24/7 Stream
Specials & Highlights
First Aired - 04/13/2010 06:30PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
This week focuses on the history, properties & benefits of yogurt.
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Why We Cook Introduction (9:54)
Tags:
Why We Cook, Erica Wides, Whole Foods Market, Heritage Radio Network, fermentation, pasta, smoked salmon, antabuse, your brain knows what your body wants to eat?, kale, yogurt, lamb, apples, blackberries, sushi, spinach, Vietnamese food, prosciutto, Greek food, red chard, beans, big salad, yogurt has become Erica's default food, Trader Joe's yogurt,Yogurt. Bacteria & Fermentation (10:00)
Tags:
yogurt is one of the oldest foods made by humans, one of the first processed food, there is evidence of cultured milk products being produced 5000 years ago, lactobacillus, Bulgaria, there are many variations on yogurt all over the world, what did people do with their food before refrigeration, any time you ferment a food you make it more nutritious, fermentation creates B vitamins, in Japan red meat wasn't eaten until Europeans brought it, miso is Japans answer to yogurt, yogurt is just milk and culture, it shouldn't be colored or have fruit chunks in it, the culture does the digestion for you, helps prevent diarrhea, probiotics, eating yogurt is good for your gums, Krishna was a big fan of dairy,How To Make Yogurt (10:00)
Tags:
heat the milk to 180 degrees, pasteurized milk, the heating process changes the milk proteins, coagulates the proteins, set into gel rather than separate into curds, cool it down to 110 degrees, add the bacteria, maintain that temperature for 4-7 hours, that will give you a soft set yogurt, put it in the refrigerator, make yogurt from yogurt, powdered yogurt culture, don't use Trix yogurt!!, Greek yogurt has the best culture, the more surface area you have the better the gel will set, use good organic high quality milk, raw milk would be best, powdered milk, drained yogurt, yogurt cheese, never stir it, yogurt is used as a marinade in India, they stir in chick pea flour, helps stabilize the mixture, tandoori chicken,To comment on this episode click here. There are currently Comments
First Aired - 02/08/2013 04:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
Anne Saxelby is back on Cutting the Curd! Though broadcasting at a brand new time (Friday's at 4:00pm), it's same cheesy show! This week's guest is Homa Dashtaki of The White Moustache, a father/daughter business that produces yogurt made by local milk from the Brougiere Farm Fresh Dairy. They use only whole milk and a yogurt base, taken from a previous batch of yogurt which makes really thick all natural creamy yogurt. Hear about some of the challenges they face as a small dairy producer in terms of regulations and permits and discover why their yogurt-making process ensures that the final product is as natural and delicious as possible! This program was sponsored by Whole Foods Market.
"This tiny little seed of an idea that's been there in our back pocket is taking off like a runaway train!" [4:00]
"This has given me an opportunity to connect with my folks as people and collaborate on something that's outside of the dynamic we have." [7:00]
--Homa Dashtaki from The White Moustache on Cutting the Curd
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
To comment on this episode click here. There are currently Comments
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
To comment on this episode click here. There are currently Comments
