{"id":36995,"date":"2019-08-02T07:45:45","date_gmt":"2019-08-02T11:45:45","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=36995"},"modified":"2019-07-30T12:59:56","modified_gmt":"2019-07-30T16:59:56","slug":"ask-the-monger-why-is-yogurt-not-considered-cheese","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/ask-the-monger-why-is-yogurt-not-considered-cheese\/","title":{"rendered":"Ask the Monger: Why is Yogurt Not Considered Cheese?"},"content":{"rendered":"

\"Qgreen_40px\" Why is yogurt not considered cheese?<\/strong><\/p>\n

\"Agreen\" Great question! First, let\u2019s define \u201ccheese.\u201d Definitions vary, but the most common (and my personal choice) stipulates that it\u2019s a dairy product created by consolidating milk solids\u2014fat, protein, and minerals\u2014and separating them from the watery portion of milk (the \u201cwhey\u201d). This gathering of dense nutrients occurs via several traditional steps involving coagulation and then draining. (According to some definitions, a culturing or ripening stage must also occur, during which microbes create acid and flavor\u2014but quite a few cheeses, such as paneer and whole-milk ricotta, skip that stage.)<\/p>\n

Most yogurt and kefir<\/a> (yogurt\u2019s bubbly sister) aren\u2019t drained. Instead, the milk is cultured and ripened to the point where the microbes produce enough acid to curdle the milk into a custard-like curd. When made in this way, there is a 100 percent yield\u2014in other words, if you start with a gallon of milk, you end up with a gallon of yogurt.<\/p>\n

But hold on\u2014what about Greek yogurt, or the plethora of others trained cultured dairy products, like labneh<\/a>? Aren\u2019t those drained? Yes, and some producers, both home and commercial, drain the fresh yogurt base to a spreadable, cream-cheese consistency and then call it \u201cyogurt cheese.\u201d The lines blur further when you consider the Icelandic yogurt skyr<\/a>, which isn\u2019t usually drained, but utilizes a bit of rennet (an ingredient usually only employed during cheesemaking) to thicken the curd. If you drain skyr, you basically have fromage blanc or ch\u00e8vre made using yogurt cultures instead of the usual microbes. Suffice it to say that \u201cwhat\u2019s in a name?\u201d is a phrase well applied to many delicious dairy products and their monikers<\/p>\n","protected":false},"excerpt":{"rendered":"

They use the same ingredients and go through much of the same process. So when do cheese and yogurt diverge?<\/p>\n","protected":false},"author":99,"featured_media":34033,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[12],"tags":[18161,2650,18162,18164,3902,18163,2488],"coauthors":[122],"class_list":["post-36995","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ask-the-monger","tag-ask-culture","tag-ask-the-monger","tag-cheese-question","tag-difference","tag-skyr","tag-why-is-yogurt-not-cheese","tag-yogurt"],"acf":[],"yoast_head":"\nAsk the Monger: Why is Yogurt Not Considered Cheese? - culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"They use the same ingredients and go through much of the same process. 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