\u00a0<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
Electron micrograph of a milk fat globule. Here’s where the action is. [Updated 2-1-2023] This has so far been the most challenging post to research and write; there\u2019s a lot of arcane and incomplete knowledge on the topic, much of it of questionable relevance to the mission of artisanal ice cream making. If you favor recipes … <\/p>\n
Read More About: Ice Cream Emulsifiers <\/span><\/a><\/span> <\/div>\n","protected":false},"author":3,"featured_media":90,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"categories":[8,4,3],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/under-belly.org\/wp-json\/wp\/v2\/posts\/35"}],"collection":[{"href":"https:\/\/under-belly.org\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/under-belly.org\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/under-belly.org\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/under-belly.org\/wp-json\/wp\/v2\/comments?post=35"}],"version-history":[{"count":3,"href":"https:\/\/under-belly.org\/wp-json\/wp\/v2\/posts\/35\/revisions"}],"predecessor-version":[{"id":1026,"href":"https:\/\/under-belly.org\/wp-json\/wp\/v2\/posts\/35\/revisions\/1026"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/under-belly.org\/wp-json\/wp\/v2\/media\/90"}],"wp:attachment":[{"href":"https:\/\/under-belly.org\/wp-json\/wp\/v2\/media?parent=35"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/under-belly.org\/wp-json\/wp\/v2\/categories?post=35"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/under-belly.org\/wp-json\/wp\/v2\/tags?post=35"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}