Yogurt: Types, Storage, and Culinary Uses

Yogurt is a product made by adding certain types of beneficial bacteria to milk, which causes the milk to ferment, thicken, and develop a distinctive flavor. Yogurt is typically made from cow's milk, but it can also be made from goat's, sheep's, and buffalo milk.

Most yogurts are called "live." This means they contain live bacteria similar to those found in the gastrointestinal tract. When they enter the body, they suppress the activity of harmful bacteria.

Which yogurt should you choose?

There are several types of yogurt.

"Live" yogurt, as mentioned above, contains live bacteria. It typically has a thick, creamy texture and a fresh, light taste.

Bio-yogurt differs from "live" yogurt in that it contains a higher proportion of bacteria that are compatible with those naturally found in the human body. This yogurt has a particularly mild flavor and a smooth texture.

Greek yogurt is made from cow's or sheep's milk. It contains a fairly large amount of whey, making it thick and delicious. True, it contains much more fat than other yogurts (about 10.2%), but this fat is not as harmful as that found in cream.

Set yogurt can be stored in the same container it was purchased in. This makes it very thick, although it still has a traditional creamy texture.

There are yogurts made with whole milk, and there are also fat-free ones. The fat content of the latter does not exceed 2%.

Long-life yogurts are pasteurized. This product can indeed be stored for quite a long time. However, pasteurization isn't such a beneficial process. It kills all the beneficial bacteria in the yogurt.

Yogurts can be sold without or with fillers. Fillers can be natural or artificial. Natural ones include sugar and pieces of fresh fruit, while artificial ones include various flavors, additives, and thickeners. Some yogurts contain thickeners. gelatin, making them unsuitable for vegetarians. Therefore, if you follow a vegetarian diet, carefully read the information on labels and packages when buying yogurt.

There are also drinking yoghurts, they are convenient for snacks, as they can be easily taken with you and consumed anywhere you are.

Culinary uses

Yogurts are usually sold ready-to-use. If you plan to use yogurt in any dishes, remove it from the refrigerator beforehand. This allows it time to warm to room temperature and avoid the shock of the temperature difference, which can cause curdling. When adding yogurt to a dish, add it gradually, spoon by spoon. Full-fat yogurt is more stable and better suited for cooking.

If you still want to cook with low-calorie yogurt, since it has a thinner consistency, you should pre-prepare it to make it more stable. To do this, mix 1/2 teaspoon of corn or wheat flour with 1 teaspoon of water. Stir this mixture into the yogurt before adding it to the dish.

Yogurt can be used in a variety of sweet and savory dishes, sauces, salad dressings, marinades, fruit salads, and baked goods. Greek yogurt goes well with cornflakes, toasted almonds, and honey.

When preparing dishes, yogurt can be replaced with soft cottage cheese.

Storage

It's recommended to store yogurt in an airtight container, preferably the one you bought it in. Refrigerate for no more than 4 days or until the expiration date printed on the packaging. After this period, the yogurt will become more tart. Long-life yogurts can last much longer than "fresh" yogurts. Again, check the packaging for expiration dates.

All recipes with yogurt