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Doogh – Iranian fermented milk drink, Iranian cold yogurt beverage, sometimes with mint or sparkling water; Isgelen tarag – Mongolian yogurt drink; Lassi – Yogurt-based drink from India, Indian thick, cold yogurt beverage, can be savory or sweet or mixed with fruit; Leben – Food or beverage of fermented milk; Mattha – Dairy beverage
Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. [1] [2] The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food ingredient used in Southeast Asia, Oceania, South Asia, and East Africa.
Kiribath is typically prepared from four basic components: white short-grain rice, thick coconut milk or basic milk, water and salt to taste. [ 6 ] [ 12 ] It is made from starchy and sticky rice, traditionally a variety known as rathu haal or rathu kakulu haal for its neutral flavour and cooking qualities.
1. In a small saucepan, combine the coconut water and sugar and bring to a boil. Cook until reduced to 3/4 cup, about 6 minutes. Let the sugar syrup cool.
Milk with a higher concentration of solids than normal milk may be used; the higher solids content produces a firmer yogurt. Solids can be increased by adding dried milk. [62] The yogurt-making process provides two significant barriers to pathogen growth, heat and acidity (low pH). Both are necessary to ensure a safe product.
Layered dessert of glutinous rice and coconut milk Sarsa na uyang: Dish made from pounded freshwater shrimp, shredded coconut, chilis, ginger, peppercorns and other spices wrapped in coconut leaves and boiled in coconut milk Sayongsong: Steamed rice cake with rice, sweetened coconut milk, and calamansi, uniquely sold in cones made of banana leaves
A lào tǒng contains a heat chamber in the center, providing the heat needed for cooking. The milk is mixed with rice wine and honey or sugar and is rapidly poured into fifty small bowls. The bowls are then stacked along the inner wall of the yogurt barrel, heated for about thirty minutes, and later cooled.
As with the rebatching method, it can be considered a misnomer to refer to the melt and pour process as soap making. The process has much in common with candle making using meltable wax which, using a similar process, can be scented, dyed, and shaped on a small or large scale of production. Other processes used by soapers are cold process, hot ...