does reverse osmosis remove bacteria Old-world culture / Thick and creamy whole-milk yogurt is making a comeback

by:Ocpuritech     2019-08-12
does reverse osmosis remove bacteria Old-world culture / Thick and creamy whole-milk yogurt is making a comeback
Yogurt.Food designed by Amanda Bern.Activities in San Francisco 2/18/04.Craig Lee/Chronicle yogurt.Food designed by Amanda Bern.Activities in San Francisco 2/18/04.Craig Lee/Chronicles is about 1970 and yogurt is getting worse.It has been a healthy, non-adulterated food for at least 900.-Fresh milk transformed from natural bacteria into condensed milk.Then America found it.In short, the Dairy Box in the supermarket is filled with yogurt that the old world chef will not recognize: a sweet, stiff product filled with sugar, fruit, chewing gum, stabilizer, and sometimes artificialGel-like skim and low fatThe fat version is full-Fat yogurt on the shelf.Until recently, a shopper looking for the average wholeMilk yogurt with live culture and no additives will leave many supermarkets emptyhanded.Fortunately, the real thing is to make a comeback.The Strauss Family Creamery has introduced a simple wholeThree years ago, milk yogurt sold more than dairy.fat versions.West Coast companies like Nancy and Pavel have long been pure-Milk yogurt has surpassed natural yogurt.Food, national and independent markets.Even Trader Joe now has a thick, simple wholeMilk yogurt from Greece, any purist will like it.This is a celebrated Renaissance for regular yogurt lovers;Maybe it's time for others to give this ageTake a closer look at the old health food.The most basic yogurt is milk converted from harmless bacteria.Bacteria added by yogurt manufacturers convert milk sugar (lactose) to lactic acid, reducing Ph.Low pH causes milk proteins to solidify into soft condensed milk.According to the definition of law, two specific cultures must be used in American yogurt: lactic acid bacteria in Bulgaria and strep.These are the starter for the main fermentation work.But about 80% of the yogurt produced in this country contains what Mary Allen Sanders, a dairy industry consultant, calls "auxiliary cultures", and additional bacteria increase the health benefits.Some manufacturers identify these added cultures on packaging.The most common ones are yogurt and probiotics.Instead of naming their culture, other Packers claim that the culture is alive.Although American law does not require yogurt to contain a living culture (if yogurt is pasteurized)Fermentation, no), these cultures are important.Without them, the main contribution of yogurt to health is calcium.With a living culture, the benefits may be more profound.According to Dr. SandersD.His doctoral studies focus on lactic acid bacteria, and live cultures allow many lactose-People who are not tolerant digest lactose in yogurt.Although the data are more preliminary, starting culture bacteria may also improve immune system function, she said.The data of auxiliary bacteria is stronger, which has been widely studied in the past decade.Unlike the starting culture bacteria, these auxiliary bacteria are usually present in the human intestines and are more likely to reach the large intestine alive."They may even grow there and they have had a series of positive effects," Sanders said."Many of the potential benefits are related to the functioning of the immune system ---Either help our bodies fight against pathogens or relieve overreactions such as allergies.John Brunn, an extension specialist in the Department of Food Science and Technology at the University of California, Davis, said some clinical evidence supports L.Lactic acid bacteria improve intestinal health.Animal studies have shown that some yogurt cultures can prevent colon cancer.Scientists still don't know which bacteria have a protective effect on what, how much the impact needs, and whether certain bacteria are more effective for some people than others.Still, evidence of the benefits is enough to make Sanders a yogurt lover."I strongly support eating live bacteria through yogurt," she said ."."Unfortunately, yogurt sold in the United StatesS.Don't do a good job of letting consumers know what type of bacteria they have in their body.Sanders said she had urged yogurt producers to disclose the bacterial content of their products, but many said the information was proprietary.Just list the ingredients label for "live culture" like a vitamin pill that says "contains vitamins, but we don't tell you how much.The impact of health depends on the level, so why don't they communicate?"Jennifer Boyce, owner of Red Mushan, a goat cheese and goat yogurt producer in Sonoma County, says she has tested yogurt, which contains 800 live bacterial cultures per milliliters.But even Sanders agrees that if no one knows how much money is enough, it may not make sense to make such a claim on the package.For some people who like yogurt, the rich taste and creamy texture outweigh any potential health benefits.These purists Scan ingredient labels for gelatin, gelatin, or gums added by the manufacturer to create a thicker texture and more stable formula that can withstand stirring.The best-The textured yogurt does not contain these additives, but relies on a high percentage of milk solids to do the job.At Stras home cream, the milk used for yogurt removes moisture and increases the solid content by reverse osmosis.For the same purpose, skim milk powder was added by other manufacturers.Bice pointed out that goat milk is thinner than milk and needs more help to make firm yogurt.Because the only goat milk powder she can buy is too strong, she uses a small amount of pectin and cassava on her body.At Old Chatham scheffding.In New York's old Chatham, cheese maker Benoit Maillol uses goat's milk in luxury, with a solid content much higher than milk or goat's.He had nothing but to add culture to the milk and did not take out the water.Old Chatham sheepMilk yogurt is the only American sheep yogurt available occasionally at artisan cheese and Rainbow Grocery stores and some Whole Foods stores in San FranciscoMilk yogurt distributed nationwide.Maillol Cup-The setup process, which means that the yogurt is hatched in the package sold.Large manufacturers, including Stella, usually use stirring-The curd process, place milk and culture in a large bucket for cultivation, and then pump into the package as yogurt.Benefits of Cups-According to Maillol, the set process is that tofu is neither stirred nor stirred, so the final texture is thicker.The yogurt cooking home is located in the Middle East and Eastern Mediterranean, and has been part of the kitchen for centuries.Clifford Wright, a Mediterranean food scholar, believes that the first written description of yogurt appears in the Middle East text of the 11 th century.The modern Persian, Turkish, Lebanese and Greek cooking books are filled with tempting recipes that showcase yogurt in sauces, salads, soups and marinades."We 've been eating yogurt since we were babies," said Ayla Algar, author of classic Turkish cooking (HarperCollins, 1991) and Turkish lecturer at the University of California, Berkeley."We think it is not only a pleasant food but also good for you."Algar said Pavel's yogurt is like the rich, regular yogurt she knew when she was a child in Turkey, although today the Turks are also eating American yogurt --Mixed yogurt with fruit.Whole-fat yogurt does contain more fat and calories than standard fat.Free Original yogurt-Full milk yogurt 160 calories and 7 grams of fat per cup, while standard FAT is 110 calories, no fatfree.Remove some of the water whey by drainage, thin yogurt can be thickened.Even half an hour of cheese.Lining the sieve will produce a more creamy texture.Put it in the sieve for a day and you have a yogurt cheese that can be applied.With an excellent plain whole-You can buy milk yogurt today, or use your own homemade yogurt (see the accompanying story), you can enjoy this ancient food in the healthiest state and make Mediterranean chefs for yearsTop-Brown cattle.Whole cow's-Milk yogurt with living culture;Made with uneven milk, so a layer of cream is set on it.Stir the cream before eating.A special type of yogurt: thick, creamy, rich and gentle.Made in California.Nancy's.Organic whole cow-Milk yogurt of six living cultures;Delicious cream, rich, gentle, nuts.All kinds of yogurt.Made in Oregon.Old Chatham scheffding companyWhole sheep's-Milk yogurt of four kinds of life culture;For those who like to bring soup yogurt, creamy flavor, medium thickness and egg tarts;sweet sheep's-milk flavor.Made in New York state.Omur.Whole cow's-Milk yogurt for the discerning Turkish community.Yogurt includes concentrated skim milk to increase the thickness but no stabilizer or cellulose is added.Especially the rich flavor of milk;Have a good day.Delicious yogurt without decoration.Including live culture.Made in New York state.Original Russian from PavelWhole cow's-Milk yogurt containing live culture and vitamin D3;curd is chalk-White and fragile;But not particularly sour;Exquisite yogurtMade in California.Redwood Hill.Whole goat's-Milk yogurt with living culture;Contains pectin and cassava needed by the human body;Creamy smoothModerate Tang dynasty;Pleasant Goat-milk taste.Made in California.The Strauss Family Creamery.Whole cow's-Milk yogurt with live culture.Creamy, fragrant, and modest soup.Tasty yogurt for breakfast.Made in California.Total.Whole cow's-Milk yogurt contains a live culture and added cream;As with strain yogurt (lebni), mild, sweet, creamy and thick;Perfect for salads and cooking.Total sheep's-Milk yogurt is thicker but slightly granular.Made in Greece.--J.F.The cheapest, freshest and best-tasting yogurt to make at home is the yogurt you make at home.Stras home Cream Yogurt is about $3 a quart.99.A quart of milk--Making a quart of yogurt is almost what you need-is $1.99.It takes about 10 minutes.To make yogurt at home, you need a way to keep the vaccinated milk at a stable 110 degrees for a few hours before the curd is set.In the past, people wrapped their yogurt bowls in blankets and put them in the warmest places in the home.Electric yogurt manufacturers today are much more reliable.You need an instant.Read the thermometerFor your startup culture, choose an ordinary store-Bought your favorite yogurt.Make sure it contains an active culture.Or, keep 1/4 cups of yogurt from the previous batch of homemade yogurt.You can use the whole, lowAlthough the taste and texture of whole milk is the most satisfactory, it is still fat or skim milk.Do not use ultra-Pasteurized milk that is not properly thickened.For extra-1/4 cup skim yogurt (not included)Pour dry milk into every quart of flowing milk.The extra milk solids enhance the texture.All utensils used in yogurt making should be thoroughly cleaned.Wash the yogurt cup and fill it with boiling water until it is ready for use.--Heat 1 quart of milk to 190 degrees in a pan over medium heat.Cover and cool to 110 degrees.(A rise in temperature may kill the culture.This culture grows too slowly at a lower temperature.)--Put 1/4 cups of yogurt in a small bowl and add 1 cup of warm milk.Put the mixture back into the pan and stir well.--Place the milk in the yogurt cup with a lid on the top and where it is insertedYogurt manufacturers.Stay undisturbed before 4 hours or more of the yogurt group.Do not place yogurt in the yogurt manufacturer for more than necessary, otherwise the result may be too sour.--Remove the cup from the yogurt maker and refrigerate it.Use within 10 days.Yields five 6-ounce cups.--Janet Fletcher East Anatolia yogurt market is adapted from "classic Turkish Cooking" by Ayla Algar (HarperCollins, 1991 ".A small amount of red pepper, such as the Syrian Aleppo pepper, will fill the cream soup with sparks.Look for Aleppo peppers in the Middle East market.The soup is very heated.6 cups of chicken or meat 2/3 cups of barley3 1/2 cups of ordinary-3 tablespoons milk yogurtPurpose: use flour2 egg yolk 2 cups of sea salt to taste ground red peppers such as Aleppo, or 1/2 cups of chopped sirante Luo instructions: use a large pan to simmer the raw material.Add the barley, cover the lid, adjust the heat, and keep the gentle fire.Boil until the barley is soft for about 40 minutes.Stir together yogurt, flour and egg yolk.Stir in the water.Stir the mixture into the soup.Season with salt and red pepper or pepper.Cover and simmer for 10 minutes.Take it out of the fire and stir it in coriander.6 to 8: 165 calories per meal, 10g protein, 20g carbohydrate, 5g fat (3g saturated), 68 mg cholesterol, 54 mg sodium, 2g fiber..Medium golden beet salad in walnut and Dill61/2 tbsp champagne vinegar 2 garlic clove salt 1/4 cup chopped fresh dill radish for garnish1 Cup regular full1/2 cup of chopped roasted walnut with milk yogurt for garnishininstructions: Preheat the oven to 375 degrees.If connected, remove the beet green and leave a stem of 1 inch.(Keep Green for other purposes.) Put the beet in a baking tray of 1/2 water.Cover and bake until the beet becomes soft when it is punctured, about 1 hour.Peeling when it's cool enough to handle.Grate thick, turn the bowl, add vinegar.Toss well.Mash the garlic into a paste and add a large amount of salt.Stir the garlic.Add salt paste and dill radish to the yogurt.Add yogurt and walnuts to the beet and stir well.Seasoning and adjustment.Transfer to a bowl decorated with dill and walnuts.4 servings per serving: 170 calories, 6g protein, 14g carbohydrate, 11g fat (2g saturated), 8 mg cholesterol, 123 mg sodium, 2g fiber..Turkish carrot yogurt salad, adapted from "classic Turkish Cooking" by Ayla Algar (HarperCollins, 1991 ".2 tablespoons extra virgin olive oil 1 pound carrot peeled and 2 garlic cloves on gratMilk yogurt: chopped fresh mint or expansion: Heat olive oil with a medium-fire frying pan.Stir-fry carrots until soft for about 3 minutes.Cool on one side.Mash the garlic into a paste and add a large amount of salt.Stir the garlic.Salt paste in yogurt.Add mint.Stir the yogurt mixture into the cooled carrot.Seasoning and adjustment.Let's stand up 20 minutes before serving.4 servings per serving: 145 calories, 3 grams of protein, 14 grams of carbohydrates, 9 grams of fat (2 grams of saturation), 8 mg of cholesterol, 99 mg of sodium, and 3 grams of fiber..Lebni's recipe with cherries, pistachios and honey is adapted from Chez Nous, San Francisco.1 (16 oz) container Byblos Lebni, or 1 tablespoon of premium honey (preferably Greek honey) with 2 cups of yogurt cream ), for 1/4 cup chopped roasted pistachio 1/mix lebni with honey until just mixed.If it's all overMix, it gets too thin.Place the spoon in a bowl with pistachios and cherries, spread evenly.Pass more honey on the table and let it pour on it.4 servings per serving: 165 calories, 9g protein, 16g carbohydrate, 8g fat (5g saturated), 31 mg cholesterol, 114 mg sodium, 0 fiber..Turkish-A yogurt roast chicken adapted from the Mediterranean Kitchen (William Morrow, 1989) by Joyce Goldstein.2 tablespoons cumin seeds 1 small onion, 1 cup of lemon 1 cup of 4 to 6 garlic cloves 1 tablespoon pepper with regular full juice (preferably partially sweet and partially hot)Chicken thigh, bone-milk yogurtAdd garnishininstructions to or bonelessSalt and freshly ground pepper Lemon Wedges: Bake cumin seeds in medium heat with a small frying pan until they turn blackGrind to powder with mortar or spice grinder.Put onions, garlic, peppers, cumin and lemon juice into a food processor.Until the mixture approaches decay.Mix with yogurt and pulse.Put the chicken thigh in a glass or other non-reactive dish.Pour the yogurt marinade on it and apply it thoroughly.Stay overnight or for at least 8 hours and chill with a refrigerator.Prepare charcoal or gas fire or preheat the broiler.Season the thighs with salt and pepper.In case of BBQ, grill with indirect heat (not directly on coal) to avoid torch burningups.If baked, bake the thighs on both sides until the skin is crispy and the juice flows out.With Lemon horns.The heat absorbed from the marinade varies from other nutrients and is difficult to estimate.Variables include the type of food, the time of soaking, and the surface area.So this formula does not contain analysis..Olive oil yogurt cream dip & za 'atarza 'atar is a Middle Eastern seasoning mix that varies from manufacturer to manufacturer, but usually includes dry wild Baili, sesame and Sumai.You can buy in the Middle East market.Dry Flavored yogurt is served as an appetizer with pita horns or lavash, radishes, cucumbers and scallions.1 cup yogurt cream (see recipe) extra virgin olive oil za'atarinstrutions: place the yogurt on a plate in a thick puddle.Sprinkle olive oil.Spread a lot with zaatar.4 Types of yogurt cream are provided: arrange the sieve with a three-layer thick cheese cloth.Put the yogurt in a sieve and in a bowl.Let drain until it is as thick as you like.Check starts after 30 minutes, but it can take hours to get thick and cream.Discard whey.Depending on the thickness of the original yogurt and the desired results, a quart of yogurt will produce 2 to 3 cups of drained yogurt.Each serving: 75 calories, 5 grams of protein, 6 grams of carbohydrates, 4 grams of fat (3 grams of saturation), 16 mg of cholesterol, 57 mg of sodium, 0 fibers.
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