Food | Top resource blog

Introduction

Different flavours of ice cream

The taste of ice cream is a delight to one, but what about the flavour? The new trendy flavours every few months can please any ice cream lover.

Ice creams were first made in France in 1744 and quickly became popular all over Europe, particularly in Russia. They were originally just flavored with fruit juices, wine or milk. These days, there are many flavors besides strawberry or chocolate available for the adventurous palate.

Varieties of flavours

There are plenty of flavors that you can expect from an ice cream store on a hot summer’s day. From the traditional chocolate to outlandish ones like red velvet or birthday cake batter.

Chocolate

Nothing beats a good ice cream coated with chocolate. A good quality chocolate is preferred and you can find this in most ice cream shops. The more chocolate, the more expensive it is. Chocolate has the ability to keep you cool during the summer heat, it’s also a nice change from plain vanilla ice cream.

Strawberry Frozen Yoghurt

This flavor was introduced by Greek Yogurts in 2012 and has had quite an impact on the market place ever since. Fruit flavored frozen yoghurt with a delicious strawberry flavor made from fresh strawberries and yogurt, served with chocolate sauce for a sweet treat. It’s also a great way to cool down during the hot summer months.

Mango Frozen Yoghurt

This variety of frozen yogurt contains mango puree – a fruit that’s bursting with vitamins, minerals and antioxidants. It also tastes great dipped in chocolate sauce or covered in crushed nuts, making it the perfect summertime treat.

Jelly Beans

A Jelly Bean is an ice cream coated with plastic jelly beads. The beads add an interesting crunch while eating them and they also make them taste amazing! Jelly Beans are usually sold by kids just as rewards or as part of their Birthday cake. There is a wide variety of flavours that you can choose from such as Cola, toffee, bubble gum and cherry.

Raspberry Sorbet

Sorbet is frozen fruit puree with sugar and water. This tasty ice cream contains a fresh raspberry flavor and it’s great for preserving the nutritional value in the fruit during freezing so you can enjoy it at any time of the year when you need a fruity taste.

Fresh Fruit Smoothie Ice Cream

This one contains fresh fruit puree which is blended in with ice cream to give it that smoothie feel. If you’ve ever wondered what your lemon or lime tastes like without the seeds and pulp, then this is the ice cream for you.

Strawberry Frozen Yoghurt with Whipped Cream

It’s a fruit puree blended with frozen yogurt to give it that smoothie feel. If you’ve ever wondered what your lemon or lime tastes like without the seeds and pulp, then this is the ice cream for you.

Strawberry-Mango Frozen Yoghurt with Flaked Almond and Passionfruit Jelly

It’s the perfect combination of fruit and yogurt. The frozen yogurt is blended with fresh strawberries and mangoes to give it a fresh flavor.

Strawberry Frozen Yogurt with Crushed Nuts and Meringue Shells

This one contains fresh strawberries blended with vanilla ice cream to give it that smoothie feel. If you’ve ever wondered what your lemon or lime tastes like without the seeds and pulp, then this is the ice cream for you.

Making cheese can be a bit tricky if you don’t know the various tricks and rules. That makes the cheese-making process a bit complicated in addition to its lengthy process. Often people learn how to make cheese at home with homemade cheese, but the problem arises with obtaining the necessary ingredients. The most difficult ingredient in making cheese is milk. However, cheese can be made from regular milk, but the quality of such cheese is generally not that good. What is needed for a high-quality cheese is cream cheese, which is hard to come by.

Fresh milk does not mean freshly packaged milk, as it has been pasteurized. Fresh milk here refers to unpasteurized milk or what is commonly known as raw milk. People have an urban lifestyle these days and don’t have their own livestock at home. Therefore, it is difficult to get fresh or raw milk. It is not always possible to travel miles to get fresh or raw milk from dairies.

What makes cheese making at home with homemade cheeses difficult is the difficult transportation of raw milk. Even if you can figure out where to get your raw milk from, it will be difficult to get that fresh milk into the kitchen from there. Raw milk is not pasteurized and therefore prone to contamination. In dairies, milk is obtained from cows or other animals and is immediately taken for pasteurization. So if you left the milk unpasteurized for some time, the milk would become contaminated, which would be useless. So it’s important that you find an alternative because even with flavored cheese stores and other ingredients, you couldn’t make the best quality cheese if you didn’t get it raw.

If you live near a dairy, you can get the raw material and transport it to your kitchen right away. This is the simplest solution you have. Sometimes there are people who have livestock in their homes, especially in rural areas. So if you have a country house in the rural part of the country, you can get it from the neighbors of the country house. If you are passionate about making cheese with flavored cheese and other ingredients at home, you can buy a cow or borrow someone to get it and then return it to the owner. However, this is not possible in cities, but without many obstacles in rural areas. So if you own a parcel of land in rural areas, you can get the raw milk you need to make quality cheese.

Conclusion

Other cheeses you can make are a feta sheep / goat milk mix. This process will also teach you the art of bringing. What will surprise the beginner in this course is how subtle changes in the overall process produce so many different results for each cheese he makes.

Lastly, you can make a regular Greek-style yogurt, without straining the latter. Learn more about yogurt cultures and yogurt jar incubation here. You can add that to the huge must-have refrigerator to take home all your wonderful creations.

This course is absolutely perfect for beginners: a wonderful setting, an inspiring and experienced Caitlin Hunter instructor, and a great opportunity to prepare such a wide variety of cheeses and yogurts in a short weekend.