When making gravy or soups, processing ice cream, yogurt, or sour cream, creating the filling for a frozen dairy desser,t or adding texture to an analog/vegan cheese, hydrocolloids are essential ...
It consists of noodles in a creamy blend of pecorino cheese, pepper, and starch-enriched water ... the key point in making cacio is finding a way to meld the cheese, a dairy-based fat, with a bit of ...