In order to make sure that the cheese you buy is natural, you will need the most common iodine.
It's good if you already have it at home. If you don't have the necessary bottle, no problem: replenish the contents of the first aid kit and start the experiment.
This test will allow you to detect the presence of starch in cheese, which unscrupulous producers use to add extra volume or as a thickener.
By the way, iodine can also be used to detect the starch content in other dairy products, for example, sour cream, cottage cheese or processed cheese.
But let's return to our sheep, or more precisely, to the cheese.
The test involves applying a few drops to a slice of cheese.
After 3-5 minutes, evaluate the change in the color of the product. If the cheese has acquired a dark blue, dark green or gray color, then the experiment was successful and you have successfully identified the presence of starch in the cheese.
If after iodine there are brown or orange marks left, everything is fine, there is no starch.
Earlier we shared a recipe for dumpling casserole .
