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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.
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]
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]
Nailao (or suānnǎi) is prepared by heating milk and adding sugar to it. Two types of nuts mixed with raisins and rice wine made from glutinous rice are poured in and thoroughly stirred. A special device called lào tǒng (酪桶, lit. ' yogurt barrel ') is used during production. A lào tǒng contains a heat chamber in the center, providing ...
Dhau (Nepal Bhasa: धौ) is a variety of yogurt primarily prepared by Newar people of Nepal.It is traditionally made in clay pots. The most famous and delicious variety of dhau is Juju dhau, which is known for its rich taste and thick consistency.
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.
Grapes being trodden to extract the juice and made into wine in storage jars. Tomb of Nakht, 18th dynasty, Thebes, Ancient Egypt. Sourdough starter. In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—without an oxidizing agent being used in the reaction.