July 2026 archive

Our lab students produced ice cream for the second time this year. It was absolutely delicious — and most impressively, using a hand-cranked ice cream maker, they achieved an overrun of 28.8%. A great result! Next time, we’re aiming to break the 30% mark!

This year, our third-year students spent three months crafting Calpis, a sugared sour milk beverage, from scratch. A delicate flavor, a full sweetness, and a perfectly balanced dilution ratio. They did a wonderful job.