New answers tagged dairy
When cheese is made, milk solids, in the form of curds, are separated from the whey. The curds are then pressed to further release the whey. Hard cheeses are pressed with greater pressure for a longer time. So, the simple answer to your question is hard cheeses.
Casein is the milk protein that gels to form yogurt, encapsulating whey in a "spongy" matrix. Casein floats around in milk in the form of globules, or micelles. In fresh milk, the suspended micelles bump into each other and bounce away, going off in different directions. When an acid is added to the milk, the interactions between the protein micelles are ...
Here is a link to a powdered buttermilk product for cooking and baking. I have not used it, but my cousin says it's very good. Probably not available to the European market, but maybe there is a similar product http://sacofoods.com/products/view/cultured-buttermilk
The one time I made mozzarella, I used this recipe. As I understand it, the key is (a) citric acid, and (b) kneading (that's what gives it the stringy texture). It turned out pretty well, but it didn't keep long at all.
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