YogurtYogurt (UK: ; US: ; also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. The bacteria ferment the sugars in the milk and produce lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Yogurt is most commonly made from cow's milk, but milk from water buffalo, goats, ewes, mares, camels, and yaks can also be used. The main bacteria used to produce yogurt are Lactobacillus delbrueckii subsp.
WheyWhey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacturing of cheese or casein and has several commercial uses. Sweet whey is a byproduct of the making of rennet types of hard cheese, like cheddar or Swiss cheese. Acid whey (also known as sour whey) is a byproduct of the making of acidic dairy products such as strained yogurt.
South Asian cuisineSouth Asian cuisine includes the traditional cuisines from the modern-day South Asian republics of Bangladesh, India, Maldives, Nepal, Pakistan and Sri Lanka, also sometimes including the kingdom of Bhutan and the emirate of Afghanistan. Also sometimes known as Desi cuisine, it has been influenced by and also has influenced other Asian cuisines beyond the Indian subcontinent.
LactoseLactose is a disaccharide composed of galactose and glucose and has the molecular formula C12H22O11. Lactose makes up around 2–8% of milk (by mass). The name comes from (gen. ), the Latin word for milk, plus the suffix -ose used to name sugars. The compound is a white, water-soluble, non-hygroscopic solid with a mildly sweet taste. It is used in the food industry.
SkyrSkyr ( SKEER; Icelandic pronunciation: [ˈscɪːr̥]) is a traditional Icelandic cultured dairy product. It has the consistency of strained yogurt, but a milder flavor. Skyr can be classified as a fresh sour milk cheese, similar to curd cheese consumed like a yogurt in the Baltic states, the Low Countries and Germany. It has been a part of Icelandic cuisine for centuries. Skyr has a slightly sour dairy flavor, with a hint of residual sweetness.
Middle Eastern cuisineMiddle Eastern cuisine includes a number of cuisines from the Middle East. Common ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint, rice and parsley, and popular dishes include kebabs, dolmas, falafel, baklava, yogurt, doner kebab, shawarma and mulukhiyah.
Central Asian cuisineCentral Asian cuisine has been influenced by Persian, Indian, Arab, Turkish, Chinese, Mongol, and Russian cultures, as well as the culinary traditions of other varied nomadic and sedentary civilizations. Contributing to the culinary diversity were the migrations of Uyghur, Slav, Korean, Tatar, Dungan and German people to the region.
Levantine cuisineLevantine cuisine is the traditional cuisine of the Levant, in the sense of the rough area of former Bilad al-Sham (the Arabic term for the Levant region). The cuisine has similarities with Egyptian cuisine, North African cuisine and Ottoman cuisine. It is particularly known for its meze spreads of hot and cold dishes, most notably among them Manakish pies, kibbeh, ful medames, hummus, tabbouleh and baba ghanoush, accompanied by bread.
Dahi (curd)Dahi is a traditional yogurt or fermented milk product originating from and popular throughout the Indian subcontinent. It is usually prepared from cows' milk, and sometimes buffalo milk or goat milk. The word curd is used in Indian English to refer to homemade yogurt, while the term yogurt refers to the pasteurized commercial variety known as "heat-treated fermented milk".
Locust bean gumLocust bean gum (LBG, carob gum, carob bean gum, carobin, E410) is a galactomannanvegetable gum extracted from the seeds of the carob tree (Ceratonia siliqua) and used as a thickening agent (gelling agent) in food technology. ProductionLocust bean gum is extracted from the seeds of the carob tree, which is native to the . In 2016, nearly 75% of global production came from Portugal, Italy, Spain and Morocco. The seeds are contained within long pods that grow on the tree.
CurdlingCurdling is the breaking of an emulsion or colloid into large parts of different composition through the physio-chemical processes of flocculation, creaming, and coalescence. Curdling is purposeful in the production of cheese curd and tofu, but undesirable in the production of a sauce, cheese fondue or a custard.
PectinPectin (Ancient Greek: πηκτικός pēktikós: 'congealed' and 'curdled') is a heteropolysaccharide, a structural polymer contained in the cell walls and middle lamellae of terrestrial plants. The principal chemical component of pectin is galacturonic acid (a sugar acid derived from galactose).
United States dollarCurrency of the United StatesThe United States dollar (symbol: $; currency code: USD) is the official currency of the United States (U.S.) and several other countries. The U.S. Coinage Act of 1792 established the dollar as the base unit, with each dollar divided into 100 cents (symbol: ¢). U.S. banknotes are issued in the form of Federal Reserve Notes, popularly called greenbacks due to their predominantly green color.
labnehRelated word or term.Special:Search/Strained yogurtRelated word or term.*As an Amazon Associate I earn from qualifying purchases.