{"id":164275,"date":"2025-02-11T17:09:32","date_gmt":"2025-02-11T15:09:32","guid":{"rendered":"https:\/\/serbiantimes.info\/en\/?p=164275"},"modified":"2025-02-11T17:09:33","modified_gmt":"2025-02-11T15:09:33","slug":"serbian-chemistry-professor-works-wonders-making-bean-cheese-with-children-growing-microgreensall-learned-from-youtube","status":"publish","type":"post","link":"https:\/\/serbiantimes.info\/en\/serbian-chemistry-professor-works-wonders-making-bean-cheese-with-children-growing-microgreensall-learned-from-youtube\/","title":{"rendered":"SERBIAN CHEMISTRY PROFESSOR WORKS WONDERS: Making bean cheese with children, growing microgreens\u2014all learned from YouTube!"},"content":{"rendered":"\n

Just nine kilometers from Pan\u010devo<\/strong> and about 27 kilometers from the center of Belgrade<\/strong>, in Star\u010devo<\/strong>, you will find a true microgreens oasis<\/strong>, lovingly cultivated for years by a chemistry professor<\/strong> alongside her family.<\/p>\n\n\n\n

Danijela Ratkov-\u017debeljan<\/strong>, together with her husband Nenad<\/strong> and son Viktor<\/strong>, creates unique products that are unavailable on the domestic market, including the unusual “bean cheese.”<\/strong><\/p>\n\n\n\n

“It takes a lot of daily effort because these plants need regular watering and health checks. I would be dishonest if I said I do it all alone. I have great help from my family\u2014my husband, my children, who help me willingly or unwillingly, and after all this time, they know a lot about plants,”<\/em> Danijela told Euronews Serbia<\/em>.<\/p>\n\n\n\n

Viktor has been involved from the very beginning, back when the delicate plants were being grown in their living room<\/strong>.<\/p>\n\n\n\n

“I help with deliveries sometimes, but I\u2019m also involved in the creative process of coming up with new ideas,”<\/em> he said.<\/p>\n\n\n\n

His father, Nenad, handles customer communication<\/strong> and technical aspects<\/strong> of the business.<\/p>\n\n\n\n

“By profession, I\u2019m a mechanical engineer, so anything that needs fixing, setting up, or any maintenance work is my responsibility. But in essence, my biggest contribution is positioning our products on the market and managing the financial, sales, and marketing side of things,”<\/em> he explained.<\/p>\n\n\n\n

Everything is Possible with Good Preparation and Patience<\/strong><\/h3>\n\n\n\n

The first lesson learned from the Ratkov family<\/strong> is that to start anything in life, you need to love what you do and be persistent<\/strong>. Everything is possible with proper preparation, education, and patience<\/strong>.<\/p>\n\n\n\n

*”I learned everything by watching YouTube\u2014watching and reading everything available online. Sprout and microgreen production gives us vegetables in a different form compared to mature plants, containing vitamins, minerals, and nutrients in significantly higher amounts,<\/strong> according to scientific research. They grow quickly\u2014in just seven to ten days<\/strong>. That is the advantage of sprouts and microgreens over mature plants.<\/p>\n\n\n\n

No herbicides or pesticides are used, which is an important factor nowadays. Many people are skeptical about store-bought produce because they\u2019re unsure of how it was grown. That\u2019s why growing these plants at home\u2014something that isn’t too difficult\u2014provides a sense of security, especially when it comes to food safety<\/strong>,”* Danijela explained.<\/p>\n\n\n\n

How Bean Cheese is Made<\/strong><\/h3>\n\n\n\n

From microgreens<\/strong> to creative ideas<\/strong>, and finally, bean cheese<\/strong>. Yes, you read that correctly\u2014the Ratkov family<\/strong> is responsible for this new culinary creation.<\/p>\n\n\n\n

*”Bean cheese is made in what some might call a complicated way, but to me, it\u2019s very simple. White ‘Tetovac’ beans are cooked\u2014just like for a regular bean stew<\/strong>. After cooking, the beans are drained, mashed, and then left to ferment.<\/p>\n\n\n\n

Fermentation happens with yeast containing plant-based lactic acid bacteria<\/strong>, and the process lasts about 12 hours<\/strong>. After fermentation, it\u2019s drained again, and other ingredients are added to mimic the nutritional profile of traditional cheese<\/strong>\u2014ensuring it contains proteins, fats, and carbohydrates, similar to dairy-based cheese.<\/strong><\/p>\n\n\n\n

Due to the presence of lactic acid bacteria<\/strong>, the bean cheese develops a flavor similar to traditional cheese<\/strong>. After draining, we mold it into a cheese wheel<\/strong> shape and coat it with dehydrated microgreens<\/strong> we\u2019ve grown ourselves. Most commonly, we use chive sprouts, basil sprouts, or radish sprouts<\/strong>. This makes the final product visually appealing\u2014almost like a dessert or a small cake\u2014which makes people more willing to try it at festivals,”* Danijela explained.<\/p>\n\n\n\n

The unique flavor<\/strong> has attracted many health-conscious consumers<\/strong> looking to change their eating habits and transition to a healthier diet<\/strong>.<\/p>\n\n\n\n

“Interest is growing. When Danijela first started, sprouts and microgreens were completely new to most people. Even today, at festivals, people come up and ask, ‘What is this?'”<\/em> Nenad said, adding that lack of awareness<\/strong> is the main barrier preventing people from trying these products.<\/p>\n\n\n\n

That\u2019s why Viktor<\/strong> came up with the idea to introduce bean cheese and microgreens<\/strong> to people at food festivals<\/strong>.<\/p>\n\n\n\n

“A lot of young people come to these events, and my goal is to introduce my generation to this idea,”<\/em> he said.<\/p>\n\n\n\n

FIND OUT MORE IN ENGLISH:<\/mark><\/h4>\n\n\n\n