Yogurt

Yogurt is a food produced by bacterial fermentation of milk. The bacteria used to make
yogurt are known as "starter culture". Fermentation of lactose by these bacteria
produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic
tart flavor. 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 and camels is
also used to produce yogurt where available locally.

Yogurt is produced using a mixed culture of Lactobacillus bulgaricus and Streptococcus

thermophilus bacteria. In addition, other lactobacilli and bifidobacteria are also sometimes
added. The bacteria produce lactic acid from lactose in the milk causing the pH to drop to
about 4-5 from about 7.0. This drop in pH causes the milk to coagulate.

To produce yogurt, milk is first heated, usually to about 85 °C, to denature the milk proteins
so that they set together rather than form curds. After heating, the milk is allowed to cool to
about 45 °C. The bacterial culture is mixed in and the mixture is kept undisturbed at a
temperature of 45 °C for 4 to 12 hours to allow fermentation. The starter culture may be a
small amount of live yogurt; dried starter culture is available commercially.

In a 100-gram amount providing 406 kilojoules (97 kcal) of dietary energy, yogurt is 81%
water, 9% protein, 5% fat and 4% carbohydrates. Yogurt is a rich source of vitamin B12
and riboflavin, with moderate content of protein, phosphorus and selenium.

To offset its natural sourness, yogurt is also sold sweetened, flavored or in containers
with fruit or fruit jam on the bottom. Large amounts of sugar – or other sweeteners for low-
energy yogurts – are often used in commercial yogurt. Some yogurts contain
added modified starch, pectin (found naturally in fruit), and/or gelatin to create thickness
and creaminess artificially. 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.

Tempeh

Tempeh is a traditional soy product made by a natural culturing and

controlled fermentation process that binds soybeans into a cake form. It originated in
today's Indonesia and is especially popular on the island of Java, where it is a staple source of
protein.

Like tofu, tempeh is made from soybeans, but it is a whole soybean product with
different nutritional characteristics and textural qualities. Tempeh's fermentation process and
its retention of the whole bean give it a higher content of protein, dietary fiber and B
vitamins. In addition, it contains phytochemicals such as isoflavones and saponins. The
calcium provided by tempeh is involved in the growth and maintenance of bones. It has a

firm texture and an earthy flavor, which becomes more pronounced as it ages. Because of its
nutritional value, tempeh is used worldwide in vegetarian cuisine, where it is used as a meat
analogue.

Tempeh begins with whole soybeans, which are softened by soaking, and dehulled. After
dehulling, the beans are boiled with excess water, drained and spread for surface drying.
Specialty tempehs may be made from other types of beans, wheat, or may include a mixture
of beans and whole grains.

A mild acidulent, usually vinegar, may be added to lower the pH and create a selective
environment that favors the growth of the tempeh mold over competitors. A fermentation
starter containing the spores of fungus Rhizopus oligosporus or Rhizopus oryzae is mixed in.
The beans are spread into a thin layer and are allowed to ferment for 24 to 36 hours at a
temperature around 30°C until the beans are covered with white mycelium and bound
together as a cake. The cake is either sliced thin, dipped in a salt solution and deep fat-fried in
coconut oil or cut into pieces and used in soups.

Freshly made, raw tempeh remains edible for a few days at room temperature. The tempeh is
neither acidic nor does it contain large amounts of alcohol.

Tofu

Tofu is a food made by coagulating soy milk and then pressing the resulting curds into soft
white blocks. Tofu can be soft, firm, or extra firm. Tofu has a subtle flavor and can be used in
savory and sweet dishes. It is often seasoned or marinated to suit the dish.

Tofu has a low calorie count and relatively large amounts of protein. Soy protein is correlated
with significant decreases in serum cholesterol, thus reducing the risk of heart diseases. It is
high in iron, and depending on the coagulants used in manufacturing (e.g. calcium
sulfate, magnesium sulfate), it can have a high calcium or magnesium content.

The principle of the production of tofu essentially consist of the preparation of soymilk, the
coagulation of the soymilk to form curds and the pressing of the soybean curds to form tofu
cakes. Although pre-made soy milk may be used, it is possible to make soy milk by soaking,
grinding, boiling and straining dried soybeans. Coagulation of the protein is the most
important step in the production of tofu. This process is accomplished with the aid of salt or
acid coagulants.

A wide variety of tofu is available. These can be split into two main categories: 'fresh tofu',
which is produced directly from soy milk, and 'processed tofu', which is produced from fresh
tofu. Depending on the amount of water that is extracted from the tofu curds, fresh tofu can
be divided into four main varieties: extra soft, soft, firm, and extra firm. Many forms of
processed tofu exist, due to the varied ways in which fresh tofu can be used. These include
pickled tofu, dried tofu, fried tofu and frozen tofu.
Idli

Idli is a savoury cake that is popular throughout India and neighbouring countries like Sri
Lanka. The cakes are made by steaming a batter consisting of fermented black lentils (de-
husked) and rice. The fermentation process breaks down the starches so that they are more
readily metabolized by the body. The cakes are soft and spongy and have a desirable sour
taste and flavor.

To make Idli, four parts uncooked rice to one part whole white lentil are soaked separately
for at least 4 to 6 hours or overnight. Optionally spices can be added at the time of soaking
for additional flavor. Once done soaking, the lentils are ground to a fine paste and the rice is
separately coarsely ground, then they are combined. Next, the mixture is left to ferment
overnight at 25-30 C during which its volume will more than double.

After fermentation some of the batter may be kept as a starter culture for the next batch. The
finished idli batter is put into greased moulds of an idli tray for steaming. The perforated
molds allow the idlis to be cooked evenly.

Since plain idlis are mild in taste, a condiment is considered essential. Idlis are often served
with sambar but this varies greatly by region and personal taste. Idlis are also frequently
served with chutnies (coconut based), kaara chutney (onion based) or Spicy Fish Curries.