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Dictionaries sometimes translate it as curd cheese, cottage cheese, farmer cheese or junket. In Germany, quark and cottage cheese are considered different types of fresh cheese and quark is often not considered cheese at all, while in Eastern Europe cottage cheese is usually viewed as a type of quark (e.g. the Ukrainian word " сир " syr is a ...
Yeast, salt and water were added to make a dough from the flour, which was left in the sun for around two weeks, and re-moistened with sour yogurt (or sour grape juice) as needed. After 15 days the dough would be seasoned with mint, purslane , cilantro, rue , parsley, garlic and the leafy tops of leeks , shaped into disks, and allowed to dry in ...
Bread Flour. Comparing bread flour versus all-purpose flour, the former has the highest protein content of the refined wheat flours, clocking in at up to 14 percent.
A cultured dairy product, with the consistency of strained yogurt, but a milder flavor. Skyr can be classified as a fresh sour milk cheese (similar to curd cheese eaten in Estonia, Germany and Russia), but is consumed like a yogurt. Smetana, Smântână: Central and Eastern Europe: A type of sour cream, produced by souring heavy cream.
3. Whole Wheat Flour. All flours are made from wheat kernels, which are separated into three components—the endosperm, germ and bran—during the milling process.
Cool the cake in its pan for 15 minutes, then transfer it to a cooling rack. When ready to serve (it can be warm or cold, but is best warm), put the cake onto a serving plate. Slice the figs in half and sit a few pieces on top of the cake. Drizzle 2 tablespoons honey over the top of the cake and fruit, then sprinkle with the remaining whole nuts.
Slowly add oil, then yogurt and vanilla extract. Sift in flour with baking soda and salt. Whip egg whites to soft peak and fold into batter. Pour into greased and floured 9x13 baking dish or loaf pan. Bake 350 degrees about 30 minutes depending on size pan.
Acidophiline – Type of drinkable yogurt; Ayran – Yogurt-based, salted drink, cold yogurt beverage of Turkic origin; Borhani – Bangladeshi drinks – Bangladeshi curd drink mixed with coriander, mustard seeds, mint and other spices; Chaas – Yogurt-based drink from South Asia; Chal – Fermented camel milk drink of Central Asia