I don’t know. I do know it is definitely high protein (casein). On a quick search I only saw one reference to something about the fermentation process and maybe the filtering and proteins.
“Creamy” might not be the best adjective. It’s as “full” and “heavy” as e.g. 10% fat Greek yoghurt, but it’s not near the direction of cream yoghurt, tiramisu etc.
How?? Is protein usually “creamy”, what saves the richness’ bacon when it comes to retaining a creamymess when the actual cream is sucjed out?
I don’t know. I do know it is definitely high protein (casein). On a quick search I only saw one reference to something about the fermentation process and maybe the filtering and proteins.
“Creamy” might not be the best adjective. It’s as “full” and “heavy” as e.g. 10% fat Greek yoghurt, but it’s not near the direction of cream yoghurt, tiramisu etc.