{"version":"1.0","provider_name":"Buchart","provider_url":"https:\/\/www.buchart.at","author_name":"Karin","author_url":"https:\/\/www.buchart.at\/author\/karin\/","title":"#3 Wie man Milch in K\u00e4se verwandelt: Teresa Hojas - Buchart","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"DAhaYCT0XH\"><a href=\"https:\/\/www.buchart.at\/2024\/04\/10\/3-wie-man-milch-in-kaese-verwandelt-teresa-hojas\/\">#3 Wie man Milch in K\u00e4se verwandelt: Teresa Hojas<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.buchart.at\/2024\/04\/10\/3-wie-man-milch-in-kaese-verwandelt-teresa-hojas\/embed\/#?secret=DAhaYCT0XH\" width=\"600\" height=\"338\" title=\"&#8222;#3 Wie man Milch in K\u00e4se verwandelt: Teresa Hojas&#8220; &#8211; Buchart\" data-secret=\"DAhaYCT0XH\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/www.buchart.at\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/www.buchart.at\/wp-content\/uploads\/2024\/04\/Folge-3_Teresa_Hojas_Kaese.png","thumbnail_width":480,"thumbnail_height":480,"description":"Klingt fast wie Zauberei, wenn Teresa Hojas \u00fcber die Herstellung von K\u00e4se spricht. Hier geht&#8217;s zu #3 Die Lebensmitteltechnologin hat zwei Sommer auf der Litzlhofalm im Raurisertal verbracht und teilt mit den beiden Hosts Karin Buchart und Theresa Sommerbichler ihre Erfahrungen aus Industrie und Almidylle. In dieser Folge lernen wir ganz genau, wie Milch zu [&hellip;]"}