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Mozzarella fermentée dans du marc de café et café de gland de chêne
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Mozzarella buffala de 125g. 40g de marc de café. 10g de café de gland de chêne. 15g de son de blé. 40g d'eau. 6g de sel. Mélanger les ingrédients et recouvrir la mozzarella. Faire attention que toute la mozzarella soit recouverte et disposer dans un bocal en verre. Fermer hermétiquement et laisser reposer de une à deux semaines.
Date de cette photo: 13 décembre 2014
