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La fermentation du lait est née à l’origine de gestes très simples, qui permettait de conserver un produit précieux et nutritif, mais fragile. De ces quelques gestes sont nés le caillé lactique, la crème fraîche, le beurre, le lait robot, la faisselle, le fromage blanc, et les petits fromages lactiques 🥛 Et on peut faire ça très simplement à la maison, sans matériel particulier. Si tu veux apprendre à te lancer facilement, tu peux rejoindre la communauté, je viens de te créer une petite série d
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Short videos

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