Authors: Anne Mendelson
Cacık,
6.1
Lamb Köfte in Yogurt Sauce,
6.1
Poached Eggs in Yogurt Sauce (Çilbir),
6.1
Revani (Yogurt-Semolina Cake with Lemon Syrup),
6.1
Yogurt Drink (Ayran),
6.1
see also
tarhana or trahana
Tvorozhniki (Russian Pot-Cheese Fritters),
9.1
Tyrokafteri (Whipped Feta-Cheese Spread),
9.1
ultrapasteurization,
2.1
,
3.1
,
3.2
unsaturated fatty acids,
2.1
,
2.2
,
2.3
,
8.1
Custard-Based,
5.1
Philadelphia-Style,
5.1
Vegetarian Malai Kofta,
5.1
Venezuelan Milk-Chile Infusion (Ají de Leche),
5.1
Vichyssoise,
5.1
walnut(s):
Cold Yogurt Soup with Cucumbers and (Tarator),
6.1
Yogurt Chutney,
6.1
water buffaloes and water buffaloes’ milk,
1.1
,
1.2
,
1.3
,
1.4
,
1.5
,
1.6
,
2.1
,
4.1
,
4.2
,
5.1
,
8.1
,
9.1
yogurt made from,
1.1
,
1.2
,
1.3
,
6.1
When French Women Cook
(Kamman)
Barley Pilaf with,
9.1
Bulgur Pilaf with,
9.1
separating from yogurt,
4.1
,
6.1
,
6.2
,
6.3
,
6.4
,
6.5
,
9.1
with pasteurized vs. ultrapasteurized cream
Whitefish, Smoked, Salad,
7.1
“White Sauce”,
5.1
whole milk,
2.1
,
2.2
,
4.1
,
4.2
,
5.1
,
5.2
,
5.3
World of Cheese, The
(Jones),
5.1
yogurt,
prf.1
,
prf.2
,
1.1
,
1.2
,
1.3
,
4.1
,
6.1
,
7.1
,
7.2
bacteria and fermentation process in,
1.1
,
1.2
,
6.1
,
6.2
commercial production of, in West
draining whey from,
4.1
,
6.1
,
6.2
,
6.3
,
6.4
,
9.1
Goats’-Milk,
6.1
Homemade,
6.1
in Indian cuisine,
1.1
,
6.1
,
6.2
,
6.3
,
6.4
,
6.5
,
6.6
,
6.7
;
see also
lassi
;
raitas
origins and history of,
1.1
,
1.2
,
6.1
see also specific recipes listed on
this page
Ayran or Doogh (Turkish- or Persian-Style Yogurt Drink),
6.1
see also
lassi
Yogurt “Cheese” and “Cheese Balls”,
6.1
Yogurt Dessert, Saffron-Scented (Shrikhand),
6.1
Yogurt-Garlic Sauce,
6.1
Yogurt-Semolina Cake with Lemon Syrup (Revani),
6.1
Yogurt Soup, Cold, with Cucumbers and Walnuts (Tarator),
6.1
Zucchini-Yogurt Salad with Fresh Dill,
6.1
Anne Mendelson grew up in southeastern Pennsylvania, in an area where small dairy farms were once common. She is a freelance writer who has specialized in food and culinary history for the last thirty years. Ms. Mendelson is the author of
Stand Facing the Stove,
a history of
The Joy of Cooking
and its authors. She has collaborated on three Mexican cookbooks with chef-writer Zarela Martínez, and writes for
Gourmet
and
Saveur
magazines as well as the
New York Times
Dining Section. She now lives in a multi-ethnic neighborhood of northern New Jersey.
ALSO BY ANNE MENDELSON
Stand Facing the Stove: The Story of the Women Who Gave America
The Joy of Cooking