Dairy foods play a key role in many people's diets.
A number of food products are made from the milk of cows, sheep and goats, including cheese, yogurt, milk, butter and ice cream.
But if you can't or don't want to eat dairy, you can find nondairy alternatives to these and many other dairy foods.
There are several reasons people might be looking for substitutes for dairy. Here are some of the more common ones:
- Milk allergy: 2–3% of kids under three have a milk allergy. This can cause a range of symptoms from hives and stomach upset to severe anaphylaxis. Most kids outgrow it by their teenage years (1, 2).
- Lactose intolerance: 75% of the world's population doesn't produce enough lactase, the enzyme needed to digest the milk sugar lactose. This causes symptoms including bloating, gas and diarrhea (3,
4 ,5 ). - Vegan or ovo-vegetarian diet: Some vegetarian diets exclude dairy products. Ovo-vegetarians eat eggs, but no dairy, while vegans exclude all food and products that come from animals (
6 ). - Potential contaminants: Some people choose to forgo dairy due to a concern over potential contaminants in conventional milk and dairy products, including hormones, pesticides and antibiotics (
7 ,8 ,9 ).
The good news is there are plenty of substitutes for all the major dairy foods, including the seven below.
Milk has many uses, including as a beverage, added to smoothies or poured on cereal.
Nutritionally speaking, milk is rich in protein, carbs and calcium.
In fact, 1 cup (237 ml) of whole milk provides 146 calories, 8 grams of fat, 8 grams of protein and 13 grams of carbs (10).
Plant-based milk alternatives can be made from legumes (soy), cereals (oats, rice), nuts (almond, coconut), seeds (flax, hemp) or other grains (quinoa, teff) (
Some products are fortified with calcium and vitamin D to make them similar to dairy milk, while others are not. Certain alternative milks may also be fortified with vitamin B12 (
Many of these nondairy milks also have added sugars to enhance their taste, although most brands offer an unsweetened version (
Some nondairy milks are sold in the refrigerated section, while others are shelf stable. Below are some of the most common substitutes, along with their basic nutrition info for 1 cup of the 'original' versions:
- Soy milk: Contains 109 calories, 5 grams of fat, 7 grams of protein and 8 grams of carbs (14).
- Rice milk: Contains 120 calories, 2.5 grams of fat, 1 gram of protein and 23 grams of carbs (15).
- Oat milk: Contains 130 calories, 2.5 grams of fat, 4 grams of protein and 24 grams of carbs (16).
- Almond milk: Contains 60 calories, 2.5 grams of fat, 1 gram of protein and 8 grams of carbs (17, 18, 19).
- Coconut milk: Contains 80 calories, 5 grams of fat, 0 grams of protein and 7 grams of carbs (20, 21).
- Cashew milk: Contains 60 calories, 2.5 grams of fat, 1 gram of protein and 9 grams of carbs (22).
- Flaxseed milk: Contains 50 calories, 2.5 grams of fat, 0 grams of protein and 7 grams of carbs (23).
- Hemp milk: Contains 100–140 calories, 5–7 grams of fat, 2–5 grams of protein and 8–20 grams of carbs (24, 25).
Summary: The nutrient content of nondairy milks varies substantially, although across the board they're lower in fat compared to cow's milk. All but soy milk also have less protein.
Yogurt is made by adding live active bacterial cultures to milk in order to ferment it. These 'good' bacteria help promote a healthy gut (
Plain yogurt is an especially versatile food.
In addition to being a breakfast and snack food, it can be used in salad dressings, dips and marinades, or to accompany meat and roasted vegetable dishes.
One cup (236 ml) of whole-milk yogurt provides 149 calories, 8 grams of fat, 9 grams of protein and 11 grams of carbs (28).
Some types of yogurt, such as Greek yogurt, are higher in protein, while flavored yogurts are generally higher in carbs from added sugar.
As with nondairy milks, substitutes for yogurt are made from nuts, seeds, coconut and soy, and are made by adding probiotic bacteria.
Although nutrition content can vary widely based on brand, here's a general comparison of the different nondairy yogurt alternatives. These are all based on 6 ounces of the 'plain' flavor.
- Coconut milk yogurt: 180 calories, 14 grams of fat, 1 gram of protein and 12 grams of carbs (29).
- Almond milk yogurt: 128 calories, 7 grams of fat, 3 grams of protein, 14 grams of carbs and less than 1 gram of fiber (30).
- Soy milk yogurt: 80 calories, 3.5 grams of fat, 6 grams of protein and 6 grams of carbs (31).
- Hemp yogurt: 147 calories, 4.5 grams of fat, 11 grams of protein, 16 grams of carbs and 3.4 grams of fiber (32).
Since nutritional composition can vary greatly between brands, be sure to read the label if you're looking for a specific amount of carbs, fat or protein.
Summary: Nondairy yogurts can be made by adding live active cultures to an assortment of plant-based milks. They vary in their content of protein, fat and carbs.
Dairy cheese tends to fall into two main categories: soft and hard.
It's made by fermenting cow, goat or sheep milk with bacterial cultures, then adding an acid or rennet to the mixture.
This causes the milk proteins to coagulate and form curds. Salt is then added and the curds are shaped, stored and possibly aged.
Nutritionally, dairy cheese generally delivers protein, calcium and fat — plus sodium. Some cheese varieties are higher in sodium than others.
Soft Cheese Substitutes
It's easier to replicate the texture and even the flavor of soft cheese.
You can find soy- and nut-based versions of cream cheese, as well as a dairy-free, gluten-free and soy-free versions made from a blend of vegetable oils, tapioca starch and pea protein isolate.
You can also make homemade cream cheese or soft crumbly cheese using cashews, macadamia nuts, Brazil nuts or almonds.
And if you're simply trying to mimic the texture of cottage and ricotta cheeses, then you could use crumbled soft tofu as a replacement.
Hard Cheese Substitutes
It's more challenging to mimic the texture, fat content and taste of hard cheese in nondairy form. Casein is the milk protein that gives cheese the ability to melt and stretch, and food scientists have found it very hard to replicate.
Manufacturers have had to turn to different gums, proteins and fats to try to achieve a similar mouthfeel and melting properties.
Nevertheless, many companies try. Most brands use soy protein or nuts as a base, although there are some soy- and nut-free varieties that are made from vegetable oils mixed with pea starch or pea protein.
Many people find nutritional yeast to be a good flavor substitute for grated Parmesan cheese. As an added bonus, it's a good source of vitamin B12 (
You can also make your own version by processing nuts and nutritional yeast with desired spices. Here's a recipe to try.
Nutritional Differences
The nutritional differences between nondairy cheese and regular cheese depend on the substitute.
The protein content is usually lower in the dairy-free alternatives and some brands have up to 8 grams of carbs per ounce (28 grams), whereas dairy cheese rarely has more than 1 gram per ounce.
Processed nondairy cheeses often contain many more ingredients than dairy cheese.
For instance, one brand of nondairy cream cheese uses trans fat-filled, partially hydrogenated oil and sugar and many other additives, in addition to tofu. These are arguably much worse than regular cream cheese.
However, homemade nut-based cheeses let you swap one whole food for another.
Summary: Vegan cheeses are often highly processed and offer less protein than dairy cheese. However, you can also make homemade substitutions with whole foods like tofu, nuts and nutritional yeast.
Butter is made by churning cream until it hardens.
It lends fat and flavor to food and is often used as a spread on bread, to dress cooked vegetables or meats, or as a cooking or baking ingredient.
One tablespoon (14 grams) of butter provides 100 calories, 11 grams of fat, 0 grams of protein and 0 grams of carbs (34).
The many nondairy butter alternatives that currently exist are either made from vegetable oils or coconut.
Some have the same number of calories as cow's milk butter. Others have more protein or carbs than butter, but this isn't true across the board.
Nut and seed butters, such as those made from almond, cashew and sunflower seeds, are also options, depending on what you plan to use the butter substitute for.
Here's how these nondairy butter substitutes stack up nutritionally per tablespoon:
- Vegetable oil blends: 50–100 calories, 6–11 grams of fat, 0 grams of protein and 0 grams of carbs (35, 36, 37).
- Coconut butter: 105–130 calories, 10–14 grams of fat, 0–2 grams of protein and 0–8 grams of carbs (38, 39, 40).
- Cultured vegan butter, made from coconut and cashews: 90 calories, 10 grams of fat, 0 grams of protein and 0 grams of carbs (41).
- Nut butters: 93–101 calories, 8–9 grams of fat, 2–3 grams of protein and 3–4 grams of carbs (42, 43, 44).
Watch out for many vegetable-oil-based margarines on the market that still contain dairy derivatives, such as whey.
You can also make your own dairy-free butters at home. This one uses a blend of coconut oil, liquid oils and nondairy milk.
Summary: There are several plant-based butter alternatives and the calories and fat tend to be similar to that of dairy butter.
Cream is the higher-fat top layer of separated fresh milk.
It can be between 10% to over 40% fat, depending on the type of cream being created: half-and-half, light cream, whipped cream or heavy cream.
In the kitchen, cream is used as a topping for sweet or savory dishes, or as an ingredient in sauces, soups, puddings, custards and even cakes.
Light cream and half-and-half are commonly added to coffee or other beverages.
A tablespoon (15 ml) of heavy cream contains 52 calories, 5.6 grams of fat and less than half a gram each of carbs and protein (45).
There are many nondairy alternatives to heavy cream and whipping cream, as well as to coffee creamers.
Filmora registration key and email 2018. Many nondairy alternatives to cream are made with coconut milk, especially homemade versions.
But similar to dairy-free cheeses and yogurts, some varieties are made with soy, cashews and other nuts, or a blend of vegetable oils.
In general, nondairy creams are lower in calories and fat than the dairy versions. Like dairy cream, most vegan versions have no protein, but a few versions have carbs.
Some dairy-free alternatives are highly processed and may contain undesirable ingredients like high-fructose corn syrup or partially hydrogenated oils, which contain trans fat.
So it may be worth trying the homemade substitutes that are made from whole foods, such as this one made from almonds.
Summary: Coconut milk and cream are versatile substitutes for dairy-based creams. There are also soy-, nut- and vegetable-oil-based substitutes, but watch out for unwanted ingredients like partially hydrogenated oils.
Sour cream is made by fermenting milk with bacteria.
It's used as a topping, a base for dips and as a moisture-providing ingredient in baked goods.
An ounce (28 grams) of regular sour cream has 54 calories, 1 gram of carbs, 5.5 grams of fat and 0.6 grams of protein (46).
Nondairy alternatives on the market are generally soy-based, but there's at least one soy-free brand out there that's made from a blend of beans, oils and gums.
Some of the alternatives have similar amounts of fat and calories. Others are lighter across the board, with less fat and calories.
As with many of the other substitutes, you can make your own nondairy sour cream using cashews, sunflower seeds or tofu.
Plain nondairy yogurt is also an easy substitute.
Summary: There are several soy-based sour creams on the market. Plain nondairy yogurt is also a good substitute in most recipes.
A roundup of alternatives to common dairy foods wouldn't be complete without ice cream.
Interestingly, there are several nondairy ice cream options, including:
- Creamy ice creams made from nondairy milks, including coconut milk and soy milk.
- Sorbets, which never have dairy in them anyway. Don't confuse these with sherbets, which often have dairy in them.
- Homemade ice-cream-like desserts made from blending frozen bananas with other flavorings or berries.
Many of the creamy nondairy desserts are dead ringers for dairy ice cream, delivering the same decadence and creamy mouthfeel.
But since some of them are made from plant-based milks, rather than dairy cream and milk, they are often lower in calories and fat. This isn't true across the board, so make sure to keep an eye on nutrition labels.
The most common kinds on the market are made from soy, almond or coconut milks. You can also find cashew, rice and even avocado ice cream.
Summary: There are many nondairy replacements for ice cream, including creamy ones made from nondairy milk and fruit-based sorbets.
With so many nondairy substitutes around, you should be able to find replacements for any nondairy food you need.
However, there are a few things to watch out for:
- Added sugars: Many nondairy products contain added sugars to enhance flavor and texture. While the sugar content is sometimes similar to that of regular dairy products, other times it can be much higher.
- Fillers: It is common for nondairy cheeses and yogurts to use a variety of additives in order to improve the texture of the product. While they aren't necessarily unhealthy, many people prefer more natural products.
- Protein content: Dairy cheeses, milk and yogurt deliver complete protein. However, the only plant-based replacement that mimics that level and quality of protein is soy (
47 ). - Nutrient content: Dairy products deliver potassium and calcium. Fortified nondairy products may also offer these and other micronutrients, depending on the brand. Homemade products won't be fortified.
- Intolerances: Some people have allergies or intolerances to certain ingredients used in nondairy replacements, such as soy or nuts. Fillers, such as inulin, can also be difficult for people to digest, causing gassiness (
48 ). - Price differences: Sad to say, nondairy alternatives often come with a higher price tag. On the other hand, this could be an incentive to make your own nondairy substitutes.
To make sure you get what you're looking for, read labels to see what ingredients and nutrients are in the product you're buying.
Summary: There can be a few drawbacks to nondairy substitutes, including potentially longer ingredient lists and differences in nutrient composition.
There are many options for substituting common dairy foods.
You can make homemade versions of cheese, ice cream, sour cream and more. You can also find them at the grocery store.
Most are made from plant-based ingredients, such as soy, nuts or coconut.
They're not necessarily direct substitutes nutritionally, though, so make sure you read the labels.
Dairy foods play a key role in many people's diets.
A number of food products are made from the milk of cows, sheep and goats, including cheese, yogurt, milk, butter and ice cream.
But if you can't or don't want to eat dairy, you can find nondairy alternatives to these and many other dairy foods.
There are several reasons people might be looking for substitutes for dairy. Here are some of the more common ones:
- Milk allergy: 2–3% of kids under three have a milk allergy. This can cause a range of symptoms from hives and stomach upset to severe anaphylaxis. Most kids outgrow it by their teenage years (1, 2).
- Lactose intolerance: 75% of the world's population doesn't produce enough lactase, the enzyme needed to digest the milk sugar lactose. This causes symptoms including bloating, gas and diarrhea (3,
4 ,5 ). - Vegan or ovo-vegetarian diet: Some vegetarian diets exclude dairy products. Ovo-vegetarians eat eggs, but no dairy, while vegans exclude all food and products that come from animals (
6 ). - Potential contaminants: Some people choose to forgo dairy due to a concern over potential contaminants in conventional milk and dairy products, including hormones, pesticides and antibiotics (
7 ,8 ,9 ).
The good news is there are plenty of substitutes for all the major dairy foods, including the seven below.
Milk has many uses, including as a beverage, added to smoothies or poured on cereal.
Nutritionally speaking, milk is rich in protein, carbs and calcium.
In fact, 1 cup (237 ml) of whole milk provides 146 calories, 8 grams of fat, 8 grams of protein and 13 grams of carbs (10).
Plant-based milk alternatives can be made from legumes (soy), cereals (oats, rice), nuts (almond, coconut), seeds (flax, hemp) or other grains (quinoa, teff) (
Some products are fortified with calcium and vitamin D to make them similar to dairy milk, while others are not. Certain alternative milks may also be fortified with vitamin B12 (
Many of these nondairy milks also have added sugars to enhance their taste, although most brands offer an unsweetened version (
Some nondairy milks are sold in the refrigerated section, while others are shelf stable. Below are some of the most common substitutes, along with their basic nutrition info for 1 cup of the 'original' versions:
- Soy milk: Contains 109 calories, 5 grams of fat, 7 grams of protein and 8 grams of carbs (14).
- Rice milk: Contains 120 calories, 2.5 grams of fat, 1 gram of protein and 23 grams of carbs (15).
- Oat milk: Contains 130 calories, 2.5 grams of fat, 4 grams of protein and 24 grams of carbs (16).
- Almond milk: Contains 60 calories, 2.5 grams of fat, 1 gram of protein and 8 grams of carbs (17, 18, 19).
- Coconut milk: Contains 80 calories, 5 grams of fat, 0 grams of protein and 7 grams of carbs (20, 21).
- Cashew milk: Contains 60 calories, 2.5 grams of fat, 1 gram of protein and 9 grams of carbs (22).
- Flaxseed milk: Contains 50 calories, 2.5 grams of fat, 0 grams of protein and 7 grams of carbs (23).
- Hemp milk: Contains 100–140 calories, 5–7 grams of fat, 2–5 grams of protein and 8–20 grams of carbs (24, 25).
Summary: The nutrient content of nondairy milks varies substantially, although across the board they're lower in fat compared to cow's milk. All but soy milk also have less protein.
Yogurt is made by adding live active bacterial cultures to milk in order to ferment it. These 'good' bacteria help promote a healthy gut (
Plain yogurt is an especially versatile food.
In addition to being a breakfast and snack food, it can be used in salad dressings, dips and marinades, or to accompany meat and roasted vegetable dishes.
One cup (236 ml) of whole-milk yogurt provides 149 calories, 8 grams of fat, 9 grams of protein and 11 grams of carbs (28).
Some types of yogurt, such as Greek yogurt, are higher in protein, while flavored yogurts are generally higher in carbs from added sugar.
As with nondairy milks, substitutes for yogurt are made from nuts, seeds, coconut and soy, and are made by adding probiotic bacteria.
Although nutrition content can vary widely based on brand, here's a general comparison of the different nondairy yogurt alternatives. These are all based on 6 ounces of the 'plain' flavor.
- Coconut milk yogurt: 180 calories, 14 grams of fat, 1 gram of protein and 12 grams of carbs (29).
- Almond milk yogurt: 128 calories, 7 grams of fat, 3 grams of protein, 14 grams of carbs and less than 1 gram of fiber (30).
- Soy milk yogurt: 80 calories, 3.5 grams of fat, 6 grams of protein and 6 grams of carbs (31).
- Hemp yogurt: 147 calories, 4.5 grams of fat, 11 grams of protein, 16 grams of carbs and 3.4 grams of fiber (32).
Since nutritional composition can vary greatly between brands, be sure to read the label if you're looking for a specific amount of carbs, fat or protein.
Summary: Nondairy yogurts can be made by adding live active cultures to an assortment of plant-based milks. They vary in their content of protein, fat and carbs.
Dairy cheese tends to fall into two main categories: soft and hard.
It's made by fermenting cow, goat or sheep milk with bacterial cultures, then adding an acid or rennet to the mixture.
This causes the milk proteins to coagulate and form curds. Salt is then added and the curds are shaped, stored and possibly aged.
Nutritionally, dairy cheese generally delivers protein, calcium and fat — plus sodium. Some cheese varieties are higher in sodium than others.
Soft Cheese Substitutes
It's easier to replicate the texture and even the flavor of soft cheese.
You can find soy- and nut-based versions of cream cheese, as well as a dairy-free, gluten-free and soy-free versions made from a blend of vegetable oils, tapioca starch and pea protein isolate.
You can also make homemade cream cheese or soft crumbly cheese using cashews, macadamia nuts, Brazil nuts or almonds.
And if you're simply trying to mimic the texture of cottage and ricotta cheeses, then you could use crumbled soft tofu as a replacement.
Hard Cheese Substitutes
It's more challenging to mimic the texture, fat content and taste of hard cheese in nondairy form. Casein is the milk protein that gives cheese the ability to melt and stretch, and food scientists have found it very hard to replicate.
Manufacturers have had to turn to different gums, proteins and fats to try to achieve a similar mouthfeel and melting properties.
Nevertheless, many companies try. Most brands use soy protein or nuts as a base, although there are some soy- and nut-free varieties that are made from vegetable oils mixed with pea starch or pea protein.
Many people find nutritional yeast to be a good flavor substitute for grated Parmesan cheese. As an added bonus, it's a good source of vitamin B12 (
You can also make your own version by processing nuts and nutritional yeast with desired spices. Here's a recipe to try.
Nutritional Differences
The nutritional differences between nondairy cheese and regular cheese depend on the substitute.
The protein content is usually lower in the dairy-free alternatives and some brands have up to 8 grams of carbs per ounce (28 grams), whereas dairy cheese rarely has more than 1 gram per ounce.
Processed nondairy cheeses often contain many more ingredients than dairy cheese.
For instance, one brand of nondairy cream cheese uses trans fat-filled, partially hydrogenated oil and sugar and many other additives, in addition to tofu. These are arguably much worse than regular cream cheese.
However, homemade nut-based cheeses let you swap one whole food for another.
Summary: Vegan cheeses are often highly processed and offer less protein than dairy cheese. However, you can also make homemade substitutions with whole foods like tofu, nuts and nutritional yeast.
Butter is made by churning cream until it hardens.
It lends fat and flavor to food and is often used as a spread on bread, to dress cooked vegetables or meats, or as a cooking or baking ingredient.
One tablespoon (14 grams) of butter provides 100 calories, 11 grams of fat, 0 grams of protein and 0 grams of carbs (34).
The many nondairy butter alternatives that currently exist are either made from vegetable oils or coconut.
X force keygen 2018. Xforce Keygen Autodesk 2018 All Products + Universal Keygen Since 2010, each March of the year (as it happens, it's a few days of March) has turned into a big. I think they were asking if there are any step by step instructions for running the xforce crack. Also, is this for Maya or AutoCAD.
Some have the same number of calories as cow's milk butter. Others have more protein or carbs than butter, but this isn't true across the board.
Nut and seed butters, such as those made from almond, cashew and sunflower seeds, are also options, depending on what you plan to use the butter substitute for.
Here's how these nondairy butter substitutes stack up nutritionally per tablespoon:
- Vegetable oil blends: 50–100 calories, 6–11 grams of fat, 0 grams of protein and 0 grams of carbs (35, 36, 37).
- Coconut butter: 105–130 calories, 10–14 grams of fat, 0–2 grams of protein and 0–8 grams of carbs (38, 39, 40).
- Cultured vegan butter, made from coconut and cashews: 90 calories, 10 grams of fat, 0 grams of protein and 0 grams of carbs (41).
- Nut butters: 93–101 calories, 8–9 grams of fat, 2–3 grams of protein and 3–4 grams of carbs (42, 43, 44).
Watch out for many vegetable-oil-based margarines on the market that still contain dairy derivatives, such as whey.
You can also make your own dairy-free butters at home. This one uses a blend of coconut oil, liquid oils and nondairy milk.
Summary: There are several plant-based butter alternatives and the calories and fat tend to be similar to that of dairy butter.
Cream is the higher-fat top layer of separated fresh milk.
It can be between 10% to over 40% fat, depending on the type of cream being created: half-and-half, light cream, whipped cream or heavy cream.
In the kitchen, cream is used as a topping for sweet or savory dishes, or as an ingredient in sauces, soups, puddings, custards and even cakes.
Light cream and half-and-half are commonly added to coffee or other beverages.
A tablespoon (15 ml) of heavy cream contains 52 calories, 5.6 grams of fat and less than half a gram each of carbs and protein (45).
There are many nondairy alternatives to heavy cream and whipping cream, as well as to coffee creamers.
Many nondairy alternatives to cream are made with coconut milk, especially homemade versions.
But similar to dairy-free cheeses and yogurts, some varieties are made with soy, cashews and other nuts, or a blend of vegetable oils.
In general, nondairy creams are lower in calories and fat than the dairy versions. Like dairy cream, most vegan versions have no protein, but a few versions have carbs.
Some dairy-free alternatives are highly processed and may contain undesirable ingredients like high-fructose corn syrup or partially hydrogenated oils, which contain trans fat.
So it may be worth trying the homemade substitutes that are made from whole foods, such as this one made from almonds.
Summary: Coconut milk and cream are versatile substitutes for dairy-based creams. There are also soy-, nut- and vegetable-oil-based substitutes, but watch out for unwanted ingredients like partially hydrogenated oils.
Sour cream is made by fermenting milk with bacteria.
It's used as a topping, a base for dips and as a moisture-providing ingredient in baked goods.
An ounce (28 grams) of regular sour cream has 54 calories, 1 gram of carbs, 5.5 grams of fat and 0.6 grams of protein (46).
Nondairy alternatives on the market are generally soy-based, but there's at least one soy-free brand out there that's made from a blend of beans, oils and gums.
Some of the alternatives have similar amounts of fat and calories. Others are lighter across the board, with less fat and calories.
As with many of the other substitutes, you can make your own nondairy sour cream using cashews, sunflower seeds or tofu.
Plain nondairy yogurt is also an easy substitute.
Summary: There are several soy-based sour creams on the market. Plain nondairy yogurt is also a good substitute in most recipes.
A roundup of alternatives to common dairy foods wouldn't be complete without ice cream.
Interestingly, there are several nondairy ice cream options, including:
- Creamy ice creams made from nondairy milks, including coconut milk and soy milk.
- Sorbets, which never have dairy in them anyway. Don't confuse these with sherbets, which often have dairy in them.
- Homemade ice-cream-like desserts made from blending frozen bananas with other flavorings or berries.
Many of the creamy nondairy desserts are dead ringers for dairy ice cream, delivering the same decadence and creamy mouthfeel. Ben 10 games free download.
But since some of them are made from plant-based milks, rather than dairy cream and milk, they are often lower in calories and fat. This isn't true across the board, so make sure to keep an eye on nutrition labels.
The most common kinds on the market are made from soy, almond or coconut milks. You can also find cashew, rice and even avocado ice cream.
Summary: There are many nondairy replacements for ice cream, including creamy ones made from nondairy milk and fruit-based sorbets.
With so many nondairy substitutes around, you should be able to find replacements for any nondairy food you need.
However, there are a few things to watch out for:
- Added sugars: Many nondairy products contain added sugars to enhance flavor and texture. While the sugar content is sometimes similar to that of regular dairy products, other times it can be much higher.
- Fillers: It is common for nondairy cheeses and yogurts to use a variety of additives in order to improve the texture of the product. While they aren't necessarily unhealthy, many people prefer more natural products.
- Protein content: Dairy cheeses, milk and yogurt deliver complete protein. However, the only plant-based replacement that mimics that level and quality of protein is soy (
47 ). - Nutrient content: Dairy products deliver potassium and calcium. Fortified nondairy products may also offer these and other micronutrients, depending on the brand. Homemade products won't be fortified.
- Intolerances: Some people have allergies or intolerances to certain ingredients used in nondairy replacements, such as soy or nuts. Fillers, such as inulin, can also be difficult for people to digest, causing gassiness (
48 ). - Price differences: Sad to say, nondairy alternatives often come with a higher price tag. On the other hand, this could be an incentive to make your own nondairy substitutes.
To make sure you get what you're looking for, read labels to see what ingredients and nutrients are in the product you're buying.
Summary: There can be a few drawbacks to nondairy substitutes, including potentially longer ingredient lists and differences in nutrient composition.
There are many options for substituting common dairy foods.
You can make homemade versions of cheese, ice cream, sour cream and more. You can also find them at the grocery store.
Most are made from plant-based ingredients, such as soy, nuts or coconut.
They're not necessarily direct substitutes nutritionally, though, so make sure you read the labels.
Type | Dairy product |
---|---|
Region or state | Eurasia |
Serving temperature | Chilled |
Main ingredients | Milk, bacteria |
|
Yogurt (/ˈjoʊɡərt/ or /ˈjɒɡərt/; from Turkish: yoğurt), also spelled yoghurt, yogourt or yoghourt, is a food produced by bacterialfermentation of milk.[1] The bacteria used to make yogurt are known as yogurt cultures. The fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor.[1]Cow's milk is commonly available worldwide and, as such, is the milk most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt where available locally. The milk used may be homogenized or not, even pasteurized or raw. Each type of milk produces substantially different results.
Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. In addition, other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt. Some countries require yogurt to contain a certain amount of colony-forming units (CFU) of bacteria; in China, for example, the requirement for the number of lactobacillus bacteria is at least 1 million CFU per milliliter.[2]
To produce yogurt, milk is first heated, usually to about 85 °C (185 °F), to denature the milk proteins so that they do not form curds. After heating, the milk is allowed to cool to about 45 °C (113 °F).[3] The bacterial culture is mixed in, and that temperature of 45 °C is maintained for 4 to 12 hours to allow fermentation to occur.[4]
- 5Varieties and presentation
- 11See also
Etymology and spelling[edit]
The word is derived from Turkish: yoğurt,[5] and is usually related to the verb yoğurmak, 'to knead', or 'to be curdled or coagulated; to thicken'.[5] It may be related to yoğun, meaning thick or dense. The sound ğ was traditionally rendered as 'gh' in transliterations of Turkish from around 1615–1625.[5] In modern Turkish the letter ğ marks a diaeresis between two vowels, without being pronounced itself, which is reflected in some languages' versions of the word (e.g. Greek γιαούρτι giaoúrti, French yaourt, Romanian iaurt).
In English, the several variations of the spelling of the word include yogurt, yoghurt, and to a lesser extent yoghourt or yogourt.[5]
History[edit]
Analysis of the L. delbrueckii subsp. bulgaricus genome indicates that the bacterium may have originated on the surface of a plant.[6] Milk may have become spontaneously and unintentionally exposed to it through contact with plants, or bacteria may have been transferred from the udder of domestic milk-producing animals.[7] The origins of yogurt are unknown, but it is thought to have been invented in Mesopotamia around 5000 BC.[8] In ancient Indian records, the combination of yogurt and honey is called 'the food of the gods'.[9] Persian traditions hold that 'Abraham owed his fecundity and longevity to the regular ingestion of yogurt'.[10]
The cuisine of ancient Greece included a dairy product known as oxygala (οξύγαλα) which is believed to have been a form of yogurt.[11][12][13][14]Galen (AD 129 – c. 200/c. 216) mentioned that oxygala was consumed with honey, similar to the way thickened Greek yogurt is eaten today.[14][13] The oldest writings mentioning yogurt are attributed to Pliny the Elder, who remarked that certain 'barbarous nations' knew how 'to thicken the milk into a substance with an agreeable acidity'.[15] The use of yogurt by medieval Turks is recorded in the books Dīwān Lughāt al-Turk by Mahmud Kashgari and Kutadgu Bilig by Yusuf Has Hajib written in the 11th century.[16][17] Both texts mention the word 'yogurt' in different sections and describe its use by nomadic Turks.[16][17] The earliest yogurts were probably spontaneously fermented by wild bacteria in goat skin bags.[18]
Some accounts suggest that Mughal Indian emperor Akbar's cooks would flavor yogurt with mustard seeds and cinnamon.[19] Another early account of a European encounter with yogurt occurs in French clinical history: Francis I suffered from a severe diarrhea which no French doctor could cure. His ally Suleiman the Magnificent sent a doctor, who allegedly cured the patient with yogurt.[19][20] Being grateful, the French king spread around the information about the food that had cured him.
Until the 1900s, yogurt was a staple in diets of people in the Russian Empire (and especially Central Asia and the Caucasus), Western Asia, South Eastern Europe/Balkans, Central Europe, and the Indian subcontinent. Stamen Grigorov (1878–1945), a Bulgarian student of medicine in Geneva, first examined the microflora of the Bulgarian yogurt. In 1905, he described it as consisting of a spherical and a rod-like lactic acid-producing bacteria. In 1907, the rod-like bacterium was called Bacillus bulgaricus (now Lactobacillus delbrueckii subsp. bulgaricus). The Russian Nobel laureate and biologistIlya Mechnikov, from the Institut Pasteur in Paris, was influenced by Grigorov's work and hypothesized that regular consumption of yogurt was responsible for the unusually long lifespans of Bulgarian peasants.[21] Believing Lactobacillus to be essential for good health, Mechnikov worked to popularize yogurt as a foodstuff throughout Europe.
Isaac Carasso industrialized the production of yogurt. In 1919, Carasso, who was from OttomanSalonika, started a small yogurt business in Barcelona, Spain, and named the business Danone ('little Daniel') after his son. The brand later expanded to the United States under an Americanized version of the name: Dannon. Yogurt with added fruit jam was patented in 1933 by the Radlická Mlékárna dairy in Prague.[22]
Yogurt was introduced to the United States in the first decade of the twentieth century, influenced by Élie Metchnikoff's The Prolongation of Life; Optimistic Studies (1908); it was available in tablet form for those with digestive intolerance and for home culturing.[23] It was popularized by John Harvey Kellogg at the Battle Creek Sanitarium, where it was used both orally and in enemas,[24] and later by Armenian immigrants Sarkis and Rose Colombosian, who started 'Colombo and Sons Creamery' in Andover, Massachusetts in 1929.[25][26]
Colombo Yogurt was originally delivered around New England in a horse-drawn wagon inscribed with the Armenian word 'madzoon' which was later changed to 'yogurt', the Turkish language name of the product, as Turkish was the lingua franca between immigrants of the various Near Eastern ethnicities who were the main consumers at that time. Yogurt's popularity in the United States was enhanced in the 1950s and 1960s, when it was presented as a health food by scientists like Hungarian-born bacteriologist Stephen A. Gaymont.[27] Plain yogurt still proved too sour for the American palate and in 1966 Colombo Yogurt sweetened the yogurt and added fruit preserves, creating 'fruit on the bottom' style yogurt. This was successful and company sales soon exceeded $1 million per year.[28] By the late 20th century, yogurt had become a common American food item and Colombo Yogurt was sold in 1993 to General Mills, which discontinued the brand in 2010.[29]
Market and consumption[edit]
In 2017, the average American ate 13.7 pounds of yogurt and that figure has been declining since 2014.
Sale of yogurt was down 3.4 percent over the 12 months ending in February 2019. The decline of Greek-style yogurt has allowed Icelandic style yogurt to gain a foothold in the United States with sales of the Icelandic style yogurt increasing 24 percent in 2018 to $173 million.[30]
Nutrition and health[edit]
Nutritional value per 100 g (3.5 oz) | |
---|---|
Energy | 406 kJ (97 kcal) |
Sugars | 4.0 g |
Dietary fiber | 0 g |
Vitamins | Quantity%DV† |
Vitamin A equiv. | 26 μg 22 μg |
Thiamine (B1) | 0.023 mg |
Riboflavin (B2) | 23% 0.278 mg |
Niacin (B3) | 0.208 mg |
Pantothenic acid (B5) | 7% 0.331 mg |
Vitamin B6 | 0.063 mg |
Folate (B9) | 1% 5 μg |
Vitamin B12 | 0.75 μg |
Choline | 3% 15.1 mg |
Vitamin C | 0 mg |
Minerals | Quantity%DV† |
Calcium | 10% 100 mg |
Iron | 0 mg |
Magnesium | 3% 11 mg |
Manganese | 0.009 mg |
Phosphorus | 19% 135 mg |
Potassium | 141 mg |
Sodium | 2% 35 mg |
Zinc | 0.52 mg |
Other constituents | Quantity |
Selenium | 9.7 µg |
Water | 81.3 g |
| |
†Percentages are roughly approximated using US recommendations for adults. |
Yogurt (plain yogurt from whole milk) is 81% water, 9% protein, 5% fat, and 4% carbohydrates, including 4% sugars (table). A 100-gram amount provides 406 kilojoules (97 kcal) of dietary energy. As a proportion of the Daily Value (DV), a serving of yogurt is a rich source of vitamin B12 (31% DV) and riboflavin (23% DV), with moderate content of protein, phosphorus, and selenium (14 to 19% DV; table).
Property | Milk[31] | Yogurt[32] |
---|---|---|
kilo calories | 146 | 149 |
Total carbohydrates | 12.8 g | 12 g |
Total fat | 7.9 g | 8.5 g |
Cholesterol | 24 mg | 32 mg |
Protein | 7.9 g | 9 g |
Calcium | 276 mg | 296 mg |
Phosphorus | 222 mg | 233 mg |
Potassium | 349 mg | 380 mg |
Sodium | 98 mg | 113 mg |
Vitamin A | 249 IU | 243 IU |
Vitamin C | 0.0 mg | 1.2 mg |
Vitamin D | 96.5 IU | ~ |
Vitamin E | 0.1 mg | 0.1 mg |
Vitamin K | 0.5 μg | 0.5 μg |
Thiamine | 0.1 mg | 0.1 mg |
Riboflavin | 0.3 mg | 0.3 mg |
Niacin | 0.3 mg | 0.2 mg |
Vitamin B6 | 0.1 mg | 0.1 mg |
Folate | 12.2 μg | 17.2 μg |
Vitamin B12 | 1.1 μg | 0.9 μg |
Choline | 34.9 mg | 37.2 mg |
Betaine | 1.5 mg | ~ |
Water | 215 g | 215 g |
Ash | 1.7 g | 1.8 g |
Tilde (~) represents missing or incomplete data. The above shows little difference exists between whole milk and yogurt made from whole milk with respect to the listed nutritional constituents.
Because it may contain live cultures, yogurt is often associated with probiotics, which have been postulated as having positive effects on immune, cardiovascular or metabolic health.[33][34][35] But high-quality clinical evidence is insufficient to conclude that consuming yogurt lowers the risk of diseases or otherwise improves health.[36]
Varieties and presentation[edit]
Dahi is a yogurt from the Indian subcontinent, known for its characteristic taste and consistency. The word dahi seems to be derived from the Sanskrit word dadhi ('sour milk'), one of the five elixirs, or panchamrita, often used in Hindu ritual. Sweetened dahi (mishti doi or meethi dahi) is common in eastern parts of India, made by fermenting sweetened milk. While cow's milk is considered sacred and is currently the primary ingredient for yogurt, goat and buffalo milk were widely used in the past, and valued for the fat content (see buffalo curd).
Dadiah or dadih is a traditional West Sumatran yogurt made from water buffalo milk, fermented in bamboo tubes.[37] Yogurt is common in Nepal, where it is served as both an appetizer and dessert. Locally called dahi, it is a part of the Nepali culture, used in local festivals, marriage ceremonies, parties, religious occasions, family gatherings, and so on. One Nepalese yogurt is called juju dhau, originating from the city of Bhaktapur. In Tibet, yak milk (technically dri milk, as the word yak refers to the male animal) is made into yogurt (and butter and cheese) and consumed.
In Northern Iran, Mâst Chekide is a variety of kefir yogurt with a distinct sour taste. It is usually mixed with a pesto-like water and fresh herb purée called delal. Common appetizers are spinach or eggplantborani, Mâst-o-Khiâr with cucumber, spring onions and herbs, and Mâst-Musir with wild shallots. In the summertime, yogurt and ice cubes are mixed together with cucumbers, raisins, salt, pepper and onions and topped with some croutons made of Persian traditional bread and served as a cold soup. Ashe-Mâst is a warm yogurt soup with fresh herbs, spinach and lentils. Even the leftover water extracted when straining yogurt is cooked to make a sour cream sauce called kashk, which is usually used as a topping on soups and stews.
Matsoni is a Georgian yogurt in the Caucasus and Russia. Tarator and Cacık are cold soups made from yogurt during summertime in eastern Europe. They are made with ayran, cucumbers, dill, salt, olive oil, and optionally garlic and ground walnuts. Tzatziki in Greece and milk salad in Bulgaria are thick yogurt-based salads similar to tarator.
Khyar w Laban (cucumber and yogurt salad) is a dish in Lebanon and Syria. Also, a wide variety of local Lebanese and Syrian dishes are cooked with yogurt like 'Kibbi bi Laban' Rahmjoghurt, a creamy yogurt with much higher fat content (10%) than many yogurts offered in English-speaking countries. Dovga, a yogurt soup cooked with a variety of herbs and rice, is served warm in winter or refreshingly cold in summer. Jameed, yogurt salted and dried to preserve it, is consumed in Jordan. Zabadi is the type of yogurt made in Egypt, usually from the milk of the Egyptian water buffalo. It is particularly associated with Ramadan fasting, as it is thought to prevent thirst during all-day fasting.[38]
Sweetened and flavored[edit]
To offset its natural sourness, yogurt is also sold sweetened, sweetened and flavored or in containers with fruit or fruit jam on the bottom.[39] The two styles of yogurt commonly found in the grocery store are set-style yogurt and Swiss-style yogurt. Set-style yogurt is poured into individual containers to set, while Swiss-style yogurt is stirred prior to packaging. Either may have fruit added to increase sweetness.[40][41]
Non Dairy Greek Yogurt Brands
Lassi and moru are common beverages in India. Lassi is stirred liquified curd that is either salted or sweetened with sugar commonly, less commonly honey and often combined with fruit pulp to create flavored lassi. Mango lassi is a western favorite, as is coconut lassi. Consistency can vary widely, with urban and commercial lassis being of uniform texture through being processed, whereas rural and rustic lassi has curds in it, and sometimes has malai (cream) added or removed. Moru is a South Indian summer drink, meant to keep drinkers hydrated through the hot and humid summers of the South. It is prepared by considerably thinning down yogurt with water, adding salt (for electrolyte balance) and spices, usually green chili peppers, asafoetida, curry leaves and mustard.
Large amounts of sugar – or other sweeteners for low-energy yogurts – are often used in commercial yogurt. Some yogurts contain added modified starch,[42][43]pectin (found naturally in fruit), and/or gelatin to create thickness and creaminess artificially at lower cost. This type of yogurt is also marketed under the name Swiss-style, although it is unrelated to the way yogurt is eaten in Switzerland. Some yogurts, often called 'cream line', are made with whole milk which has not been homogenized so the cream rises to the top. In the UK, Ireland, France and United States, sweetened, flavored yogurt is common, typically sold in single-servingplastic cups. Common flavors include vanilla, honey, and toffee, and fruit such as strawberry, cherry, blueberry, blackberry, raspberry, mango and peach. In the early twenty-first century yogurt flavors inspired by desserts, such as chocolate or cheesecake, have been available.There is concern about the health effects of sweetened yogurt, due to its high sugar content.
Straining[edit]
Strained yogurt has been strained through a filter, traditionally made of muslin and more recently of paper or non-muslin cloth. This removes the whey, giving a much thicker consistency. Strained yogurt is made at home, especially if using skimmed milk which results in a thinner consistency.[44] Yogurt that has been strained to filter or remove the whey is known as Labneh in Middle Eastern countries. It has a consistency between that of yogurt and cheese. It may be used for sandwiches in Middle Eastern countries. Olive oil, cucumber slices, olives, and various green herbs may be added. It can be thickened further and rolled into balls, preserved in olive oil, and fermented for a few more weeks. It is sometimes used with onions, meat, and nuts as a stuffing for a variety of pies or kibbeh balls.
Some types of strained yogurts are boiled in open vats first, so that the liquid content is reduced. The East Indian dessert, a variation of traditional dahi called mishti dahi, offers a thicker, more custard-like consistency, and is usually sweeter than western yogurts.[45] Strained yogurt is also enjoyed in Greece and is the main component of tzatziki (from Turkish 'cacık'), a well-known accompaniment to gyros and souvlaki pita sandwiches: it is a yogurt sauce or dip made with the addition of grated cucumber, olive oil, salt and, optionally, mashed garlic. Srikhand, a dessert in India, is made from strained yogurt, saffron, cardamom, nutmeg and sugar and sometimes fruits such as mango or pineapple.
Homemade Vegan Yogurt
In North America, strained yogurt is commonly called 'Greek yogurt' and in Britain as 'Greek-style yogurt'. In Britain the name 'Greek' may only be applied to yogurt made in Greece.[46]
Beverages[edit]
Ayran, doogh ('dawghe' in Neo-Aramaic) or dhallë is a yogurt-based, salty drink. It is made by mixing yogurt with water and (sometimes) salt.
Borhani (or burhani) is a spicy yogurt drink from Bangladesh. It is usually served with kacchi biryani at weddings and special feasts. Key ingredients are yogurt blended with mint leaves (mentha), mustard seeds and black rock salt (Kala Namak). Ground roasted cumin, ground white pepper, green chili pepper paste and sugar are often added.
Lassi is a yogurt-based beverage that is usually slightly salty or sweet, and may be commercially flavored with rosewater, mango or other fruit juice. Salty lassi is usually flavored with ground, roasted cumin and red chilies, may be made with buttermilk.
An unsweetened and unsalted yogurt drink usually called simply jogurt is consumed with burek and other baked goods. Sweetened yogurt drinks are the usual form in Europe (including the UK) and the US, containing fruit and added sweeteners. These are typically called 'drinkable yogurt'. Also available are 'yogurt smoothies', which contain a higher proportion of fruit and are more like smoothies.
Plant-milk yogurt[edit]
A variety of plant-milk yogurts appeared in the 2000s, using soy milk, rice milk, and nut milks such as almond milk and coconut milk. These yogurts are suitable for vegans, people with intolerance to dairy milk, and those who prefer plant-based products.[47]
Homemade[edit]
Yogurt is made by heating milk to a temperature that denaturates its proteins (scalding), essential for making yogurt,[48] cooling it to a temperature that will not kill the live microorganisms that turn the milk into yogurt, inoculating certain bacteria (starter culture), usually Streptococcus thermophilus and Lactobacillus bulgaricus, into the milk, and finally keeping it warm for several hours. The milk may be held at 85 °C (185 °F) for a few minutes, or boiled (giving a somewhat different result). It must be cooled to 50 °C (122 °F) or somewhat less, typically 40–46 °C (104–115 °F). Starter culture must then be mixed in well, and the mixture must be kept undisturbed and warm for some time, anywhere between 5 and 12 hours. Longer fermentation times produces a more acidic yogurt. The starter culture may be a small amount of live (not sterilized) existing yogurt or commercially available dried starter culture.
Milk with a higher concentration of solids than normal milk may be used; the higher solids content produces a firmer yogurt. Solids can be increased by adding dried milk.[49] The yogurt-making process provides two significant barriers to pathogen growth, heat and acidity (low pH). Both are necessary to ensure a safe product. Acidity alone has been questioned by recent outbreaks of food poisoning by E. coli O157:H7 that is acid-tolerant. E. coli O157:H7 is easily destroyed by pasteurization (heating); the initial heating of the milk kills pathogens as well as denaturing proteins.[50] The microorganisms that turn milk into yogurt can tolerate higher temperatures than most pathogens, so that a suitable temperature not only encourages the formation of yogurt, but inhibits pathogenic microorganisms. Once the yogurt has formed it can, if desired, be strained to reduce the whey content and thicken it.
Commercial yogurt[edit]
Two types of yogurt are supported by the Codex Alimentarius for import and export,[51] implemented similarly by the US Food and Drug Administration.[52]
- Pasteurized yogurt ('heat treated fermented milk')[51] is yogurt pasteurized to kill bacteria.[53]
- Probiotic yogurt (labeled as 'live yogurt' or 'active yogurt') is yogurt pasteurized to kill bacteria, with Lactobacillus added in measured units before packaging.
- Yogurt probiotic drink is a drinkable yogurt pasteurized to kill bacteria, with Lactobacillus added before packaging.
Research suggests Homemade Yogurt[54] and Live Yogurt[55][56] are much more beneficial than 'Heat Treated Fermented Milk' (Pasteurized Yogurt). European Food Safety Authority has confirmed the probiotic benefits of Yogurt containing 108 CFU 'live Lactobacilli' [57]
Lactose intolerance[edit]
Lactose intolerance is a condition in which people have symptoms due to the decreased ability to digest lactose, a sugar found in dairy products. In 2010, the European Food Safety Authority (EFSA) determined that lactose intolerance can be alleviated by ingesting live yogurt cultures (lactobacilli) that are able to digest the lactose in other dairy products.[57] The scientific review by EFSA enabled yogurt manufacturers to use a health claim on product labels, provided that the 'yogurt should contain at least 108 CFU live starter microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) per gram. The target population is individuals with lactose maldigestion.'[57]
Gallery[edit]
Doogh is a Turkish savory yogurt-based beverage, traditionally served cold and is sometimes carbonated and seasoned with mint and salt.
Skyr is an Icelandic cultured dairy product, similar to strained yogurt traditionally served cold with milk and a topping of sugar
Raita is a condiment made with yogurt in the Indian subcontinent
Dadiah in a market
Plant milk yogurt
Home yogurt maker
A drinkable yogurt made from water buffalo milk
Tart flavored frozen yogurt is a frozen dessert made with yogurt and sometimes other dairy products including non-dairy products. It is usually more tart than ice cream, as well as lower in fat. It is different from ice milk and conventional soft serve.
See also[edit]
Other fermented dairy products[edit]
References[edit]
- ^ ab'Yogurt: from Part 131 – Milk and Cream. Subpart B—Requirements for Specific Standardized Milk and Cream, Sec. 131.200'. Code of Federal Regulations, Title 21, US Food and Drug Administration. 1 April 2016.
- ^Lee, Yuan Kee et al. (2012) 'Probiotic Regulation in Asian Countries'. In Lahtinen, Sampo et al. (Eds.) (2012). Lactic Acid Bacteria: Microbiological and Functional Aspects, Fourth Edition. Boca Raton: CRC Press. ISBN9780824753320. page 712.
- ^Chandan, Ramesh C.; Kilara, Arun (22 December 2010). Dairy Ingredients for Food Processing. John Wiley & Sons. pp. 1–. ISBN978-0-470-95912-1.
- ^Clark, Melissa. 'Creamy Homemade Yogurt Recipe'. NYT Cooking. Retrieved 19 March 2017.
- ^ abcd'Yogurt'. Collins English Dictionary – Complete & Unabridged 10th Edition. HarperCollins Publishers. 2012. Retrieved 21 March 2017.
- ^'The sequence of the lactobacillus genome in yogurt unveiled'. 16 June 2006. Retrieved 16 January 2012.
- ^'Yogurt Culture Evolves'. livescience.com. 9 June 2006. Retrieved 16 January 2012.
- ^Tribby, Don (2009) 'Yogurt'. Chapter 8 in The Sensory Evaluation of Dairy Products. Eds. Stephanie Clark, et al. Springer Science & Business Media. ISBN9780387774084. p. 191
- ^Batmanglij, Najmieh (2007). A Taste of Persia: An Introduction to Persian Cooking. I.B.Tauris. p. 170. ISBN978-1-84511-437-4.
- ^Farnworth, Edward R. (2008). Handbook of fermented functional foods. Taylor and Francis. p. 114. ISBN978-1-4200-5326-5.
- ^Dalby, A. (1996) Siren Feasts: A History of Food and Gastronomy in Greece. London: Routledge. p. 66. ISBN0-415-15657-2.
- ^Alcock, Joan Pilsbury (2006). Food in the Ancient World. Greenwood Publishing Group. p. 83. ISBN9780313330032.
Curdled milk (oxygala or melca), probably a kind of yogurt, was acceptable because it was easier to digest. Even so, it was still to be mixed with honey or olive oil. Columella gave instructions on how to make sour milk with seasoning into ..
- ^ abHoffman, Susanna (2004). The Olive and the Caper: Adventures in Greek Cooking. Workman Publishing. p. 471. ISBN9780761164548.
..something like yogurt was known to Greeks since classical times—a sort of thickened sour milk called Pyriate or oxygala. Oxi meant “sour” or “vinegar”; gala, “milk”. Galen says that Oxygala was eaten alone with honey, just as thick Greek yogurt is today.
- ^ abAdamson, Melitta Weiss (2008). Entertaining from Ancient Rome to the Super Bowl: An Encyclopedia [2 volumes]: An Encyclopedia. ABC-CLIO. p. 9. ISBN9780313086892.
Oxygala, however, a form of yogurt, was eaten and sometimes mixed with honey. Ancient Greek and Roman cuisine did not rely on non-cultured milk products, which can be explained in part because without refrigeration milk becomes sour ..
- ^The Natural History of Pliny, tr. John Bostock, Henry Thomas Riley, London: Bell, 1856–93, Volume 3, p. 84: 'It is a remarkable circumstance, that the barbarous nations which subsist on milk have been for so many ages either ignorant of the merits of cheese, or else have totally disregarded it; and yet they understand how to thicken milk and form therefrom an acrid kind of milk with a pleasant flavor'.
- ^ abToygar, Kamil (1993). Türk Mutfak Kültürü Üzerine Araştırmalar. Türk Halk Kültürünü Araştırma ve Tanıtma Vakfı. p. 29. Retrieved 11 August 2009.
- ^ abÖgel, Bahaeddin (1978). Türk Kültür Tarihine Giriş: Türklerde Yemek Kültürü. Kültür Bakanlığı Yayınları. p. 35. Retrieved 11 August 2009.
- ^Antonello Biancalana. 'Yogurt – Aquavitae'. DiWineTaste. Retrieved 21 February 2012.
- ^ abCoyle, L. Patrick (1982). The World Encyclopedia of Food. Facts On File Inc. p. 763. ISBN978-0-87196-417-5. Retrieved 11 August 2009.
- ^Rosenthal, Sylvia Dworsky (1978). Fresh Food. Bookthrift Co. p. 157. ISBN978-0-87690-276-9. Retrieved 11 August 2009.
- ^Brown, Amy C.; Valiere, Ana (1 January 2004). 'Probiotics and Medical Nutrition Therapy'. Nutrition in Clinical Care : An Official Publication of Tufts University. 7 (2): 56–68. PMC1482314. PMID15481739.
- ^'První ovocný jogurt se narodil u Vltavy' (in Czech). ekonomika.idnes.cz. 23 July 2002. Retrieved 27 April 2009.
- ^Annual report of the Agricultural Experiment Station of the University of Wisconsin (Report). Volumes 25–26 (1907–09 ed.). pp. 205–06, 29, 197.
- ^'Dr. John Harvey Kellogg.' museumofquackery.com, 20 April 2010, Retrieved 12 November 2010.
- ^'Object of the Month'. The Massachusetts Historical Society. June 2004.
- ^'Colombo Yogurt – First U.S. Yogurt Brand – Celebrates 75 Years'. Business Wire. 13 May 2004.
- ^Smith, Andrew (2013) The Oxford Encyclopedia of Food and Drink in America, Volume 2. p. 644. ISBN9780199739226
- ^Denker, Joel (2003). The World on a Plate: A Tour Through the History of America's Ethnic Cuisine. University of Nebraska Press.
- ^'General Mills to discontinue producing Colombo Yogurt'. Eagle-Tribune. 29 January 2010. Archived from the original on 28 May 2011. Retrieved 29 April 2010.
- ^Patton, Leslie (17 April 2019). 'In the Yogurt World, the Greeks Are Down and Vikings Are Up'. Bloomberg News. Retrieved 18 April 2019.
- ^'Milk, whole, 3.25% milkfat'. Self Nutrition Data, know what you eat. Conde Nast. Retrieved 21 July 2015.
- ^'Yogurt, plain, whole milk, 8 grams protein per 8 oz'. Self Nutrition Data, know what you eat. Conde Nast. Retrieved 21 July 2015.
- ^El-Abbadi, Naglaa Hani; Dao, Maria Carlota; Meydani, Simin Nikbin (1 May 2014). 'Yogurt: role in healthy and active aging'. Am J Clin Nutr. 99 (5 Suppl): 1263S–70S. doi:10.3945/ajcn.113.073957. PMID24695886.
- ^Astrup A (2014). 'Yogurt and dairy product consumption to prevent cardiometabolic diseases: epidemiologic and experimental studies'. Am J Clin Nutr. 99 (Suppl 5): 1235S–42S. doi:10.3945/ajcn.113.073015. PMID24695891.
- ^Gijsbers L, Ding EL, Malik VS, de Goede J, Geleijnse JM, Soedamah-Muthu SS (2016). 'Consumption of dairy foods and diabetes incidence: a dose-response meta-analysis of observational studies'. Am J Clin Nutr. 103 (4): 1111–24. doi:10.3945/ajcn.115.123216. PMID26912494.
- ^Rijkers GT, de Vos WM, Brummer RJ, Morelli L, Corthier G, Marteau P; De Vos; Brummer; Morelli; Corthier; Marteau (2011). 'Health benefits and health claims of probiotics: Bridging science and marketing'. British Journal of Nutrition. 106 (9): 1291–6. doi:10.1017/S000711451100287X. PMID21861940.CS1 maint: Multiple names: authors list (link)
- ^Surono, Ingrid S. (1 January 2015). 'Traditional Indonesian dairy foods'. Asia Pacific Journal of Clinical Nutrition. 24 Suppl 1: S26–30. doi:10.6133/apjcn.2015.24.s1.05. PMID26715081.
- ^Acidified milk in different countries. Fao.org. Retrieved on 9 April 2013.
- ^'Faq 'Live Cultures In Yogurt''. Askdrsears.Com. May 2006. Archived from the original on 30 June 2006. Retrieved 24 September 2009.
- ^Mittal (19 September 1996). Computerized Control Systems in the Food Industry. CRC Press. pp. 431–. ISBN978-0-8247-9757-7.
- ^'Yogurt Production'. milkfacts.info.
- ^Alting, Arno C; Fred Van De Velde; Kanning, Marja W; Burgering, Maurits; Mulleners, Leo; Sein, Arjen; Buwalda, Piet (2009). 'Improved creaminess of low-fat yogurt: The impact of amylomaltase-treated starch domains'. Food Hydrocolloids. 23 (3): 980–987. doi:10.1016/j.foodhyd.2008.07.011.
- ^Abbas, K. A; k. Khalil, Sahar; Meor Hussin, Anis Shobirin (2010). 'Modified Starches and Their Usages in Selected Food Products: A Review Study'. Journal of Agricultural Science. 2 (2). doi:10.5539/jas.v2n2p90. Archived from the original on 20 May 2017. Retrieved 1 March 2017.
- ^Davidson, Alan (2014). The Oxford Companion to Food. Oxford University Press. ISBN9780191040726.
- ^Hui, ed. Ramesh C. Chandan, associate editors, Charles H. White, Arun Kilara, Y. H. (2006). Manufacturing yogurt and fermented milks (1. ed.). Ames (Iowa): Blackwell. p. 364. ISBN9780813823041.CS1 maint: Extra text: authors list (link)
- ^'Greek' yogurt Chobani firm loses legal battle. BBC (29 January 2014).
- ^Barnes, Amy (17 January 2019). 'Choosing Dairy-Free In 2019: Chobani Disrupting Yogurt Market With Plant-Based Product'. Forbes. Retrieved 30 March 2019.
- ^Parnell-Clunies, E. M.; Kakuda, Y.; Mullen, K.; Arnott, D. R.; Deman, J. M. (1986). 'Physical Properties of Yogurt: A Comparison of Vat Versus Continuous Heating Systems of Milk'. Journal of Dairy Science. 69 (10): 2593. doi:10.3168/jds.S0022-0302(86)80706-8.
- ^Hutkins, Robert. 'Making Yogurt at Home'. Univ. of Nebraska. Archived from the original on 23 August 2006. Retrieved 8 January 2013.
- ^Nummer, Brian A. 'Fermenting Yogurt at Home'. National Center for Home Food Preservation. Archived from the original on 24 November 2011. Retrieved 8 January 2013.
- ^ ab'Milk and milk products, 2nd Ed. Codex Alimentarius'(PDF). UN Food and Agriculture Organization and World Health Organization. 2011.
- ^'Code of Federal Regulations Title 21, Sec. 131.200 Yogurt'. US Food and Drug Administration. 1 April 2017.
- ^Ray, Ramesh; Didier, Montet (2014). Microorganisms and Fermentation of Traditional Foods. CRC press. ISBN9781482223088.
- ^Maisonneuve, Sylvie; Ouriet, Marie-France; Duval-Iflah, Yvonne (2001). 'Comparison of yogurt, heat treated yogurt, milk and lactose effects on plasmid dissemination in gnotobiotic mice'. Antonie van Leeuwenhoek. 79 (2): 199–207. doi:10.1023/A:1010246401056. PMID11520006.
- ^Piaia, Martine; Antoine, Jean-Michel; Mateos-Guardia, José-Antonio; Leplingard, Antony; Lenoir-Wijnkoop, Irene (2009). 'Assessment of the Benefits of Live Yogurt: Methods and Markers forin vivo Studies of the Physiological Effects of Yogurt Cultures'. Microbial Ecology in Health and Disease. 15 (2–3): 79–87. doi:10.1080/08910600310019336.
- ^Kalantzopoulos, G (1997). 'Fermented Products with Probiotic Qualities'. Anaerobe. 3 (2–3): 185–190. doi:10.1006/anae.1997.0099. PMID16887587.
- ^ abc'Scientific Opinion on the substantiation of health claims related to live yogurt cultures and improved lactose digestion (ID 1143, 2976) pursuant to Article 13(1) of Regulation (EC) No 1924/2006'. EFSA Journal. 8 (10). 2010. doi:10.2903/j.efsa.2010.1763.
Live yogurt cultures in yogurt improve digestion of lactose in yogurt in individuals with lactose maldigestion
Non Dairy Yogurt With Protein
When going dairy-free, the number one food most people mourn over is their loss of cheese, but a close second is yogurt. Creamy, sweet, and easy to find, it's a great source of protein and probiotics, and your spoon can't help but feel sadness when it has no more yogurt to dip into.
But there are dairy-free alternatives! As a vegan, I've searched and taste tested just about all of them. I spent a ton of money because these babies aren't cheap and these six dairy-free yogurts are my absolute faves. They taste delicious — like they-could-pass-for-real-yogurt-and-they-fooled-my-husband-and-kids kind of delicious!
- Silk Almond: The Plain has been my go-to. With 180 calories, 10 grams of carbs, six grams of sugar, and six grams of protein, this yogurt has an amazingly creamy texture and is sweet enough (I'm usually a vanilla girl but have been trying to cut back on sugar), and a great mild-tasting yogurt that's soy-free. It even offers three grams of fiber, which is almost unheard of in a yogurt. Just a heads up that this yogurt is not sugar-free, even though it's plain. But it's comparable to a nonfat plain Greek yogurt, which has four grams of sugar.
- Silk Soy: If you're looking for a sweet, creamy, vanilla-flavored yogurt, this is the one to buy. With 140 calories, 20 grams of carbs, 16 grams of sugar, and six grams of protein, the Vanilla flavor offers more calcium than Greek yogurt (20 percent vs. 15 percent for Greek). It tastes absolutely delicious on its own, but also freezes well for these banana pops and bakes well in this banana protein bread. If you're into flavored yogurt, the Peach & Mango is amazing. On a side note, the Silk Vanilla Almond is pretty good too, but it has 200 calories, 17 grams of sugar, and only five grams of protein, so if you aren't soy-free, I'd go for the Vanilla Soy.
- Kite Hill: Every flavor of this almond yogurt is outstanding. The Plain is 160 calories and has five grams of carbs, five grams of sugar, and six grams of protein. With a slightly thicker consistency than Silk, you may prefer it if you're a Greek yogurt fan. It's also just as delicious, but since it's slightly more expensive, I usually only buy it if Silk Almond Plain is sold out. It also has no calcium as compared to the Silk Plain Almond that has 15 percent. Kite Hill does offer some unique flavors that are totally worth buying like Key Lime and Caramel. Kite Hill also offers Unsweetened Plain that I have yet to try, but since their other flavors are so yummy, I'd bet money that this is, too.
- Forager Project Cashewgurt: I recently tried the Wild Blueberry flavor and was floored by how creamy and sweet and delicious this tasted — love the real whole tiny blueberries mixed in. With 130 calories, 20 grams of carbs, 12 grams of sugar, and two grams of protein, it's not as protein-packed as the above yogurts but would make a great postdinner dessert. It's an amazingly creamy yogurt alternative if you're off dairy, soy, and gluten. I'm itching to try the Vanilla Bean flavor.
- Good Karma: This yogurt is made from flaxmilk! I'm a fan of the Strawberry, which has 130 calories, 24 grams of sugar, 18 grams of sugar, and five grams of protein. It's creamy and sweet, and has bits of real strawberry mixed in. The Plain flavor tastes OK, not nearly as good as the Silk Plain Almond and the Kite Hill Plain, but I love that it's only 90 calories and has six grams each of sugar and protein.
- Stonyfield Farms O'Soy: This yogurt tastes pretty good, not outstanding, but pretty darn good. I put it on the list since it's the brand I see at the most stores, even basic supermarkets. The Vanilla flavor is organic and has 130 calories, 20 grams of carbs, 18 grams of sugar, and a whopping seven grams of protein — the most out of any on this list. It's very creamy and probably the least expensive out of all of these, so that's another bonus. Their other flavors are equally delicious.
Honorable mention: So Delicious Coconutmilk: Creamy and sweet, this yogurt definitely has a strong coconut flavor and a somewhat waxy, oily texture, so it's not my favorite, but I know people who love it, especially since it's soy-, gluten-, and nut-free and offers 45 percent of your daily vitamin B12. With less than one gram of protein, the Vanilla is 110 calories, has 12 grams of carbs, and less than one gram of sugar.
I know what you're thinking. These yogurts don't contain as much protein as Greek yogurt. You can fix that! Just DIY your own dairy-free Greek yogurt by stirring in some plant-based protein powder.
Want to get your items fast without the pricey shipping fees? With ShippingPass from Walmart, you can enjoy Every Day Low Prices with the convenience of fast, FREE shipping.
Whether you need a gift in a pinch or you're simply running low on household essentials, a ShippingPass subscription gets you the things you need without hurting your pocket.
When you purchase ShippingPass you don't have to worry about minimum order requirements or shipping distance. No matter how small the order or how far it needs to go, ShippingPass provides unlimited nationwide shipping. If you need to return or exchange an item you can send it back at no cost or take it to your neighborhood store.
To see if ShippingPass is right for you, try a 30-day free trial. Also, with ShippingPass, there is no need to worry about commitment. If you decide you want to discontinue the service, you can cancel your subscription at any time. No matter what your shipping needs, Walmart's got you covered. Sign up for ShippingPass so you can shop more, save money and live better.