In case you wonder, what is happening in here and close by...
...the answer could be, for example...
...we transform wheat, self-produced, with our gorgeous "fidibus"-mill...
|
|
|
pan di via recipe for 3 loaves:
ingredients: 2 packs fresh yeast (à 25g), ca 1l warm water, 1 tablespoon sugar/honey, 1 tablespoon salt, 1,3kg wholegrain-flour, various seeds after your fancy.
In a small bowl, dissolve yeast and sugar in warm water. When it gets scummy after ca. 10min, add to the flour in the kitchen aid/ kneading machine and stir, the dough is quite liquid. Add salt and seeds, knead until well intermixed, divide directly into 3 breadforms. Place subito into the cold oven, bake at 175° for 55-60 minutes, remove from pans to wire racks to cool.
... we transform goat-milk...
ingredients: 2 packs fresh yeast (à 25g), ca 1l warm water, 1 tablespoon sugar/honey, 1 tablespoon salt, 1,3kg wholegrain-flour, various seeds after your fancy.
In a small bowl, dissolve yeast and sugar in warm water. When it gets scummy after ca. 10min, add to the flour in the kitchen aid/ kneading machine and stir, the dough is quite liquid. Add salt and seeds, knead until well intermixed, divide directly into 3 breadforms. Place subito into the cold oven, bake at 175° for 55-60 minutes, remove from pans to wire racks to cool.
... we transform goat-milk...
caprelphia
ingredients: fresh pasteurized goat milk, the appropriate amount chèvre starter, the appropriate amount of rennet, salt
Place the milk in a heavy-bottomed pot. For pasteurizing heat milk until it reaches 72 ºC. Remove pan from heat, put pan in another bigger pan and fill with cold water, so it cools down quicker. When down to 27° sprinkle the starter over the whole surface of the milk. Let stand for 5 minutes to rehydrate the starter. Then whisk the milk for 20 seconds to distribute the starter evenly. Cover the pan and let stand at room temperature, undisturbed, after 30 minutes add rennet, stir and then leave undisturbed and covered for around 18 hours. The ideal room temperature for ripening the cheese is between 18-24º. Line a colander with the cheesecloth and suspend it over a large bowl or pot. Carefully ladle the curds into the cheesecloth, grab the ends of the cloth and tie them into a knot. Suspend the cheese and let drain for 12 to 25 hours, depending on how thick you’d like your goat cheese to become and how big the amount is. Weigh the cheese and stir with 1% of salt until the salt is well incorporated. Ready! You can use it right away or transfer to a container and refrigerate for up to 2 weeks.
Caprelphia is a simple, creamy ingredient that can make just about anything taste that much better. Made from goat's milk rather than cow's, it's a little bit lower in fat and calories than other traditional cheese, but still provides that slightly tangy flavor to liven up any dish. Whether spread across a dinner protein, incorporated into your cream-cheese based dessert, or smeared on a hearty piece of pan di via, we think you can't go wrong! Or go simple: Spoon the cheese into a glass jar, top with minced fresh thyme (, chives, paprika, onions, herbs de provence, dill, fennel fronds,...) and drizzle with a fruity olive oil, serve with a crusty loaf of bread or crackers. There's tons of different recipes and ideas with caprelphia, get ready to find out your favorite!
ingredients: fresh pasteurized goat milk, the appropriate amount chèvre starter, the appropriate amount of rennet, salt
Place the milk in a heavy-bottomed pot. For pasteurizing heat milk until it reaches 72 ºC. Remove pan from heat, put pan in another bigger pan and fill with cold water, so it cools down quicker. When down to 27° sprinkle the starter over the whole surface of the milk. Let stand for 5 minutes to rehydrate the starter. Then whisk the milk for 20 seconds to distribute the starter evenly. Cover the pan and let stand at room temperature, undisturbed, after 30 minutes add rennet, stir and then leave undisturbed and covered for around 18 hours. The ideal room temperature for ripening the cheese is between 18-24º. Line a colander with the cheesecloth and suspend it over a large bowl or pot. Carefully ladle the curds into the cheesecloth, grab the ends of the cloth and tie them into a knot. Suspend the cheese and let drain for 12 to 25 hours, depending on how thick you’d like your goat cheese to become and how big the amount is. Weigh the cheese and stir with 1% of salt until the salt is well incorporated. Ready! You can use it right away or transfer to a container and refrigerate for up to 2 weeks.
Caprelphia is a simple, creamy ingredient that can make just about anything taste that much better. Made from goat's milk rather than cow's, it's a little bit lower in fat and calories than other traditional cheese, but still provides that slightly tangy flavor to liven up any dish. Whether spread across a dinner protein, incorporated into your cream-cheese based dessert, or smeared on a hearty piece of pan di via, we think you can't go wrong! Or go simple: Spoon the cheese into a glass jar, top with minced fresh thyme (, chives, paprika, onions, herbs de provence, dill, fennel fronds,...) and drizzle with a fruity olive oil, serve with a crusty loaf of bread or crackers. There's tons of different recipes and ideas with caprelphia, get ready to find out your favorite!
...honey...
...and lots of other stuff...
