![]() ![]() Youll end up with a dish thats super-rich and creamy but not as thick as mac and cheese with sour cream.īut like sour cream, these other types of cream are also packed with calories. If youve got a spare carton of heavy cream in your refrigerator, you can easily add it to your mac and cheese without noticing much of a difference in the final result. Approximately half of all rennet used in the ’80s was microbial. Rennet produced by microbial fermentation became more available. Dave Potter of Dairy Connection, Inc., of Wisconsin, a supplier of enzymes to many cheesemakers, attributed the decline of calf rennet use in cheesemaking and the inconsistent supplies of the animal enzyme to the faltering veal industry, which became more unstable in the ’70s due to the animal protection movement. Consequently, the majority of cheese produced in the United States at that time was made with animal rennet.Īccording to Lutzke, the 1980s saw animal rennet supplies become more inconsistent, resulting in price fluctuations and even product shortages. Since its price was reasonable, cheesemakers had no reason to look for alternatives. Hansen, a leading enzyme company, said the supply of animal rennet was consistently high through the 1970s. ![]() Creamy Homemade Macaroni and Cheese with Sour Cream / Mac n Cheese without Eggs ![]()
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