You are aware that many of your foods still have food coloring right? There are many natural food colorings.
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gandalf_der_12te@discuss.tchncs.de 4 months agowell, i live in central europe, and i’ve never seen cheese that’s the same color as milk (on the inside, below the crust). it’s mostly yellow or yellow-white.
ayyy@sh.itjust.works 4 months ago
Coolcoder360@lemmy.world 4 months ago
Well you can compare photos and recipe ingredients here: cheesemaking.com/collections/recipes
Being in Europe may just mean your cows are fed differently or a different breed. Here in the US there are also laws about using raw milk vs pasteurized, so typically most milk and milk used for cheese making must be pasteurized, so I think that may cause it to be lighter colored cheese compared to raw milk cheese.
Eq0@literature.cafe 4 months ago
I think the key word was unaged. Cheese tends to become yellow when aged, starting very quickly. But stuff like cottage cheese and mozzarella are indeed milk colored
gandalf_der_12te@discuss.tchncs.de 4 months ago
yeah i somehow completely forgot about them lol, you’re right