On Food and Cooking

With the helpful interference of the lactoglobulins, the casein particles can only bond to each ...

firmness but also readily leak whey; slow gelling produces a finer, more delicate, more intricate ...

hours of gravity separation, bacteria would grow spontaneously in the milk and give the cream and the butter ...

wines (p. 730). To accentuate this flavor note, manufacturers sometimes add citrate to the milk or cream be ...

days. The thick version is fermented with the typical cream culture for 15 to 20 hours, and has a shelf life ...

Sour Cream Sour cream is essentially a leaner, firmer, less versatile version of crème fraîche. At ar ...

A nonfermented imitation called “acidified sour cream” is made by coagulating the cream with pure acid. ...

buttermilk,” made from ordinary skim milk and fermented until acid and thick. What’s the difference? Tru ...

but smooth liquid. “Bulgarian buttermilk” is a version of cultured buttermilk in which the cream cultures are su ...

particles, so manufacturers are using ropy strains of Streptococcus salivarius as natural stabilizers of yogurt ...

smooth texture is gentleness. Heat gradually and moderately, and stir slowly. There is a common misconception th ...

ingenuity of its makers slowly transformed it into something more than mere physical nourishment: into ...

Kefir Because milk contains an appreciable amount of the sugar lactose, it can be fermented like g ...

fermented milks, in which the fermenting microbes are evenly dispersed, kefir is made by large, complex p ...

cured feta, which is still an important cheese type in the eastern Mediterranean and the Balkans. The earli ...

became a hospitable medium for the continuing growth and activity of a variety of microbes and their ...

southern France, and the French and Dalmatian Alps. The Growth of Diversity During the 10 or 12 centuries after ...

remarkable diversity of traditional cheeses, which number from 20 to 50 in most countries and several hund ...

Charlemagne Learns to Eat Moldy Cheese During the Middle Ages, when cheese was evolving into a finely crafted ...

him. Charles...required nothing else, but taking up his knife and throwing away the mold, which seemed to ...