Yoghurt: Perbedaan antara revisi
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Baris 25:
Yoghurt kaya akan protein, beberapa [[vitamin B]], dan [[mineral]] yang penting. Yoghurt memiliki [[lemak]] sebanyak susu darimana ia dibuat.
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Karena struktur laktosa yoghurt dirusak, maka yoghurt bisa [[konsumsi|dikonsumsi]] orang yang [[alergi]] terhadap [[susu]]. Yoghurt kaya dengan [[vitamin B]].
==Jenis yoghurt==
===Yoghurt Dahi===
Yoghurt [[Dahi]] dari subkontinen [[India]] dikenal dengan rasanya yang unik. Istilah Inggris untuk yoghurt spesifik di [[Bangladesh]], [[India]], dan [[Pakistan]] adalah ''curd''.
===Dadiah atau Dadih===
[[Image:Dadiah1.jpg|thumb|Dadiah dijual di Pasar Bukittinggi]]
[[Image:Dadiah2.jpg|thumb|Dadiah di tabung bambu dari dekat]]
'''[[Dadiah]]''' atau Dadih adalah yoghurt tradisional dari [[Sumatera]] Barat yan dibuat dari susu [[kerbau belang]]. Dadiah difermentasi dalam tabung bambu.
===Labneh atau Labaneh===
Yoghurt [[Labneh]] dari [[Lebanon]] adalah yoghurt yang telah dipadatkan yang digunakan untuk [[sandwich]]. Minyak olive, potongan mentimun, olive, dan berbagai macam herba hijau terkadang ditambahkan. Labneh dapat ditebalkan lagi dan digulung membentuk bola, lalu diawetkan dalam minyak olive, dan difermentasi untuk beberapa minggu. Terkadang digunakan beserta bawang bombay, daging, dan kacang untuk Lebanese pie atau [[Kebbeh]] كبة balls.
===Bulgarian ("Кисело мляко")===
Yoghurt Bulgaria, umumnya dikonsumsi apa adanya, populer karena rasa, aroma dan kualitasnya. Kualitas muncul dari ''[[Lactobacillus bulgaricus]]'' dan ''[[Streptococcus thermophilus]]'' strain yang digunakan di Bulgaria dan Macedonia. Produsen yoghurt Bulgaria mengambil langkah untuk melindungi trademark yoghurt Bulgaria di Eropa dan untuk membedakannya dengan produk lain yang tidak mengandung bakteri hidup.
Yoghurt Bulgaria dan Macedonia seringkali disaring dengan cara menggantungnya pada pakaian untuk beberapa jam untuk mengurangi kadar air. Hasil yoghurtnya lebih creamy, kaya dan lembut pada rasanya karena peningkatan lemak. Menggantungnya semalaman menghasilkan yoghurt yang terkonsentrasi mirip dengan keju krim. Yoghurt juga digunakan untuk menyiapkan [[salad susu]] Bulgaria. Versi komerial yoghurt saringan ada.
Sup dingin populer yang dibuat dari yoghurt populer pada musim panas di [[Bulgaria]], [[Macedonia]], dan [[Turki]]. Disebut [[tarator]] dan [[cacık]], berturut-turut, dibuat dengan [[Ayran]], mentimun, bawang putih, dan kenari tanah di Bulgaria dan umumnya tidak memakai kenari di Turki.
===Minuman yoghurt===
[[Lassi]] adalah semacam minuman berbasis yoghurt yang asal mulanya dari subkontinen India (seperti [[India]], [[Pakistan]] dan [[Bangladesh]]), biasanya dibuat asin atau manis. Lassi asin biasanya diberi rasa [[cumin]] yang dibakar dalam tanah dan [[cile pepper]]; sedangkan rasa manis dengan [[rosewater]], [[lemon]], [[mangga]] atau jus buah lainnya. Minuman berbasis yoghurt lainnya, minuman asin yang disebut [[ayran]], populer di [[Azerbaijan]], [[Turki]], [[Bulgaria]], [[Macedonia]], [[Kazakhstan]] dan [[Kyrgystan]]. Dibuat dengan cara mencampur yoghurt dengan air dan menambah garam. Minuman sama yang dikenal ''tan'' di [[Armenia]] dan "Laban Ayran" di [[Syria]]. Minuman yang mirip, [[Doogh]], populer di Timur Tengah antara [[Lebanon]] dan [[Iran]]; berbeda dari ayran karena menambah herb, biasanya [[mint]], dan dikarbonisasi, biasanya dengan [[air seltzer]]??. Di AS, minuman berbasis yoghurt seringkali dijual dalam nama seperi "yoghurt [[smoothie]]" atau "drinkable yoghurt".
Minuman yoghurt yang populer di [[Kanada]], [[Inggris]], dan [[Irlandia]], disebut [[Yop]] yang dijual di supermarket dan toko-toko tertentu.
===Kefir===
[[Kefir]] adalah minuman susu fermentasi berasal di [[Kaukasus]]. Beberapa peternakan Amerika menawarkan minuman yang disebut "kefir" untuk beberapa tahun dengan rasa buah tapi tanpa karbonisasi atau alkohol. Hingga [[2002]], bernama seperti "drinkable yoghurt" dan "yoghurt smoothie" telah diperkenalkan.
===Yoghurt buatan rumah===
Homemade yoghurt is consumed throughout the world and is the norm where yoghurt has an important place in traditional cuisine, such as [[Bulgaria]], [[Republic of Macedonia|Macedonia]], [[Iran]], [[Turkey]], [[Montenegro]], [[Greece]][http://www.gourmet.gr/greek-food/show.asp?gid=9&nodeid=78&arid=3756], [[Pakistan]], [[Bangladesh]] and [[India]]. It can be made with a small amount of store-bought plain live active culture yoghurt as the starter culture. One recipe starts with a litre of low-fat milk and requires some means of incubating the fermenting yoghurt at a constant 43°C (109°F) for several hours. Yoghurt-making machines are available for this purpose. As an alternative, a heating pad sold in pharmacies for muscle aches may be set at medium with a pot of tepid water on top. Place the milk in the pot. As with all fermentation processes, cleanliness is very important.
* Bring the milk to 85°C (185°F) over a stove and keep it there for two minutes to kill undesirable microbes.
* Pour the re-pasteurised milk into a tall, sterile container and allow to cool to 43°C (110°F).
* Mix in 120 ml of the warmed yoghurt and cover tightly.
* After about six hours of incubation at precisely 43°C (110°F), the entire mixture becomes a very plain but edible yoghurt with a loose consistency.
**The further below 43°C (110°F) the temperature, the longer it will take for the yoghurt to solidify. If a precise means of temperature control is not available, place the culture in a warm place, such as on top of a water heater or in a gas oven with just the pilot flame burning. You may wrap a small towel around the container. An electric oven with the light on may work nicely, depending on the bulb size. It is done when it no longer moves if you tilt the jar.
In Japan, ''Caspian Sea Yoghurt'' is a very popular homemade yoghurt. It is believed to have been introduced into the country by researchers in a sample brought back from Georgia in the [[Caucasus]] region in 1986. [http://www.japantimes.co.jp/cgi-bin/getarticle.pl5?nn20030107b3.htm] This Georgian yoghurt, called ''Matsoni'', is mostly made up of ''Lactococcus lactis'' subsp. ''cremoris'' and ''Acetobacter orientalis''[http://www.nih.go.jp/eiken/english/info/pdf/HNNews_no10.pdf] and has a uniquely viscous, honey-like texture and is milder in taste than many other yoghurts.
Caspian Sea yoghurt is well-suited for making yoghurt at home because it require no special equipment and cultures at room temperature (20–30°C) in about 10 to 15 hours, depending on the temperature. [http://metropolis.japantoday.com/tokyo/467/health_beauty.asp] In Japan, freeze-dried starter cultures are sold in big department stores or online, although many people obtain starter cultures from friends as well.
* General instructions: [[Sterilization (microbiology)|sterilise]] all utensils, containers and lids in boiling water prior to use.
** Stir the freeze-dried starter in a container into about 250 ml of milk and cover it with a lid. Incubation time is approximately 12-36 hours from starter. Make the next batch as below using the actual yoghurt as the starter.
** In the winter, use about one part yoghurt to four parts milk. In the summer, use about one part yoghurt to nine parts milk.
* Place the lid gently on top of the container so as to allow some air in, but prevent contamination. Leave in a clean dry place for 10-15 hours or until thick. This may take less than 10 hours in the summer and longer than 15 hours in the winter.
* Some thickening of the yoghurt will occur in the refrigerator.
* The yoghurt can be stored in the refrigerator for a week or longer.
* To reduce contamination, always make the next batch of yoghurt before using the current batch, and use the containers ''only'' for making yoghurt.
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==Lihat pula==
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