Yogurt is thick tart milk. And it is originally come from Turkey. But this desert food can be found in every country where people are huge producer of milk. And yogurts in different region are discovered in this way. Cow’s milk is commonly used to make a yogurt since it is widely available around the world. There are also homemade yogurts available in grocery stores. And guess what, you can make a tahini yogurt sauce. Don’t believe me? Here’s a tahini yogurt sauce recipe you can try.
In in the 1900s, scientists started studying bacterium in making a yogurt. They also tried to combine other strains to produce a creamier yogurt. This process is called direct-set cultures.
If fresh milk are left in a container with good bacteria, these milk becomes thick and it has a delicious sour taste. This is called fermentation in which lactic acid is produce and becomes as a preservative and it will make the cultured milk stay fresh for a longer time.
In a tropical area, prefers thermophilic bacteria while in cold areas are mesophilic bacteria are used for their preservative. Heirloom Yogurt Starter Cultures uses the mesophilic bacteria while Greek Yogurt Starter Culture uses thermophlic bacteria.
A lot had changed in developing and making yogurt tastes better. It is popular snack for both kids and adults around the world due to its thick and tangy texture and taste.
To make a yogurt, fresh milk from an animal is heated at 85 degree Celsius. This is to prevent curds formation by denaturing the proteins in the milk. After this process, let the milk cool down for about 45 degree Celsius then we can add the bacterial culture with the milk in that specific temperature. While the bacteria culture is mix with the milk, the 45 degree Celsius temperature should be maintained for about four to twelve hours to allow fermentation. This process would result the milk to thicken and soft in texture, and will taste tangy. The end result is a healthy yogurt treat for you.
Another idea came up and it seems like it is a good dish to try. And it’s Tahini Yogurt Sauce! This sauce is another is best to be paired with your grilled meats on picnics in summer holidays. This yogurt sauce is spicy, creamy and healthy. The fresh lemon juice and tahini paste gives the twist that everybody loves. This tahini yogurt sauce goes with anything, from dips to your vegetables to your meat sauce.
Things you need:
- · ¾ rock salt
- · ¼ cup tahini sauce
- · ¼ cup cold water
- · ½ tsp cumin (powder or seed)
- · ½ cup Cabot 2% plain greek yogurt
- · 1 chopped clove garlic
- · 1 tbsp lemon juice
- · 2 tbsp olive oil
What to do:
- · Mix the ¼ of salt with garlic and smash the garlic with the side of the knife (you can use a mortar and pestle) to make a garlic paste.
- · In a bowl, mix the tahini, olive oil, yogurt, lemon juice, cumin and the remaining salt. Add the garlic paste in the bowl and gently whisk together. Add water to thin the mixture.
- · If you like, you can garnish it with parsley.
- · Keep in fridge. This can last up to 3-5 days.
If you think cookies and brownies are too sweet for you, how about try something that is tangy and healthy for your kids! A cup of yogurt answers it all. Make your sauce and dip more delectably healthy by trying out the Spicy Tahini Yogurt recipe for your grilled meat with a bottle of beer on the side!