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How to make milk matcha – Italian Cuisine


If you love milk-tea pairing, you will go crazy for matcha milk. We learn to prepare it also in the smoothie version

Is called matcha milk and it is the most fashionable drink of the moment. It's about a cup of hot milk flavored with green tea. Apparently it has the appearance of a cappuccino because the milk must be frothy, but the difference does it bright green color typical of this variety of tea.
The taste is very special, very similar to that of green tea, but slightly more intense.

Matcha tea and green tea

Matcha tea is one variety of green tea particularly rich in antioxidants, polyphenols and amino acids, which reduce psychophysical stress. Japanese growers make matcha tea grow out of the sun and once they have been harvested by hand, the leaves are pulverized with stone mills. The most prized matcha comes from Uji Tawara region and you can buy it in herbal medicine, in natural food stores or online. Eye to the labels. Some teas are enriched with dye.
The real matcha tea is only the powder one.

Recipe of matcha latte

Heat 25 ml of water and carefully dissolve 1/2 teaspoon of tea matcha in the liquid, using the appropriate chasen, which is a sort of small whisk for food and drink. If you do not have this tool use a teaspoon or a small milk whisk and mix quickly. You can also melt the powder in a little water and then add the rest.
Take one milk foam (about 80 ml) using a milk frother, an aeroccino or an immersion blender and add it to the tea.
You will be able to obtain a perfect and thick foam only with whole or semi-skimmed milk or soy milk.
Complete with a sprinkle of matcha powder.

Cold version

For a fresher version use cold tea and milk and then blend everything with gods ice cubes to make a real smoothie. This drink is perfect on hot days and also very nutritious.
You can substitute cow's milk with soy, rice, spelled, oat or kamut vegetable milk.

Raw milk cheese, let's do it at home! – Italian Cuisine



With genuine raw milk, we prepare an amazing do-it-yourself cheese: fast, simple, healthy and a source of great satisfaction!




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With cow's milk, goat's milk, sheep's milk or perhaps buffalo milk (a milk increasingly appreciated by Italians). The important thing is that it is organic (did you know that organic milk and meat contain twice the Omega 3?) And the farmer.

In the past, we gave you a recipe for fresh do-it-yourself cheese, now we are going to deepen techniques and tips to make your own personal cheese, very healthy and delicious, to eat super-freshly or to keep just a little bit to explore the delicious ones transformations.

Milk must not be UHT, neither microfiltered nor pasteurized (especially at high temperatures): in all these cases, in fact, the fat of the milk is fragmented and therefore will not aggregate to give life to the cheese. We must have the desire to get the genuine 'raw milk' – that is, not subjected to any thermal process. Raw milk cheeses are not only safe but are national excellences. Starting from Parmigiano Reggiano.

How to find it? It is a nice opportunity to look for and know the farmers or better i small breeders who work near you. And then in Italy there are hundreds of vending machines – a good address to consult a map is here.

Essential accessory is a food thermometer. The milk must in fact be heated until the temperature of 38 ° C is reached.

We also need rennet, which is also found in the pharmacy, as well as in the pharmacy you can get apH meter ready-to-wear'. This is the ph meter: while the professional ones are objects of the shape of a thermometer that perform this task, the nicest and cheapest thing is to buy (at the pharmacy, in fact) a block of paper sticks that are immersed in the liquid and they color differently depending on the degree of acidity of the liquid itself (1-6 = acid, 7 = neutral, 8-14 = low acidity). Among other things, you can have fun and learn (maybe even with children) exploring the acidity of various ingredients that you usually consume …

169155 "src =" https://www.salepepe.it/files/2018/12/shutterstock_1017654766.jpgAnd now let's move on to the recipe, provided by (and experimented with) Giorgio ….

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Recipe Milk bread tartlets and dates with smoked salmon – Italian Cuisine


  • 250 g prepared for gluten-free bread
  • 200 g milk
  • 100 g smoked salmon
  • 40 g of dried pitted dates
  • 5 g dry beer yeast
  • salt

For the recipe of canapes with milk bread and dates with smoked salmon, cut the dates into small pieces. Dissolve the dry yeast in lukewarm milk and pour it on the bread preparation (flour), in which you will have mixed half a teaspoon of salt.
Add dates and knead to distribute evenly. Pour the mixture into a silicone cake mold (20 × 10 cm), leave to stand for 10 'and bake at 200 ° C for 25-30'. Add the bread and leave to cool. Slice and toast without too much coloring (canapes). Serve with smoked salmon.