Original Yogurt Flavor Mixed with Fruit Honey to Enhance Flavor
Definition & Composition
1. Flavor characteristics
Main flavor: Crisp Lactic Acid, produced by fermentation of Lactobacillus bulgaricus and Streptococcus thermophilus.
Secondary flavor: Slight natural sweetness (from residual lactose in milk). Creamy aroma (Diacetyl and other byproducts of fermentation). If there is a slight Heat-treated Milk Flavor, it comes from the milk sterilization process.
Taste: Smooth, slightly thick (depending on whether the whey is filtered, such as Greek yogurt will be thicker). There is no obvious bitterness, astringency or excessive fermentation odor.
2. Milk type
Whole milk → Richer, creamier. Skim milk → Lighter and more acidic.
Application：
1. Eat straight & healthy food
Basic plain yogurt: As a healthy snack with low sugar and high protein.
Match ingredients: Combine with fruit, granola and honey to enhance the flavor level.
2. Cooking & Baking
Marinade (e.g. Tandoori Chicken) : The acidity of the yogurt tenderizes the meat.
Sauce base (e.g. Mediterranean Tzatziki) : Served with cucumber and garlic to make a cold sauce.
Baking alternatives: Replace butter/cream (e.g., yogurt cakes, muffins) and increase wetness.
3. Drinks & Desserts
Smoothies: Provide acidity to balance the sweetness of the fruit.
Frozen Yogurt: Lower fat than ice cream and retains a fermented flavor.
Lassi (Indian yoghurt drink) : A salty/sweet drink made with salt or mango.
4. Functional foods
Probiotic carrier: Supports intestinal health through live bacterial fermentation.
Low lactose products: fermentation breaks down lactose, suitable for lactose intolerant people.
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