FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All dairy98Cheese51Cultured dairy40Adjacent and excluded3Condiments and enzymatic seasonings3Not yet classified1
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Recipes

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A bowl of red kidney beans and pale cassava chunks beside a wooden milk vessel and a glass of soured milk.

Iburunge with ikivuguto

Iburunge is boiled cassava and kidney beans dressed with strong butter, the Rwandan farm meal Hirata recorded. This home plate uses butter oil and comes with a cold cup of ikivuguto.

Rwanda · Modern method
· Dairy
Photograph of Pourable chocolate ganache.

Pourable chocolate ganache

A chocolate and hot cream emulsion in a one-to-two ratio by weight, thin enough to pour, dip or drizzle, with cream and chocolate combined by whisking.


· Dairy
A glass of pale caramel-colored baked milk with a plain clay pot softly out of focus behind it.

Baked milk (toplyonoe moloko)

Baked milk is an Eastern European preparation of milk held at high heat for hours until it turns cream-coloured with a cooked, mildly sweet flavour, without any fermentation.

Russia · Modern adaptation
· Dairy