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In western Indian (Marathi and Gujarati) cuisine, strained yogurt is macerated with sugar and spices such as saffron, cardamom and nutmeg to make the dessert "shrikhand". Strained yogurt is also enjoyed in Greece and is the main component of tzatziki (from Turkish "cacık "), a well-known accompaniment to gyros and souvlaki pita sandwiches: it ...
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Yogurt is experiencing a resurgence in popularity. Once limited to breakfast, yogurt is now everywhere. It's a topping, a replacement for sour cream and even used in baking.
Canada, Mexico, and the United States are home to a number of edible fruit; however, only three are commercially grown (grapes, cranberries, and blueberries). Many of the fruits below are still eaten locally as they have been for centuries and others are generating renewed interest by eco-friendly gardeners (less need for bug control) and chefs ...
Icelandic Provisions “is made with low-fat milk and has a milder taste than Greek Yogurt,” says Yawitz, commenting that a 5.3-ounce serving provides 17 grams of protein, zero added sugar, and ...
The first step is to prepare the cultures by inoculating milk with 2–3% grains as described. The grains are then removed by filtration and 1–3% of the resulting liquid mother culture is added to milk and fermented for 12 to 18 hours. [40] Kefir can be made using freeze-dried cultures commonly available in powder form from health food stores ...
Being a trained pharmacist, Pemberton decided to come up with his own addiction cure. This resulted in "Pemberton's French Wine Coca" — a dink that contained alcohol and cocoa leaf extract ...
In 1935, Yakult started being made in Japan. [8] In 1955, Yakult Honsha was founded. In 1963, Yakult began a home delivery service, using 'Yakult lady' employees. [8] In 1964, Yakult began selling in other countries, beginning with Taiwan. [8] In 1968, Yakult opens its first factory outside Japan in the city of São Bernardo do Campo, Brazil. [9]