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Yogurt and Cheese

Yogurt and Cheese. Making Yogurt and cheese. Made from milk Yogurt is made with milk and good bacteria “Good” bacteria is also known as __________ There a many ways to make cheese All of them include these basic steps Milk is thicken Solid part (curd) is separated from liquid (whey)

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Yogurt and Cheese

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  1. Yogurt and Cheese

  2. Making Yogurt and cheese • Made from milk • Yogurt is made with milk and good bacteria • “Good” bacteria is also known as __________ • There a many ways to make cheese • All of them include these basic steps • Milk is thicken • Solid part (curd) is separated from liquid (whey) • Curd is made into cheese • Whey is often found in our processed goods such as pastries but can be used to make cheese such as ricotta

  3. Nutritional information • Protein for growth and repair of the body • Calcium and phosphorus for strong bones and teeth • Vitamin A and B for growth and health • Yogurt is low in fat and sodium. Cheeses however are not

  4. Types of yogurt • Comes in different flavors • Regular or frozen • Some have labels that say “contains live and active yogurt cultures” • What does this mean? Is there a difference between Greek and regular yogurt?

  5. Greek vs. Regular • Yogurt is created when good bacteria is added to milk • After yogurt thickens it is strained to allow liquid to drain • Regular yogurt is strained 2x • Greek yogurt 3x So does this impact the nutritional content?

  6. Greek vs. Regular • Protein- Greek has 2x the amount • Sodium- Greek has half the amount • Calories are the same (note added ingredients) • Texture- Greek is thicker/ creamier • In cooking will not curdle like regular • Cost- usually more than regular • Regular: has more carbohydrates for energy • Calcium- 3 x the amount Greek

  7. http://www.wisconsincheeseretail.com/Education/how_cheese_is_made.aspxhttp://www.wisconsincheeseretail.com/Education/how_cheese_is_made.aspx

  8. Types of cheeses • Unripened cheese- soft cheese that last a couple days • Cottage and cream cheese • Ripened cheese- stores for long periods of time • Cheddar, Swiss and Parmesan • Process and cold-pack cheese- made from ripened cheese and other ingredients • Smooth and stores longer than ripened cheese

  9. Buying yogurt and cheese • Read labels carefully- look for the nutritional options • Compare prices • Check the sell by dates or the best buy dates • What is the difference between the 2? • Can you cut off the mold of cheese products to make it safe to eat?

  10. Cooking with cheese • Cheese is a protein-cook slow and only cook to melt • This will prevent the same issue that can occur with milk • What are these problems?

  11. Lactose Intolerance • What is it? • What are the options?

  12. Good Eats: Say Cheese http://www.youtube.com/watch?v=xABzCETbahY

  13. Today’s review questions • Pg 221 in Discovering Nutrition • 1-4 in Understanding Life Skills • PLUS write the news article under applying your learning

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