Fermentations in the kitchen
Yogurt, Japanese miso, pickles, Korean kimchi, sauerkraut, chocolate, kefir, vinegar, tempeh, cider, beer, soy sauce, kombucha. But also bread, wine and cheese, the undisputed protagonists of our culinary tradition. What do foods so different in taste, smell, and origin have in common? Only one thing: fermentation. It means that during their preparation, certain microorganisms intervene […]
What are enzymes and why are they so important in cheese making?
Last week, intrigued by what I had related in the previous article , I wanted to try making homemade gorgonzola. Because I am lazy, instead of going to the pharmacy or supermarket to buy rennet, I used liquid rennet that had been given to me some time ago, even though the person who gave […]
Molds and bacteria for cheese making: not all molds come to harm!
Imagine someone proposing, “I’ll give you 100 euros if you eat this food, but know that it has billions of bacteria and moldin it.” I don’t know about you, but I would hesitate a little and probably turn down the offer! Yet, if the same person offered me a taste of Gorgonzola, the nice […]
