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- ...kraut is finely shredded cabbage that has been fermented by various lactic acid bacteria ...life, and a distinctive sour flavour, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage.2 KB (308 words) - 15:19, 16 January 2014
- ...hermde Oorsprongsbenaming) Edam cheese prepared according to a traditional recipe ...de Oorsprongsbenaming) Edam [[cheese]] prepared according to a traditional recipe. It is spherical, with a flat top and bottom and weighs at least 1.7 kg and4 KB (574 words) - 17:58, 19 November 2011
- ...ter and buttermilk.jpg|300px|thumb|right|[[Home-made butter and buttermilk recipe|How to make 1/2 a pint of buttermilk and 1/2 a pound of butter from 700 ml 2) Buttermilk also refers to cultured buttermilk, a product where lactic acid bacteria have been added to milk.3 KB (431 words) - 15:35, 16 January 2014
- |title=Ginger beer, British recipe |Image = [[Image:Old-fashioned ginger beer recipe recipe.jpg|alt=Electus]]6 KB (827 words) - 16:37, 13 February 2022
- |title=Soda bread, Irish recipe |Image = [[Image:Soda bread recipe.jpg|alt=Electus]]6 KB (866 words) - 15:37, 9 December 2022
- ‘Hessischer Handkäse’/‘Hessischer Handkäs’ can take the form of smeared acid [[curd]] [[cheese]] (yellow [[cheese]]) with mould formation. In the latter (a) As smeared acid [[curd]] [[cheese]] (yellow [[cheese]]):8 KB (1,195 words) - 11:01, 23 November 2015
- ...short-circuited in commercial baking by adding [[citric acid]] or [[lactic acid]] along with commercial [[yeast]]. ...ause of the ways in which American bakers have changed the original German recipe, and for economic reasons, they tend to eschew the long slow baking that is5 KB (777 words) - 13:11, 19 December 2012
- ...tion. The bacteria ingest natural [[milk]] [[sugars]] and release [[lactic acid]] as a waste product. The increased acidity causes milk [[proteins]] to tan Lactic acid bacteria (LAB) and bifidobacteria are the most common types of microbes use7 KB (1,045 words) - 12:52, 21 July 2014
- ...re made with raw [[meat]] and are not cooked. They are preserved by lactic acid fermentation, and may be dried, [[brined]] or [[smoked]]. Most raw sausages * [[Basic sausages|Homemade sausage recipe]]6 KB (868 words) - 10:22, 5 November 2015
- ...uten|gluten intolerance]]. It is the "original" Japanese soy sauce, as its recipe is closest to the soy sauce originally introduced to Japan from China. Tech ...prevent cardiovascular diseases. Soy sauce is rich in [[lactic acid|lactic acid bacteria]] and of excellent anti-allergic potential.17 KB (2,673 words) - 04:13, 14 April 2015
- ...ditional mixture of [[black pepper]], [[cumin]] and [[savory]], based on a recipe that has remained unchanged over the ages. ...ic of the region (a temperature of 22 to 25 °C) and the accumulated lactic acid from the anaerobic breakdown of the glycogen under the influence of the mea17 KB (2,489 words) - 11:13, 14 December 2016
- ...imum temperature of 71,8 °C for at least 15 seconds. [[Rennet]] and lactic acid are added to the [[pasteurised]] [[goat's milk]]. ...al livestock farming adviser E.J. Dommerhold described in detail the basic recipe for ‘Hollandse geitenkaas’ and emphasised that it must contain sufficie18 KB (2,700 words) - 17:24, 30 January 2017