{"id":4618,"date":"2019-08-15T22:55:26","date_gmt":"2019-08-15T20:55:26","guid":{"rendered":"https:\/\/brodandtaylor.eu\/making-probiotic-superfoods-at-home\/"},"modified":"2019-08-15T22:55:26","modified_gmt":"2019-08-15T20:55:26","slug":"making-probiotic-superfoods-at-home","status":"publish","type":"post","link":"https:\/\/brodandtaylor.eu\/en\/making-probiotic-superfoods-at-home\/","title":{"rendered":"Making Probiotic Superfoods at Home"},"content":{"rendered":"<div class=\"container\">\n<p><img decoding=\"async\" class=\" alignleft size-full wp-image-2264\" style=\"margin: 10px; float: left;\" src=\"https:\/\/brodandtaylor.eu\/wp-content\/uploads\/2015\/12\/tempeh-without-red-pepper.jpg\" alt=\"Tempeh reichert den Salat mit N\u00e4hrstoffen an. \" width=\"25%\" height=\"NaN\" \/><\/p>\n<p><span style=\"font-size: 12pt; font-family: arial, helvetica, sans-serif;\">Scientific research is clear: incorporating live probiotic cultures into your diet boosts the immune system and promotes digestive health. Yogurt is one of the best-known live culture foods, but there\u2019s a world of incredible probiotic superfoods out there, each of them delicious and uniquely beneficial. Lacto-fermented pickles and sauerkraut (fermented in water, instead of pickled in vinegar) are making a comeback, with more and more people culturing them at home. Kefir and kefir water energy drinks are also easy to make, delicious and very nutritious. Homemade cheese, kimchi, tempeh, kefir, kombucha \u2013 these superfoods literally bubble over with fresh flavour and health benefits.\u00a0<\/span><\/p>\n<p><img decoding=\"async\" class=\" alignright size-full wp-image-2273\" style=\"margin-bottom: 30px; margin-left: 10px; float: right;\" src=\"https:\/\/brodandtaylor.eu\/wp-content\/uploads\/2015\/12\/erdbeer_und_ingwer_kombucha.jpg\" alt=\"Selbstgemachter Erdbeer- und Ingwer-Kombucha\" width=\"25%\" height=\"NaN\" srcset=\"https:\/\/brodandtaylor.eu\/wp-content\/uploads\/2015\/12\/erdbeer_und_ingwer_kombucha.jpg 616w, https:\/\/brodandtaylor.eu\/wp-content\/uploads\/2015\/12\/erdbeer_und_ingwer_kombucha-400x400.jpg 400w, https:\/\/brodandtaylor.eu\/wp-content\/uploads\/2015\/12\/erdbeer_und_ingwer_kombucha-280x280.jpg 280w, https:\/\/brodandtaylor.eu\/wp-content\/uploads\/2015\/12\/erdbeer_und_ingwer_kombucha-100x100.jpg 100w\" sizes=\"(max-width: 616px) 100vw, 616px\" \/><\/p>\n<p><span style=\"font-family: arial, helvetica, sans-serif; font-size: 12pt;\">Tempeh adds nutrition to salads. <\/span><\/p>\n<p><span style=\"font-family: arial, helvetica, sans-serif; font-size: 12pt;\">With a temperature range of 70F-120F and the durability to operate for as many hours or days as necessary, the Proofer provides an ideal environment for fermenting and culturing probiotic superfoods. Each food has a different optimal temperature for culturing, making the digital control of the Proofer vital for success:<\/span><\/p>\n<ul>\n<li><span style=\"font-family: arial, helvetica, sans-serif; font-size: 12pt;\">Kombucha does best from 22-28\u00ba C<\/span><\/li>\n<li><span style=\"font-family: arial, helvetica, sans-serif; font-size: 12pt;\">Tempeh is cultured at 31\u00ba C.<\/span><\/li>\n<li><span style=\"font-family: arial, helvetica, sans-serif; font-size: 12pt;\">Japanese Natto needs a steady 38\u00ba C.<\/span><\/li>\n<li><span style=\"font-family: arial, helvetica, sans-serif; font-size: 12pt;\">Kefir and kefir water drinks work in a range from 21-29\u00ba C.<\/span><\/li>\n<li><span style=\"font-family: arial, helvetica, sans-serif; font-size: 12pt;\">Home cheese makers need to hold milk at steady temperatures of \/22-39 \u00baC during ripening.<\/span><\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\" alignright size-full wp-image-2282\" style=\"margin-left: 10px; float: right;\" src=\"https:\/\/brodandtaylor.eu\/wp-content\/uploads\/2015\/12\/frishkaese.jpg\" alt=\"Hausgemachter Frischk\u00e4se\" width=\"25%\" height=\"NaN\" srcset=\"https:\/\/brodandtaylor.eu\/wp-content\/uploads\/2015\/12\/frishkaese.jpg 749w, https:\/\/brodandtaylor.eu\/wp-content\/uploads\/2015\/12\/frishkaese-400x427.jpg 400w, https:\/\/brodandtaylor.eu\/wp-content\/uploads\/2015\/12\/frishkaese-375x400.jpg 375w\" sizes=\"(max-width: 749px) 100vw, 749px\" \/><span style=\"font-family: arial, helvetica, sans-serif; font-size: 12pt;\">Wherever your interest lies, the Proofer brings consistency and reliability to the process of culturing healthy, wholesome food at home.<\/span><\/p>\n<p><span style=\"font-family: arial, helvetica, sans-serif; font-size: 12pt;\">Learn More:<\/span><\/p>\n<ul>\n<li><span style=\"font-family: arial, helvetica, sans-serif; font-size: 12pt;\">See how the Proofer excels at rising homemade bread and making yogurt.\u00a0<\/span><\/li>\n<li><span style=\"font-family: arial, helvetica, sans-serif; font-size: 12pt;\">View the wide array of beautiful, hand-crafted foods that you can make with the Proofer.<\/span><\/li>\n<\/ul>\n<p>With a temperature range of 21 &#8211; 49 \u00b0 C and the ability to operate for as many hours or days as needed, the proofer provides the ideal environment for fermenting and cultivating probiotic foods.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Scientific research is clear: incorporating live probiotic cultures into your diet boosts the immune system and promotes digestive health. Yogurt is one of the best-known live culture foods, but there\u2019s a world of incredible probiotic superfoods out there, each of them delicious and uniquely beneficial. Lacto-fermented pickles and sauerkraut (fermented in water, instead of pickled[&#8230;]\n","protected":false},"author":1,"featured_media":2257,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[],"tags":[],"class_list":["post-4618","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/brodandtaylor.eu\/en\/wp-json\/wp\/v2\/posts\/4618","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/brodandtaylor.eu\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/brodandtaylor.eu\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/brodandtaylor.eu\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/brodandtaylor.eu\/en\/wp-json\/wp\/v2\/comments?post=4618"}],"version-history":[{"count":0,"href":"https:\/\/brodandtaylor.eu\/en\/wp-json\/wp\/v2\/posts\/4618\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/brodandtaylor.eu\/en\/wp-json\/wp\/v2\/media\/2257"}],"wp:attachment":[{"href":"https:\/\/brodandtaylor.eu\/en\/wp-json\/wp\/v2\/media?parent=4618"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brodandtaylor.eu\/en\/wp-json\/wp\/v2\/categories?post=4618"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brodandtaylor.eu\/en\/wp-json\/wp\/v2\/tags?post=4618"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}