Butter & Yogurt

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Picture of ABALI Plain Yogurt 64oz

ABALI Plain Yogurt 64oz

Yogurt also spelled yoghurt, yogourt or yoghourt, is a food produced by bacterial fermentation of milk.The bacteria used to make yogurt are known as yogurt cultures. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor.Cow's milk is commonly available worldwide and, as such, is the milk most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, yaks and plant milks are also used to produce yogurt. The milk used may be homogenized or not. It may be pasteurized or raw. Each type of milk produces substantially different results.
Picture of GAIMAR Whipped Thick Cream (Kaymak) 226g

GAIMAR Whipped Thick Cream (Kaymak) 226g

Kaymak is a creamy dairy food similar to clotted cream, made from the milk of water buffalo, cows, sheep, or goats in Central Asia, some Balkan countries, some Caucasus countries, Turkic regions, Iran and Iraq. It has a thick, creamy consistency (not entirely compact, because of milk protein fibers) and a rich taste.
Picture of LURPAK Slightly Salted Butter 250g

LURPAK Slightly Salted Butter 250g

Salted Butter. With its delicate taste, LurpakĀ® butter enhances the flavour of whatever food it is added to. From tangy sourdough bread to earthy potatoes, its subtle notes complement every creation. Good food deserves LurpakĀ®
Picture of MEGGLE German Alpenbutter 250g

MEGGLE German Alpenbutter 250g

When butter is served as fresh and natural as MEGGLE's fine butter, every sandwich becomes a special treat. This is not only due to our over 100 years of experience, but above all to the careful selection of raw materials and the gentle, time-consuming buttering.
Picture of MERVE Plain Whole Milk Yogurt (Sade) 906g

MERVE Plain Whole Milk Yogurt (Sade) 906g

Plain yogurt without added colorants is a white, thick liquid with a tangy flavor. Unfortunately, most commercial brands contain added ingredients, such as sugar and artificial flavors. These yogurts are not good for your health. On the other hand, plain, unsweetened yogurt offers many health benefits
Picture of MERVE Strained Whole Milk Yogurt (Suzme) 906g

MERVE Strained Whole Milk Yogurt (Suzme) 906g

Strained yogurt is yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than regular unstrained yogurt, while still preserving the distinctive sour taste of yogurt. Like many types of yogurt, strained yogurt is often made from milk that has been enriched by boiling off some of its water content, or by adding extra butterfat and powdered milk. In Europe and North America, it is often made from low-fat or fat-free cow's milk. In Iceland, a similar product named skyr is made. Strained yogurt is generally marketed in North America as "Greek yogurt" and in Britain as "Greek-style yogurt", though strained yogurt is also widely eaten in Levantine, Eastern Mediterranean, Middle Eastern, Central Asian and South Asian cuisines, where it is often used in cooking, as it curdles less readily when cooked. It is used in a variety of dishes, cooked or raw, savory or sweet. Straining makes even nonfat varieties thicker, richer, and creamier than unstrained. Since straining removes the whey, more milk is required to make strained yogurt, increasing the production cost. Thickeners such as pectin, locust bean gum, starches or guar gum may also be used to thicken yogurts. In western Europe and the US, strained yogurt has increased in popularity compared to unstrained yogurt. Since the straining process removes some of the lactose, strained yogurt is lower in sugar than unstrained yogurt