cheese_goddess

57 ms·

481.
by cheese_goddess 5y ago
> What makes that the actual version? That it's milk with almond. Like "chocolate milk" is milk with chocolate and "milk coffee" is coffee with milk.
482.
by cheese_goddess 5y ago
I don't understand why you need to imitate something that isn't vegan or vegetarian, when you want to eat vegan or vegetarian. There is a metric shitton of vegan and vegetarian dishes from the entire world's cuisines that you
483.
by cheese_goddess 5y ago
>> A coagulant is typically added to turn the milk proteins into solid curds — in many cheeses, that coagulant is an enzyme called rennet, which is traditionally taken from an unweaned calf’s stomach lining, although vegetarian rennet
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by cheese_goddess 6y ago
>> While some Westerners are disgusted by insect larvae on a plate, Easterners are similarly revolted by the idea of lifting curdles from soured milk, adding salt, and giving the resulting product a quaint name like “cottage cheese.”
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by cheese_goddess 6y ago
>> In the past, each family or community in Inner Mongolia (the northeastern Chinese Province populated by the Mongolian people) would make cheeses from their own milk as part of their every day food preparation. Today, however, China
486.
by cheese_goddess 6y ago
>> The weekend before Thanksgiving, my wife and I had some friends and family members over to the house to slaughter turkeys. We’d raised eight of them from poults, letting them free range around our land for most of their lives, and
487.
by cheese_goddess 6y ago
>> "In the case of Gorgonzola DOP, lactic bacteria consume lactose during the fermentation that occurs along the cheese-making process." While lactic acid bacteria (LAB) indeed consume the lactose in cheese curds, not all