THE INGREDIENTS "THE SOFT TEXTURE"

YOGURT

   Yogurt, yoghurt, or yoghourt (/ˈjoʊɡərt/ or /ˈjɒɡət/; from Turkish: yoğurt; other spellings listed below) is a food produced by bacterial fermentation of milk.

   The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of lactose 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, and yaks is also used to produce yogurt where available locally. 

   Milk used may be homogenized or not (milk distributed in many parts of the world is homogenized)both types may be used, with substantially different results.

   Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. In addition, other lactobacilli and bifidobacteria are also sometimes added during or after culturing yogurt. 

   Some countries require yogurt to contain a certain amount of colony-forming units of bacteria; in China, for example, the requirement for the number of lactobacillus bacteria is at least 1 × 106 CFU per milliliter.

   To produce yogurt, milk is first heated, usually to about 85 °C (185 °F), to denature the milk proteins so that they do not form curds. After heating, the milk is allowed to cool to about 45 °C (113 °F).

    The bacterial culture is mixed in, and a temperature of 45 °C (113 °F) is maintained for four to twelve hours to allow fermentation.

NUTRITION

   Yogurt (plain yogurt from whole milk) is 81% water, 9% protein, 5% fat, and 4% carbohydrates, including 4% sugars (table). A 100-gram amount provides 406 kilojoules (97 kcal) of dietary energy. 

   As a proportion of the Daily Value (DV), a serving of yogurt is a rich source of vitamin B12 (31% DV) and riboflavin (23% DV), with moderate content of protein, phosphorus, and selenium (14 to 19% DV; table).

BENEFIT

• yogurt May Help Prevent Osteoporosis
• Yogurt May Reduce the Risk of High Blood Pressure
• Yogurt With Active Cultures Helps the Gut
• Yogurt With Active Cultures May Discourage Vaginal Infections
• Yogurt May Help You Feel Fuller 

HOW TO STORAGE

• Before you buy yogurt, check the best before date on the package and choose the product with the furthest date.
• Refrigerate yogurt immediately after you buy it and store it on the colder shelves rather than in the door.
• Do not eat yogurt after the best before date.
• Once the package is opened, eat the yogurt within 3 days.
• Protect yogurt from other foods with strong odours by sealing it tightly.
• Spoon as much yogurt as you are going to eat into your bowl with a clean spoon. To avoid cross-contamination (which will speed up spoilage), do not return unused portions to the original container.
• Do not freeze yogurt. Freezing will affect the texture and flavour. However, it will keep in the freezer for up to 1 month if you do decide to freeze it.

COOKING USE

• Use it in salad dressings
• Replace your mayo
• Try it in a marinade
• Add a dollop to (almost) anything
• Whip up actual frozen yogurt
• Swirl it into soups
• Boost your breakfast

SOUR CREAM

   Sour cream is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. 

   Its name comes from the production of lactic acid by bacterial fermentation, which is called souring.

NUTRITION

Total Per 100 g

Calories (kcal) 193

Total Fat 20 g

Saturated fat 12 g

Polyunsaturated fats 0.8 g

Monounsaturated fats 5 g

Cholesterol 52 mg

Sodium 80 mg

Potassium 141 mg

Total Carbohydrate 2.9 g

Food fiber 0 g

Sugar 2.9 g

Protein 2.1 g

BENEFIT

1. High in Healthy Fats

2. Rich in Vital Nutrients

3. Improves the Nutritional Value of Salad

4. Makes a Great Dipping Sauce

5. Perfect Choice For a Low Carb or Keto Diet

HOW TO STORAGE

   Sour creams produced in Estonia can usually be kept for 10–15 days. Sour cream can be stored at cold temperatures and in unopened packages (2–6 oC) for even longer – only its taste becomes more sour. 

   That’s the effect of the lactic acid bacteria that help to preserve the product and that ferment it further. At the same time, sour cream is not at all so acidic that it causes health problems to people who don’t readily tolerate food products with a high acid content.

COOKING USE

   Sour cream is used primarily in the cuisines of Europe and North America, often as a condiment. It is a traditional topping for baked potatoes, added cold along with chopped fresh chives. 

   It is used as the base for some creamy salad dressings and can also be used in baking, added to the mix for cakes, cookies, American-style biscuits, doughnuts and scones. 

   It can be eaten as a dessert, with fruits or berries and sugar topping. Also, it is sometimes used on top of waffles in addition to strawberry jam[citation needed]. 

   In Central America, crema (a variation of sour cream) is a staple ingredient of a full breakfast.

HONEY

   Honey is a sweet, viscous food substance produced by bees and some related insects. Bees produce honey from the sugary secretions of plants (floral nectar) or other insects (aphid honeydew) through regurgitation, enzymatic activity, and water evaporation, and store it in wax structures called honeycombs.

   The variety of honey produced by honey bees (the genus Apis) is the best-known, due to its worldwide commercial production and human consumption. Honey is collected from wild bee colonies, or from hives of domesticated bees, a practice known as beekeeping.

   Honey gets its sweetness from the monosaccharides fructose and glucose, and has about the same relative sweetness as granulated sugar.It has attractive chemical properties for baking and a distinctive flavor when used as a sweetener. 

   Most microorganisms do not grow in honey, so sealed honey does not spoil, even after thousands of years.

NUTRITION

Total Per 100 g

Calories (kcal) 304

Sodium 4 mg

Potassium 52 mg

Total Carbohydrates 82 g

0.2 g fiber food

Sugar 82 g

Protein 0.3 g

Vitamin C 0.5 mg

Calcium 6 mg

iron 0.4 mg 

Magnesium 2 mg

BENEFIT

1. Prevent cancer and heart disease
2. Reduce ulcers and other gastrointestinal disorders
3. Anti-bacterial, anti-fungal, anti-fungal
4. Increase athletic performance 
5. Reduces a cough and throat irritation
6. Balance the 5 elements 
7. Blood sugar regulation
8. Heal wounds and burns
9. Probiotic
10. Strengthen the immune system

PREAPARATION AND HOW TO STORAGE

SHORT-TERM STORAGE

• The best way of storing honey is in jars or containers at cool room temperatures.
• There is no need to put it in the refrigerator and honey is certainly easier to use when it hasn’t been chilled. Temperatures that range between 50-70 degrees Fahrenheit will keep your honey fresh. Never store it near your stove or oven.
• Extreme temperature changes can cause honey to change color and lose some of its flavor.
• Honey should also be kept away from sunlight.
• Kitchen cupboards or pantries work well for honey storage. Just make sure your pantry or cupboard isn’t too close to heat. Even better, put it in a cupboard that is not opened very often.
• Glass jars are ideal for storing your honey.
• Always make sure the jars are tightly sealed because honey can absorb odors and moisture when it is exposed to air. Bacteria doesn’t grow easily in honey since it contains very little water, but improperly sealed containers could cause it to spoil.
• It’s not a good idea to store your honey in non-food plastic containers or metal containers because they can cause honey to oxidize.
• Non-food plastic containers may leach harmful chemicals into the honey which could cause health issues.

LONG-TERM STORAGE

• When honey gets older, it may solidify and crystallize.
• This process is natural and can take place anywhere from three to six months after you first opened the container. Actually, if this doesn’t happen you may not have natural honey.
• It also gets darker with age which could change the flavor. You may notice significant changes in less that one year.
• Freezing can stop these unwanted changes. If you don’t plan to use your honey for a couple of months or longer, you should think about freezing it. Just make sure you put it in a container that has extra room, because honey will expand when it freezes.
• You can keep it in the freezer for a couple of years.
• This is an easy way to preserve the natural goodness of your honey.
• It’s best to thaw honey at room temperatures (in tightly sealed containers) when you are ready to use it.

COOKING USE

   Over its history as a food,the main uses of honey are in cooking, baking, desserts, such as mel i mató, as a spread on bread, as an addition to various beverages, such as tea, and as a sweetener in some commercial beverages. 

   Honey barbecue and honey mustard are other common flavors used in sauces.

source by

https://www.webmd.com/diet/features/benefits-of-yogurt#5

https://www.healthline.com/nutrition/foods/yogurt#section6

https://www.bonappetit.com/test-kitchen/ingredients/article/how-to-use-yogurt

http://nutritiondata.self.com/facts/dairy-and-egg-products/54/2

http://nutritionadvance.com/sour-cream-nutrition/

http://www.piimaliit.ee/en/benefits-of-sour-cream/

http://www.hiveandhoneyapiary.com/2014/06/08/honey-storage-tips-keep-your-honey-fresh-and-flavorful/

http://adelightfulhome.com/10-ways-to-use-honey-in-your-food-and-on-your-skin/

http://www.realfoodforlife.com/health-benefits-of-honey/