Yogurt saring

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Strained yogurt
Labneh01.jpg
Strained yogurt with olive oil
Jeneng liyanéGreek yogurt, chak(k)a, labneh, suzma, yogurt cheese
JinisYogurt
Tlatah utawa prajaWest, South, and Central Asia; Middle East, Southeastern Europe
Woworan pokokYogurt
Ènergi panganan
(per ajangan)
557 kJ (133 kcal) per 100 g[1] kcal
Buku masakan: Strained yogurt  Médhia: Strained yogurt

Saring, yogurt, yogurt Yunani, [2] yogurt keju, yogurt, utawa kerned yogurt punika yogurt sing wis saring, mbusak paling saka sawijining whey, asil ing konsistensi kenthel saka yogurt unstrained biasa, nalika isih dijogo khusu nguntungke rasa yogurt . Kaya pirang-pirang jinis yogurt, yogurt saring asring digawe saka susu sing wis diperkaya kanthi nggodhog sawetara isine banyu, utawa kanthi nambah butterfat lan susu bubuk . Ing Eropa lan Amerika Utara, umume digawe saka susu sapi sing kurang lemak utawa tanpa lemak. Ing Islandia, produk sing padha jenenge skyr digawe.

Yogurt saring umume dipasarake ing Amerika Utara minangka "yoghurt Yunani" lan ing Inggris minangka "yoghurt ala Yunani", [3] sanajan yogurt tegang uga akeh dipangan ing masakan Levantine, Timur Tengah, Timur Tengah, Asia Tengah lan masakan Asia Kidul, ngendi iku asring digunakake ing masak, kaya curdles kurang siap nalika masak. Iki digunakake ing macem-macem piring, masak utawa mentah, gurih utawa legi. Straining ndadekake varietas nonfat luwih kenthel, luwih sugih, lan luwih gedhe tinimbang ora dibentuk. Amarga nyaring mbusak whey, dibutuhake luwih akeh susu kanggo nggawe yogurt saring, nambah biaya produksi. Thukulers kayata pektin, permen kacang belalang, pati utawa permen karet uga bisa digunakake kanggo nglukis yogurt. Ing Eropa sisih kulon lan AS, yoghurt tegang nambah popularitas dibandhingake karo yoghurt sing ora dienggo. Amarga proses nyaring ngilangi sawetara laktosa, yogurt saring luwih murah tinimbang gula tinimbang yogurt sing ora ditata. [4]

Ing papan asale, yoghurt tegang duwe rong jinis jeneng: jeneng sing kanthi jelas nyebutake cara nggawe, tegese secara harfiah "ditapis" utawa "digantung" utawa "tas" yogurt; lan sing duwe jeneng khusus.

Referensi[besut | besut sumber]

  1. [1]. BBC goodfood
  2. Davidson, Alan (2014). The Oxford Companion to Food. Oxford University Press. p. 239. ISBN 9780191040726. It should also be noted that sheep's or goat's milk yoghurt, or strained yoghurt often called 'Greek', are more stable than plain yoghurt.
  3. BBC:'Greek' yoghurt Chobani firm loses legal battle, 29 January 2014. In Britain the name "Greek" may only be applied to yogurt made in Greece
  4. "Is Greek Yogurt Better Than Regular?". Mother Jones. Dibukak ing 2010-11-07.