Butter is the fatty product obtained from sanitized cow’s milk or cream. Technically, it is a water-in-oil type emulsion thanks to the whipping of the cream. It contains at least 80% fat, which is why many people think it is the same as margarine. Each of these products comes from a specific moment of dairy pasteurization. Eating butter has its benefits and consequences, which will be revealed in the following article.
Fresh cheese is made with pasteurized cow, goat, or sheep milk. You only need three ingredients and a little skill. There are different methods for curdling milk, but the traditional one is based on animal rennet and calcium chloride (to facilitate curdling and provide the amount of calcium that the milk may have lost in the pasteurization process).
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