Dairy, Cheese & Butter
Storing Butter: Can It Be Frozen?
The composition of butter, how it deteriorates, oxidation, absorbing odours, fridge storage, room temperature, freezing and salted versus unsalted.
5 min read
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Dairy, Cheese & Butter
Production knowledge for mozzarella, cheddar and butter, plus using frozen dairy products and cooking techniques.
21 articles
In this category
- Dairy, Cheese & Butter
Setting the Amount of Cheese on a Pizza
Calculating the quantity, measures by diameter, water and fat in cheese, blends, spreading technique, home ovens and cost.
5 min read
- Dairy, Cheese & Butter
Butter in Pastry: Why Temperature Matters
The crystal structure of butter, the plastic range, cold, softened and melted uses, creaming, laminated doughs and how to measure temperature.
5 min read
- Dairy, Cheese & Butter
How to Fry Mozzarella Sticks Without Them Leaking
Why they leak, why frying from frozen is essential, coating layers, the oil temperature window, air fryer and oven options, serving and dips.
6 min read
- Dairy, Cheese & Butter
Butter Versus Margarine
Production methods, fatty acid profiles, where the trans fat question stands now, melting behaviour, function in dough, aroma, price and choice.
6 min read
- Dairy, Cheese & Butter
Shredded Versus Diced Mozzarella: Where Each Belongs
Surface area, melt rate, oil release and browning, anti-caking starch, applications, choosing by cooking method, cost and storage.
5 min read
- Dairy, Cheese & Butter
What Is Cheddar? How It Differs from Kaşar
The cheddaring process, the scald-and-stretch technique in kaşar, texture and melt, ripening times, colouring, kitchen uses and how to choose.
5 min read
- Dairy, Cheese & Butter
How Butter Is Made: From Cream to Butter
Phase inversion, preparing the cream, churning, washing and working, sweet versus cultured cream, salt and clarified butter.
5 min read
- Dairy, Cheese & Butter
What Does Milk Fat Percentage Mean? A Label Guide
The difference between fat in dry matter and total fat, how the calculation works, milk and cheese classes, butter and cream, and fat's effect on texture.
5 min read