YOGURT AND

CHEESE

MAKING YOGURT AND CHEESE Made from milk Yogurt is made with milk and good

bacteria“Good” bacteria is also known as __________

There a many ways to make cheeseAll of them include these basic steps

Milk is thicken Solid part (curd) is separated from liquid (whey) Curd is made into cheese Whey is often found in our processed goods such

as pastries but can be used to make cheese such as ricotta

NUTRITIONAL INFORMATION Protein for growth and repair of the body Calcium and phosphorus for strong

bones and teeth Vitamin A and B for growth and health

Yogurt is low in fat and sodium. Cheeses however are not

TYPES OF YOGURT Comes in different flavors Regular or frozen

Some have labels that say “contains live and active yogurt cultures”What does this mean?

Is there a difference between Greek and regular yogurt?

GREEK VS. REGULAR Yogurt is created when good bacteria is

added to milkAfter yogurt thickens it is strained to allow

liquid to drainRegular yogurt is strained 2xGreek yogurt 3x

So does this impact the nutritional content?

GREEK VS. REGULAR Protein- Greek has 2x

the amount Sodium- Greek has

half the amount Calories are the same

(note added ingredients)

Texture- Greek is thicker/ creamier

In cooking will not curdle like regular

Cost- usually more than regular

Regular: has more carbohydrates for energy

Calcium- 3 x the amount Greek

HTTP://WWW.WISCONSINCHEESERETAIL.COM/EDUCATION/HOW_CHEESE_IS_MADE.ASPX

TYPES OF CHEESES Unripened cheese- soft cheese that last

a couple daysCottage and cream cheese

Ripened cheese- stores for long periods of timeCheddar, Swiss and Parmesan

Process and cold-pack cheese- made from ripened cheese and other ingredientsSmooth and stores longer than ripened

cheese

BUYING YOGURT AND CHEESE Read labels carefully- look for the

nutritional options Compare prices Check the sell by dates or the best buy

datesWhat is the difference between the 2?

Can you cut off the mold of cheese products to make it safe to eat?

COOKING WITH CHEESE Cheese is a protein-cook slow and only

cook to meltThis will prevent the same issue that can

occur with milk What are these problems?

LACTOSE INTOLERANCE What is it?

What are the options?

GOOD EATS: SAY CHEESE

http://www.youtube.com/watch?v=xABzCETbahY

TODAY’S REVIEW QUESTIONS Pg 221 in Discovering Nutrition

1-4 in Understanding Life SkillsPLUS write the news article under applying

your learning