The Catalan TableFermented & Dairy Recipes
14 recipes found
Yogurt
Homemade yogurt made with milk and lactic culture, with the option of making it thicker by heating the milk to 80-85 ºC before cooling it and with several ways to maintain the fermentation temperature. It also includes a Greek-style yogurt version, drained after preparing the yogurt.
Junket
Junket made with fresh pasteurized milk, subject to the corresponding conditions according to the type of milk and with possible additions of calcium chloride, powdered milk, or rennet, as appropriate.
Brossat (Recuit de Drap)
The brossat (recuit de drap) is presented with a smooth and delicate texture, made with the typical whey from Cerdanya, providing a fresh and slightly acidic taste perfect for accompanying sweets or as a light dessert.
Soft-ripened cheese
Traditional cheeses handcrafted with a creamy texture and an intense flavor, perfectly aged in the workshop of La Seu d'Urgell.
Shepherd’s cheese (Tomme / Manchego)
A traditional Catalan dish with local ingredients that combines authentic flavors and comforting textures, perfect for enjoying in good company.
Fresh creamy cheese
Traditional cheeses with varied textures ranging from delicate creaminess to subtle firmness, artisanally crafted at the Abadessa Cheese Factory in Alta Cerdanya.
Blue cheeses (Gorgonzola / Cabrales / Roquefort)
A traditional dish crafted with timeless ingredients, offering a smooth texture and a flavor that evokes memories of home.
Kefir Creamy Cheese
A creamy cheese spread made from kefir, perfect for spreading, with a smooth and rich texture that delights with every bite.
Cured and Pressed Kefir Cheese
Cured and pressed kefir cheese, with a firm texture and a slightly acidic flavor, made from 2 or 3 liters of strained kefir.
Diogurt Fresh Cheese - Blue Fresh Cheese
Fresh yogurt cheese with a creamy and slightly acidic texture, complemented by the intense and characteristic touch of blue cheese.
Herbacol (how to prepare vegetable rennet)
The herbacol, a plant-based coagulant delicately prepared with mineral water, offers a smooth and light texture ideal for thickening homemade cheeses and desserts.
Black tea kombucha
Homemade black tea kombucha fermented with starter culture, with a second bottling stage for carbonation and cold storage.