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Fermented Foods - Soy Sauce, Fish Sauce, Yoghurt, Miso, Kimchi, Filmjolk, Pulque, Kombucha, Natt, Kefir, Chicha, Dosa, Kumis, Sauerkraut (Paperback) Loot Price: R511 Discovery Miles 5 110
Fermented Foods - Soy Sauce, Fish Sauce, Yoghurt, Miso, Kimchi, Filmjolk, Pulque, Kombucha, Natt, Kefir, Chicha, Dosa, Kumis,...
Fermented Foods - Soy Sauce, Fish Sauce, Yoghurt, Miso, Kimchi, Filmjolk, Pulque, Kombucha, Natt, Kefir, Chicha, Dosa, Kumis,...

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Fermented Foods - Soy Sauce, Fish Sauce, Yoghurt, Miso, Kimchi, Filmjolk, Pulque, Kombucha, Natt, Kefir, Chicha, Dosa, Kumis, Sauerkraut (Paperback)

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Loot Price R511 Discovery Miles 5 110

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Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 92. Chapters: Soy sauce, Fish sauce, Yoghurt, Miso, Kimchi, Filmjolk, Pulque, Kombucha, Natt, Kefir, Chicha, Dosa, Kumis, Sauerkraut, Idli, Shrimp paste, Tempeh, Fermented milk products, Garum, Puto, Fermented bean curd, Yakult, Black garlic, Surstromming, Doenjang, Lassi, Tibicos, Injera, Ayran, Stinky tofu, Soured milk, Smetana, Appam, Tarhana, Katsuobushi, Ngapi, Garri, Hakarl, Gochujang, Tapai, Rakfisk, Kaymak, Skyr, Poi, Sour cream, Calpis, Zha cai, T ng, Mursik, Oncom, Tian mian jiang, Creme fraiche, Dajiang, R u n p, Brem, Cheonggukjang, Viili, Gundruk, Yellow soybean paste, Doogh, Douchi, Fermented bean paste, Ssamjang, Sumbala, Mageu, Dhokla, Ganjang, Tesguino, Nata de coco, Bagoong terong, Bagoong monamon, Kuzhi Paniyaram, Tianjin preserved vegetable, Shiokara, Meigan cai, Doubanjiang, Mohnyin tjin, Kapusta, Chass, Chinese pickles, Stinkheads, Igunaq, Fermented fish, Ogi, Iru, Fermented dairy comestible, Blaand, Atchara, Burong mangga, Lufu, Hongeohoe, Sinki, Surmjolk, Fermented soy products, Ogiri. Excerpt: Filmjolk (also known as fil or the older word surmjolk) is a Nordic diary product similar to yoghurt using a different bacteria which gives a different taste and texture. It can also be described as a mesophilic fermented milk product that is made by fermenting cow's milk with a variety of bacteria from the species Lactococcus lactis and Leuconostoc mesenteroides. The bacteria metabolize lactose, the sugar naturally found in milk, into lactic acid which means people who are lactose intolerant can consume filmjolk. The acid gives filmjolk a sour taste and causes proteins in the milk, mainly casein, to coagulate, thus thickening the final product. The bacteria also produce a limited amount of diacetyl, which gives filmjolk its characteristic taste. Filmjolk is similar to cultured buttermilk, kefir, or yoghurt in co...

General

Imprint: Books LLC, Wiki Series
Country of origin: United States
Release date: September 2011
First published: September 2011
Authors: Source Wikipedia
Editors: Books Llc
Creators: Books Llc
Dimensions: 246 x 189 x 5mm (L x W x T)
Format: Paperback - Trade
Pages: 94
ISBN-13: 978-1-157-70826-1
Barcode: 9781157708261
Categories: Books
LSN: 1-157-70826-9

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