Yogurt Cheese Dip Recipe
This yogurt cheese dip is a versatile dip. It can be used as a breakfast spread for English muffins or bagels. It is also a good dip for a vegetable tray. It might even be good with crackers and potato chips!
Smooth Yogurt Cheese Dip
[The “milk” in the biblical reference to “the land flowing with milk and honey” was actually a fermented milk style drink. Yogurt contains far less lactose and lasts longer than “sweet milk”, or fresh milk, allowing the Israelites the opportunity to consume the beverage for an extended period of time. The scholar Nachmanides comments on the term “flowing”, stating that it is the key word in the sentence. Just as livestock produce higher quantities of milk when they are living in fertile pastures, The Promised Land is a particularly fertile place- one that is symptomatic of the greater good.
The oldest writings mentioning yogurt are attributed to Pliny the Elder, who remarked that certain “barbarous nations” knew how “to thicken the milk into a substance with an agreeable acidity”. The use of yogurt by medieval Turks is recorded in the books Diwan Lughat al-Turk by Mahmud Kashgari and Kutadgu Bilig by Yusuf Has Hajib written in the 11th century. Both texts mention the word “yogurt” in different sections and describe its use by nomadic Turks. The earliest yogurts were probably spontaneously fermented by wild bacteria in goat skin bags.
Some accounts suggest that Indian emperor Akbar’s cooks would use mustard seeds and cinnamon in yogurt to add flavor to it. Another early account of a European encounter with yogurt occurs in French clinical history: Francis I suffered from a severe diarrhea which no French doctor could cure. His ally Suleiman the Magnificent sent a doctor, who allegedly cured the patient with yogurt. Being grateful, the French king spread around the information about the food which had cured him.]
Great information from wikipedia. Try it in a Yogurt Cheese Dip Recipe.
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