{"id":747,"date":"2008-08-10T10:53:17","date_gmt":"2008-08-10T09:53:17","guid":{"rendered":"http:\/\/blog.widmann.org.uk\/2008\/08\/10\/747\/"},"modified":"2008-08-10T10:53:17","modified_gmt":"2008-08-10T09:53:17","slug":"yoghurt-like-products","status":"publish","type":"post","link":"https:\/\/widmanniana.org\/blog\/yoghurt-like-products\/","title":{"rendered":"Yoghurt-like products"},"content":{"rendered":"<div style=\"float: left; margin-right: 10px; margin-bottom: 10px;\">\n<a href=\"http:\/\/www.flickr.com\/photos\/theecclecticoneironaut\/511071700\/\" title=\"photo sharing\"><img decoding=\"async\" src=\"http:\/\/farm1.static.flickr.com\/230\/511071700_fbed37ecc1_m.jpg\" alt=\"\" style=\"border: solid 2px #000000;\" \/><\/a><br \/>\n<span style=\"font-size: 0.9em; margin-top: 0px;\"><br \/>\n<a href=\"http:\/\/www.flickr.com\/photos\/theecclecticoneironaut\/511071700\/\">Home-made Yoghurt<\/a><br \/>\nOriginally uploaded by <a href=\"http:\/\/www.flickr.com\/people\/theecclecticoneironaut\/\">The eclectic Oneironaut<\/a><br \/>\n<\/span>\n<\/div>\n<p>In Scotland, the only thick and sour milk product I&#8217;ve seen is yoghurt (in several variants with varying amounts of fat).<\/p>\n<p>In Denmark, however, there are many alternatives: Ymer, tykm\u00e6lk, A38, ylette, cultura, and &ndash; until recently &ndash; gaio.<\/p>\n<p>Tykm\u00e6lk is the easiest one to make yourself.  According to recipes I&#8217;ve found, you mix full-fat milk with some cream and buttermilk and put it in a warm location till it reaches the right consistency.<\/p>\n<p>Ymer and ylette differ by having some water removed early in the process.<\/p>\n<p>The rest differ by the bacteria used, see lists <a href=\"http:\/\/www.arla.dk\/C1256FA800483D00\/O\/bakteriekulturer-i-a38-og.html\">here<\/a> and <a href=\"http:\/\/www.arla.dk\/C1256F0F00416668\/O\/CF4E90B53F1E915CC1256D7A0043EFFE\">here<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Home-made Yoghurt Originally uploaded by The eclectic Oneironaut In Scotland, the only thick and sour milk product I&#8217;ve seen is yoghurt (in several variants with varying amounts of fat). In Denmark, however, there are many alternatives: Ymer, tykm\u00e6lk, A38, ylette, cultura, and &ndash; until recently &ndash; gaio. Tykm\u00e6lk is the easiest one to make yourself. According to recipes I&#8217;ve found, you mix full-fat milk with some cream and buttermilk and put it in a warm location till it reaches the right consistency. Ymer and ylette differ by [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[159,106],"tags":[],"class_list":["post-747","post","type-post","status-publish","format-standard","hentry","category-en","category-fooddrink"],"_links":{"self":[{"href":"https:\/\/widmanniana.org\/blog\/wp-json\/wp\/v2\/posts\/747","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/widmanniana.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/widmanniana.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/widmanniana.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/widmanniana.org\/blog\/wp-json\/wp\/v2\/comments?post=747"}],"version-history":[{"count":0,"href":"https:\/\/widmanniana.org\/blog\/wp-json\/wp\/v2\/posts\/747\/revisions"}],"wp:attachment":[{"href":"https:\/\/widmanniana.org\/blog\/wp-json\/wp\/v2\/media?parent=747"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/widmanniana.org\/blog\/wp-json\/wp\/v2\/categories?post=747"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/widmanniana.org\/blog\/wp-json\/wp\/v2\/tags?post=747"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}