A short treatise on yogurt
Mireille Gayet

Ubiquitous across the planet, yogurt is nonetheless, very often, a true national, even regional, institution. Who doesn't have their own yogurt? Their own real yogurt?

Today, yogurts come in an infinite variety... but are they always yogurt?

Curdled milk, fermented milk, yogurt... what are we talking about? Perhaps it doesn't matter, since they are all very good both for your health and from a taste perspective. However, it is essential to know what you are eating and to be aware that a certain "yogurt" contains cream, that another, reduced-fat yogurt has more calories than a plain yogurt, or that it is made with animal rennet or not.

This Little Treatise therefore reveals all the secrets of yogurt, from a historical, technical, and culinary perspective. Its history is long, intimately linked to that of humanity, the origins of milk, and the diversity of ferments used, which make processed milk so rich.

Most of the recipes offered here are made with products easily found everywhere, or, for some, in specialty stores. Others are less common, but they can easily be replaced with whey, curd, or local yogurt, even if the taste is slightly different.

Faced with so much diversity, there is still room for new recipes: your own! Not only will this Little Treatise on Yogurt teach you everything about the world of yogurt, but it will also reveal the art of creating your own recipes.

Paperback - 14 x 22 cm
72 pages
Author: Line de Smet / Olivier Gaudant
Publisher: Le Sureau