salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Shoyu Tare\u003c/em>\u003c/strong>\n\u003cli>2 cups soy sauce\u003c/li>\n\u003cli>½ cup sake\u003c/li>\n\u003cli>2 scallions, chopped\u003c/li>\n\u003cli>2 inches fresh ginger, peeled and crushed\u003c/li>\n\u003cli>2 tablespoons mirin\u003c/li>\n\u003cli>2 cloves garlic, crushed\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Miso Tare\u003c/em>\u003c/strong>\n\u003cli>½ cup red miso (akamiso) paste\u003c/li>\n\u003cli>3 tablespoons soy sauce\u003c/li>\n\u003cli>1 tablespoon mirin\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Toppings and Noodles\u003c/em>\u003c/strong>\n\u003cli>2 cups shredded cabbage\u003c/li>\n\u003cli>Soy sauce\u003c/li>\n\u003cli>Sesame oil\u003c/li>\n\u003cli>6 servings fresh ramen noodles (see note)\u003c/li>\n\u003cli>2 sheets nori, quartered\u003c/li>\n\u003cli>Finely sliced scallions\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>One day ahead, prepare the ramen broth, chashu, and eggs.\u003c/strong>\u003c/p>\n\u003cp>Preheat oven to 275°F.\u003c/p>\n\u003cp>\u003cstrong>For the broth:\u003c/strong> Combine water, chicken wings, ribs, scallions, carrots, garlic and ginger. Bring to a boil over high heat. Skim off any impurities from the top of the broth. Reduce the heat to low and simmer for 5 hours, skimming occasionally. Add the kombu and continue to simmer for 1 hour. Add the bonito and simmer for 5 minutes. Strain the broth through a fine mesh strainer. Let cool to room temperature and refrigerate until ready to serve.\u003c/p>\n\u003cp>\u003cstrong>While the broth is simmering, cook the chashu:\u003c/strong> Lay the pork belly on a cutting board. Starting from the long end, roll the belly into a tight cylinder. Tie the belly with butcher’s twine at 1-inch intervals.\u003c/p>\n\u003cp>Combine the water, sake, mirin, soy sauce, sugar, scallions, garlic, ginger and shallot in a Dutch oven. Bring to a boil over high heat and add the pork belly. Cover with the lid, leaving it slightly ajar. Bake, flipping the pork belly every hour, until the pork is very tender, 3 to 4 hours. Let pork cool to room temperature in the broth. Transfer pork to a storage container and refrigerate. Strain broth and set aside.\u003c/p>\n\u003cp>\u003cstrong>While the pork is cooling, boil the eggs:\u003c/strong> Using a thumbtack, gently poke a hole in the large end of the eggs.\u003c/p>\n\u003cp>In a large saucepan, bring 2 quarts of water to a boil. Add the eggs and reduce the heat to maintain a bare simmer (medium to medium-low heat). Cook eggs for 6 minutes and then immediately drain. Run under cold water.\u003c/p>\n\u003cp>Very gently peel the eggs under cold running water. The white are very delicate, so work slowly. Transfer eggs to a storage container in which they can lay in one single layer. Cover eggs with some of the pork cooking liquid. Lay a paper towel over the eggs so that the sauce seeps up and over the top of the eggs. Refrigerate for at least 4 hours or up to 12 hours (no longer).\u003c/p>\n\u003cp>\u003cstrong>The next day, prepare the menma, tare and toppings.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Cure the menma:\u003c/strong> Rinse the bamboo shoots with cold water. Place in a medium bowl with katsuobushi and cover with cold water. Let sit for 1 hour. Drain the bamboo and remove the katsuobushi.\u003c/p>\n\u003cp>Combine sake, soy sauce, and mirin in a small saucepan. Reduce the heat to medium and simmer for 5 minutes. Add the sugar and stir to dissolve. Add the drained bamboo and simmer until very well seasoned, 7 to 10 minutes. Transfer to a storage container and refrigerate in cooking liquid.\u003c/p>\n\u003cp>\u003cstrong>For the shio tare:\u003c/strong> Heat the sesame oil in a small saucepan over medium heat. Add the ginger, scallion and garlic. Cook until fragrant, about 2 minutes. Carefully stir in sake and salt. Increase the heat to high and boil for 1 minute. Remove from the heat.\u003c/p>\n\u003cp>\u003cstrong>For the shoyu tare:\u003c/strong> Combine all ingredients in a medium saucepan. Bring to a boil over high heat. Remove from the heat and let cool to room temperature. Strain and discard solids.\u003c/p>\n\u003cp>\u003cstrong>For the miso tare:\u003c/strong> Whisk together all ingredients in a small bowl until smooth.\u003c/p>\n\u003cp>\u003cstrong>To assemble:\u003c/strong> Combine cabbage and ¼ cup water in a large saucepan. Cover and steam over medium-high heat until tender, 7 to 10 minutes. Remove from the heat and season with soy sauce and sesame oil. Gather remaining toppings and bring anything that has been chilled to room temperature.\u003c/p>\n\u003cp>Bring ramen broth to a boil. Cover and keep very hot.\u003c/p>\n\u003cp>Slice pork belly into ¼-inch-thick slices and place in a medium saucepan with some of its cooking liquid. Gently reheat over medium heat.\u003c/p>\n\u003cp>Remove eggs from soaking liquid and pat dry.\u003c/p>\n\u003cp>Bring a large pot of water to a boil. Add the ramen noodles and cook until not quite al dente, 2 to 3 minutes. Drain thoroughly.\u003c/p>\n\u003cp>\u003cstrong>For shio ramen:\u003c/strong> Pour 3 tablespoons tare in 6 large serving bowls. Top with 2 cups broth.\u003c/p>\n\u003cp>\u003cstrong>For shoyu ramen:\u003c/strong> Pour ¼ cup tare in 6 large serving bowls. Top with 2 cups broth.\u003c/p>\n\u003cp>\u003cstrong>For miso ramen:\u003c/strong> Turn off heat under ramen broth. Whisk in all of the miso tare. Divide broth between 6 large serving bowls.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Divide cooked ramen noodles between each bowl of broth. Slice each egg in half and place 2 halves in each bowl. Place 2 slices chashu alongside eggs. Slide one piece nori alongside the edge of each bowl. Top with menma, cabbage, scallions, and sesame oil (if desired). Serve immediately.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/106440/diy-ramen-worth-the-time-and-effort","authors":["5485"],"categories":["bayareabites_2998","bayareabites_2638","bayareabites_12"],"tags":["bayareabites_987","bayareabites_15267","bayareabites_10422","bayareabites_15210","bayareabites_377","bayareabites_4042","bayareabites_15229","bayareabites_439"],"featImg":"bayareabites_106532","label":"bayareabites"},"bayareabites_104647":{"type":"posts","id":"bayareabites_104647","meta":{"index":"posts_1591205157","site":"bayareabites","id":"104647","score":null,"sort":[1450386989000]},"guestAuthors":[],"slug":"diy-your-way-to-root-beer-greatness","title":"DIY Your Way to Root Beer Greatness","publishDate":1450386989,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>I’m not much of a soda drinker. I’ve been known to drink (and \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/01/feed-your-ginger-bug-and-brew-some-diy-ginger-beer/\" target=\"_blank\">make\u003c/a>) ginger beer, but even those drinks are reserved for special occasions. I’d much rather drink a lime-flavored seltzer water or (honestly) a good beer than a mass-market soda.\u003c/p>\n\u003cp>I have, however, always loved a good ice cream float. And as anyone with a taste for such things, the float \u003cem>par excellence\u003c/em> is made with root beer. Not just any root beer, either — small-batch root beers are always better than A&W and homemade versions are the best. \u003ca href=\"https://en.wikipedia.org/wiki/Do_it_yourself\" target=\"_blank\">DIY\u003c/a> root beer also makes a great holiday gift. Make a few bottles for your float-loving friends.\u003c/p>\n\u003cfigure id=\"attachment_104655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/roots.jpg\" alt=\"Sassafras (left) and Indian sarsaparilla (right) roots are key root beer ingredients.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104655\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sassafras (left) and Indian sarsaparilla (right) roots are key root beer ingredients. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Homemade root beer isn’t difficult. The hardest part is finding the namesake roots, which you can order online or purchase from an herb store like \u003ca href=\"http://www.herb-inc.com\" target=\"_blank\">Lhasa Karnak\u003c/a> in Berkeley. I use a classic mix of Indian sarsaparilla and sassafras, but some like to add other aromatic roots like licorice, dandelion, and wild cherry bark. To each her own.\u003c/p>\n\u003cp>Other key elements to my root beer are fresh mint, star anise, cinnamon, vanilla, and ginger, which I grate to smithereens for ultimate ginger flavor. Feel free to play with your own aromatic mixture. Whole cloves, juniper berries, allspice, coriander, and cardamom are all good ideas.\u003c/p>\n\u003cfigure id=\"attachment_104656\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tea-in-pot-2.jpg\" alt=\"Combine the roots and aromatics with water in a pot to steep.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104656\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine the roots and aromatics with water in a pot to steep. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I combine all of the roots and aromatics with two quarts of water in a large saucepan. I bring the mixture to a boil and then quickly remove the pot from the heat. Cover the pot and let it steep, like a strong tea. Two hours is long enough for the mixture to become fully flavored.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now strain out all of the solids using a fine mesh strainer. The vanilla bean seeds will likely stay behind, but that’s no biggie. Transfer the mixture to a bigger bowl or pot if necessary and stir a couple of sugars. I use a mix of brown sugar and molasses for caramelly flavor with a touch of bitterness. Sugar \u003cem>is\u003c/em> necessary here — it is the food for the yeast, which will carbonate the soda. I like to use a fairly low proportion so the final soda is not super sweet.\u003c/p>\n\u003cfigure id=\"attachment_104651\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/draining.jpg\" alt=\"After two hours of steeping, the water is now deeply colored and aromatic.\" width=\"1920\" height=\"1256\" class=\"size-full wp-image-104651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-400x262.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-800x523.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-768x502.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-1440x942.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-1180x772.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-960x628.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After two hours of steeping, the water is now deeply colored and aromatic. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Keep on stirring until the sugar is dissolved. If the liquid isn’t warm enough to dissolve the sugar, you can set the pot over low heat and gently warm the mixture until the sugar is dissolved. Don’t get it too hot, though, or you’ll just have to wait around for it to cool before bottling.\u003c/p>\n\u003cp>Finally, stir in another quart of water. (I save this for the end to bring the temperature of the mixture down.) Take the temperature of the liquid. You’re looking for a warm room temperature around 75°F. If it’s too warm, let it cool for 15 minutes and check the temperature again. Repeat until you’ve hit that temperature target.\u003c/p>\n\u003cfigure id=\"attachment_104657\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/yeast.jpg\" alt=\"I’ve used champagne yeast to carbonate my root beer.\" width=\"1920\" height=\"1324\" class=\"size-full wp-image-104657\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-400x276.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-800x552.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-768x530.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-1440x993.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-1180x814.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-960x662.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I’ve used champagne yeast to carbonate my root beer. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, a word on carbonation: You have many choices here. I’ve written this recipe using champagne yeast because it produces the most consistent soda, especially when the ambient temperature in my kitchen is cold. This method is also the quickest; it’ll only take a few days until you’ve got root beer ready to drink.\u003c/p>\n\u003cp>However, you can also go a wilder route. I carbonated my \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/01/feed-your-ginger-bug-and-brew-some-diy-ginger-beer/\" target=\"_blank\">homemade ginger beer\u003c/a> using natural fermentation care of a “ginger bug.” You can choose to use a ginger bug to carbonate your root beer as well. Follow the first two steps of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/01/feed-your-ginger-bug-and-brew-some-diy-ginger-beer/\" target=\"_blank\">that recipe\u003c/a> as written. Strain out the fermented ginger solids and measure ½ cup of liquid. Add that liquid to the cooled root beer mixture. You can also try fermenting the root beer using whey drained from yogurt. You’ll need ½ cup; follow step one of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/05/diy-sriracha-make-it-at-home-and-never-worry-about-a-hot-sauce-shortage-again/\" target=\"_blank\">this recipe\u003c/a>, doubling the amount of yogurt used. Add the whey in the same way as the ginger bug. Both of these methods will take longer. Expect the root beer to take at least a week, if not two, to fully carbonate.\u003c/p>\n\u003cp>If you choose to use yeast, wait to add it until you’ve divided the soda mixture between bottles. That way, you’ll guarantee that all the yeast makes it into the bottles and doesn’t end up at the bottom of the mixing bowl.\u003c/p>\n\u003cfigure id=\"attachment_104650\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/bottled-2.jpg\" alt=\"I always use at least one plastic bottle when making homemade soda — it makes it easy to monitor carbonation.\" width=\"1920\" height=\"1411\" class=\"size-full wp-image-104650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-400x294.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-800x588.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-768x564.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-1440x1058.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-1180x867.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-960x706.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I always use at least one plastic bottle when making homemade soda — it makes it easy to monitor carbonation. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Speaking of bottles, I like to use a mix of glass and plastic. Here, I’ve used two leftover kombucha bottles, one swing-top bottle, and one large plastic soda bottle. I recommend using at least one plastic bottle; you can use it to monitor carbonation with a quick squeeze. Once the soda is fully carbonated, the bottle will be very stiff. Whatever you use, you’re looking for a total capacity around 3 quarts. Fill the bottles so that there’s at least one inch of headspace.\u003c/p>\n\u003cp>Divide the yeast between the bottles — you’ll use around a pinch per bottle, a little more for larger bottles and a little less for smaller ones.\u003c/p>\n\u003cfigure id=\"attachment_104654\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/in-bag.jpg\" alt=\"Place the bottles in a paper bag or cardboard box to carbonate in darkness.\" width=\"1920\" height=\"2368\" class=\"size-full wp-image-104654\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-400x493.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-800x987.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-768x947.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-1440x1776.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-1180x1455.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-960x1184.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the bottles in a paper bag or cardboard box to carbonate in darkness. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now just let the soda sit at room temperature. I place the bottles in a paper bag and fold over the top to keep them in the dark. You can also use a cardboard box if you’ve got an extra one sitting around. Place the bag in an out-of-the-way place, preferably one that isn’t too drafty, and let the bottles sit for 3 to 4 days. Check on the plastic bottle once a day to monitor carbonation. Once the bottle is stiff, transfer all of the root beer to the refrigerator to chill before serving.\u003c/p>\n\u003cfigure id=\"attachment_104653\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/finished-root-beer-8.jpg\" alt=\"Homemade root beer.\" width=\"1920\" height=\"1407\" class=\"size-full wp-image-104653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-400x293.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-800x586.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-1440x1055.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-960x704.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade root beer. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Root Beer\u003c/h3>\n\u003cp>\u003cem>Makes about 3 quarts\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You will need assorted clean glass and plastic bottles to store the root beer. I used 3 16-ounce glass bottles and one 1.25-liter plastic soda bottle. I recommend using at least one plastic bottle as it makes it easier to monitor carbonation (see step 8). Sarsaparilla and sassafras are available at \u003ca href=\"http://www.herb-inc.com\" target=\"_blank\">Lhasa Karnak Herb Company\u003c/a> in Berkeley or online at \u003ca href=\"https://www.mountainroseherbs.com\" target=\"_blank\">Mountain Rose Herbs\u003c/a>. I have written this recipe using yeast to carbonate the root beer. If you’d like to use wild, natural fermentation to carbonate the soda, you can substitute ½ cup drained whey from yogurt or ½ cup ginger bug liquid. Stir the whey or ginger bug into the pot of soda mixture before bottling. Carbonation will likely take a week or two, depending on the ambient temperature of the room. The root beer will also be less carbonated than when made using yeast.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 quarts filtered water, divided\u003c/li>\n\u003cli>¼ cup (¾ ounce) Indian sarsaparilla root\u003c/li>\n\u003cli>¼ cup (½ ounce) sassafras root\u003c/li>\n\u003cli>3 sprigs fresh mint\u003c/li>\n\u003cli>3 star anise\u003c/li>\n\u003cli>1 cinnamon stick\u003c/li>\n\u003cli>2 inches fresh ginger root\u003c/li>\n\u003cli>1 vanilla bean\u003c/li>\n\u003cli>1 cup (7 ounces) brown sugar\u003c/li>\n\u003cli>¼ cup (3 ounces) molasses\u003c/li>\n\u003cli>⅛ teaspoon champagne yeast\u003c/li>\n\u003c/ul>\n\u003col>\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine 2 quarts water, sarsaparilla, sassafras, mint, star anise, and cinnamon stick in a large saucepan. Grate ginger into saucepan. Slice vanilla bean in half lengthwise. Scrape vanilla seeds into the saucepan using the back of a knife. Add vanilla bean pods.\u003c/li>\n\u003cli>Place the pot over medium-high heat and bring to a boil. Cover the saucepan and remove from the heat. Let steep for 2 hours.\u003c/li>\n\u003cli>Strain mixture through a fine-mesh strainer set over a large bowl or pot. Discard solids.\u003c/li>\n\u003cli>Stir in brown sugar and molasses until dissolved. (If you find that the sugar is not dissolving easily, place pot over low heat and gently warm the mixture until the sugar dissolves.)\u003c/li>\n\u003cli>Stir in remaining quart of water. Let mixture cool to 75°F.\u003c/li>\n\u003cli>Transfer root beer mixture to a large liquid measuring cup with a spout. Use measuring cup to pour mixture into bottles, leaving at least 1 inch of headspace in each bottle. Divide yeast between bottles. Cap bottles.\u003c/li>\n\u003cli>Place bottles in a box or a large paper shopping bag. Cover the box or fold over the top of the bag to create a dark environment. Place the bag in an out-of-the-way place.\u003c/li>\n\u003cli>Let root beer ferment until carbonated, 3 to 4 days, at room temperature. Check the progress of carbonation by squeezing the bottle. When fully carbonated, the bottle should be quite stiff.\u003c/li>\n\u003cli>Transfer the bottles to the refrigerator for at least 12 hours to chill before drinking straight or topping with a scoop of vanilla ice cream.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Expand your homemade soda repertoire by trying your hand at DIY root beer. It's not much harder than making a strong pot of tea, and it makes for a great holiday gift. Kate Williams will show you how.","status":"publish","parent":0,"modified":1547229395,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1540},"headData":{"title":"DIY Your Way to Root Beer Greatness | KQED","description":"Expand your homemade soda repertoire by trying your hand at DIY root beer. It's not much harder than making a strong pot of tea, and it makes for a great holiday gift. Kate Williams will show you how.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"DIY Your Way to Root Beer Greatness","datePublished":"2015-12-17T21:16:29.000Z","dateModified":"2019-01-11T17:56:35.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"104647 http://ww2.kqed.org/bayareabites/?p=104647","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/12/17/diy-your-way-to-root-beer-greatness/","disqusTitle":"DIY Your Way to Root Beer Greatness","source":"DIY Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/diy-and-urban-homesteading/","path":"/bayareabites/104647/diy-your-way-to-root-beer-greatness","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m not much of a soda drinker. I’ve been known to drink (and \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/01/feed-your-ginger-bug-and-brew-some-diy-ginger-beer/\" target=\"_blank\">make\u003c/a>) ginger beer, but even those drinks are reserved for special occasions. I’d much rather drink a lime-flavored seltzer water or (honestly) a good beer than a mass-market soda.\u003c/p>\n\u003cp>I have, however, always loved a good ice cream float. And as anyone with a taste for such things, the float \u003cem>par excellence\u003c/em> is made with root beer. Not just any root beer, either — small-batch root beers are always better than A&W and homemade versions are the best. \u003ca href=\"https://en.wikipedia.org/wiki/Do_it_yourself\" target=\"_blank\">DIY\u003c/a> root beer also makes a great holiday gift. Make a few bottles for your float-loving friends.\u003c/p>\n\u003cfigure id=\"attachment_104655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/roots.jpg\" alt=\"Sassafras (left) and Indian sarsaparilla (right) roots are key root beer ingredients.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104655\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sassafras (left) and Indian sarsaparilla (right) roots are key root beer ingredients. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Homemade root beer isn’t difficult. The hardest part is finding the namesake roots, which you can order online or purchase from an herb store like \u003ca href=\"http://www.herb-inc.com\" target=\"_blank\">Lhasa Karnak\u003c/a> in Berkeley. I use a classic mix of Indian sarsaparilla and sassafras, but some like to add other aromatic roots like licorice, dandelion, and wild cherry bark. To each her own.\u003c/p>\n\u003cp>Other key elements to my root beer are fresh mint, star anise, cinnamon, vanilla, and ginger, which I grate to smithereens for ultimate ginger flavor. Feel free to play with your own aromatic mixture. Whole cloves, juniper berries, allspice, coriander, and cardamom are all good ideas.\u003c/p>\n\u003cfigure id=\"attachment_104656\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tea-in-pot-2.jpg\" alt=\"Combine the roots and aromatics with water in a pot to steep.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104656\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine the roots and aromatics with water in a pot to steep. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I combine all of the roots and aromatics with two quarts of water in a large saucepan. I bring the mixture to a boil and then quickly remove the pot from the heat. Cover the pot and let it steep, like a strong tea. Two hours is long enough for the mixture to become fully flavored.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now strain out all of the solids using a fine mesh strainer. The vanilla bean seeds will likely stay behind, but that’s no biggie. Transfer the mixture to a bigger bowl or pot if necessary and stir a couple of sugars. I use a mix of brown sugar and molasses for caramelly flavor with a touch of bitterness. Sugar \u003cem>is\u003c/em> necessary here — it is the food for the yeast, which will carbonate the soda. I like to use a fairly low proportion so the final soda is not super sweet.\u003c/p>\n\u003cfigure id=\"attachment_104651\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/draining.jpg\" alt=\"After two hours of steeping, the water is now deeply colored and aromatic.\" width=\"1920\" height=\"1256\" class=\"size-full wp-image-104651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-400x262.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-800x523.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-768x502.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-1440x942.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-1180x772.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-960x628.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After two hours of steeping, the water is now deeply colored and aromatic. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Keep on stirring until the sugar is dissolved. If the liquid isn’t warm enough to dissolve the sugar, you can set the pot over low heat and gently warm the mixture until the sugar is dissolved. Don’t get it too hot, though, or you’ll just have to wait around for it to cool before bottling.\u003c/p>\n\u003cp>Finally, stir in another quart of water. (I save this for the end to bring the temperature of the mixture down.) Take the temperature of the liquid. You’re looking for a warm room temperature around 75°F. If it’s too warm, let it cool for 15 minutes and check the temperature again. Repeat until you’ve hit that temperature target.\u003c/p>\n\u003cfigure id=\"attachment_104657\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/yeast.jpg\" alt=\"I’ve used champagne yeast to carbonate my root beer.\" width=\"1920\" height=\"1324\" class=\"size-full wp-image-104657\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-400x276.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-800x552.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-768x530.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-1440x993.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-1180x814.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-960x662.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I’ve used champagne yeast to carbonate my root beer. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, a word on carbonation: You have many choices here. I’ve written this recipe using champagne yeast because it produces the most consistent soda, especially when the ambient temperature in my kitchen is cold. This method is also the quickest; it’ll only take a few days until you’ve got root beer ready to drink.\u003c/p>\n\u003cp>However, you can also go a wilder route. I carbonated my \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/01/feed-your-ginger-bug-and-brew-some-diy-ginger-beer/\" target=\"_blank\">homemade ginger beer\u003c/a> using natural fermentation care of a “ginger bug.” You can choose to use a ginger bug to carbonate your root beer as well. Follow the first two steps of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/01/feed-your-ginger-bug-and-brew-some-diy-ginger-beer/\" target=\"_blank\">that recipe\u003c/a> as written. Strain out the fermented ginger solids and measure ½ cup of liquid. Add that liquid to the cooled root beer mixture. You can also try fermenting the root beer using whey drained from yogurt. You’ll need ½ cup; follow step one of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/05/diy-sriracha-make-it-at-home-and-never-worry-about-a-hot-sauce-shortage-again/\" target=\"_blank\">this recipe\u003c/a>, doubling the amount of yogurt used. Add the whey in the same way as the ginger bug. Both of these methods will take longer. Expect the root beer to take at least a week, if not two, to fully carbonate.\u003c/p>\n\u003cp>If you choose to use yeast, wait to add it until you’ve divided the soda mixture between bottles. That way, you’ll guarantee that all the yeast makes it into the bottles and doesn’t end up at the bottom of the mixing bowl.\u003c/p>\n\u003cfigure id=\"attachment_104650\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/bottled-2.jpg\" alt=\"I always use at least one plastic bottle when making homemade soda — it makes it easy to monitor carbonation.\" width=\"1920\" height=\"1411\" class=\"size-full wp-image-104650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-400x294.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-800x588.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-768x564.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-1440x1058.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-1180x867.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-960x706.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I always use at least one plastic bottle when making homemade soda — it makes it easy to monitor carbonation. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Speaking of bottles, I like to use a mix of glass and plastic. Here, I’ve used two leftover kombucha bottles, one swing-top bottle, and one large plastic soda bottle. I recommend using at least one plastic bottle; you can use it to monitor carbonation with a quick squeeze. Once the soda is fully carbonated, the bottle will be very stiff. Whatever you use, you’re looking for a total capacity around 3 quarts. Fill the bottles so that there’s at least one inch of headspace.\u003c/p>\n\u003cp>Divide the yeast between the bottles — you’ll use around a pinch per bottle, a little more for larger bottles and a little less for smaller ones.\u003c/p>\n\u003cfigure id=\"attachment_104654\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/in-bag.jpg\" alt=\"Place the bottles in a paper bag or cardboard box to carbonate in darkness.\" width=\"1920\" height=\"2368\" class=\"size-full wp-image-104654\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-400x493.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-800x987.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-768x947.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-1440x1776.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-1180x1455.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-960x1184.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the bottles in a paper bag or cardboard box to carbonate in darkness. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now just let the soda sit at room temperature. I place the bottles in a paper bag and fold over the top to keep them in the dark. You can also use a cardboard box if you’ve got an extra one sitting around. Place the bag in an out-of-the-way place, preferably one that isn’t too drafty, and let the bottles sit for 3 to 4 days. Check on the plastic bottle once a day to monitor carbonation. Once the bottle is stiff, transfer all of the root beer to the refrigerator to chill before serving.\u003c/p>\n\u003cfigure id=\"attachment_104653\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/finished-root-beer-8.jpg\" alt=\"Homemade root beer.\" width=\"1920\" height=\"1407\" class=\"size-full wp-image-104653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-400x293.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-800x586.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-1440x1055.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-960x704.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade root beer. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Root Beer\u003c/h3>\n\u003cp>\u003cem>Makes about 3 quarts\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You will need assorted clean glass and plastic bottles to store the root beer. I used 3 16-ounce glass bottles and one 1.25-liter plastic soda bottle. I recommend using at least one plastic bottle as it makes it easier to monitor carbonation (see step 8). Sarsaparilla and sassafras are available at \u003ca href=\"http://www.herb-inc.com\" target=\"_blank\">Lhasa Karnak Herb Company\u003c/a> in Berkeley or online at \u003ca href=\"https://www.mountainroseherbs.com\" target=\"_blank\">Mountain Rose Herbs\u003c/a>. I have written this recipe using yeast to carbonate the root beer. If you’d like to use wild, natural fermentation to carbonate the soda, you can substitute ½ cup drained whey from yogurt or ½ cup ginger bug liquid. Stir the whey or ginger bug into the pot of soda mixture before bottling. Carbonation will likely take a week or two, depending on the ambient temperature of the room. The root beer will also be less carbonated than when made using yeast.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 quarts filtered water, divided\u003c/li>\n\u003cli>¼ cup (¾ ounce) Indian sarsaparilla root\u003c/li>\n\u003cli>¼ cup (½ ounce) sassafras root\u003c/li>\n\u003cli>3 sprigs fresh mint\u003c/li>\n\u003cli>3 star anise\u003c/li>\n\u003cli>1 cinnamon stick\u003c/li>\n\u003cli>2 inches fresh ginger root\u003c/li>\n\u003cli>1 vanilla bean\u003c/li>\n\u003cli>1 cup (7 ounces) brown sugar\u003c/li>\n\u003cli>¼ cup (3 ounces) molasses\u003c/li>\n\u003cli>⅛ teaspoon champagne yeast\u003c/li>\n\u003c/ul>\n\u003col>\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine 2 quarts water, sarsaparilla, sassafras, mint, star anise, and cinnamon stick in a large saucepan. Grate ginger into saucepan. Slice vanilla bean in half lengthwise. Scrape vanilla seeds into the saucepan using the back of a knife. Add vanilla bean pods.\u003c/li>\n\u003cli>Place the pot over medium-high heat and bring to a boil. Cover the saucepan and remove from the heat. Let steep for 2 hours.\u003c/li>\n\u003cli>Strain mixture through a fine-mesh strainer set over a large bowl or pot. Discard solids.\u003c/li>\n\u003cli>Stir in brown sugar and molasses until dissolved. (If you find that the sugar is not dissolving easily, place pot over low heat and gently warm the mixture until the sugar dissolves.)\u003c/li>\n\u003cli>Stir in remaining quart of water. Let mixture cool to 75°F.\u003c/li>\n\u003cli>Transfer root beer mixture to a large liquid measuring cup with a spout. Use measuring cup to pour mixture into bottles, leaving at least 1 inch of headspace in each bottle. Divide yeast between bottles. Cap bottles.\u003c/li>\n\u003cli>Place bottles in a box or a large paper shopping bag. Cover the box or fold over the top of the bag to create a dark environment. Place the bag in an out-of-the-way place.\u003c/li>\n\u003cli>Let root beer ferment until carbonated, 3 to 4 days, at room temperature. Check the progress of carbonation by squeezing the bottle. When fully carbonated, the bottle should be quite stiff.\u003c/li>\n\u003cli>Transfer the bottles to the refrigerator for at least 12 hours to chill before drinking straight or topping with a scoop of vanilla ice cream.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/104647/diy-your-way-to-root-beer-greatness","authors":["5485"],"categories":["bayareabites_13306","bayareabites_2638","bayareabites_12","bayareabites_11070"],"tags":["bayareabites_504","bayareabites_987","bayareabites_16222","bayareabites_14738"],"featImg":"bayareabites_104652","label":"source_bayareabites_104647"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. 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