Search results
Results From The WOW.Com Content Network
Some use boiling water and simply soft-boil the eggs, which is also fine, as long as the yolk is runny. Some sirene is ground or crumbled and mixed with the yogurt. Garlic paste is added to taste. Chopped garlic, baked garlic, or even garlic powder can be substituted. [5] The butter is melted on the stove.
This is a list of yogurt-based dishes and beverages. Yogurt is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic tang. [1]
Poached eggs on a bed of yogurt and sirene, seasoned with butter and paprika. Pasteis de nata: Sweet Portugal: A Portuguese egg custard tart pastry, optionally dusted with cinnamon. Pastel de Tentúgal: Sweet Portugal: Pavlova: Sweet Australia, New Zealand: A cake-shaped block of baked meringue, typically topped with fruit and whipped cream ...
Beat the eggs the right way. Pepin cracks 6 eggs into a large bowl. ... To cook the eggs, Pépin starts with “a good tablespoon of butter” in a “sturdy pan,” melting it as he swirls it ...
Yogurt (UK: / ˈ j ɒ ɡ ə t /; US: / ˈ j oʊ ɡ ər t /, [1] from Ottoman Turkish: یوغورت, romanized: yoğurt; [a] also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. [2]
Anders Porter of Fairlife's Coopersville, Michigan, facility stated, "we separate the cream, filter, heat treat, homogenize, test and bottle the milk." [11] According to Sue McCloskey, who developed the system used to make Fairlife with her husband Mike McCloskey, the ultrafiltration process removes the lactose and much of the sugar and leaves behind more of the protein and calcium. [12]
Both species produce lactic acid, [8] which gives yogurt its tart flavor and acts as a preservative. The resulting decrease in pH also partially coagulates the milk proteins, such as casein, resulting in yogurt's thickness. [9] [10] While fermenting milk, L. d. bulgaricus produces acetaldehyde, one of the main yogurt aroma components. [10]
Buffalo curd (Sinhala: මුදවාපු මී කිරි mudavāpu meekiri) is a traditional type of yogurt prepared from water buffalo milk. It is popular throughout the Indian subcontinent. Buffalo milk is traditionally considered better for making yogurt than cow milk due to its higher fat content making a thicker yogurt mass. [6]