Psychedelic Yoghurt Porn
Monday 28 July 2008 by kinakoJam
Nothing like good yoghurt.
I could actually wax rhapsodic about the slight differences in mouth-feel and creaminess of different yoghurts. (Oh yeah, I sort of already did).
Every country has its own twists on what makes a wonderful yoghurt. In 2004 when Japanese table tennis icon Ai-chan threw a temper tantrum at the Olympics because the yoghurt didn't taste like back home, it didn't seem total diva behaviour. A thick, high fat Greek milk-product texture could be unsettling if you were used to light yet solid and wobbly Japanese 'Bulgarian' yoghurt. Yoghurt can be any slightly sour milk product, at any point between liquid and fatty or gelatinous. Yoghurt drinks are popular here in Germany: I'm fond of this stuff called 'Schweden Milch' (in Swedish: 'filmjölk') which is creamy and slightly fizzy in your mouth. Apparently the high-sucrose Korean frozen yoghurt chain Pinkberry is spreading faster than Starbucks in the States right now.
But don't assume it's good for you. The good bacteria can survive the freezing process, but there has to be a large enough number of them to survive being killed off in your gut. Apparently (according to a 2004 article by Severin Carrell in the Independent) most probiotic drinks, including Yakult and Danone Actimel, ignored recommendations by the UN's Food and Agriculture Organisation and World Health Organisation to print the number of live bacteria each bottle contains. Some university in Reading is doing a study to see which products deliver on their advertising promises.
My favourite in NZ, Cyclops coffee-flavour, is available in every supermarket. To me it is one of those ultimate junk-food treats. The high fat content of the yoghurt and the perfectly sour creaminess are a mind-blowing combo with the sweet, slightly bitter, gelatinous texture provided by the layer of coffee gloop.
Sour-bitter-fatty-sweet: genius combo.
It's the kind of thing where you're thinking 'This is so bad for me' as your spoon-to-mouth movements become steadily more robotic and increase in frequency.
That doesn't look so bland.
I wanna try this http://www.ideasinfood.com/ideas_in_food/2008/07/malted-yogurt.html
uggugug Hell Yes!
Malt & Yoghurt..... those are two of my favourite food groups!
I've been making batches of malt ice cream for a while mostly using malted milk powder. It's goddamn awesome: last batch (Sunday) was malt, walnut and gula melaka. I'll post a recipe when I get home.
As a word of warning to any brewers: don't use hopped malt extract (e.g. the stuff of homebrew kits) for icecream, unless you're going to thin them down with much more malt. From grim experience, the hops are far, far too bitter.
i'd kill for the recipe