TITLE

A Cultured Taste

AUTHOR(S)
Kiernan, Willie
PUB. DATE
September 2010
SOURCE
FoodService Director;9/15/2010, Vol. 23 Issue 9, p62
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article presents a discussion about yogurt as a cooking ingredient. The fermented milk product can be used as a marinade or as a substitute in recipes that need milk, sour cream or cheese. Yogurt-based marinades, sauces and dips are considered healthy as they contain probiotics and less fat compared with south cream-based dips.
ACCESSION #
53551891

 

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