Search Results for: Acidified cream containing any sweetening matter
several hours until it thickens. the milk's fat content, origin (cow, sheep, goat), and use of additional cultures impart different consistencies, flavors, and potential health effects to the final product, and techniques such as straining further alter its taste, texture, and nutritional value. but no matter
of the liquid part (whey). greek yogurt has up to twice as much protein —about to grams per ounces—as regular (unstrained) yogurt and is lower in lactose, the milk sugar that some people have trouble digesting. but it also has less calcium (about versus milligrams per ounces). plain greek yogurt of any...
https://www.berkeleywellness.com/healthy-eating/food/article/yogurts-go-international