This week, we focused on fermentation. We discussed it’s health benefits, and we made lots of recipes using it…including my first batch of kombucha. Kombucha is a fermented tea which contains probiotics. You start by preparing a tea. Mine was made with oolong tea and honey.
Next, you add the SCOBY and a little kombucha. The SCOBY is actually a mass of living organisms…a zooglea. It’s like a culture of probiotics growing in your tea. You can kind of see mine floating in the tea here. Once you have your culture set up, you need to let it ferment for about two weeks. Then you can flavor it however you like. At this point, the SCOBY will have reproduced into a mother and a daughter SCOBY. These can be separted into two new batches of kombucha. I’ll check back with you about that when the time comes…
We also made yogurt this week from coconut meat. We started out with a plain yogurt base which we allow to ferment in the dehydrator overnight. This is what it looks like when it comes out of the dehydrator.
Then, you can flavor it however you like. I made vanilla mango yogurt. I LOVED it.
We also made a couple different kinds of cheese. This is the initial formation of my cashew cheese which we made using probiotics.
We also made a cheese using miso as the fermenting agent. This one was much more herbalicious and used almonds for the base.
This was the fig compote we made to garnish our cheeses.
We also made a delicious lavendar honey.
Here is a picture of my cheese plate. The cashew cheese was garnished with a black pepper crust. The herbalicious cheese crumbles were garnished with the lavendar honey. The green cheese is a pumpkin nut cheese (which we actually borrowed from the RESTAURANT), and it was garnished with the fig compote.
Once we were all done making our cheese plates, we had a little cheese tasting party with a glass of white wine. I couldn’t really drink mine, but it tasted wonderful. Ladan also invited Matthew Kenney to come check out our plates. I might be having cheese plate for breakfast. It was tasty, but I was already too full to eat it. That’s the problem with culinary school. You’ve got to pace yourself. Though as far as problems go, it’s not a bad one to have.
Ok. Well, I’m off to school…