Gottlieb, Scott (27 September 2018). "Statement from FDA Commissioner Scott Gottlieb, M.D., on modernizing standards of identity and the use of dairy names for plant-based substitutes". FDA. Lassi is a common Indian beverage made from stirred liquified yogurt that is either salted or sweetened with sugar commonly, less commonly honey and combined with fruit pulp to create flavored lassi. [47] Consistency can vary widely, with urban and commercial lassis having uniform texture through being processed, whereas rural and rustic lassi has discernible curds or fruit pulp. [47] If there’s a family in Italy that doesn’t have a recipe for yogurt pot cake, then I’ve yet to meet them. And I love this plain cake with perhaps disproportionate intensity. There is something so quintessentially Italian about its scent — as it bakes, I think I’m in a kitchen in Italy — and its taste — that combination of lemon and vanilla — and even the old-fashioned charm of its method. Here at Enjoy Food, we thought it was about time we took a closer look at this popular product and find out what exactly is in those pots… The good news

Ong, Angel M; Kang, Kai; Weiler, Hope A; Morin, Suzanne N (11 October 2019). "Fermented Milk Products and Bone Health in Postmenopausal Women: A Systematic Review of Randomized Controlled Trials, Prospective Cohorts, and Case-Control Studies". Advances in Nutrition. 11 (2): 251–65. doi: 10.1093/advances/nmz108. ISSN 2161-8313. PMC 7442363. PMID 31603185.In a bid to do their bit for the environment, most yoghurt brands and supermarkets have done away with the plastic tops on yoghurt pots – and quite right too. But how do you keep your yoghurt fresh once you’ve opened the pot?

This is it: your yogurt pot is your unit of measurement. And even though I saw from the original recipe that I copied down (from some scrawled piece of paper in the kitchen of a house I’d rented one summer), that the specified yogurt pot had a 125ml capacity, I have kept the same number of eggs for my 150ml yogurt pot. I work on the principle that eggs these days are larger than when the cake first came into being. Anyway, it works, and that’s the main thing. And this is the way it works: for 1 cake, you need 1 pot of yogurt, 2 pots of sugar, 1 pot of oil, 1 pot of potato starch or cornflour and 2 pots of flour. In keeping with this style of measuring, you will see that I have even stipulated 2 capfuls of vanilla extract. a b c Berry D (20 May 2014). "Building a better yogurt". Food Business News, Sosland Publishing . Retrieved 8 January 2020. The above shows little difference exists between whole milk and yogurt made from whole milk with respect to the listed nutritional constituents. A simple storage solution would be to decant the yogurt into a spare Tupperware container. Make sure the lid has a tight seal and it’ll be good to go! If you find yourself with just a small amount of yogurt left, try our ‘Dollop of Yogurt’ recipes to make sure you’re using up every last tasty drop! Ray R, Didier M (2014). Microorganisms and Fermentation of Traditional Foods. CRC press. ISBN 9781482223088.Despite the low solids (12% with zero fat content) a good quality set yogurt is a very refreshing product and can be very moreish whilst keeping the costs at their lowest possible. The bacterial culture is mixed in, and a warm temperature of 30–45°C (86–113°F) is maintained for 4 to 12 hours to allow fermentation to occur, with the higher temperatures working faster but risking a lumpy texture or whey separation. [4] [5] Etymology and spelling El-Abbadi NH, Dao MC, Meydani SN (May 2014). "Yogurt: role in healthy and active aging". The American Journal of Clinical Nutrition. 99 (5 Suppl): 1263S–1270S. doi: 10.3945/ajcn.113.073957. PMC 6410895. PMID 24695886. In Northern Iran, Mâst Chekide is a variety of kefir yogurt with a distinct sour taste. It is usually mixed with a pesto-like water and fresh herb purée called delal. Common appetizers are spinach or eggplant borani, Mâst-o-Khiâr with cucumber, spring onions and herbs, and Mâst-Musir with wild shallots. In the summertime, yogurt and ice cubes are mixed together with cucumbers, raisins, salt, pepper and onions and topped with some croutons made of Persian traditional bread and served as a cold soup. Ashe-Mâst is a warm yogurt soup with fresh herbs, spinach and lentils. Even the leftover water extracted when straining yogurt is cooked to make a sour cream sauce called kashk, which is usually used as a topping on soups and stews. How much yogurt your family eats and how much counter and storage space you have will help determine how big of a yogurt maker you want. Some models make yogurt in one large container, while others have multiple smaller jars, which may be more convenient if you want to make different flavors at the same time. For comparison purposes, most single-serving yogurt cups you find at the supermarket hold between 5 and 6 ounces.