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| − | {{ingredient}} | [[Cookbook:Dairy|Dairy]]
| + | #REDIRECT [[wikipedia:Yogurt|Yogurt]] |
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| − | '''Yogurt''' is a pudding-like food made from milk fermented in a culture of (typically) ''Lactobacillus delbrueckii bulgaricus'' and ''Streptococcus salivarius thermophilus''. At the end of the process, the yogurt is usually heated to kill the bacteria. "Live active culture" is a type of yogurt that has the live bacteria still in it. Some people believe that this "live" yogurt has special health benefits.
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| − | Lactic and other acids produced during fermentation give it a slightly sour taste. It is usually eaten with [[Cookbook:Fruit|fruit]] or [[Cookbook:Jam|jam]].
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| − | Yogurt can also be used as a garnish for savoury food, particularly in the [[Cookbook:Middle Eastern cuisines|Middle East]] and [[Cookbook:South Asian cuisines|South Asia]]. It is the basis for [[Cookbook:Raita|raita]].
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| − | Yogurt can also be substituted for [[Cookbook:Buttermilk|buttermilk]] when baking, as in the recipe for [[Cookbook:Corn Muffins|Corn Muffins]].
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| − | ==Sources==
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| − | {{Wikipedia|Yogurt}}
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| − | [http://www.foodsci.uoguelph.ca/dairyedu/yogurt.html Yogurt and Other Fermented Milk Products] | |
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| − | [http://www.whoblogsaboutyogurt.com How to Make Greek-Style Strained Yogurt and Yogurt Recipes] | |
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| − | [[Category:Dairy|Yogurt]]
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| − | [[Category:Leavening Agents|{{PAGENAME}}]]
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