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Dozens of iconic Southern recipes call for buttermilk, the incomparable cultured milk that lightens, tenderizes, marinates, flavors, and performs other works of kitchen magic.
Scalded and cooled milk is used in bread and other yeast doughs, as pasteurization does not kill all bacteria, and with the wild yeasts that may also be present, these can alter the texture and flavor. Recipes old enough to have been based on hand-milked, slowly cooled, unpasteurized milk specify scalded milk with much more justification, and ...
The microbe flora can vary between batches of kefir due to factors such as the kefir grains rising out of the milk while fermenting or curds forming around the grains, as well as temperature. [22] Additionally, Tibetan kefir composition differs from that of the Russian kefir, Irish kefir, Taiwan kefir and Turkey fermented beverage with kefir. [6]
Some cheeses, including varieties of blue cheese, are made from thermized milk. Thermization, also spelled thermisation, is a method of sanitizing raw milk with low heat. . "Thermization is a generic description of a range of subpasteurization heat treatments (57 to 68°C × 10 to 20 s) that markedly reduce the number of spoilage bacteria in milk with minimal heat dama
You can substitute any nondairy milk for the reduced-fat milk, or try kefir if you want your oats extra tangy. View Recipe. Feta, Egg & Spinach Breakfast Taco.
Kefir cheese is made using a yeast and bacterial culture called kefir, rather than an additional acid or rennet, to separate milk into curd and whey. The curd is separated by cold straining or by heating using the acidic by-products of the kefir culture to set the curd, followed by straining.
These top foods and drinks can help you through recovery. ... include probiotic-rich foods like kimchi or kefir, cook with fats like canola and olive oil, and keep protein and iron-rich foods on ...
Pasteurized milk in Japan A 1912 Chicago Department of Health poster explains household pasteurization to mothers.. In food processing, pasteurization (also pasteurisation) is a process of food preservation in which packaged foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life.