Presentation on theme: " Made from milk Yogurt is made with milk and good bacteria “Good” bacteria is also known as __________ There a many ways to make cheese All of."— Presentation transcript:
Made from milk Yogurt is made with milk and good bacteria “Good” bacteria is also known as __________ There a many ways to make cheese All 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
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
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?
Yogurt is created when good bacteria is added to milk After yogurt thickens it is strained to allow liquid to drain Regular yogurt is strained 2x Greek yogurt 3x So does this impact the nutritional content?
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
Unripened cheese- soft cheese that last a couple days Cottage and cream cheese Ripened cheese- stores for long periods of time Cheddar, Swiss and Parmesan Process and cold-pack cheese- made from ripened cheese and other ingredients Smooth and stores longer than ripened cheese
Read labels carefully- look for the nutritional options Compare prices Check the sell by dates or the best buy dates What is the difference between the 2? Can you cut off the mold of cheese products to make it safe to eat?
Cheese is a protein-cook slow and only cook to melt This will prevent the same issue that can occur with milk What are these problems?