

I make stuff like pizza often enough where I want the cheese to be able to melt better. The starch/cellulose probably also effects how it melts into a sauce.
I actually dont ever buy pre-shredded cheese, mainly because it’s usually not good cheese to begin with.



















My mocktail approach is essentially all daiquiri format: 2 parts something with body or heat to 1 part acid to ~1\2 part sweetener.
The majority is often tea, or something with tannins. Ginger is really good since it has a “burn” like alcohol. Milk punches also work well for body.
I like acidifying various juices with citric and malic acid. Personally, I like to target lime acidity over lemon because I think malic acid has the sensation of more body.
Recently, I did 2 parts gunpowder tea to 1 part acid adjusted orange juice to .75 parts agave syrup.
I’ve never used any purpose made liquor alternatives.