11/13/2023 0 Comments Tummy tuck tattoo cover ups![]() Until the 1900s, yogurt was a staple in diets of people in the Russian Empire (and especially Central Asia and the Caucasus), Western Asia, South Eastern Europe/ Balkans, Central Europe, and the Indian subcontinent. Being grateful, the French king spread around the information about the food that had cured him. His ally Suleiman the Magnificent sent a doctor, who allegedly cured the patient with yogurt. Another early account of a European encounter with yogurt occurs in French clinical history: Francis I suffered from a severe diarrhea which no French doctor could cure. ![]() Some accounts suggest that Mughal Indian emperor Akbar's cooks would flavor yogurt with mustard seeds and cinnamon. The earliest yogurts were probably spontaneously fermented by wild bacteria in goat skin bags. Both texts mention the word "yogurt" in different sections and describe its use by nomadic Turks. ![]() The use of yogurt by medieval Turks is recorded in the books Dīwān Lughāt al-Turk by Mahmud Kashgari and Kutadgu Bilig by Yusuf Has Hajib written in the 11th century. ![]() The oldest writings mentioning yogurt are attributed to Pliny the Elder, who remarked that certain "barbarous nations" knew how "to thicken the milk into a substance with an agreeable acidity". Galen (AD 129 – c. 200/c. 216) mentioned that oxygala was consumed with honey, similar to the way thickened Greek yogurt is eaten today. The cuisine of ancient Greece included a dairy product known as oxygala ( οξύγαλα) which was a form of yogurt. Unstirred Turkish Süzme Yoğurt ( strained yogurt), with a 10% fat content They most likely found out how to ferment milk by chance and in all likelihood, yogurt was discovered independently in this way in many different places at different times. The origins of yogurt are unknown, but it was probably invented by Neolithic people in Central Asia and Mesopotamia around 5000 BC, when the first milk-producing animals were domesticated. Milk may have become spontaneously and unintentionally exposed to it through contact with plants, or bacteria may have been transferred from the udder of domestic milk-producing animals. bulgaricus genome indicates that the bacterium may have originated on the surface of a plant. Canada has its own spelling, yogourt, a minority variant of the French yaourt, although yogurt and yoghurt are also used. In Australia, New Zealand and South Africa, the British spelling is dominant. In the United Kingdom, the word is usually spelled yoghurt while in the United States the spelling is yogurt. In English, spelling variations include yogurt, yoghurt, and to a lesser extent yoghourt or yogourt. The sound ğ was traditionally rendered as "gh" in transliterations of Turkish from around 1615–1625. It may be related to yoğun, meaning thick or dense. The word is derived from the Turkish word yoğurt and is usually related to the verb yoğurmak, "to knead", or "to be curdled or coagulated to thicken". ![]() The bacterial culture is mixed in, and a warm temperature of 30–45 ☌ (86–113 ☏) is maintained for 4 to 12 hours to allow fermentation to occur, with the higher temperatures working faster but risking a lumpy texture or whey separation. Some countries require yogurt to contain a specific amount of colony-forming units (CFU) of bacteria in China, for example, the requirement for the number of lactobacillus bacteria is at least 1 million CFU per milliliter. In addition, other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt. bulgaricus and Streptococcus thermophilus bacteria. Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. Each type of milk produces substantially different results. Milk from water buffalo, goats, ewes, mares, camels, and yaks are also used to produce yogurt. Cow's milk is the milk most commonly used to make yogurt. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. The bacteria used to make yogurt are known as yogurt cultures. Yogurt ( UK: / ˈ j ɒ ɡ ər t/ US: / ˈ j oʊ ɡ ər t/, from Turkish: yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. ![]()
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