Magazine F : Issue No.24 Yogurt

Magazine F Issue No. 24: Yogurt – English Edition Magazine F Issue No. 24 explores yogurt—one of the world’s most widely enjoyed fermented dairy foods and a versatile ingredient found across numerous culinary traditions. Yogurt is produced when beneficial bacterial cultures ferment milk, converting lactose into lactic acid and creating its characteristic flavour and texture. Different cultures have developed their own expressions, from thick strained yogurt to refreshing drinks such as Indian lassi and Middle Eastern ayran. This issue examines yogurt production, fermentation and regional food cultures, together with its use in sweet and savoury cooking. It considers yogurt as a breakfast staple, drink, sauce, marinade and accompaniment capable of adding creaminess, acidity and depth to a dish. The magazine also explores the growth of artisan and strained yogurt, changing consumer interest in wellness and the development of commercial yogurt markets in different countries. Presented through photography, interviews and documentary-style editorial storytelling, this English-language edition offers a broad exploration of yogurt as a fermented food, culinary ingredient and everyday cultural staple. DETAILS Magazine F Issue No. 24 Featured ingredient: Yogurt Explores milk fermentation and yogurt production Covers traditional and modern yogurt varieties Examines strained and artisan yogurt Features regional products such as lassi and ayran Considers sweet and savoury culinary applications Explores wellness trends and the commercial yogurt market Features chefs, producers and fermentation specialists Includes editorial photography and documentary storytelling English-language edition Published by B Media Company SPECIFICATIONS Language: English Dimensions: 170 × 240 mm Dimensions: Approximately 6.7 × 9.4 in Pages: 158 Publication date: 9 August 2023 ISBN: 979-11-983056-5-7