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Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. [2] Cow's milk is most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt. The milk used may be homogenized or not.
Milk is used to make yogurt, cheese, ice milk, pudding, hot chocolate and french toast, among many other products. Milk is often added to dry breakfast cereal, porridge and granola. Milk is mixed with ice cream and flavored syrups in a blender to make milkshakes. Milk is often served in coffee and tea.
The Mongolians use milk from cattle and yaks, less often from goats and sheep, to make isgelen tarag. The process is accomplished by a symbiotic culture of Lactobacillus bacteria and yeast. As with yogurt, the milk is boiled first. Most often, only the low fat milk remaining after the preparation of urum (Mongolian clotted cream) is used.
1 cup 2% milk. A.M. Snack (140 calories) ½ cup low-fat cottage cheese. 1 medium peach. ... (such as plain yogurt, milk, kefir, cottage cheese and cheese) Vegetables, especially dark, leafy ...
In fact, a gallon of 2% has more than half the fat as a gallon of whole milk. The FDA requires whole milk to have at least 3.25$ fat by weight. But the amount of fat can range from 3.25$ to 5 ...
Dehydrated yogurt and grain product, rehydrated with milk to make soup Tuttis: Yogurt popular in South Africa, served very cold Tzatziki: Greece, Turkey: A Southeastern European dish of seasoned, strained yogurt. Today it is eaten primarily in Greece with souvlaki and is available at most taverna restaurants and street food parlours.
Instead of 2% milk, have your barista use soy milk and ask them to squirt caramel drizzle all around the inside of the cup. Chocolate Mousse Cold Brew. This one’s for the chocoholics among us.
In Cyprus, strained yogurt is usually made from sheep's milk. [citation needed] Strained yogurt in Iran is called mâst chekide and is usually used for making dips, or served as a side dish. In Northern Iran, mâst chekide is a variety of kefir with a distinct sour taste.