yoghurt

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yo·gurt

, yoghurt (yō'gŭrt),
Fermented, partially evaporated, whole milk prepared by maintaining it at 50°C for 12 hours after the addition of a mixed culture of Lactobacillus bulgaricus, L. acidophilus, and Streptococcus lactis; consumed as a food.
[Turkish]
A smooth semisolid dairy product produced by fermenting milk with Lactobacillus acidophilus and other bacteria that convert lactose into lactic acid. It is regarded as a healthy food and among other benefits, lowers the incidence of respiratory problems, lactose intolerance and vaginal candidiasis

yoghurt

a product of fermented milk. Boiled milk is inoculated with Lactobacillus bulgaricus and Streptococcus thermophilus and incubated at 45 °C until the lactic acid content is 0.85–0.9%.

yo·gurt

, yoghurt (yō'gŭrt)
Fermented, partially evaporated, whole milk prepared by maintaining it at 50°C for 12 hours after addition of a mixed culture of Lactobacillus bulgaricus, L. acidophilus, and Streptococcus lactis; consumed as a food.
[Turkish]

yogurt, yoghurt

a form of curdled milk produced by fermentation with organisms of the genus Lactobacillus. Used in the treatment of convalescing calves and other young animals after attacks of diarrhea.
References in periodicals archive ?
Poppy Seed Cake Lemon Frosting Yogurt Cheese Preparation: 4 cups Dannon lemon yogurt
Make the yogurt cheese the day before you bake the cake.
NOTES: Make the Yogurt Cheese (recipe on page 165) at least 24 hours before making the torta; layer the cheese with pesto at least 1 hour or up to 1 day before serving.
Press a fourth of the Yogurt Cheese evenly over bottom of container.
These low-fat bars are; dessert to take to a family I Just remember to start the yogurt cheese the day before.
1 1/2 cups yogurt cheese 2 eight-ounce packages "lite" cream cheese (Neufchatel) 1/2 cup real maple syrup 2 teaspoons vanilla 2 large eggs
NOTES: For the Yogurt Cheese, drain 2 1/2 to 3 quarts nonfat yogurt at least 24 hours.
3 cups Yogurt Cheese (recipe page 162; see notes) or cream cheese
In a bowl, mix sugar, 1 1/2 cups yogurt cheese, and egg until well blended.
And fresh nonfat yogurt cheese is still one of the best-kept secrets in the kitchen.
I keep nonfat yogurt cheese on hand for many uses, including a snack that tastes especially good after a workout.
Press 1/4 of the yogurt cheese evenly into bottom of container.