Selected for you this week: a recipe of Strawberry Frozen Yogurt, from Cheryl Sternman Rule. Every...
Fermented food
Yogurt is a milk product obtained by fermentation of milk specific micro-organisms, which shall be viable, active and abundant in the product Lactobacillus delbrueckii subsp. bulgaricus & Streptococcus thermophiles. There are a lot of varieties of yogurt on the market, depending of their manufacturing procedure and ingredients, added to plain yogurt before or after fermentation. The type of milk used (skimmed, semi-skimmed or whole), and eventually the addition of cream, will determine the final fat content of yogurt.
Oven-baked tarragon-scented salmon
Selected for you this week: a recipe of Oven-Baked Tarragon-Scented Salmon, from Cheryl Sternman...
Interview behind the scenes: Cheryl Sternman Rule, author of...
We are happy to welcome Cheryl Sternman Rule for an interview on our website! Cheryl is a food...
Greek yogurt panna cotta with strawberry-rhubarb sauce
Selected for you this week : a recipe of greek yogurt panna cotta parfait style, from Janet...
Blackberry almond protein smoothie
Selected for you this week : frozen blackberries, greek yogurt and almond butter make this creamy...
Cajun shrimp with lemon yogurt sauce
Selected for you this week : a summertime appetizer from Eatsomethingsexy.com. Every week, we bring...
How America eats fruit and yogurt
Selected for you this week: a Welch's Fruit Snacks infographic about how American consumers eat...
Interview behind the scenes: Dr Carrie Ruxton, RD, UK
Dr Carrie Ruxton is a freelance dietitian who writes regularly for academic and media publications...
Tomato, Avocado, and Cucumber Salad
Selected for you this week : a quick and delicious summer salad recipe from Cheryl Sternman Rule...
11 countries that consume the most yogurt
Selected for you this week: an overview about the 11 countries that consume the most yogurt by...