2020-03-01 Woolworths Taste

TASTE MARCH 2 01979

FERMENTATION NATION

Kefirmaybecoolrightnow,butdidyou
knowitwasfirstmadein 10000 BC?
Countlessotherfoodsmadebyfermenting
milkorcreamwithabacterialstarter
culturehavebeenadietarystaplefor
centuries.Here’showtogetyourfixathome

AMASI(MAASMILK)
Thissourmilkis traditionallymade
inSAusingunpasteurisedmilk
fermentedina calabash(commercial
versionsaremadeusingpasteurised,
homogenisedmilk).Drinkit straight
up, ormakea bakedcustarddessert,
wafflesorflapjacks.

BUTTERMILK
Theroleofbuttermilkinalmostany
bakingrecipeis tolightenthebatter.
It’salsoyoursecrettothecreamiest
mash(potatoorcauli,youdecide).

CRÈMEFRAÎCHE

Richerandcreamierthansour

cream,crèmefraÎcheis made when

bacteriaareaddedtocream(usually

containing30%fat).Greatforcake

frostingsoraddedtosaucesit has

theaddedbenefit ofnotcurdling

whenyousimmerit.

PLAINYOGHURT

Thinkbeyondbreakfastanduseit

tomaketzatzikiandguacamole,

marinadesforsteakandchicken,stir

it through mildcurries,oradd

it tothebatterofyournext

loafcake.

SOURCREAM

Likecrèmefraîche,it’smade

whenbacteriaareaddedtocream

(thistimeusuallycontainingaround

2 0%fat).Useit withcreamcheese

incheesecakeorstirintosavoury

disheslikea pepperyghoulash

withfreshdill.