Slavic cuisine

Source: Wikipedia. Pages: 146. Chapters: Bosnia and Herzegovina cuisine, Bulgarian cuisine, Croatian cuisine, Czech cuisine, East Slavic cuisine, Montenegrin cuisine, Republic of Macedonia cuisine, Serbian cuisine, Silesian cuisine, Mead, Kutia, Yoghurt, Paprika, Cucumber soup, Halva, Börek, Turkish coffee, Rice pudding, Pork rind, Slivovitz, Goulash, Sauerkraut, Pilaf, Pig slaughter, Rakia, Cesnica, Polenta, Borscht, Boza, Prosciutto, Sarma, Koliva, Meze, Cabbage roll, Apple strudel, Soda bread, Beer in Serbia, Ayran, Banitsa, Nut roll, Ajvar, Smetana, Bejgli, Cevapi, Stuffed peppers, Blintz, Salo, Fisherman's Soup, Gulab jamun, Tarator, Cuisine of the Republic of Macedonia, Lecsó, Kolache, Kishka, Kaymak, Summer savory, Lithophaga lithophaga, Kasha, Makówki, Pörkölt, Knödel, Sujuk, Palatschinke, Quince cheese, Kifli, Prekmurska gibanica, Tursu, Rouladen, Bohemian Cafe, Rostiljijada, Knjaz MiloS AD, Shopska salad, Gugelhupf, Kompot, Kluski, Kamenitza, Cvarci, Elenski but, Sorrel soup, Loukoumades, Popara, Tavce Gravce, Simit, Mastika, Caciocavallo, Patatnik, Pihtije, Vegeta, Chorba, Cozonac, Mekitsa, Pancetta, Kaszanka, Punjena paprika, Pekmez, Knedle, Silesian dumplings, Eisbein, Kebapche, Hauskyjza, Pljeskavica, Zganci, Paprenjak, Kacamak, Shmaky, Mlinci, Ðuvec, Sogan-dolma, Sour rye soup, Svícková, Kalach, Pelinkovac, Bosnian Pot, Buchteln, Karadordeva Snicla, Yufka, Tulumba, Slatko, Limet, Pogaca, Zilavka, Kyopolou, Fritaja, Krafne, Ljutenica, strukli, Rab cake, Vánocka, Sac, Smazený sýr, Pindur, Roasted piglet, Garash cake, Snow White salad, Himmel und Erde, NjeguSka prSuta, Livno cheese, Pinca, Wodzionka, Kreple, Pasulj, Proja, Yaprak, Streuselkuchen, Lyutika, Urnebes, KruSkovac, Istrian stew, PaSticada, UStipci, Milk salad, Houska, Kulajda, Muckalica, Oblande, Merudia, Sremski Sir, Sremska kobasica, Pastrmajlija, Fuzi, Brudet, Tufahije, Djevrek, Serbian salad, Fritule, Bob chorba, Podvarak, Rozata, Çilbir, Komovica, Menta, Crepulja, Szalot, SataraS, Guvchelvka, Zagrebacki odrezak, Black noodles, ManeStra, Tlacenka, Siemieniotka, ArambaSici, Kvass Taras, KroStule, Suho meso, PaSki baSkotin. Excerpt: (UK: ; US: ; Turkish: , pronounced ) is a dairy product produced by bacterial fermentation of milk. The bacteria used to make yoghurt are known as "yoghurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yoghurt its texture and its characteristic tang. Worldwide, cow's milk is most commonly used to make yoghurt, but milk from water buffalo, goats, sheep, camels and yaks is also used in various parts of the world. In theory the milk of any mammal could be used to make yoghurt. Soya yoghurt, a non-dairy yoghurt alternative, is made from soy milk. Dairy yoghurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus bacteria. In addition, Lactobacillus acidophilus, bifidobacteria and Lactobacillus casei are also sometimes added during or after culturing yoghurt. The milk is first heated to about 80°C (176°F) to kill any undesirable bacteria and to denature the milk proteins so that they set together rather than form curds. The milk is then cooled to about 45°C (112°F). The bacteria culture is added, and the temperature is maintained for 4 to 7 hours to allow fermentation. The word is derived from Turkish: , and is related to the obsolete verb yogmak 'to be curdled or coagulated; to thicken'. The letter g was ...