Where did we leave off again? *Reads past blog, laughs at my own jokes.* The last thing we did was admire the “cheddaring” process, which is fusion and stretching of the curds which causes that beautiful strength and elasticity. At the tail-end… Read More
There are a few universal laws every cheese lover should know. From the caring of cheese to serving it properly, here are a few points to keep in mind next time you bring some delicious cheeses home to enjoy!
Well do you? Dahi (the Hindi word for yogurt) is a thick, creamy, yogurt traditionally made in India. However, we also produce it here! Yogurt days are considered “fun days” back in the plant. It’s a process that takes up a couple… Read More
For Diabetics, it’s typically not a great idea to cover everything in cheese (but hey, no judging if you do it anyway) due to the calories and saturated fat levels, but when paired with a well-rounded diet, a little cheese course can… Read More
There are certain things to do when using Quark as a substitute, but overall it can be a great tasting, high protein, low fat alternative!
Researchers have known since the 1980’s that cheese contains small traces of morphine, the same drug given as a painkiller in hospitals. No, it is not put there by evil people hoping to get you hooked on cheese. It is found to be produced naturally by both human and animal mothers!
While it is usually a solid sign to throw out its host, there are many types of cheese where just the right type of mold is coaxed and encouraged to grow. In some cheeses (blue cheese anyone?) this ingredient is actually injected into the cheese to produce that unique and strong flavor.
Paneer is created by heating milk to 175 degrees, and stirring vinegar into the milk to create a frothy white curd. It is then transferred to large stainless steel baskets where heavy plates are placed on top to squeeze all the whey out.
There are a few ways to enjoy your squeaky cheese…
When I made cheese in our plant, rennet was this syrupy brown substance (think a true maple syrup “that-came-out-way-too-fast” consistency, not so much Mrs. Butterworths slow-as-tar thickness) responsible for turning milk into curd.