110,618
edits
Yoghurt: Difference between revisions
no edit summary
No edit summary |
No edit summary |
||
| Line 1: | Line 1: | ||
<GoogleBanner>other-pages</GoogleBanner> | |||
[[Image:Yogurt.jpg|300px|thumb|right|Turkish Yoghurt]] | [[Image:Yogurt.jpg|300px|thumb|right|Turkish Yoghurt]] | ||
Yoghurt is made by introducing specific bacteria strains into [[milk]], which is subsequently [[fermented]] under controlled temperatures and environmental conditions (inside a bioreactor), especially in industrial production. The bacteria ingest natural [[milk]] [[sugars]] and release [[lactic acid]] as a waste product. The increased acidity causes milk [[proteins]] to tangle into a solid mass ([[curd]]) in a process called denaturation. | Yoghurt is made by introducing specific bacteria strains into [[milk]], which is subsequently [[fermented]] under controlled temperatures and environmental conditions (inside a bioreactor), especially in industrial production. The bacteria ingest natural [[milk]] [[sugars]] and release [[lactic acid]] as a waste product. The increased acidity causes milk [[proteins]] to tangle into a solid mass ([[curd]]) in a process called denaturation. | ||
===Varieties of yogurt=== | ===Varieties of yogurt=== | ||
*Strained yoghurts, which include '''Greek Yoghurt''' (yiaourti), Dahi and Bulgarian Yoghurt are types of yoghurt which are strained through a cloth or paper filter, traditionally made of [[muslin]], to remove the [[whey]], giving a much thicker consistency, and a distinctive, slightly tangy taste. Some types are [[boiled]] in open vats first, so that the liquid content is reduced. The popular East Indian dessert, Mishti Dahi, is a variation of traditional Dahi, offers a thicker, more custard-like consistency, and is usually sweeter than western yoghurts. | *Strained yoghurts, which include '''Greek Yoghurt''' (yiaourti), Dahi and Bulgarian Yoghurt are types of yoghurt which are strained through a cloth or paper filter, traditionally made of [[muslin]], to remove the [[whey]], giving a much thicker consistency, and a distinctive, slightly tangy taste. Some types are [[boiled]] in open vats first, so that the liquid content is reduced. The popular East Indian dessert, Mishti Dahi, is a variation of traditional Dahi, offers a thicker, more custard-like consistency, and is usually sweeter than western yoghurts. | ||
| Line 36: | Line 37: | ||
* Kefir is a fermented [[milk]] drink originating in the Caucasus. A related Central Asian Turco-Mongolian drink made from mare's milk is called kumis, or airag in Mongolia. Some American dairies have offered a drink called "kefir" for many years with fruit flavours but without [[carbonation]] or [[alcohol]]. As of 2002, names like "drinkable yoghurt" and "yoghurt smoothie" have been introduced. | * Kefir is a fermented [[milk]] drink originating in the Caucasus. A related Central Asian Turco-Mongolian drink made from mare's milk is called kumis, or airag in Mongolia. Some American dairies have offered a drink called "kefir" for many years with fruit flavours but without [[carbonation]] or [[alcohol]]. As of 2002, names like "drinkable yoghurt" and "yoghurt smoothie" have been introduced. | ||
== How much does one cup of yogurt weigh? == | == How much does one cup of yogurt weigh? == | ||
''Estimated [[Generic_conversion_table#Volume|US cup]] to weight equivalents:'' | ''Estimated [[Generic_conversion_table#Volume|US cup]] to weight equivalents:'' | ||
<table border="0" cellpadding="2" width="500"> | <table border="0" cellpadding="2" width="500"> | ||