To produce plant-based cheeses that feel and taste like dairy cheese, scientists have their sights set on fermentation. In a new research result, University of Copenhagen scientists demonstrate the potential of fermentation for producing climate-friendly cheeses that people want to eat.
Indeed 10-20 years ago the 'fake cheese' that was available had no lasting appeal. However, a taco shop near me has a vegan cheese from Mexico. And DANG!, it's super tasty and the texture is right. And the shops prices are very reasonable.
/kbin is certainly not dying, as @fr0g pointed out, work on new features and bug fixes is ongoing. However, it may give the impression that it is, and for that, I take full responsibility and owe you an explanation....
Kbin FTW! Thank you Ernest, and the rest of the team. As a reddifugee, I feel I've landed in the right instance. And on the 'end user' side I'm committed to fostering the good growth of the magazines (m/SantaFe, m/Photobiomodulation) I've started. All of us together, we're building a better fediverse. I feel very hopeful.
Register Now to Find Your Perfect Girlfriend (affizer.g2afse.com)
Register Now to Find Your Perfect Girlfriend
Ancient technology turns plant-based cheese into 'something we want to eat' (phys.org)
To produce plant-based cheeses that feel and taste like dairy cheese, scientists have their sights set on fermentation. In a new research result, University of Copenhagen scientists demonstrate the potential of fermentation for producing climate-friendly cheeses that people want to eat.
Is Kbin dying? I wanted to address the deleted thread and provide some insight into the current situation. (kbin.social)
/kbin is certainly not dying, as @fr0g pointed out, work on new features and bug fixes is ongoing. However, it may give the impression that it is, and for that, I take full responsibility and owe you an explanation....
/kbin Issues (codeberg.org)