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[Yair Ben Zvi]

I’m joining here. It would have been nice to watch lessons on a flight.

Thanks

[Yair Ben Zvi]

Hi

So the recipe is wrong?

[Yair Ben Zvi]

Hi

I have seen a lot of chefs use the “Prosorbet 5 Hot/Cold’ by Sosa. I used it myself many times both for sorbet and for ice-cream and had excellent results.

When I ran out of it and didn’t want to wait for a new delivery, I made my own stabilizer copying the ingredients of the Prosorbet 5 Hot/Cold:

Dextrose, Thickeners: Guar gum (E412), Carrageenate (E407), Sodium alginate (E401).

I didn’t add the E401. I already had the dextrose, guar gum, and carrageenan (iota). The result was excellent.

[Yair Ben Zvi]

Hi

To disclose, I’ve never made a scoby myself.

I think there might be a confusion here with the use of the word “soil” in your message.

Perhaps a translator was used?

Before the kombucha became popular worldwide, it was a homemade “fungus tea” in the soviet union (чайни гриб).

As far as I know, anyone could make their own fungi- or scoby, it would just take a lot longer.

Here is a classic recipe (can be translated, thanks Google 😊):

https://skuratovcoffee.ru/kombuchahome

skuratovcoffee.ru

Как приготовить комбучу дома?

Как приготовить комбучу дома? Рецепт от команды Skuratov Coffee

[Yair Ben Zvi]

Hi

But this same dough recipe is used in this course for several othrr tarts, not just flans.

Thanks

[Yair Ben Zvi]

That’s awesome, thank you very much 😊

[Yair Ben Zvi]

What do you mean “it’s not bad”?

Following the recipe instructions you will get a failed result.

As simple as that.

[Yair Ben Zvi]

Thanks

This is how it could look like, please see the attached.

[Yair Ben Zvi]

Thanks

[Yair Ben Zvi]

It’s not liquid. But that wasn’t the question.