Roasted grapes pair perfectly with our fresh and acidic labneh. But THE surprise are the fennel seeds. With its distinct aroma, it gives this plate an exuberant exotic flavor. Labneh with roasted grapes, balsamic vinegar and fennel seeds Remove 500 grams of ‘not too large’ red grapes from the stalks. In a low baking dish […]
Now that our Berloumi grilling cheese seems to have taken off for good (knock on wood), and is available almost everywhere, we need to start looking for some new challenges. These new challenges are paneer and cannoli. Paneer is an Indian cheese that I think is far too underappreciated. Cannoli is a Sicilian dessert made […]
Homemade labneh from yogurt Make your own homemade labneh is done by draining yogurt in a cheese or muslin cloth for a long time. Fun to do, but we dare say that the result will never be as good as our Labneh. The Labneh from our Zuivelarij we make with specific yogurt cultures and enzymes, […]
With our Berloumi, Labneh, viVie and Ricotta it is grateful to make all kinds of salads. On our recipes page you will find a lot of delicious salad recipes. If you want to get started yourself, you will find many salad tips for the tastiest salad below. Reflect before you begin and contrast. First, think […]
Berloumi on the grill and barbecue. At our dairy, we ALWAYS like Berloumi. But in the summer, grilled on the barbecue, along with some grilled vegetables, nothing beats the taste of grilled Berloumi. A grilling cheese on the BBQ is also a great meat substitute. But Berloumi also willingly allows itself to be grilled together […]
Risotto Milanese. Finely chop 100 g onion and fry for at least 8 minutes, gently in 5 cl olive oil. Add 1 clove of finely chopped and/or crushed garlicand leave to stew for another 1 minute. Add 200 g of risotto rice and leave to fry in the oil for 5 minutes. Moisten with 200 […]
Roasted aubergines. This is one of the most accurate ways to prepare aubergines tasty and fast. Choose small compact ones for this preparation and use the largest for the Baba Ganoush in this recipe. Cut 4 aubergines into eight equal parts each. Mix them in a bowl with plenty of salt. Leave at least half […]
[siteorigin_widget class=”SiteOrigin_Widget_Image_Widget”]","after_widget":" ","before_title":" ","after_title":" ","widget_id":"widget-0-1-0"}}”>[/siteorigin_widget] Parelcouscous met groene kruiden Was 100g rucola en 30 g bladpeterselie. Hak 1/6de groene chilipeper (minder mag) fijn. Breng 300 g water (of kookvocht van de asperges) aan de kook. Laat de rucola, peterselie en de chilipeper 30 seconden meekoken en mix vervolgens grondig in een blender (of met de staafmixer) Doe het nog warme […]
Quinoa salad with shaved cauliflower, green apple and Berloumi This quinoa and grilled cheese salad with shaved cauliflower, apple and parsley is amazingly delicious. Paired with our fresh and creamy Labneh and the fried Berloumi, it is a feast of crunchy and soft textures. It is definitely one of our tastiest recipes and will take […]
These ricotta cookies are actually little cakes. Ricotta cookies are an Italian Christmas specialty. But because we have fresh ricotta every day, we just make them every day. Preheat the oven to 180°C. Let 230 grams of butter tosoften. Mix the dry ingredients such as 390 gram flour with 6 gram salt, 6 gram baking […]
This Spanish potato tortilla should not be confused with the Mexican corn tortilla. This tortilla has potato and egg as a basis and is eaten both cold and hot in the Spanish interior. We were also inspired by Sandra Bekkari (NMD 2, page 159) but we did use our own Ricotta from Berloumi. The ricotta […]
Gnudi met Ricotta van Berloumi Deze gnocchi zijn geen klassieke aardappelgnocchi. Het zijn gnocchi gemaakt met ricotta. In het Italiaans heten deze ricotta gnocchi, ‘gnudi’. Je spreekt het uit als ‘noedie’ en het betekent ‘naakt’. We maken de gnudi met de Ricotta van Berloumi uit onze Zuivelarij. Dat is de beste ricotta die er is! […]
Ricotta from Berloumi can be bought in Okay and in many local foodshops. All the shops and our ricotta recipes can be found below.. Our Ricotta is a ‘real’ ricotta. It is made only from the sweet milk whey that remains after the production of Berloumi. The whey is further heated and only the ricotta […]
Polenta is made from coarsely ground corn semolina. The preparation of is surounded by unnecesarry rules and techniques. Most of them are redundant. Making polenta is as easy as baking Berloumi Even if you do it from not pre-cooked ‘ instant ‘ polenta as we do here. You have to stir the polenta all the […]