Cookbook:Yogurt

From Wikibooks, open books for an open world
Jump to: navigation, search

Cookbook | Recipes | Ingredients | Dairy

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.

Lactic and other acids produced during fermentation give it a slightly sour taste. It is usually eaten with fruit or jam.

Yogurt can also be used as a garnish for savoury food, particularly in the Middle East and South Asia. It is the basis for raita.

Yogurt can also be substituted for buttermilk when baking, as in the recipe for Corn Muffins.

Sources[edit]

Yogurt and Other Fermented Milk Products

How to Make Greek-Style Strained Yogurt and Yogurt Recipes