Pomegranates have a long and storied past, showing up in mythology and folklore across different cultures. In some ancient civilizations, it was associated with fertility and abundance, symbolizing prosperity and good fortune. Its vibrant color and the multitude of seeds within have ...
Yogurt is a popular, well-known fermented milk product made most commonly from cow’s milk, but also from goat’s milk and sheep’s milk. The word yoğurt is Turkish in origin and related to the verb yoğurmak:“to be curdled or coagulated; to thicken.” Yogurt is made by heating ...
Pomegranate syrup, on the other hand, is made by combining pomegranate juice with sugar and reducing it to a syrup-like consistency. It is often used as a topping for desserts, pancakes, waffles, or drizzled over yogurt. Its vibrant color and sweet-tart flavor make it a delightful addition...
In historical times, it was often favored over water that could be contaminated. That’s because fermentation helps lower the pH of water enough to kill some bad bacteria, which means it’s protective. Russians have been consuming kvass for centuries. The wealthy made various kinds of kvass us...
Make yogurt using both the cream and milk, following this post on homemade yogurt or curd. When the yogurt is set remove the top portion of the cultured cream and store in a separate jar. Refrigerate and keep adding the cream to it every time you make yogurt. You will need at least...
For specialty coffees, try Tailor Made (Plateia Agias Eirinis 2), in the heart of Monastiraki. Health nuts can opt for Duo Goulies & Duo Mpoukies (Dragatsaniou 8), on the northeast side of Psyri, which serves muesli with dried fruits, and Greek yogurt with chia seeds. If you’re...
The lab showcases vendor partners BrightFarms, a hydroponic greenhouse; Buona Foods, a mushroom farm; Lazy Hog Farm, a swine operation; and Painterland Sisters, a dairy farm and yogurt processor, featuring all of the partners’ on-farm production and environmental practices that bring foods from...
Apparently, I’m slow to a whole bunch of trains, because this recipe was published in the New York Times every year for about 20 years, but I only found out about it recently. But it’s what these plums were made for. Their tiny little oval shapes wink at you as the syrupy topping...
The secret of this recipe lies in the quality of the yoghurt used. Use a yogurt that is thick and creamy already without any thickeners (gelatine, gums) or additives frequently used in a few of the other brands, and one that is beautifully tart. ...
Even better, add in some fat like avocado, non-dairy sour cream, mayonnaise, yogurt, or even cashew butter, almond butter, or Tahini. If possible, improvise by adding additional ingredients to dilute, and that will play well with the recipe while neutralizing the spiciness. ...