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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]
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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.
Traditionally, Jameed was made in late spring and early summer when sheep's milk is most plentiful. The first step was shaking the yogurt in a leather bag made from sheep or goat leather to separate the butter. The leftover buttermilk was then reduced by boiling until it reached a consistency similar to Strained Yogurt. It could then be salted ...
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 ...
Curd rice, also called yogurt rice, is a dish originating from India. The word " curd " in Indian English refers to unsweetened plain yogurt . It is most popular in the South Indian states of Tamil Nadu , Kerala , Karnataka , Telangana and Andhra Pradesh ; and also in West Indian states of Rajasthan , Gujarat and Maharashtra .
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.