The Catalan TableRecipes tagged with: fermented
Traditional Easter Mona with Forki sourdough starter
Easter Mona made with sourdough starter and a lightly enriched brioche dough, with prior activation of the sourdough starter, a preferment, flavouring with spices, and double brushing before baking.
Dulce de leche with yogurt mousse and coffee granita
Dessert served in transparent glasses, with a dulce de leche base, yogurt mousse on top, and coffee granita over it.
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.
Kefir Gelato
A creamy kefir ice cream with the smooth texture of 35% liquid cream, perfect for enjoying a slightly tangy and refreshing flavor.
Barm Bread
Bread made with barm prepared the day before and baked in a hot oven with a spray of water.
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.
Black tea kombucha
Homemade black tea kombucha fermented with starter culture, with a second bottling stage for carbonation and cold storage.
Fresh cheese
Fresh cheese for quick consumption made with pasteurized milk, with three possible curdling methods: with lemon, with calcium chloride, or through enzymatic coagulation. Includes an optional finish to obtain a finer texture.
Solid sourdough starter for panettone
Process for preparing and maintaining a solid sourdough starter for panettone, begun with fermented apple, with successive feedings, a water bath, and acidity corrections before the final three feedings prior to panettone.
Sourdough starter
The sourdough is a living and fermented mixture of flour and water that creates a spongy and tangy base perfect for artisan bread.
Pre-ferments
Preferments are soft, well-worked doughs that, after slow resting, develop a light and fluffy texture, perfect for enhancing any homemade bread.
Kefir: preparation method
Kefir is a fermented and slightly effervescent beverage, with a smooth and creamy texture, made with traditional ingredients that provide a slightly acidic and refreshing flavor.