0
Just about all good-quality yoghurts should fit that description. As a rule of thumb, check the label for additives and only buy plain, unflavoured yoghurt: it's much nicer, if you need flavourings, to add your own.
Wiki User
∙ 14y ago
Wiki User
∙ 11y agoRefined cheese is usually not sour. A sour substance like rennet is used to curdle the milk, but only a minimal amount is used, and it does not affect the taste of the cheese.
Fresh cottage cheese still contains some of the whey, which is where the sourness is located, so it can feel a bit sour if it is not strained, like fromage blanc is.
For yogurt, different bacteria known as a yogurt culturesare used to ferment the milk into yogurt, converting the lactose into lactic acid. A similar process is used to make sour cream.
You can also use a commercial yogurt as the source of bacteria for two pints of milk if you make it at home: A single gram of yogurt could contain over 10 millions bacteria, this is a living product.
Unlike some other countries, the US FDA does not regulate the quantity of bacteria that need to be present, but they do require a minimum acid lactic content of 0.9% to qualify as yogurt.
Wiki User
∙ 15y agoMaybe your yogurt flavor is lemon or something or maybe they added a bit of sourness into it. Or it's rotten
Wiki User
∙ 14y agoprolly been in your fridge to long boss. or on the counter top.
Wiki User
∙ 12y agoLactic acid gives yoghurt its sour taste.
Wiki User
∙ 11y agolactic acid
Add your answer:
Earn +20 pts
Is sour milk more of an alkali then milk?
Sour milk is more acid than nomal milk. Lower pH = acid. Higher pH = alkali.
Why Milk sours more rapidly in summer than in winter?
Because, in summer the temperature is high and this helps milk to sour more easily than winter. But in winter it is totally opposite to it. Thus, milk turns sour more easily in summer than winter.
When you add yogurt to milk why does it get thicker?
Part of it is probably due to the bacterial fermentation: acid is produced, which clots the milk just like if you let it go sour. The proteins start clinging to each other and also absorb more water. However, I find commercial yogurt is also heated, further denaturing the proteins and making the product more thick than home-made yogurt ever gets.
What is the different between ice cream and frozen yogurt?
Ice cream is made from cream and tends to be higher in fat than frozen yogurt. Ice cream is composed primarily of water (from milk and cream) with sweeteners such as corn syrup or sugar, flavorings, emulsifiers, stabilizers, milk solids, and milk fat. Milk fat gives ice cream its distinctive richness and characteristic smooth texture. Federal law mandates that anything labeled ice cream must contain at least 10% milk fat by weight. Frozen yogurt is similar to ice cream, but made with yogurt rather than cream. It usually has less fat than ice cream, but higher amounts of fat and substantially more calories than yogurt. Fat-free frozen yogurts exist, but they often have even more added sugar than other varieties. Frozen yogurt is richer in many minerals and nutrients than ice cream, but is not as healthy as regular yogurt.
What animal does yogurt come from?
Greek yogurt can come from more than one animal. It is typically made from cow's or sheep's milk but in the US, most brands are made with cow's milk.
Can you use all purpose cream as an alternative to whipping cream when making yogurt?
Recipes I have used, and that came with my yogurt maker say you can use: Whole milk 2% milk 1% milk Fat free milk Soy Milk or Almond milk to make yogurt. I have never seen a recipe using cream for yogurt making. So I think all purpose cream would make a heavy yogurt and so would whipping cream. When I made yogurt using 2% milk it is much lighter than yogurt make with whole milk and takes longer to cure. The yogurt maker suggested 10 hours for whole milk yogurt and 12 hours for 2% yogurt. Good luck.
Is milk a good substitute for yogurt in smoothies?
Not really. It'll tast less tangy and will be much more liquidy than intended.
Why does milk spoils faster than yogurt?
Milk spoils faster than yogurt because it has a higher water content, providing a better environment for bacteria to grow. Yogurt contains live bacteria cultures that help preserve it by creating an acidic environment that inhibits the growth of harmful bacteria, prolonging its shelf life.
Why is sheep yogurt the healthier option to cows yogurt?
Sheep's milk has double the amount of protein and 50% more calcium and iron than cow's milk. It's also higher in vitamins A, D, C, E and b, has less salt. and is easier to digest.
How is yogurt different from milk?
The milk used is to make yogurts are curdled and mixed with good bacteria.Yoghurt is a manufactured product made from a natural product, milk. It is made by adding a bacterial culture (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilusbacteria) to milk and allowing the mixture to ferment. Typically yoghurt is much more viscous (thicker) than milk as it contains bacteria and coagulated milk proteins. The taste is changed from the original milk due to reduced sugar levels and fermentation byproducts/
Why milk sour rapidly in summer than in winter?
Because it is hotter in the summer
Is lime more sour than lemon?
Yes, lemon is more sour than lime.
