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Yogurt (UK: / ˈjɒɡət /; US: / ˈjoʊɡərt /, [1] from Ottoman Turkish: یوغورت, romanized: yoğurt; [a] also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. [2] Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture ...
Crêpe cake is a cool, lofty masterpiece composed of layers of crêpes and lightened vanilla pastry cream, all topped with a billowing cloud of whipped cream and a crown of fresh berries. It’s ...
This recipe is dangerous because I could easily pop a dozen of these Thin Mints in my mouth without thinking. My plan is to store them in the freezer at all times, that way they are not out in plain sight and Keith won’t be able to eat them all and we can enjoy them for a while longer.
Cottage Cheese Snack Jar. This creamy, crunchy snack packs 20 grams of protein and 5 grams of fiber in one small mason jar. Adding the chickpeas right before serving will keep them crunchy. If you ...
By the Middle Ages mint was commonly found in European medicinal and kitchen gardens, as well as growing wild. [2] On the origins of mint sauce, the food historian Dorothy Hartley wrote, "Most sheep had their lambs down in the warm valley grazing lands where the streams ran, and mint grew in abundance. Hence mint sauce with lamb."
Dairy was an important part of the Pontian diet. Milk was preserved in the form of yogurt and cheese. Pontians often cooked with butter. Other dairy products were key ingredients in foods such as tan, soups, and chavitz. Yogurt was one Pontian dairy product. The word for strained yogurt is yliston, while skimmed yogurt is paskitan.