MASTERCLASSES
305 culinary masterclasses from the best chefs of Ukraine
OnlineMediumCarpathian Bryndza: Taste of the Highlands — Vira Polonynska
Sheep's bryndza in the Hutsul tradition: from fresh milk to salted tenderness. A cheese that holds the aroma of Carpathian herbs.
OfflineHardAged Cheeses: The Art of Maturation — Vira Polonynska
What happens to cheese in the cellar over months: affinage, rind, flavour crystals. The patience that births the most complex aromas.
RecordedEasyHome Mozzarella in an Hour — Vira Polonynska
A soft, stretchy cheese from ordinary milk in your own kitchen. Stretching, shaping the balls and the secret of perfect elasticity.
OfflineHardAged Cheeses: The Art of Maturation — Nazar Syrovar
What happens to cheese in the cellar over months: affinage, rind, flavour crystals. The patience that births the most complex aromas.
RecordedEasyHome Mozzarella in an Hour — Nazar Syrovar
A soft, stretchy cheese from ordinary milk in your own kitchen. Stretching, shaping the balls and the secret of perfect elasticity.
Masterclass: cheese and honey pairings
Which honey varieties bring out young and aged cheeses.
Masterclass: make your own celebration cake
From layers to decoration: how to assemble and decorate a celebration cake.
Masterclass: borsch from an old recipe
How to cook a rich borsch and why it should be left to rest.
Masterclass: drink fermentation for beginners
Fermentation basics: vessels, starters, temperature and safety.
Masterclass: greens and herbs in the kitchen
How to pair herbs with vegetables, meat and fish.
