Cheese is a living, breathing thing. It needs to age and mature to develop its flavor and texture. You need to let cheese made from raw milk age at least two months to make it safe in case there are bad bacteria present. Time allows the curd to dehydrate and become acidic enough to ...
and a couple of hours to relax, watch a movie, whatever you want to do. The industry that has arisen around home yogurt making is pretty impressive (you can check out some reviews of theGreek yogurt makerswe have tried), but you don’t need anything more than some basic kitchen...
The addition of vinegar and lemon juice gives this chimichurri more of an acidic bite. My philosophy is typically, “More herbs, more better.” That’s why I’ve also added cilantro and fresh oregano to my chimichurri. Hey! Use ’em if you got ’em. If you aren’t a fan of ...
Yogurt whey is acidic, with sour power. It’s a little trickier to use than regular sweet whey (from making cheese or butter), but it can be handy in the kitchen. Use half water and half whey to when cooking whole grains for a little tang. Add it to bread doughs to give them a...
Sorry, but no with this recipe. Citric acid is added in cream and milk to convert lactose to lactic acid, consequently creating an unstable acidic environment. Casein proteins to go through electrostatic interactions to eventually with insoluble whey proteins form a strong gel structure formation–so...
A vinaigrette is made by mixing oil with something acidic. In most cases, it’s either vinegar or freshly squeezed lemon juice. When it comes to the kind of oil, you can use pretty much any tasty oil you like. I love using olive oil that is full of antioxidants and anti-inflammatory ...
from pasteurized milk that have less moisture and a lower pH (acidic), such as Cheddar, Parmesan, Gouda, Swiss and other hard, aged cheeses, are less likely to encourage bacterial growth. Pasteurized processed cheeses, such as American, are also in this category because of their blend of ...
you trick it into believing it is starving. Starvation causes the formation of ketones, substances produced in the liver to be used for energy in the absence of food. Ketones in the urine indicate that the body is acidic – a good sign for people trying to lose weight on this diet, but...
Iranian kashk is a rich, creamy, sour, sometimes salty, nutritious and deeply flavorful dairy product. Think of it as a more assertive and soulful cousin of thick yogurt or sour cream. Its fermented acidic notes appeal to the sour-leaning Iranian palate, and add depth an...
Learn how to make delicious smoothies at home. Get tips for the best fruits, greens and liquids to add to help make a smoothie thicker, creamier and sweeter.