Yogurt recipes → Labneh recipes →
Yogurt is made from pasteurized milk and lactic bacteria. As the bacteria grow, they make lactic acid. Once there is enough acid, the milk sets into a thick or semi-solid food.
It comes sweetened or plain. Yogurt adds both flavor and texture to many recipes. Bakers use it in cream cakes flavored with yogurt, in desserts and in frozen sweets.
Yogurt is a dairy product and is stored like one. Dairy is kept at 2–4°C (36–39°F), covered, in its own area of the fridge, and rotated as new stock comes in.
Sources
This chapter is written from these open textbooks:
- The Chemistry of Cooking — Sorangel Rodriguez-Velazquez, LibreTextsCC BY-NC-SA 4.0
- Basic Scientific Food Preparation Lab Manual — Dept. of Food Science and Human Nutrition, Iowa State UniversityCC BY-NC-SA 4.0
- Food Safety, Sanitation and Personal Hygiene — BC Cook Articulation Committee, BCcampusCC BY 4.0