Experiment #17 – Casizolu cheese (Caciocavallo)
it’s time to explore one of the tastiest cheeses ever: Casizolu, a Sardinian variant of caciocavallo. Caciocavallo is a traditional cheese from southern Italy.
Experiment #16 – Mozzarella (fast and easy method).
I’m delighted with the results of my kombucha experiment. In this article, I will change the subject and talk about one of the most popular cheesemaking experiments ever: making a juicy mozzarella! Mozzarella is a very common typical Italian stretched (in Italian “a pasta filata”) cheese. Normally round-shaped with the size of a tennis ball….
Experiment #15 – Pineapple-lime-ginger kombucha
After experimenting with the Belgian witbier, my homebrewing creativity will expand its horizons with something out of my comfort zone, but worth trying: a fresh and fizzy homemade Pineapple-lime-ginger kombucha. Kombucha is a fermented tea beverage made by fermenting sweetened tea (usually black or green) with a Symbiotic Culture Of Bacteria and Yeast (often called…
Experiment #14 – Witbier
It was fun to experiment with apples and fermentation in my previous experiment with a hard cider. This time I will return to share a nice recipe for a great Belgian classic: de Witbier. Witbier (white beer, translated from the Dutch language) is a beer style originally brewed in the Netherlands and Belgium. This beer…
Experiment #13 – Hard apple cider (French cider)
After the creation of my interpretation of Chaource, let’s leave cheese making for a while and focus on my other huge passion: homebrewing. The last home brewing experiment was dedicated to my spicy spring Saison, as we are now in the summer it’s definitely time for experimenting with a hard apple cider so we can…
Experiment #12 – Chaource-style cheese
After showing all the secrets of my strained yogurt, it’s time to show you how to make one of my favorite cheeses: the Chaource cheese. Chaource is a soft, bloomy rind cheese originating from the Champagne-Ardenne region in France. Named after the village of Chaource, where it has been produced since the Middle Ages, this…
Experiment #11 – Ultra thick strained yoghurt
Strained yoghurt is a type of yoghurt that has been strained to remove most of its whey, increasing its density and enriching it with a particular texture.
Experiment #10 – Spicy Spring Saison (farmhouse ale)
Introducing my Spicy Spring Saison: a crisp, golden ale with floral notes and hints of coriander. Perfect for a refreshing spring sip!
Experiment #9 – affinage – Balsamic Vinegar cheese – Aceto Balsamico di Modena IPG cheese
Aceto Balsamico di Modena IPG cheese combines the tangy sweetness of Modena’s renowned balsamic vinegar with creamy cheese. This delightful fusion offers a unique blend of flavors, perfect for adding a gourmet touch to salads, appetizers, or cheese platters.
Experiment #8 – Homebrewing – Baltic Porter
Baltic Porter is a robust, dark beer style originating from the Baltic region. It features rich malt flavors with hints of caramel, chocolate, and toffee, balanced by a smooth, clean finish. Perfect for savoring on a cold evening or pairing with hearty dishes.