Yogurt : 50 Easy Recipes - CINZIA TRENCHI

Yogurt

50 Easy Recipes

By: CINZIA TRENCHI

Hardcover | 1 March 2017

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The history of yogurt goes back to the mists of time, and its discovery was probably the result of an involuntary process of milk fermentation. Then the migrations of ancient peoples and cultural contact and exchange led to the spread of yogurt throughout the Western world and from there eastward, eventually reaching Asia. It has always been considered a healthy food with therapeutic properties, and was studied scientifically in the late 19th century by the Russian microbiologist Mechnikov, who was the first person to succeed in isolating the bacterium responsible for fermentation of milk. Yogurt, which is becoming more and more an integral part of our diet because it is low-calorie and good for one's health, is the subject of this book produced by the Academia Barilla, providing so many precious suggestions and 50 recipes with original and imaginative variations - plain or with fruit, creamy or in pieces, the taste ranging from classical to the innovative and fanciful.

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