Refimprove date August 2009 File Joghurt.jpg thumb Yoghurt nutritionalvalue name Yoghurt, full fat kJ ... Cacik 1.jpg thumb Cac k , a Turkish cold appetiser yoghurt variety span class spellingvariants Yoghurt ... fermentation of milk . The bacteria used to make yoghurt are known as yoghurt cultures . Fermentation of lactose by these bacteria produces lactic acid , which acts on milk protein to give yoghurt ... yoghurt, but milk from water buffalo , goat s, sheep , camel s and yak s is also used in various different parts of the world. In theory the milk of any mammal could be used to make yoghurt. Soy yogurt Soya yoghurt , a non dairy yoghurt alternative, is made from soy milk this is not an animal product, being made from soy bean s. Dairy yoghurt is produced using a culture of Lactobacillus delbrueckii ... acidophilus , Lactobacillus bifidus and Lactobacillus casei are also sometimes used in culturing yoghurt ... differences several variations of the spelling of the word . In Australia and New Zealand yoghurt prevails. ref name AOED yoghurt n. The Australian Oxford Dictionary, 2nd edition. Ed. Bruce Moore. Oxford University Press, 2004. Oxford Reference Online. Retrieved 24 May 2007. ref ref name NZOED yoghurt ... Online. Retrieved 24 May 2007. ref In the United Kingdom yoghurt and yogurt are both current, yogurt ... States, yogurt is the usual spelling and yoghurt a minor variant. In Canada, yogurt is most ... of cultured milk products in cultures as far back as 2000 BC. The earliest yoghurt was probably fermented ... foods date 2008 ref The oldest writings mentioning yoghurt are attributed to Pliny the Elder ... with a pleasant flavour . ref The use of yoghurt by medieval Turkic peoples Turks is recorded in the books ... the word yoghurt in different sections and describe its use by nomadic Turks. ref name toygar ref name ogel An early account of a European encounter with yoghurt occurs in French clinical history Francis ... Suleiman the Magnificent sent a doctor, who allegedly cured the patient with yoghurt. ref cite book ... more details
, accessed on 2007 06 27 ref Cyprus Similarly, strained yoghurt is widely used in Cypriot cuisine ... , strained yoghurt is usually made from cow s milk and the local dairy of ZITA DAIRIES command ... the clay s pores. But true strained yoghurt chakka is made by draining dahi in a cloth. Shrikhand ... more details
Image Fiendish Feet.jpg thumb 200px Fiendish Feet yoghurt pot Fiendish Feet was a brand of low fat dairy yoghurt s aimed at children, produced by St Ivel in the early 1990s. The yoghurt pots had printed faces on the front and were moulded with feet on the bottom. Flavours The main variety of yoghurts were sold in multipacks of four flavours Spooky Wooky banana flavour , Fangs a Lot strawberry flavour , Frank n Stein raspberry flavour , and Rattle n Roll chocolate flavour . More varieties were introduced later on. External links http www.radiofeeds.co.uk fiendish Fiendish Feet tribute page Uncategorized date March 2011 food product stub ... more details
Image Mekici and jam.JPG right thumb 280px A pile of mekitsi and jam Mekitsa lang bg , also transliterated as mekica or mekitza plural mekitsi , mekici , mekitzi is a traditional Bulgaria n dish made of kneaded dough made with yoghurt that is deep fried. They are made with flour, eggs, yoghurt, a leavening agent, water, salt, and oil, and are traditionally served with jam or white cheese sirene . At breakfast, they are eaten with sugar or honey, and can also be eaten with yoghurt. ref Conor Ciaran http books.google.com books?id 4pMkhSgFj78C&pg PT164&dq mekitsas v onepage&q mekitsas&f false Waiting for Better Times ref They are similar to Hungarian l ngos . ref http doryoku.org site topic 5083588 Mekitsas Doryoku ref Mekitsa is conventionally a breakfast dish and is inherently similar to Hungary Hungarian l ngos . After the dough rises, it is torn into small balls, spread into circles and fried in fat. In some recipes, yeast , Sodium bicarbonate bread soda , milk or yoghurt might be used. A recipe from Silistra involves yoghurt and bread soda, one from a village near Stara Zagora uses yeast and yoghurt, and a recipe from Aytos suggests yeast and milk. It is recommended that the shaping of mekitsi before their frying be done with wet hands. When served, mekitsa is often powdered with Powdered sugar icing sugar or garnished with jam or sirene white cheese . Unlike Hungarian l ngos, mekitsa is not served with mayonnaise or ketchup and is not so richly garnished. The name is derived from the Bulgarian root mek soft , referring to the dish s texture. itsa is a Slavic languages Slavic feminine suffix. See also Tarator a chilled yoghurt soup appetizer Bulgarian cuisine List of fried dough foods References Reflist cite book title publisher location year 1983 language Bulgarian External links http recipes.wikia.com wiki Mekitsas Batter fried in oil Wikia mekitsas recipe http www.flickr.com photos pixtura 4063658561 Photograph o ... more details
LBB may stand for Lactobacillus bulgaricus , a bacterium used in the production of yoghurt. Lubbock Preston Smith International Airport , the IATA code Little Brown Bird birdwatchers acronym for indistinct or unknown small dark bird disambig de LBB fr LBB it LBB ... more details
Orphan date February 2009 Refimprove date January 2009 Image Vache boire.jpg thumb right Vache boire Michel & Augustin is a French brand of food created in 2005 by Augustin Paluel Marmont and Michel de Rovira ref http www.journaldunet.com management dossiers 050480marque michel et augustin.shtml Construire une marque Michel et Augustin le capital sympathie April 27, 2005 ref , two ESCP EAP European School of Management ESCP EAP alumni. The brand started by producing flavored cookie s Petits sabl s ronds et bons , and soon complemented its range with premium yoghurt Yoghurt Drinks yoghurt drinks Vache boire and Lassi . In 2007, it started to commercialize yoghurt ice creams. The marketing target is Parisian and French Bobos in Paradise bobos and the products are sold in food stores and caf coffee shop s. The communication of the brand is inspired by buddy brands such as Ben & Jerry s , Nantucket Nectars or innocent Drinks , capitalizing on complicity with the customer. References reflist External links http www.micheletaugustin.com indexflash.htm Michel & Augustin official site DEFAULTSORT Michel & Augustin Category Brand name yoghurts fr Michel & Augustin food product stub ... more details
orphan date December 2008 A38 is a fermented dairy product, a Lactobacillus acidophilus yoghurt , made by Arla Foods . The product is sold in Denmark . Category Brand name yoghurts Category Danish cuisine Category Dairy products companies of Denmark food product stub da A 38 ... more details
Other uses Unreferenced stub auto yes date December 2009 Image with unknown copyright status removed File boondi Raita with cucumber and mint.jpg 200px thumb right Boondi raita Infobox Prepared Food name Raita image File Raita with cucumber and mint.jpg 250px caption A cucumber and mint raita alternate name country Pakistan , India region Pakistan , North India creator course main course served main ingredient Yoghurt , cucumber , Mentha mint variations Dahi chutney calories other Raita lang hi r yt is an Pakistani India n condiment based on yoghurt dahi and used as a sauce or dip food dip . The yoghurt may be seasoned with coriander cilantro , cumin , Mentha mint , cayenne pepper , and other herbs and spices. It is prepared by frying cumin z r along with black mustard r and these mixtures are mixed into the yoghurt. Minced, raw vegetables or fruits&mdash such as cucumber , onion , or carrot , pineapple , or papaya &mdash are mixed into the yoghurt. Raw ginger and garlic paste, green chili paste, and sometimes mustard paste, are used to enrich flavour. A popular variety of raita of Northern India is boondi raitha tiny balls of fried gram flour chickpea flour , which may taste salty or t kh spicy . The mixture is served chilled. Raita may cool the palate when eating spicy Pakistani Indian cuisine Indian dishes. Raita is also eaten with kebab s. Dishes in which raita is served as a side dish Biryani Pulav Seekh kabab See also Cac k Tarator Indian Dishes Category Indian condiments Category Uttar Pradeshi cuisine Category Mughlai cuisine Category Pakistani cuisine Category Bengali cuisine Category Punjabi cuisine Category Bihari cuisine Category Yoghurts Condiment stub de Raita es Raita eo Raita eu Raita fr Ra ta hi it Raita pl Raita pt Raita fi Raita ruoka sv Raita ... more details
number of popular yoghurt brands, including M llerlight, M llerice, Yogz and M ller Corner. M ller Corner German Joghurt mit der Ecke , lit. Yoghurt with the corner are a range of yoghurt s ref ... of the varieties the yoghurt is plain and unflavoured. It comes with an attached portion of flavour , fruit compote for example, to add to the plain yoghurt. M llerice German M ller Reis is a creamy ... food low fat yoghurt ref http www.muller.co.uk tasteLife products mullerlight ref . Popular flavours ..., but as a result the yoghurt is not suitable for vegetarian s M ller reports that they are looking ... few ingredients and being 100 natural. M ller Vitality is a range of probiotic yoghurts and yoghurt drinks. M ller Amore is a luxury yoghurt range containing Greek honey. Advertising In 2006, M ller launched ... farm to yoghurt . M ller was the main shirt sponsor for England English Association football football ... more details
Infobox Prepared Food name Machha Jhola image caption alternate name country India region Orissa creator course Seafood curry served main ingredient Fish, yoghurt, spices variations calories other Dahi Machha is a traditional Oriya cuisine Oriya delicacy made of fish in a spicy yoghurt based sauce. It is eaten usually served with rice as an accompaniment. Dahi Machha Jhola is liberally seasoned with turmeric, onions, garlic, mustard and garam masala . The use of turmeric imparts a yellow colour to the sauce base. Before being served, chopped fresh cilantro may be sprinkled on top for added flavour as well as enhanced appearance. The kinds of fish that typically used in Oriya households are Hilsa called Ilisi , Rahu called Rohi , and Catla called Bhakura . Apart from these, there are some very famous small sized fish that are normally favoured over others. Ingredients Fish, yoghurt, potatoes, mustard, turmeric, garlic, chilli peppers, other seasonings. See also Machha Jhola Chungdi Jhola Chhencheda Oriya cuisine External links http www.odiakitchen.com category oriya non veggie machha fish curries Category Oriya cuisine Category Fish dishes india food stub ... more details
Summary Information Description A container of strawberry yoghurt Source I User Gilabrand Geewhiz User talk Gilabrand talk created this work entirely by myself. Date 19 30, 26 September 2010 UTC Author User Gilabrand Geewhiz User talk Gilabrand talk permission The photo itself is http en.wikipedia.org w index.php?title File YoplaitS.jpg&oldid 387175551 licensed under the Creative Commons Attribution ShareAlike 3.0 License. Because it is a derivative work of the copyrighted container design, it can only be used in a manner consistent with fair use . other versions Licensing trademark derivative Template Non free product cover Non free use rationale Description A container of strawberry yoghurt Source Photo taken by original uploader Article Yoplait Portion Yoghurt container without lid, a small portion of the commercial product Low resolution Yes Purpose To illustrate the world franchises of the product or brand in question on the English language Wikipedia, hosted on servers in the United States by the non profit Wikimedia Foundation, qualifies as fair use under United States copyright law. Replaceability All equivalent photos would be non free, therefore this image is not replaceable by a free image Other information ... more details
WBD may refer to Wimm Bill Dann , large Russian yoghurt and juice maker Witches Broom Disease, caused by the fungus Crinipellis perniciosa WMDT DT2 , a television station channel 47 digital licensed to Salisbury, Maryland, United States, using the fictional call sign WBD TV disambig DEFAULTSORT Wbd Category Broadcast call sign disambiguation pages it WBD ... more details
Unreferenced date December 2006 Image Yop.PNG thumb Yop yogurt drinks Yop , created and marketed by Yoplait , is a yoghurt drink sold in supermarket s and convenience store s in the United Kingdom , Ireland , France , Switzerland , Canada and occasionally in the United States , Spain , Portugal , Belgium , and the Netherlands . It is available in a variety of flavours, including coconut, chocolate, strawberry, raspberry, and other fruits. Different flavours are available in different markets. Reflist External links http www.yoplait.co.uk yop Yoplait UK website Category Brand name yoghurts ... more details
lb r is a Turkey Turkish dish of poached egg s with yoghurt often with garlic mixed in . It is also common to have the dish topped with Aleppo pepper paprika can be substituted infused, melted butter. See also Turkish cuisine External links cookbook Cilbir Turkish cuisine grname egg Turkey cuisine stub sortkey Cilbir DEFAULTSORT Cilbir Category Egg dishes Category Turkish cuisine Category Bulgarian cuisine Category Turkish words and phrases tr lb r ... more details
Unreferenced stub auto yes date December 2009 Orphan date February 2009 Frucht Quark , known in some European countries as Dessert du Fromage Frais , is a fromage frais based yoghurt made by the Linessa brand, available through Lidl stores in Europe including the United Kingdom and Germany . It has 0.2 fat content. It is available in various flavours including cherry , vanilla , passion fruit , strawberry , and lime fruit lime . See also Lidl Category Brand name yoghurts Dessert stub ... more details
Orphan date February 2009 Unreferenced date February 2008 cookbook Churri Churri is a Pakistani cuisine Pakistani and Indian cuisine Indian spicy side dish, made from yoghurt and butter milk . In Pakistan and India, it is eaten as a refreshing supplement with a variety of spicy dishes. Category Pakistani cuisine Category Balochi cuisine Category Indian cuisine Category Yoghurts India food stub ... more details
refimprove date January 2009 S rmj lk literally sour milk is an Iceland ic Fermented milk products cultured milk product , or a type of yoghurt . It is made from either whole or semi skimmed milk and various flavorings are sometimes added. ref http www.ms.is Vorur Idnadarhraefni Ferskar mjolkurvorur 684 default.aspx ref References Reflist See also Skyr DEFAULTSORT Surmjolk Category Icelandic cuisine Category Dairy products Category Fermented foods is S rmj lk ... more details
Tav kosi is a national dish in Albanian cuisine Albania . It is a simple dish of baked Lamb and mutton lamb and Rice Cooking rice , served with a yoghurt yogurt sauce. External links http recipes.wikia.com wiki Tav C3 AB Kosi A recipe for tav kosi on wikia.com Category Albanian cuisine Category Lamb dishes Food stub Albania stub es Tav kosi sq Tav kosi sl Tav kosi ... more details
In cookery, curdling is the breaking of an emulsion or colloid into large parts of different composition through the physico chemical processes of flocculation , creaming chemistry creaming , and coalescence chemistry coalescence . Curdling is intentional and desirable in making cheese and tofu unintentional and undesirable in making sauces and custards. Cheese and tofu main Cheese main Tofu Milk and soy milk are curdled intentionally to make cheese and tofu by the addition of enzyme s typically rennet , acid s, or various salt s magnesium chloride , calcium chloride , or gypsum the curd s are then pressed. Egg sauces In hot preparations emulsified with Egg food egg s like hollandaise and custard , curdling is the undesirable result of overheating the sauce. Sauces which contain starch curdle with more difficulty. In cold sauces like mayonnaise as well as in hot sauces, too large a ratio of fat to egg may also cause curdling. Milk sauces In sauces which include milk or yoghurt , overheating often causes curdling. The higher the fat content, the less likely curdling is. Strained yoghurt used in sauces also curdles only with difficulty. Bibliography Harold McGee, On Food and Cooking The Science And Lore Of The Kitchen , 1984 2004. Category Cooking cooking stub ... more details
The Carasso family also spelled Karasu , Karaso , Karassu and Karasso was a prominent Sephardi Jews Sephardic Jewish family in Ottoman Empire Ottoman Thessaloniki Selanik modern Thessaloniki, Greece . In the early 20th century, some members of the family were active in the Young Turks and others went on to found the modern yoghurt industry. Emmanuel Carasso or Emanuel Karasu 1862 1934 was a lawyer and politician, and prominent member of the Young Turks . His name was Turkified as Emanuel Karasu black water . Isaac Carasso 1874 April 19, 1939 , Emanuel s nephew, was a medical doctor who emigrated to Barcelona, where he founded the yoghurt company that became Groupe Danone . Daniel Carasso 1905 May 17, 2009 , Isaac s son, took over the family business in Spain and established Danone in France and the United States and built the company up to Groupe Danone . Albert Karasu 1885 1982 , founder of the French language Istanbul newspaper Le Journal d Orient . DEFAULTSORT Carasso Family Category Jewish families Category Sephardi Jews Category Jews from Thessaloniki Category People from Thessaloniki fr Famille Carasso ... more details
Unreferenced date June 2009 Infobox Prepared Food name Mishti Doi image Image Mishti Doi.jpg 200px caption alternate name Mishti Dohi country India region Orissa , Bengal creator course Dessert served main ingredient milk , sugar variations calories other Mishti Doi or Bengali or Mitha Dahi Oriya is a sweet dahi or sweet yogurt . This type of yogurt is common in the states of Orissa and West Bengal in India , and in Bangladesh . It is made with milk and sugar , while also using yogurt and curd . Mitha dahi is a popular dessert in the states of West Bengal and Orissa. It is prepared by boiling milk until it is slightly thickened, sweetening it with sugar, either gura brown sugar or khajuri gura date molasses , and allowing the milk to ferment overnight. Earthenware is always used as the container for making mitha dahi because the gradual evaporation of water through its porous walls not only further thickens the yoghurt, but also produces the right temperature for the growth of the culture. Very often the yoghurt is delicately seasoned with a hint of elaach cardamoms for fragrance. External links http bengalicuisine.net 2009 08 04 mishti doi How to prepare mishti doi http indianfood.about.com od sweetsanddesserts r mishtidoi.htm Indianfood.about.com Indian Dishes Category Bengali cuisine Category Yoghurts Category Indian desserts India food stub ... more details
Chhaas pronounced Chaa ch in India, Kachi Lassi in Pakistan , is a buttermilk preparation from Pakistan and India . It is consumed all year round where it is usually taken along with meals. It is also consumed on its own as a beverage . It contains raw milk, cream malai or yoghurt which is blended manually in a pot with an instrument called madhani whipper . If using milk or cream, the butter which comes on top is filtered with a piece of cloth, and the remaining milk based liquid which is left is known as chhaas or buttermilk. Generally salt and crushed cumin seeds are added into it to enhance its taste. In modern Pakistan and India, Kachi Lassi is made by placing plain youghurt in an electronic blender. Sometimes, finely diced green chillies are added to accentuate the flavour of the chaas. Chaas is most often drunk with ice, in the hot summer months. Lassi and Kachi Lassi Chhaas generally taste similar, the difference between these two is that chhaas is the liquid left after extracting butter and lassi is water blended with yoghurt. See also Lassi India food stub Category Milk Category Pakistani cuisine ... more details
Orphan date August 2009 Fermented dairy comestibles are foods made from the fermented milk of various animals. A widely known example is yoghurt , a semisolid food made from fermented milk that has been strained to remove a portion of the liquid. Another variety, kefir, uses a wide variety of bacteria in its fermentation. This contrasts with yoghurt, which uses the two bacteria Streptoccus thermophilus and Lactobacillus bulgaricus. Such foods have been used worldwide for millennia. The acidity produced by fermentation helps to prevent spoilage and thus provided a means for milk products to be preserved before the advent of refrigeration. Fermented dairy products are nonetheless susceptible to spoilage, primarily caused by yeasts or molds ref Chandan, R.C. and K.R. O Rell, Yogurt plant Quality assurance. In Manufacturing Yogurt and Fermented Milks R.C. Chandan, ed. , Blackwell Publishing, 2006. ISBN 0813823048. ref References References DEFAULTSORT Fermented Dairy Comestible Category Dairy products Category Fermented foods ... more details
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