· James Torr · Personal · 1 min read
Garlic honey ferment started, hot pepper sauce sriracha style 9 month ferment ready for serving.
Garlic honey ferment started, hot pepper sauce sriracha style 9 month ferment ready for serving.
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Umeboshi!
Umeboshi! Japanese fermented salty sour plum. These are a Mirabelle/cherry plum growing close to my house, local as it gets. They're used in dressings, cooked in a sardine stew, or eaten with rice in Japan. Super salty and a bit sour, best not eaten on their own.
Cheese unveil.
Cheese unveil. This is a washed-rind aged ricotta, which isn't really a thing, just something I made. Ricotta isn't usually aged due to the fact that most of the bugs and enzymes are killed due to it being nearly boiled. However, I wanted to try it, and added some back in after the curds had cooled down. I also ended up washing with some brined whey, basically brushing some on during the early ageing process.
Another amino post, this time koji/soy.
Another amino post, this time koji/soy. Not a super glamorous pic I'm afraid! My first time attempting a koji culture for ages, and while it started off fine, it started sporulating quite quickly, within 36 hrs. See the green colour in the third pic. This happens for a variety of reasons, but in this case it was either too dry or too hot.
This is the follow up to the Caerphilly cheese.
This is the follow up to the Caerphilly cheese. Looks and tastes pretty delicious: rich, a little funky, creamy. Super happy with it!