I always thought cheese had to be fermented.
Some vegan cheeze is made of cashews, so as someone with tree nut allergies, I can’t have it.
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Milk of magnesia has been called that forever. Nut milks have also been called milk as long as i can recall.
According to some vegan site
A brief history of plant milks - Vegan Food & Living.
The first recorded use of “almond milk” in English was in 1390.
Milkweed isn’t related to cattle anything dairy, it’s called that because if you cut the plant the sap is thick and white.
Yeah, nut milks are nutritionally very different from dairy milk. I think we’ll middle through.
It is not just “non-dairy” that causes this restriction.
You also cannot legally sell American Cheese (kraft singles, velvetta, stadium nachos) as Cheese.
They have to be disclaimed as “pasteurized process cheese food.”
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Oh yeah, I’ve definitely seen that. Velveeta too, I think.
I think some American cheese, like the stuff you’d get at a proper deli, is real actual cheese. But certainly Kraft singles are not.
Grape Nuts contains neither grapes, not nuts. Discuss amongst yourselves…
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Thinking about “pasteurized processed cheese food” vs “cheeze”, it still seems like “cheeze” means non-dairy. I can’t think of any exceptions to that. “Pasteurized processed cheese food” is dairy, but something else about it makes it not-cheese.
I’m also reminded that a lot of ice cream these days isn’t actual ice cream… it’s “frozen dairy dessert”. I’m not sure what the distinction is, but I figure if it’s not allowed to be called “ice cream”, I probably don’t want it.
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No.
No “American Cheese,” even the fancier stuff at the deli counter is never actually real cheese.
It is all “pasteurized processed cheese food” or “cheese food” for short.
It is as close to being real cheese as velveeta, cheese whiz or spray cheese is to being real cheese.
Never actually cheese, but uses cheese and other dairy products.
Velveeta, et al are further from real cheese as they are not “processed” cheese but a “prepared cheese product”
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In order to qualify as ice cream, a product must meet two criteria:
- Ice cream must contain a minimum of 10% dairy milkfat.
- Ice cream must have no more than 100% overrun and weigh no less than 4.5 lbs. per gallon.
Other types of fat are used in some products.
#2 is often the biggest item. Many products have more than 100% of the volume from air, and those are not considered ice cream.
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Ok, so I broke down and Googled it and stumbled across this very informative read. It distinguishes between cheese, cheese food, cheese spread and more.
I hear supermarket bread is barely bread by bread definition
Too many milk puns, IMO
Would you say that at least some of them were legendairy?
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On the whole, they were not that funny. Maybe about 2% were funny. The rest I just had to skim over. On average, I’ve heard whey better puns.
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The big difference between American cheese and real cheese is that when you make cheese you start by curdling the milk and drain off the whey. American cheese is made by mixing most of the whey back in. There’s nothing unwholesome about it unless you are lactose intolerant (in which case you want to avoid eating whey.)
Those singles you get at the supermarket taste like plastic, though, and probably have something unwholesome that gives them that strong plastic flavor.
just checking, you do know you have to unwrap them?
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Unwrapping them definitely helps… but only a little.