There is no better way to end a summer evening than with a tipple of ice-cold limoncello. As this glorious lemon-infused alcohol slips past your lips, you can just about taste summer in Italy.
For those of you who aren’t quite so well acquainted with the history of limoncello, let's go back to the beginning. There are various stories around the true origins of limoncello ranging from local fishermen and farmers (who used it as an early morning espresso), to monks between prayer; everyone would like to lay claim to its inception.
You’ve had a sneak peek at the new and improved Mad Millie designs with the release of some products this year, we hope you like what you’ve seen so far. The focus was to make the kits all about you, our consumer. We wanted you to easily see what each kit makes when it’s sitting on the shelf. Then once you get it home the How to Guides needed to be as simplified and easy to use as possible. We want you to have success each and every time you use Mad Millie.
We’ve been listening to feedback and know from experience how tricky it can be to maintain the temperature of your Mad Millie creations overnight. You spend time getting everything just right, add your culture and leave it in the warmest spot you can find. Only to come back the next morning to find…..nothing has happened.
Our new Skyr Kit has launched and there have been some highly amusing attempts at pronunciation. From skier to skur (with a serious rolled r) and everything in between. This delicious, high protein and low-fat product is pronounced skeer and is the new favourite dairy treat on the block.
Technically skyr is a soft cheese however it’s eaten more like a yoghurt and can be enjoyed both sweet and savoury, at breakfast, lunch or dinner! Made with the same or very similar cultures as yoghurt (which allows it to sit in the yoghurt aisle) it also has the addition of vegetarian rennet which helps to give the firmer texture.
For beginner kombucha brewers sometimes the fermentation process can seem a little daunting. There are always questions around the importance of each step and why certain things are done. One area that comes up often is the second ferment, what it’s for and if it’s really necessary.