Yogurt, yoghurt, youghourt: an international cookbook

279 Pages·17.425 MB·English

by  Fuller, Linda K

Yogurt, Yoghurt, Y oughourt
An I nternational C ookbook

Yogurt, Yoghurt,
Youghourt
An International Cookbook
Linda K. Fuller, PhD
New York London
First published 1995 by The Haworth Press, Inc.
Published 2017 by Routledge
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2 Park Square Milton Park, Abingdon Oxon OX14 4RN
Routledge is an imprint of the Taylor & Francis Group, an informa business
© 2017 by Taylor & Francis
All rights reserved. No part of this book may be reprinted or reproduced or utilised in
any form or by any electronic, mechanical, or other means, now known or hereafter
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retrieval system, without permission in writing from the publishers.
Notice: Product or corporate names may be trademarks or registered trademarks, and
are used only for identification and explanation without intent to infringe.
ISBN-13: 978-1-56022-033-6 (hbk)
ISBN-13: 978-1-56022-034-3 (pbk)
This book i s dedicated to La F amille Rochat, the f ami­
ly with whom I l ived i n F rench-speaking S witzerland a s a
student on the Experiment in International Living. They
introduced me not only to yogurt, but also to the joys of
cultural sharing.
On a wider scale, it is dedicated to all who want to
learn more about the world's foods and friendships.
ABOUT T HE A UTHOR
Linda K . Fuller i s a resident o f W ilbraham, Massachusetts. She
earned a B A i n A merican S tudies f rom Skidmore C ollege, an MA i n
Human Technology from American International College, and a
PhD in Communication Studies from the University of M assachu­
setts. Currently she is an Assistant Professor in the Media Depart­
ment o f W orcester (MA) State College.
In addition to serving as executive of t he World Affairs Council,
Linda has been very active on local community boards. She is the
author of T rips & Trivia: A Guide to Western Massachusetts (Don­
ning, 1988); The Cosby Show: Audiences, Impact, Implications
(Greenwood Press, 1992); co-author (with Dr. Lilless McPherson
Shilling) of Communicating Comfortably, Communicating Quot­
ably and Communicating About Communicable Diseases, (HRD,
1990, 1993); and co-editor (with Paul Loukides) of t he multi-vol­
ume Beyond t he Stars: Studies in American Popular Film (Popular
Press, 1990+).
For the Haworth Press, Linda i s author o f C hocolate Fads, Folk­
lore, and Fantasies: 1,000+ Chunks of Chocolate Information
(1994) and Media-Mediated Relationships (forthcoming). In addi­
tion, Dr. Fuller has been published in dozens of s cholarly journals
and has delivered more than 100 professional communications pa­
pers throughout the world.
Linda i s married to Eric Fuller a nd they have three sons: William,
Keith, and Alex-plus two Siamese cats and a chocolate labrador
retriever n amed Truffles. A f ormer tester, with her f amily, for Betty
Crocker kitchens, she is famous locally as a cook of a nd an enter­
tainer with ethnic dishes. The entire Fuller family-animals in­
cluded-enjoy yogurt, no matter how it i s prepared o r s pelled.
CONTENTS
Introduction 1
Appetizers and Hors d'Oeuvres 11
Soups and Salads 47
Breads and Cakes 89
Lunches, Suppers, Dinners 139
Sweets for All 195
Delicious Drinks 231
Appendix A: What Yogurt Has Been Called Around
the World 255
Appendix B: Countries Represented in Yogurt, Yoghurt,
Youghourt 257
Index 259

Introduction

If y ou think yogurt tastes yucky, then this book will surely
change your attitude. If y ou already think yogurt tastes yummy,
then this book will be a great source of n ew recipes that are deli­
cious, nutritious, low-calorie, and economical. All the recipes here
uniformly call for one or two cups of p lain yogurt, which can be
purchased o r h omemade. There is nothing complicated.
The thrust of t he book is international in scope, including more
than 200 recipes from some 60 nationalities. Be sure to check out
Appendix A on what yogurt (Lactobacillus bulgaricus) is called
around the world, as well as Appendix B for a guide to the many
countries represented here.
WHAT I S Y OGURT?
Basically, yogurt is a curdled, cultured, semisolid food product,
made from milk fermented by a bacterium. The resultant culture,
which can be made from cow, goat, mare, reindeer, ewe, or water
buffalo milk, has a slightly lower sugar content than pure milk, in
addition to being a more e asily digestible protein.!
Commercial dairies typically make yogurt by inoculating steril­
ized milk with the bacteria S treptococcus thermophilus or L actoba­
cillus acidophillus, then incubating the mixture several hours at 43° C
(110-112° F), or u ntil curd f orms.
The W orld Health Organization (WHO) has developed standards
of i dentity for the international use of y ogurt, stating that i t m ust b e
made with whole milk or p artly skimmed milk, and it may contain
milk p owder, skimmed m ilk p owder, unfermented buttermilk, whey
(concentrated p owder, proteins, or p rotein concentrate), water-solu­
ble milk p roducts, edible casein, and caseinate.
1