The internet, food television and access to equipment has opened up all-new vistas for the now-burgeoning bandwagon of people who are looking to do more than just skim the surface of conventional cooking. You can experiment with cultures and fermentation and end up making French cheeses like camembert and brie and also brew your own alcohol at home. Amateur setups too have started all over where home brewers meet every month to share their experiments with the yeasty brew. This quiet revolution will soon take kitchens across the world by storm and we couldn’t be happier.

Try this at home

Say cheese with this no fuss recipe for ricotta salata, a dry and salted ricotta. The younger the cheese, the saltier it is, but it blooms into a mellow treat as it ages. It is made with readily available citric acid powder rather than hard-to-find rennet.

Ricotta Salata Makes 300g; 1 hour + draining, curing and aging

Fresh pasteurized cow/s milk 3.5l, at room temperature Full-fat cream ½ cup (optional) Citric acid powder 1tsp Non-iodized salt 1tsp + 1tbsp + extra for salting

Combine the milk, cream (if using), citric acid powder and 1tsp salt and mix thoroughly using a whisk. Place in a large, non-reactive (stainless steel) pot over Continue reading “Kitchen Experiments beyond Baking….” »