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The author | Chuan's mother
"Cheese", it's too hot now. As long as you add the word "cheese", you will become an Internet celebrity. Cheese milk cover tea, cheesecake, cheese hot pot... Who makes us girls love fragrant, soft, sticky food!
Cheese is so popular, what kind of treasure is it? "Cheese", "cheese", "cheese", "cream", "butter", what the hell? Relatives? Or are they different from cheese?
Anyway, when I used to live abroad, I was stupid and couldn't tell the difference in the face of the dazzling dairy products in the supermarket. My roommate and I didn't stop eating one by one, making a lot of jokes. For example, cream is applied directly to the slices of bread.
Later, as a mother, I also joined the baking army. This is how I slowly really understand these Western-style foods.
Cheese, the English name Cheese, has also been translated as cheese, cheese and so on. In fact, including cheese, cheese, cheese, cheese, cheese, cheese, cheese a lot of terms, are the same thing!
Well, once again, I was touched by the profundity of the Chinese.
The above belongs to cheese, and what about cream, butter, butter? It feels complicated to listen to.
In fact, it is not so complicated, and it is easy to classify their names at a glance:
Cheese = cheese = cheese = cheese = cheese (international word) = cheese, cheese (Taiwanese translation)
Cream = Cream (light cream / cream) = Cream (Hong Kong translation)
Butter = butter (international word) = butter (Hong Kong translation)
Let me explain the difference from the process of making cream, butter, and cheese.
First of all, it should be noted that cheese, cream and butter are all made from milk. Of course, there are also vegetable creams and vegetable butters, which personally feel that the taste is much worse, and it always feels less healthy.
What is milk? Milk is a mixture of substances such as water, milk fat, proteins, sugars and trace elements. Cream, butter and cheese are all products obtained by separating or concentrating the water, fat and protein components in milk.
1. Cream
Under normal circumstances, the milk fat content of unprocessed milk is about 3.5%. These creams are suspended in milk in granular form. This suspension is not very stable, as long as it is left to stand for a period of time, the milk fat will float up to the surface of the milk. Collecting such a layer of surface, we can get what we call cream. With centrifugal technology, this process can be implemented quickly.
Although the main component of the cream is fat, it is not all "oil", its fat content is only 12% to 38%, not more than 50%, essentially a water-in-oil emulsification system, but the fat particles are slightly denser. So, the cream looks like milk, only slightly thicker.
According to domestic standards, dairy products with a fat content of 10%-80% are called cream. But in fact, according to the level of fat content, cream differentiates into many types. We are two common: Whipping Cream (30%-38% fat) and Half-and-Half Cream (12% fat).
How did that solid cream on the cake come from? Mothers who have done baking know that it is a good time to send it away! Simply put, it is through the high-speed stirring of the whisk that allows air bubbles to enter the inside of the light cream, so that the fat structure is fused and crystallized, and then becomes the whipped cream that we often eat. The fat content in the cream is too low to be sent, and it must be greater than 30%.
In the supermarket freezer, there is also a can, which can be sprayed with a single press. The lump on the Star Ice Music that we often drink is. It is essentially no different from the whipped cream on the cake, but the taste is lighter, but the structure is relatively unstable and it is easy to defoam, so it is not suitable for mounting on the cake.
Half & Half Cream, as the name suggests, is a mixture of half cream and half milk, so it has the mellow flavor of milk and the silky texture of cream. Americans mainly use it as a coffee companion, sometimes for cooking.
Crooked nuts were a lot of work for milk processing, and on top of the cream, they invented sour cream. This cream, fermented with lactic acid bacteria, can be spread directly on toast, dipped in biscuits and chips, or used to bake cakes and biscuits.
2. Butter
Sometimes we mix cream and butter because according to the definition of China's national food safety standards, cream and butter are one thing. In the beginning, Butter was translated as cream.
What if, before, we used a whisk to beat the cream without an egg whisk, but with a blender?
When no air is in, the high-speed rotating blades of the mixer will destroy the fat globules structure, and the fat will aggregate together to form a solid. Collect these solids and squeeze out the excess water to get butter. So, 80% of the ingredients in butter are fat, with only a little bit of water.
If cream is an emulsification system with water and oil, then butter is an emulsification system with water in oil.
Butter is used in a wide range of ways, such as cookies, bread, toast, etc., and is of course used as "oil" when cooking Western food.
When we buy butter in the supermarket, we find that there are two main categories of choices – salted butter (containing 1.2%-1.5% salt) and unsalted butter (unsalted butter). The general recommendation is that unsalted butter is used for baking, with salt butter as a seasoning, such as spreading on toast. However, due to the low salt content of salt butter, it will not be much different in taste when used to make cookies.
I like to grease hot slices of bread, butter is generally difficult to apply, so I recommend trying the easy-to-spread spreader.
Images are examples only, not recommended brands
3. Cheese
Finally, take a look at the more complex cheeses. Compared with cream and butter, the production of cheese is a completely different technical route.
Because cheese is obtained through fermentation and curding. The protein with the most content in milk is called casein. Under the action of rennet, these caseins will agglutinate and become solid. The solids are collected, depending on the type of cheese, some to be fermented, some to be matured, and the final cheese is delicious.
The average cheese contains about 30% water, about 35% fat, 32% protein and a small amount of minerals. Therefore, unlike cream and butter, the main ingredient is fat, the main ingredient of cheese is fat and protein.
There are more than 8,000 kinds of cheese all over the world! Westerners can invent so many kinds of cheese, which shows that they really love cheese! Churchill said during World War II: "A country that provides the world with more than 300 kinds of cheese should not perish." President charles de Gaulle said: "It is difficult to rule a country with 600 varieties of cheese. ”
How to choose so many kinds of cheese? Some people say that it should be like picking a red wine, depending on the origin and vintage! Sounds unpredictable. I think that the average person does not need to be so tall, and it is enough to know the common ones! Like what:
Brie Cheese
As the name suggests, it is from Brie, France. The most famous cheese in France, with the title of "King of Cheese". The faint milky scent is mixed with a hint of hazelnuts, and the slightly sweeter champagne is the perfect match. You can also bake a variety of pies, making salads, sandwiches, desserts, etc. I don't drink alcohol, I cut an empty piece every day to eat, and it's delicious.
Mozzarella Cheese
This is probably the cheese we eat most often, produced in Italy. The biggest feature is that it can be brushed after heating, so it is generally used in pizza! There are also thousands of layers, Hong Kong-style baked spaghetti, baked mashed potatoes, all of which are used!
Cheddar Cheese
An all-round cheese from the UK that can replace almost any other cheese. It is also one of the most common cheeses, such as being added to sandwiches as flakes, or with biscuits, sauces, and soups.
Emmental Cheese
Originally from Switzerland, it is distinguished by its relatively dry and hard, with large and small holes distributed inside. It can be used to make a cheese hot pot, or to be eaten dry in thin slices and vegetable salad.
Blue-veined Cheese
It is produced in Italy, France, and the United Kingdom. The most prominent feature is the blue, green and gray patterns mixed in, and the smell is also relatively unique. Can be served with soda crackers or sandwiches and made into a sauce for mixing salads.
Cream Cheese
The United States, France, the United Kingdom and other countries have output. Cream cheese relies on the lactic acid produced by the fermentation of lactic acid bacteria to coagulate the milk into a solid, unlike most cheeses, which mainly rely on rennet coagulation. The texture of the cream cheese is soft and dense, and the creamy taste is slightly sour. The cheesecake we often eat is made with it, and it can also be paired with fruit or spread bread.
Advice for children to eat cheese (cheese).
Because it is rich in protein, fat, calcium and other minerals, you should always give your child cheese.
Try to give your child natural cheese. From the perspective of ingredients, cheese can be mainly divided into two categories: natural cheese and reconstituted cheese. All we've covered before is natural cheese. The reconstituted cheese is synthesized on the basis of natural cheese by adding water and other additives (food additives such as spices). The standard of the United States, other added ingredients are not higher than 49%, while the standard line of our country is 85%.
Cheese is not recommended for children under 1 year old. All cheeses contain salt, plus children under 1 year old may be allergic to cow's milk protein, so it is not recommended to give cheese to children under 1 year old. Some cheeses are recommended for children over 3 years old, so be sure to read the instructions first.
It is not recommended to give your child cheese that contains mold. For example, the blue cheese introduced earlier.
Cream cheese and cheese pudding should not be eaten more. The sugar and fat content in such remade products is high, and it is okay to eat occasionally, but the amount should be controlled.
<h1>Recommended Reading :</h1>
The BBC drama "Bad History" uses "spoofs" to explain the history of heavy tastes to children
Mom to see the world: practice nature education, pursue natural parenting, advocate natural life, and look forward to more sisters walking hand in hand with me. Yes, at present, I am publishing articles on the two platforms of "headline number and public number", the name is "mom to see the world", welcome to pay attention.