#dairy

#dairy

The Instant Pot is great for making quick work of tough cuts of meat ( transform steak into a flavorful London broil, perhaps?), soups, or stews that would have otherwise taken hours of slow and steady simmering. However, if you've ever tried to make a creamy sauce or a cheesy soup in an Instant Pot, you may have encountered some textural trouble. Dairy and high-pressure cooking just do not mix well. Without the right touch, the hope of a velvety chowder or a decadent mac and cheese can quickly turn into a pot of split, grainy disappointment.

According to the World Population Review, each person in New Zealand eats, on average, 28.4 liters of ice cream per year. The U.S. ranked second at 20.8 liters per person, nearly 8 liters behind the Kiwis.

A 100-gram serving of a nondescript cheese provides around 23 grams of protein, while the same weight of milk contains only 3.2 grams of protein.

Once the curd is finely diced, Schmoutz pumps the vat's contents into round molds, which are pressed by hydraulic force, whey streaming out.