My Plate is Always Full
Every Wednesday on My Plate is Always Full, Meseidy and Rebecca discuss and debate all things food. Most discussions are friendly and some get a bit heated, sometimes there is a food fight. My Plate is Always full will have a little food history and science, mixed with a little bit of cooking technique, some food culture, recipes, and a sprinkle of inappropriate humor. Meseidy Rivera (The Noshery), and Rebecca Lindamood (Foodie with Family) are friends, former chefs, and food bloggers who have a lot to say about food.
My Plate is Always Full
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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Meseidy & Rebecca
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Episode 28
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:
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