How Fresh Mozzarella Cheese Is Made
Chances are you’ve had a pizza that was covered with mozzarella. It is one of the most common cheeses for a pizza. It melts very well on top of your pizza and turns a nice brown. The mozzarella used on…
Tag dairy
Why Do Yogurt Marinades Soften Meat so Well?
Whenever we make butter chicken, or just tandoori chicken, we marinate the meat in yogurt. Even though it is only in the marinade for 30 minutes or so, it makes the meat beautifully soft and tender. If you leave it…
Why cream cheese works great in ice cream
My ice cream skills and knowledge have been increasing steadily ever since buying ‘Hello, my name is ice cream‘ and practicing ice cream making in our ice cream machine. The other day, I tested yet another recipe from the book,…
How Yogurt Is Made – In a Factory and At Home
Just like a sourdough starter, yogurt is a self supplying food. Once you’ve got yogurt, all you need is extra milk and some patience. With those you continue making new yogurt from your yogurt! Just as with a sourdough starter,…
Using water buffalo milk (for the best paneer & ice cream ever)
Water buffalo milk, in the Netherlands? Do water buffalos actually live in the Netherlands? Don’t you guys just have those black and white milk cows? Yes and no. In the Netherlands there are plenty of milk cows (way more than…
The Science of Enriched Breads (+ Brioche Recipe)
When you’re looking for a super soft, rich, slightly sweet bread, look no further: a brioche style bread is what you’re looking for! A brioche bread has a soft, fluffy structure and slightly sweet flavour. A brioche uses a what…
The Science of Packaging Grated Cheese
Ever opened a pack of grated cheese, left it in the fridge, and had it turn moldy, even before its expiry date? If so, you’re not alone! By opening the pack you’re bringing down an important barrier against mold growth:…
The story (and science) of processed cheese
Are you a fan of cheese burgers? If so, what type of cheese do you put on top? Do you buy those individually wrap thin ‘cheddar’ slices? I’m not a fan of cheese burgers myself, but we do always have…
The Casein Family – Science of Cheese Proteins
There are so many different types of cheese: brie, fresh cheese, mozzarella, gruyere, parmezan, Gouda, paneer, emmentaler and I could go on for a lot longer. What’s interesting though is how they just about all depend on one type of…
Why and When Should You Scald Milk? (+ Sticky Cinnamon Buns Recipe)
Ever had to scald milk for a recipe? This is when you have to bring the milk to the boil, and as soon as it boils you have to let it cool down again. Sounds useless at first sight doesn’t…
How to Make Homemade Cheese Using Rennet (+ Herb Cheese Recipe)
Being a food scientist I have quite a bit of theoretical background in the (food) sciences. But nothing’s better than actually applying that science. Which is also the great thing about food science: it can be applied in a kitchen…
Homemade eggless icecream – Science of corn starch custard
Not too long ago we had visitors over who don’t eat eggs. For a main course this isn’t a problem, there are plenty of things we can make without eggs. However, when it comes to dessert the eggless choices aren’t…