For South Asian Cooks, Yogurt Starter Is an Heirloom

Re:For South Asian Cooks, Yogurt Starter Is an Heirloom by jorvi on Wednesday February 27, 2019 @10:57AM (#19263985)

That's different from 'real' yoghurt though. In Dutch we call yoghurt.. well, yoghurt, whereas if you strain it through a cloth it loses much of its sourness and becomes a lot thicker. Its then called 'hangop' as its become a different product, but I have no clue what the proper English name would be.

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Re:For South Asian Cooks, Yogurt Starter Is an Heirloom by Qwertystop on Wednesday February 27, 2019 @11:04AM (#19264043)

"Real" yogurt is culturally variable. Greek yogurt (or, at least, what's sold in the USA as "Greek yogurt"; I've never been to Greece) is specifically strained for thickening.

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Re:For South Asian Cooks, Yogurt Starter Is an Heirloom by jorvi on Wednesday February 27, 2019 @12:03PM (#19264667)

We have mild, normal, Greek and Turkish yoghurt in Dutch supermarkets, but no hangop, and it tastes distinctly different from Greek yoghurt. If I had to compare it I'd say it has the consistency of Greek yoghurt but the taste of mild yoghurt. I know I know, that sounds pretty much like Greek yoghurt but as a dairy lover there is enough of a difference to matter :p

Pull this page through DeepL or Google translate if you're curious: https://www.womenshealthmag.com/nl/voeding/feiten-fabels/a23...

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Re:For South Asian Cooks, Yogurt Starter Is an Heirloom by alexhutcheson on Wednesday February 27, 2019 @11:00AM (#19264011)

In the US we normally call the strained version "Greek yogurt".

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