On Food and Cooking

Freezing Once the mix has been prepared, it’s prechilled to speed the subsequent freezing. It’s then ...

Freezing Ice Cream with Flying Fortresses and Liquid Nitrogen On March 13, 1943, the New York Times repo ...

combination that makes a very smooth — and initially very cold! — ice cream. Hardening Hardening is the ...

inevitable coarsening during storage is due to repeated partial thawings and freezings, which melt the smallest ...

liquid form. Fresh Fermented Milks and Creams One of the remarkable qualities of milk is that it invites its own ...

this chemistry long before mammals and milk arrived on earth. The lactic acid bacteria are what make pos ...

causes the casein proteins to gather together in semisolid curds (p. 20) and thicken the milk. There are two major ...

traditional spontaneously fermented products may involve a dozen or more different microbes, the industrial versi ...

milk of their new home. The handful of fresh fermented milks familiar in the West, yogurt and soured creams a ...

The curdling of milk by lactic acid bacteria. As the bacteria ferment lactose and produce lactic acid, the ...

Buttermilk Eurasia Crème fraîche Europe Sour cream Europe Ropy milks Scandinavia Koumiss Central Asia Kefir Central As ...

milks mesenteroides (Geotrichum mold) Koumiss Lactobacilli, yeasts Kefir Lactococci, Lactobacilli, Acetobacter, yeasts Pro ...

Crème fraîche 0.2–0.8% Sour cream 0.8% Ropy milks 0.8% Koumiss 0.5–1% Kefir 1% Product Characteristics Yogurt Tart, s ...

Kefir 0.1% alcohol Sour cream, crème fraîche, and buttermilk are indigenous to relatively cool western and north ...

Essentially the same product has been made for millennia from eastern Europe and North Africa across central Asia ...

milks eliminate toxic microbes in our digestive system that otherwise shorten our lives. Hence Dr. Ja ...

L. brevis, for example — as well as L. plantarum from pickled vegetables, and the intestinal native L ...

aware of. Yogurt remained an exotic curiosity in Europe until early in the 20th century, when the Nobel ...

two kinds of bacteria, Lactobacillus delbrueckii subspecies bulgaricus, and Streptococcus salivarius subspecies thermo ...

Reduced-fat milks make especially firm yogurt because manufacturers mask their lack of fat by adding extr ...