Frederic Melton
Yogurt and cheese are both dairy products, but they are made in different ways. Cheese is made by curdling milk, while yoghurt is made by fermenting milk with specific bacteria strains. Despite their differences, both are versatile ingredients used in various recipes, and can be part of a healthy diet.
| Characteristics | Values |
|---|---|
| How it's made | Cheese is made by curdling milk, while yoghurt is made by fermenting milk with specific bacteria strains |
| Fat content | Cheese is high in fat, while yoghurt is lower in fat |
| Cholesterol | Cheese is high in cholesterol, while yoghurt is lower in cholesterol |
| Nutritional value | Yoghurt contains live and active cultures that can improve gut health |
| Texture | Cheese is dense, while yoghurt is creamy |
| Taste | Cheese and yoghurt have unique tastes |
| Versatility | Both are versatile ingredients used in various recipes |
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What You'll Learn
Yogurt is made by fermenting milk with specific bacteria strains
Yogurt cheese, despite its name, is not a proper cheese. It is made by straining plain yogurt until the moisture removal yields a rich and spreadable mixture, similar to some types of cheese. Yogurt cheese is usually made out of plain yogurt or plain Greek yogurt, and can be easily made at home. To make yogurt cheese, you simply need to strain the yogurt until all of the liquid has drained, which usually takes one to two days. The result is a delicious, creamy cheese that can be used to perk up bagels and sandwiches.
Cheese, on the other hand, is made by curdling milk. This involves consolidating milk solids – fat, protein and minerals – and separating them from the watery portion of milk (the “whey”). This process occurs through several traditional steps involving coagulation and then draining. Some definitions of cheese also include a culturing or ripening stage, during which microbes create acid and flavour. However, some cheeses, such as paneer and whole-milk ricotta, skip this stage.
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Cheese is made by curdling milk
The curdling process can be done in several ways, including using rennet, an enzyme derived from the stomachs of ruminant animals, or by adding an acid such as vinegar or lemon juice. The type of curdling agent and the temperature at which the milk is curdled will affect the final texture and flavour of the cheese.
Yoghurt, on the other hand, is made by fermenting milk with specific bacteria strains. This process creates a tangy flavour and a creamy texture. The bacteria used to make yoghurt are often referred to as "live and active cultures", as they are still alive and can improve gut health.
Yoghurt cheese is not a proper cheese, but it is made by straining plain yoghurt until the moisture removal yields a rich and spreadable mixture, similar to some types of cheese. It can be used in lieu of fresh cheese in salads, dips, smoothies, and pizzas, or spread on bagels, crackers, or flatbreads.
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Yogurt cheese is made by straining plain yogurt to remove moisture
Yogurt and cheese are both dairy products, but they are made in different ways. Cheese is made by curdling milk, while yogurt is made by fermenting milk with specific bacteria strains. Yogurt cheese, however, is not a proper cheese, although it looks very similar to cream cheese. It is made by straining plain yogurt to remove moisture, which yields a rich and spreadable mixture. This process is simple and only requires one ingredient and some time. Yogurt cheese is usually made from plain yogurt or plain Greek yogurt, and it can be used in place of fresh cheese in salads, dips, smoothies, and pizzas, or spread on bagels, crackers, or flatbreads. Similar recipes are popular in the Middle East, India, and Europe.
To make yogurt cheese, you will need a strainer, cheesecloth, and a large bowl for drainage. Line the strainer with two layers of cheesecloth and place it over the bowl. In a medium bowl, mix together yogurt, garlic, salt, and pepper. Pour the yogurt mixture into the cheesecloth-lined strainer and place it in the refrigerator until all the liquid has drained, which usually takes 1 to 2 days.
Yogurt cheese is a versatile ingredient that can be used in various recipes. It is also a lower-fat option compared to cheese, making it a healthier choice for those watching their fat intake. Yogurt cheese can be made with different types of yogurt, such as full-fat Balkan-style yogurt, to create a creamy texture and flavour. Additionally, you can experiment with other ingredients, such as chopped olives, fresh herbs, or sweet ingredients, to create endless variations of yogurt cheese.
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Yogurt is lower in fat than cheese
Cheese and yoghurt are both dairy products, but they are made in different ways. Cheese is made by curdling milk, while yoghurt is made by fermenting milk with specific bacteria strains.
Yoghurt is lower in fat than cheese. This is because cheese is made by consolidating milk solids – fat, protein and minerals – and separating them from the watery portion of milk (the "whey"). Yoghurt, on the other hand, is made by culturing and ripening milk to the point where microbes produce enough acid to curdle the milk into a custard-like curd. This means that yoghurt doesn't need to be drained in the same way as cheese, and so it retains more moisture and less fat.
Yoghurt cheese, however, is a product of straining plain yoghurt until the moisture removal yields a rich and spreadable mixture, similar to some types of cheese. It is not a proper cheese, but it can be used in lieu of fresh cheese in salads, dips, smoothies and pizzas, or spread on bagels, crackers or flatbreads. To make yoghurt cheese, you can use a full-fat yoghurt such as Balkan-style yoghurt, and experiment with other ingredients such as chopped olives, fresh herbs or sweet ingredients.
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Yogurt is made with live bacteria cultures
Yogurt is made by fermenting milk with live bacteria cultures, which is then poured into individual containers and set without being disturbed. This process gives yogurt its extremely creamy texture and slightly tangy flavour.
The bacteria used to make yogurt are often referred to as 'yogurt cultures'. These cultures are added to milk, which is then left to ferment. The bacteria feed on the milk sugars, producing lactic acid, which causes the milk to thicken and develop a tangy flavour.
Different types of bacteria can be used to make yogurt, and different combinations of bacteria will produce different flavours and textures. Some common bacteria used in yogurt-making include *Lactobacillus bulgaricus* and *Streptococcus thermophilus*. These bacteria are also naturally present in the human gut, and consuming them in yogurt can improve gut health.
Yogurt can also be strained to create a product known as 'yogurt cheese'. This involves straining plain yogurt until enough moisture is removed to create a rich and spreadable mixture, similar to some types of cheese. Despite its name, yogurt cheese is not a proper cheese, although it looks very similar to cream cheese. It is a popular ingredient in the Middle East, India, and Europe, and can be used in place of fresh cheese in salads, dips, smoothies, and on pizzas, bagels, crackers, and flatbreads.
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Frequently asked questions
Yoghurt is made by fermenting milk with bacteria.
Cow's milk is most commonly used to make yoghurt, but milk from water buffalo, goats, ewes, mares, camels, and yaks is also used.
Cheese is made from milk, a coagulant, and salt.
Cheese is usually made with cow's milk, but it can also be made with milk from sheep, goats, buffalo, camels, horses, yaks, and even moose.
A coagulant is an ingredient that helps the milk turn into curds. Rennet is a commonly used coagulant, which is an enzyme complex that is genetically engineered through microbial bioprocessing.
