Low-Fat Vanilla Yogurt

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A low fat snack made of pasteurised fresh milk filled with live bacteria which is good for digestion, and flavored with sweeteners and vanilla.


Translations: Low-Fat Vaniļas Jogurts, Mažas riebalų kiekis Vanilės Jogurtas, Scăzut de grăsimi de vanilie Iaurt, Low-Fat vanilija jogurt, Low-Fat Yogurt Vanilla, Jogurt o niskiej zawartości tłuszczu Vanilla, Low-fat Vanilla Yogurt, कम वसा वेनिला दही, Yogurt Vanilla Low-Fat, С низким содержанием жира Ванильный йогурт, Γιαούρτι με χαμηλά λιπαρά Βανίλια, قليل الدسم زبادي الفانيلا, 저지방 바닐라 요구르트, Low-Fat Vanilka Jogurt, Rendah-Lemak Yogurt Vanilla, Low-Fat vanilla yogurt, 低脂香草酸奶, Vainilla baix en greix Iogurt, Low-Fat Vanilka Jogurt, Vanilla yogurt magro, וניל דל שומן יוגורט, Låg fetthalt Vanilla Yogurt, Ниске масноће Ванилле јогурт, 低脂肪バニラヨーグルト, Yogourt à la vanille faible en gras, Low-Fat Vanillejoghurt, Low-Fat Vanilla Yoghurt, Low-Fat Vanilla Yoghurt, Vainilla bajo en grasa Yogur, З низьким вмістом жиру Ванільний йогурт, Low-Fat Vanilja Jogurtti, Ниско съдържание на мазнини ванилия кисело мляко

Physical Description

Yogurt is a fermented dairy product made by adding bacterial cultures to milk, which causes the transformation of the milk's sugar, lactose, into lactic acid. This process gives yogurt its refreshingly tart flavor and unique pudding-like texture, a quality that is reflected in its original Turkish name, Yoghurmak, which means "to thicken."

Selecting and Buying

Choosing: Some yogurt manufacturers pasteurize their yogurt products, while others do not.Check the expiration date on the side of the yogurt container to make sure that it is still fresh. Avoid yogurts that have artificial colors, flavorings or sweeteners. Additionally, while fruit-filled yogurt can be a delicious treat, be aware that oftentimes these yogurt products contain excess sugar.

Procuring: The milk is heated to about 80°C to kill any undesirable bacteria and to change the milk proteins so that they set together rather than form curds. It is then cooled to about 45°C. The bacteria culture is added, and this temperature is maintained for 4 to 7 hours for fermentation. Soy yoghurt, a non-dairy yoghurt alternative, is made from soy milk.

Preparation and Use

Yogurt parfaits are a visual as well as delicious treat. In a large wine glass, alternate layers of yogurt and your favorite fruits.
Yogurt is a great base for salad dressings. Simply place plain yogurt in the blender with enough water to achieve your desired consistency. Add to this your favorite herbs and spices. Mix cold cereal or granola with yogurt for a twist on the traditional cereal and milk breakfast.

Conserving and Storing

Store yogurt in the refrigerator in its original container. If unopened, it will stay fresh for about one week past the expiration date.


Yogurt and other fermented dairy products have long been a staple in the diets of cultures of the Middle East, Asia, Russia and Eastern European countries, such as Bulgaria. Yet, the recognition of yogurt's special health benefits did not become apparent in Western Europe and North America until the 20th century, as a result of research done by Dr. Elie Metchnikoff.

History: While it is unclear when and where yogurt was developed, fermented dairy products were probably consumed for thousands and thousands of years, ever since the beginning of the domestication of cows. One of the first records of yogurt consumption comes from the Middle East during the times of the Conqueror Genghis Khan in the 13th century, whose armies were sustained by this healthful food. People have been making and eating yogurt for at least 5,400 years. Today, it is a common food item throughout the world. A nutritious food with unique health benefits, it is rich in protein, calcium, riboflavin, vitamin B6 and vitamin B12



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