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andiesenji

andiesenji

On 9/19/2016 at 9:39 AM, Kerry Beal said:

Seems tasty so far - think I'll go for more cultured next time though. That's not coming through as strongly as I'd like.

 

I mixed some kefir in with a quart of heavy cream and left to to culture at room temp overnight.

I then chilled it for an hour before putting it in the Thermomix and "churning" it for 4 minutes.  I think I could have stopped at 3 minutes because it was really "thumping" - was a single mass when I opened the top. 

 

After rinsing and working it, I tasted it prior to adding the salt.  It has a flavor very similar to the Isigny  unsalted, a faint "cheesy" flavor that I am very partial to and after adding the salt, even more of the flavor comes out.  I had baked a rustic boule and have to confess that I had more than was good for me but it was just so tasty.

andiesenji

andiesenji

1 hour ago, Kerry Beal said:

Seems tasty so far - think I'll go for more cultured next time though. That's not coming through as strongly as I'd like.

 

I mixed some kefir in with a quart of heavy cream and left to to culture at room temp overnight.

I then chilled it for an hour before putting it in the Thermomix and "churning" it for 4 minutes.  I think I could have stopped at 3 minutes because it was really "thumping" - was a single mass when I opened the top. 

 

After rinsing and working it, I tasted it prior to adding the salt.  It has a flavor very similar to the Isigny  unsalted, a faint "cheesy" flavor that I am very partial to and after adding the butter, even more of the flavor comes out.  I had baked a rustic boule and have to confess that I had more than was good for me but it was just so tasty.

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