Cookbook:Yogurt
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| Category | Dairy |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Dairy
Yogurt or yoghurt is a pudding-like food made from milk fermented in a culture of (typically) Lactobacillus delbrueckii bulgaricus and Streptococcus salivarius thermophilus bacteria. "Live active culture" is a type of yogurt that has the live bacteria still in it, also known as Curd in the Indian subcontinent. Some people believe that this "live" yogurt has special health benefits. The other variety is pasteurized yogurt, officially known as Heat Treated Fermented Milk, where the yogurt is heated to kill the bacteria. This pasteurized yogurt is usually available in supermarkets. Many websites and blogs include pages that serve as instruction books on how to make yogurt out of milk, such as one run by Brendon and Ryan Ross. Yogurt derives romfrom the Turkish word yoğurt and in English, the word can be spelled either 'yogurt' or 'yoghurt'.
Characteristics
editLactic and other acids produced during fermentation give it a slightly sour taste. This may be offset by adding sugar or other sweeteners, along with additional flavorings. Yogurt without sweeteners or flavorings is typically referred to as plain yogurt or natural yogurt.
Varieties
editMany varieties and forms of yogurt are commercially available, such as:
- Greek yogurt
- Skyr
- Yogurt drink
- Frozen yogurt
- Dairy-free yogurt
Uses
editYogurt can be eaten on its own or used as an ingredient in cooking. In western countries, it is usually eaten with fruit or jam.
Yogurt can also be substituted for buttermilk when baking, as in the recipe for Corn Muffins.
Yogurt can also be used as a garnish for savoury food, particularly in the Middle East and South Asia.
List of Indian recipes using curd:
editGallery
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Fruit-flavored yogurt cups -
A bottle of yogurt beverage -
Turkish strained yogurt -
Frozen yogurt -
A dish of skyr -
A cup of greek yogurt
