13 Terms
Contributors in Yoghurt
Yoghurt
Tahn
Dairy products; Yoghurt
An Armenian yoghurt drink that is similar to the Indian lassi, but is usually salty rather than sweet.
Soy yoghurt
Dairy products; Yoghurt
The same process that creates yoghurt from milk is followed, except soy milk is used as the yoghurt's dairy starter.
Lactic cultures
Dairy products; Yoghurt
Class of microorganisms that aids in converting lactose to lactic acid to produce yoghurt. Lactobacillus bulgaricus is a strain of lactic cultures.
Jameed
Dairy products; Yoghurt
Salted and dried for preservation purposes, jameed is mainly found in Jordan; usually made from sheep's milk using a cheesecloth, jameed is dry, thick and dense.
Whey
Dairy products; Yoghurt
Whey is the liquid by-product that remains after milk goes through curdling and straining process. In strained yoghurts, the whey is removed to yield a thicker, creamier yoghurt consistency.
Active yoghurt cultures
Dairy products; Yoghurt
Also known as living yoghurt cultures, refers to the bacteria the remains living when using a specific technique to make yoghurt.
Living yoghurt cultures
Dairy products; Yoghurt
Also known as active yoghurt cultures, refers to the bacteria the remains living when using a specific technique to make yoghurt.
