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We Got Culture: Cultured Dairy Foods and Why They are Amazing | Part I Yogurt, Kefir, Fresh Mozzarella, and other un-aged cheeses.
- 2021/03/31
- 再生時間： 41 分
- ポッドキャスト
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We Got Culture: Cultured Dairy Foods and Why They are Amazing | Part I Yogurt, Kefir, Fresh Mozzarella, and other un-aged cheeses.
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サマリー
あらすじ・解説
In today's episode, Rebecca and Meseidy go over young, or unaged cheeses and fresh cultured dairy like yogurt, kefir, and fresh cheeses like mozzarella, goat cheese, ricotta, cream cheese, cottage cheese. They discuss the crazy history of cheese, the science behind fresh cheeses, and how these fresh cultured products are made, with a seriously cheesy bunch of puns.
Sources:
- History of Cheese
- History of Yogurt
- More History of Yogurt
- History of Kefir
- Why milk curdles
- The difference between skyr and Greek yogurt
Recipes:
- How to Make Mozzarella
- Homemade Cultured Buttermilk
- Homemade Skyr Copycat Siggi’s Recipe
Do you have questions, show topic requests, or comments? Email us at myplateisalwaysfull@gmail.com!
Contact Us!
Email
myplateisalwaysfull@gmail.com
meseidy@thenoshery.com
rebecca@foodiewithfamily.com
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@my.plate.is.always.full
@thenoshery
@foodiewithfam
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