Yoghurt is traditionally believed to be an invention of the Bulgars from Central Asia, although there is evidence of other cultured milk products in other cultures 4500 years ago. The Bulgars (also Hunno-Bulgars), were the first significant Turkic speaking people to migrate to Europe, starting from the 2nd century AD, eventually settling on the Balkans by the end of the 7th century AD. The earliest yoghurts were probably spontaneously fermented, perhaps by wild bacteria residing inside goat ...

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Yoghurt, Yoghurt - History, Yoghurt - Presentation, Yoghurt - Dahi yoghurt, Yoghurt - Bulgarian yoghurt, Yoghurt - Greek yoghurt, Yoghurt - Lassi yoghurt, Yoghurt - Kefir, Yoghurt - Home-made yoghurt

Read more here: » Yoghurt: Encyclopedia II - Yoghurt - History

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Yoghurt, Yoghurt - History, Yoghurt - Presentation, Yoghurt - Dahi yoghurt, Yoghurt - Bulgarian yoghurt, Yoghurt - Greek yoghurt, Yoghurt - Lassi yoghurt, Yoghurt - Kefir, Yoghurt - Home-made yoghurt

Read more here: » Yoghurt: Encyclopedia II - Yoghurt - Home-made yoghurt

Bulgarian yoghurt is popular for its specific taste, aroma, and quality and is commonly consumed plain. The qualities are specific to the particular culture strains used in Bulgaria, Lactobacillus bulgaricus and Streptococcus thermophilus bacteria. Bulgarian yoghurt producers are taking steps to legally protect the trademark of Bulgarian yoghurt on the European market and distinguish it from other pro ...

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Yoghurt, Yoghurt - History, Yoghurt - Presentation, Yoghurt - Dahi yoghurt, Yoghurt - Bulgarian yoghurt, Yoghurt - Greek yoghurt, Yoghurt - Lassi yoghurt, Yoghurt - Kefir, Yoghurt - Home-made yoghurt

Read more here: » Yoghurt: Encyclopedia II - Yoghurt - Bulgarian yoghurt

Yoghurt or yogurt, less commonly yoghourt or yogourt, is a dairy product produced by bacterial fermentation of milk. Any sort of milk may be used to make yoghurt, but modern production is dominated by cow's milk. It is the fermentation of milk sugar (lactose) into lactic acid that gives yoghurt its gel-like texture and characteristic tang. It is often sold in a fruit, vanilla, or chocolate flavour, but can also be unflavoured. Yoghurt - History. Yoghurt is traditionally believed to be a ...

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Yoghurt - History Yoghurt - Presentation Yoghurt - Dahi yoghurt Yoghurt - Bulgarian yoghurt Yoghurt - Greek yoghurt Yoghurt - Lassi yoghurt Yoghurt - Kefir Yoghurt - Home-made yoghurt

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The meat used for making döner kebabs may be lamb, beef or chicken, but never pork. After the BSE crisis (mad cow disease), even fish was used. Generally a döner kebab sandwich is served with a salad made from shredded lettuce. Usually there is a choice between a hot sauce, a yoghurt sauce containing garlic and a yoghurt sauce containing herbs. Sometimes sheep's cheese (Turkish: beyaz peynir, or "white cheese") can be added. There are two basic ways of preparing meat for döner kebabs: The most common and authent ...

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Döner kebab, Döner kebab - History, Döner kebab - Preparation of meat for döner kebabs, Döner kebab - Döner kebab around the world, Döner kebab - Germany, Döner kebab - Turkey, Döner kebab - United Kingdom and Republic of Ireland, Döner kebab - Australia, Döner kebab - Finland, Döner kebab - Japan, Döner kebab - Other, Döner kebab - Variations, Döner kebab - External link

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Lactobacilli are heavily involved in the fermentation of kimchi, which results in a higher lactic acid content in the final product than in yoghurt. In East Asia, the low number of Severe Acute Respiratory Syndrome cases in Korea is sometimes attributed to the Korean habit of eating large quantities of kimchi, although no definitive link between kimchi consumption and SARS resistance was ever scientifically established [3]. As with many dishes of high ethnic significance, some may claim that kimchi has many healthful properties. Some ...

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Kimchi, Kimchi - History, Kimchi - Composition, Kimchi - Slang, Kimchi - Health

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Lactobacilli are heavily involved in the fermentation of kimchi, which results in a higher lactic acid content in the final product than in yoghurt. In East Asia, the low number of Severe Acute Respiratory Syndrome (SARS) cases in Korea is sometimes attributed to the Korean habit of eating large quantities of kimchi, although no definitive link between kimchi consumption and SARS resistance was ever scientifically established [3]. As with many dishes of high ethnic significance, some may claim that kimchi has many healthful properties ...

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Kimchi, Kimchi - History, Kimchi - Composition, Kimchi - Slang, Kimchi - Health, Kimchi - Notes

Read more here: » Kimchi: Encyclopedia II - Kimchi - Composition

See also: List of Indian dishes Due to India's geography, wheat is a staple of North and West Indian foods. Food from North India is characterised by its thick gravies. Chillies, saffron, milk, yoghurt, cottage cheese, ghee and nuts are common ingredients. Milk based sweets are a huge favourite too. Rice is the primary constituent of Southern and Eastern foods. Eastern India gets heavy rainfall so rice is the major crop. Fish ...

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Indian cuisine, Indian cuisine - History, Indian cuisine - Regional cuisines, Indian cuisine - Staple ingredients and spices, Indian cuisine - Indian food abroad, Indian cuisine - Media, Indian cuisine - Notes

Read more here: » Indian cuisine: Encyclopedia II - Indian cuisine - Regional cuisines