Ice Cream and Yogurt
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Wikipedia-Article "Ice Cream"
Ice cream (originally iced cream) is a frozen dessert made from dairy products such as cream (or equivalents), combined with flavourings and sweeteners. This mixture is cooled while stirring to prevent large ice crystals from forming. Although the term "ice cream" is sometimes used to mean frozen desserts and snacks in general, it is usually reserved for frozen desserts and snacks made with a high percentage of milk fat. Frozen custard, ice milk, sorbet and other similar products are often also called ice cream. Governments often regulate the use of these terms based on quantities of ingredients.
Modern commercial ice cream is made from a mixture of ingredients:
- 10-16% milk fat
- 9-12% milk solids-not-fat: this component, also known as the serum solids, contains the proteins (caseins and whey proteins) and carbohydrates (lactose) found in milk
- 12-16% sweeteners: usually a combination of sucrose and/or glucose-based corn syrup sweeteners
- 0.2-0.5% stabilizers and emulsifiers e.g., agar or carrageenan extracted from seaweed
- 55%-64% water which comes from milk solids or other ingredients
These ingredients make up the solid part of the ice cream, but only a portion of the final volume, the remainder being air incorporated during the whipping process. Generally, the less expensive the ice-cream, the lower the quality of the ingredients (for example, replacing vanilla bean with artificial vanillin), and the more air is incorporated, sometimes as much as 50% of the total volume. Artisan-produced ice creams, such as Berthillon's, often contain very little air, although some is necessary to produce the characteristic creamy texture of the product. Generally speaking, the finest ice creams have less than 30% air, but more than 15%. Since ice cream is sold by volume, it's economically advantageous for producers to reduce the density of the product in order to cut costs. Interestingly, the use of stabilizers rather than actual cream and the incorporation of air also decreases the fat and caloric content of less expensive ice creams, making them more appealing to those on diets.
Ice-creams come in a wide variety of flavours, often with additives such as chocolate flakes or chips, nuts, fruit, and small candies/sweets. Some of the most popular ice cream flavours in supermarkets are vanilla, chocolate, strawberry, and Neapolitan (a combination of the three). Many people also like ice cream sundaes, which often have ice cream, hot fudge, nuts, and other toppings.
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Production
Before the development of modern refrigeration ice cream was a luxury item reserved for special occasions.
The making of ice cream was originally a laborious process. The temperature was reduced by placing the ice cream mixture into a container that is immersed in a mixture of crushed ice and salt. The disolving of salt in water is endothermic and the salt allows liquid water to be below the freezing point of pure water, allowing the immersed container with cream to make better contact with the melted water/ice mixture.
Ice was cut commercially from lakes and ponds during the winter and stored in large heaps in holes in the ground, insulated by straw. Ice cream was made by hand in a large bowl surrounded by packed ice and salt. The hand-cranked churn, which still used ice and salt for cooling, was invented by an American named Nancy Johnson in 1846, making production simpler, and the world's first commercial ice-cream factory opened in Baltimore, Maryland in 1851.
The development of industrial refrigeration by German engineer Carl von Linde during the 1870s obviated the cutting and storing of natural ice and then the continuous-process freezer was perfected in 1926, allowing commercial mass production of ice cream and the birth of the modern ice-cream industry.
The most common method for producing ice-cream at home is to use an ice-cream machine, generally an electrical device that churns the ice cream while refrigerated inside a household freezer or using ice and salt for cooling.
Commercial delivery
Today, ice cream is enjoyed around the world on a daily basis thanks to mass production. Ice cream can be purchased in large tubs and squrounds from supermarkets/grocery stores, in smaller quantities from ice cream shops, convenience stores, and milk bars, and in individual serves from small carts or vans at public events and places. There are even some ice-cream manufacturers who sell ice-cream products door-to-door from travelling refrigerated vans. On the Mediterranean coast of Turkey, ice cream is sometimes sold to beachgoers from small powerboats equipped with chest freezers. Eddie Murphy provided a memorable anecdote about the ice-cream man in his movie Delirious.
History
Persia
In 400 BCE Persia, a special chilled pudding-like dish, made of rosewater and vermicelli, working out as something like a cross between a sorbet and a rice pudding, was served to the royalty during summers. The Persians had already mastered the technique of storing ice inside giant naturally cooled refrigerators known as yakh-chals. These storages kept ice brought in from the winter or from nearby mountains well into the summer. The storages worked by using tall windcatchers that kept the sub-level storage space at frigid temperatures. The ice was then mixed in with saffron, fruits, and various other flavors. The treat, widely made today in Iran, is called "faludeh", which is made from starch (wheat, probably), spun in a kind of sieve-like contraption which produces threads or drops of the batter, which are boiled in water. The mix is then frozen, and mixed with rosewater and lemons, before serving. 1 2
Arabia
Ice cream was the favourite dessert for the Caliphs of Baghdad, Arabs were the first to make it or at least commercially as there were ice cream factories in the 10th century and the first to sugar Ice cream, it was sold in markets of all Arab cities in the past. It was made of a chilled syrup or milk with fruits and some nuts in the face. Arabs introduced gelato to the west through Sicily. There are many kinds of Arabian Ice cream "Butha" we can find in the market they have advantages of being healthy and fresh as they are made of fresh milk.
China
There are several popular legends surrounding the discovery of ice cream. Saltpeter was used for the production of gunpowder in China, and the Chinese discovered that saltpeter in water caused the water to absorb heat, thus creating ice in summer. The Chinese put sugar in the ice and sold them as food during the summer. It is believed that the Song dynasty (宋朝) was the time when people began putting fruit juice in the water used to create the ice; milk was beginning to be used in the Yuan dynasty (元朝). Marco Polo supposedly saw ice cream being made on his trip to China, bringing the recipe home to Italy with him on his return. From there, Catherine de Medici's Italian chefs are said to have carried the recipe to France when she went there in 1533 to marry the Duc d'Orléans. Charles I was supposedly so impressed by the "frozen snow" that he offered his own ice cream maker a lifetime pension in return for keeping the formula secret, so that ice cream could be a royal prerogative. There is, however, no historical evidence to support this legend, which first appeared during the 19th century and was probably created by imaginative ice cream vendors. Ice cream most likely did originate in China, but it is unknown how and when the idea made its way into the Western world.
While it was not yet ice cream per se, some examples of early pre-planned, ice dishes include the Roman emperor Nero (37-68) who is said to have ordered ice to be brought from the mountains and combined with fruit toppings, and King Tang (618-97) of the Shang Dynasty who is said to have had a method of creating ice and milk concoctions. People living directly alongside snow and ice have probably always put sweet things like honey and fruit juice on frozen water for variety, as some still do to this day. Snow-cones, made from balls of crushed ice topped with sweet syrup served in a paper cone, are consumed in many parts of the world.
The West
Contemporary western-style ice cream, however was probably “discovered” in the 1600’s, and was introduced to the United States jointly by Ben Franklin (who brought the idea from France), George Washington (who bought the first ice cream maker in the U.S.), and Thomas Jefferson (who enthusiastically served it at parties and included a recipe in his published cook book). This was followed in the mid 19th century by the invention of the ice cream soda, then the ice cream sundae later in the century to placate religious conservatives, and both the ice cream cone and banana split in the first years of the 20th century. Dolley Madison is closely associated with the history of ice cream in the United States. [1]
20th century
The history of ice cream in the 20th century is one of great change and increase in availability and popularity. Retail storefront outlets developed as chains of ice cream stores, such as Baskin Robbins.
Around the turn of the 20th century, the ice cream soda was probably the single most popular teen delicacy in America, so much so that religious conservatives considered it sinful and subversive, giving rise to actual legal prohibition of the stuff on holy days, which probably influenced the creation of the modern ice cream sundae.
Ice cream became extremely popular throughout the world in the second half of the 20th century after cheap refrigeration became common, and wages became high enough to indulge in such minor luxuries. Soon there was an explosion of ice cream stores and of flavours and types. Vendors often competed on the basis of variety. Howard Johnson's restaurants advertised "a world of 28 flavors." Baskin-Robbins made its 31 flavors ("one for every day of the month") the cornerstone of its marketing strategy; the company now boasts that it has developed over 1000 varieties.
One important development in the 20th century was the introduction of soft ice cream. A chemical research team in Britain (of which a young Margaret Thatcher was a member) discovered a method of doubling the amount of air in ice cream. This allowed manufacturers to use less of the actual ingredients, saving money. The ice cream was also very popular amongst consumers who preferred the light flavour, and most major ice cream brands now use this manufacturing process.
Interestingly enough the 1990s saw a return of the older, thicker, ice creams being sold as "premium" varieties. Both Ben and Jerry's and Häagen-Dazs fall into this category.
Ice cream throughout the world
Globalization has made available ice-cream styles from around the world. For example, Japanese mochi ice cream is now popular in California, even outside Japanese restaurants and Little Tokyos.
Italy
Ice cream today is a traditional dessert in Italy, where it is still mostly hand-made, though one of the most known ice-cream machine makers is the Carpigiani.
Before the cone became popular for serving ice cream, Italian street vendors would serve the ice cream in a small glass dish referred to as a 'penny lick' or wrapped in waxed paper and known as a hokey-pokey (possibly a corruption of the Italian "ecco un poco" - "here is a little").
Italian ice-cream parlours (Eisdielen) are common and popular in Germany where many Italians have immigrated and set up business.
United Kingdom
In the United Kingdom, much of the lower-priced ice cream sold, including that from some ice cream vans, has no milk or milk solids content at all. Instead, it is made with vegetable oil, usually hydrogenated palm kernel oil. However, ice cream sold as dairy ice cream must contain milk fat, and many companies make sure that dairy is prominently displayed on their packaging or businesses.
In apparent contradiction to the above paragraph, the Ice Cream Alliance Ltd, a trade association for the UK ice-cream industry, says that: "It is necessary for a manufacturer to be aware of the compositional requirements of the country in which he intends to sell his ice cream. In the UK this is a minimum of 5% fat and a minimum of 2.5% milk protein (Schedule 8, the Food Labelling Regulations 1996) [3] (pdf).
Ice cream cone
The use of a cone for serving ice cream can be traced back to Mrs Marshall's Cookery Book published in 1888. Agnes Marshall was a celebrated cookery writer of her day and helped to popularise ice cream. She patented and manufactured an ice cream maker and was the first person to suggest using liquid gases to freeze ice cream after seeing a demonstration at the Royal Institution. The first ice cream cones were introduced at the World's Fair in 1904.
The popularity of selling ice cream in cones increased greatly after Charles E. Menches of St. Louis, Missouri used them at the St. Louis World's fair in 1904. The story behind why ice creams were sold at the World's Fair is that the ice cream seller had run out of small cups, and without them could not sell anymore ice cream. Next door to the ice cream booth was the waffle booth, the waffle maker offered to make cones out of stiff waffles, and the new product became extremely popular at the fair and was widely copied by other vendors.
Using liquid nitrogen
Adding liquid nitrogen with the rest of the ingredients and stirring vigorously produces a very smooth ice cream. The preparation is spectacular, since it results in a column of white condensed vapor, reminiscent of movie depictions of witches' cauldrons. The result, due to the extreme rapid cooling of the mixture, is a very smooth ice cream containing only small ice crystals.
Warning: Nitrogen will displace breathable oxygen in the air when boiled. The use of a large quantity of liquid nitrogen in an inadequately ventilated space poses a possible suffocation risk. As long as the liquid nitrogen has completely vaporized, the remaining nitrogen bubbles are perfectly harmless, since nitrogen is the major component of air. Note that the nitrogen used in laboratories may have been contaminated by possibly harmful chemicals. Furthermore, care has to be taken not to leave chunks of very cold ice inside the mix. See Wikipedia:Risk disclaimer.
Ice cream alternatives
The following is a partial list of ice-cream-like frozen desserts and snacks:
- Ice milk: less than 10% milk fat and lower sweetening content, sold as low-fat ice cream in the United States.
- Frozen custard: at least 10% milk fat and at least 1.4% egg yolk and much less air beaten into it, similar to Gelato, fairly rare.
- Frozen yogurt
- Mellorine: non-dairy, with vegetable fat substituted for milk fat
- Gelato: an Italian frozen dessert.
- Sherbet: 1-2% milk fat and more sweetener than ice cream.
- Sorbet: fruit puree and no milk products
- Pop: frozen fruit puree, fruit juice, or flavored sugar water on a stick or in a flexible plastic sleeve.
- Kulfi: brought to Pakistan and India by the Mughals from Persia during the 1500s, later brought to the West as the result of colonialism and immigration.
- Soft serve ice cream with Kaolin clay
Some ice creams are made without milk. Soy ice cream and rice ice cream are made with soy milk or rice milk instead. A minority of non-dairy ice creams are based on nut butter.
See also
- List of ice cream brands, including Cornetto, Eskimo Pie, Klondike Bar
- Arctic Roll, Baked Alaska
- Astronaut ice cream
- Brain freeze
- Fried ice cream
- Ice cream sandwich
- Snow cream
External links
- The Complete Guide To Ice Cream
- Ice Cream History and "who really invented the ice cream cone?"
- History of Icecream
- Ice Cream: A Short History - It all began in China and Arabia
- Great free downloadable guide to how to make ice cream from Quamut.com
- Cooking with Chemistry, Liquid Nitrogen Ice Cream
- Frozen Custard the Milwaukee Secret.
- HowStuffWorks's How Ice-Cream Works.
References
- David, Elizabeth (1994). "Harvest of the Cold Months: the Social History of Ice and Ices". London: Penguin. ISBN 0-14-017641-1 .
Wikipedia-Article "Yogurt"
Yoghurt or yogurt, less commonly yoghourt or yogourt, is a dairy product produced by bacterial fermentation of milk. Any sort of milk may be used to make yoghurt, but modern production is dominated by cow's milk. It is the fermentation of milk sugar (lactose) into lactic acid that gives yoghurt its gel-like texture and characteristic tang. It is often sold in a fruit, vanilla, or chocolate flavour, but can also be unflavoured.
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History
Yoghurt is traditionally believed to be an invention of the Bulgars from Central Asia, although there is evidence of other cultured milk products in other cultures 4500 years ago. The Bulgars (also Hunno-Bulgars), were the first significant Turkic speaking people to migrate to Europe, starting from the 2nd century AD, eventually settling on the Balkans by the end of the 7th century AD. The earliest yoghurts were probably spontaneously fermented, perhaps by wild bacteria residing inside goat skin bags used for transportation.
The word derives from the Turkish yoğurt (pronounced [jɔˈurt]) deriving from the verb yoğurmak, which means "to blend", a reference to how yoghurt is made. The letter ğ is silent between back vowels in Modern Turkish, but was formerly pronounced as a voiced velar fricative [ɣ]. English pronunciation varies in different regions according to the local accent but common pronunciations include /ˈjɒgət/ and /ˈjoʊgɚt/.
Yoghurt remained primarily a food of India, Central Asia, Western Asia, South Eastern Europe and Central Europe until the 1900s, when a Russian biologist named Ilya Ilyich Mechnikov theorized that heavy consumption of yoghurt was responsible for the unusually long lifespans of Bulgarian peasants. Believing lactobacillus to be essential for good health, Mechnikov worked to popularize yoghurt as a foodstuff throughout Europe. It fell to a Spanish entrepreneur named Isaac Carasso to industrialise the production of yoghurt. In 1919 he started a commercial yoghurt plant in Barcelona, naming the business Danone after his son — the group trades as Dannon in the US.
Yoghurt with added fruit marmalade was invented (and patented) in 1933 in dairy Radlická Mlékárna in Prague. The original intention of this combination was to protect yoghurt better against decay.
Yoghurt was first commercially produced and sold in the United States in 1929 by Armenian immigrants, Rose and Sarkis Colombosian, whose family business later became Colombo Yogurt.
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Yoghurt making involves the introduction of specific "friendly" bacteria into preferably unpasteurised, unhomogenised milk (to maintain the healthy balance of bacteria and enzymes of milk in its unprocessed state) under very carefully controlled temperature and environmental conditions. The bacteria ingest the natural milk sugars and release lactic acid as a waste product; the increased acidity, in turn, causes the milk proteins to tangle into a solid mass, (curd, denature). The increased acidity (pH=4-5) also prevents the proliferation of other potentially pathogenic bacteria. Generally a culture includes two or more different bacteria for more complete fermentation, most commonly Streptococcus salivarius and thermophilus, and Lactobacillus genus members, such as L. acidophilus, bulgaricus , Lactobacillus casei and bifidus.
If the yoghurt is not heated to kill the bacteria after fermentation it is sold as containing "live active culture" (or just as "live" in some countries), which some believe to be nutritionally superior. In Spain, the yoghurt producers were divided among those who wanted to reserve the name yogurt for live yoghurt and those who wanted to include pasteurised yoghurt under that label (mostly the Pascual Hermanos group). Pasteurized yoghurt has a shelf life of months and does not require refrigeration. Both sides submitted scientific studies claiming differences or their lack between both varieties. Eventually the Spanish government allowed the label yogur pasteurizado instead of the former postre lácteo ("dairy dessert").
Because live yoghurt culture contains enzymes that break down lactose, some individuals who are otherwise lactose intolerant find that they can enjoy yoghurt without ill effects. Nutritionally, yoghurt is rich in protein as well as several B vitamins and essential minerals, and it is as low or high in fat as the milk it is made from.
Presentation
Yoghurt is often sold sweetened and flavoured, or with added fruit on the bottom (sometimes referred to as fruit bottom), to offset its natural sourness. If the fruit is already stirred into the yoghurt, it is sometimes referred to as Swiss-style. Most yoghurt in the United States has pectin or gelatin added. Some specialty yoghurts have a layer of fermented fat at the top similar to cream cheese, e.g. Brown Cow Yoghurt. Fruit jam is used instead of raw fruit pieces in case of fruit yoghurts (despite what is in television commercials) so that they can be stored for weeks without mildew.
Dahi yoghurt
Dahi yoghurt of the Indian subcontinent is known for its characteristic taste and consistency.
Bulgarian yoghurt
Bulgarian yoghurt is popular for its specific taste, aroma, and quality and is commonly consumed plain. The qualities are specific to the particular culture strains used in Bulgaria, Lactobacillus bulgaricus and Streptococcus thermophilus bacteria. Bulgarian yoghurt producers are taking steps to legally protect the trademark of Bulgarian yoghurt on the European market and distinguish it from other product types that do not contain live bacteria.
Bulgarian yoghurt is often strained by hanging in a cloth for a few hours to reduce water content. The resulting yoghurt is creamier, richer and milder in taste because of increased fat content. Hanging overnight is sometimes employed to make a concentrated yoghurt similar to cream cheese. Yoghurt is also used for preparation of Bulgarian milk salad (also known as Greek tzatziki sauce). Commercial versions of strained yoghurt are also made.
A cold soup (called tarator in Bulgaria and cacık in Turkey) made of yoghurt is popular in Turkey and Bulgaria in the summertime. It is made from Ayran, cucumbers, garlic and ground walnuts.
Greek yoghurt
Greek "full" yoghurt is made from milk that has been blended with cream to a fat content of exactly ten percent. Standard (5%), low-fat (2%) and non-fat (0%) versions are also made. It is often served with honey, walnuts or fruit preserves as a dessert. The Greek traditional tzatziki sauce, used on a gyros sandwich, is made from yoghurt, cucumber, and garlic.
Lassi yoghurt
Lassi is a yoghurt-based beverage, originally from India where two basic varieties are known: salty and sweet. Salty lassi is usually flavoured with ground-roasted cumin and chile peppers; the sweet variety with rosewater and/or lemon, mango, or other fruit juice. Another yoghurt-based beverage, a salty drink called Ayran is quite popular in Turkey and Bulgaria. It is made by mixing yoghurt with water and adding salt. The same drink is known as tan in Armenia. A similar drink, Doogh, is popular in the Middle East between Lebanon and Iran; it differs from ayran by the addition of herbs (usually mint) and being carbonated (usually with seltzer water).
Kefir
Kefir is a fermented milk drink originating in the Caucasus. A related Central Asian-Mongolian drink made from mare's milk is called kumis or, in Mongolia, airag. Some American dairies have offered a drink called "kefir" for many years (though lacking the carbonation and alcohol, and coming in fruit flavours), but began appearing (as of 2002) with names like "drinkable yoghurt" and "yoghurt smoothie".
Home-made yoghurt
Home-made yoghurt is consumed by many people throughout the world, and is the norm in countries where yoghurt has an important place in traditional cuisine, such as Bulgaria, Turkey, and India. Yoghurt can be made at home using a small amount of store-bought plain live active culture yoghurt as the starter culture. One very simple recipe starts with a litre of low-fat milk, but requires some means to incubate the fermenting yoghurt at a constant 43°C (109°F) for several hours. Yoghurt-making machines are available for this purpose. A run of the mill heating pad found in a pharmacy for muscle aches (set at medium), with a pot of tepid water on top to place the milk in, works fine. As with all fermentation processes, cleanliness is very important.
- Bring the milk to 85°C (185°F) over a stove and keep it there for two minutes, to kill any undesirable microbes.
- Pour the re-pasteurised milk into a tall, sterile container and allow to cool to 43°C (110°F)
- Mix in 120ml of the warmed yoghurt and cover tightly.
- After about six hours of incubation at precisely 43°C (110°F); the entire mixture will have become a very plain but edible yoghurt with a loose consistency.
- If a precise means of temperature control is not available, put the culture in a warm place such as on top of a water heater or in a gas oven with just the pilot flame burning. An electric oven with the light on may work nicely, depending on the bulb size. The further below 43°C (110°F) the temperature, the longer it will take for the yoghurt to solidify; you can tell it is done when it no longer moves if you tilt the jar.
In Japan, Caspian Sea Yoghurt is a very popular home-made yoghurt. It is believed to have been introduced into the country by researchers in the form of a sample brought back from Georgia in the Caucasus region in 1986. [1] This Georgian yogurt, called Matsoni which is mostly made up of Lactococcus cremoris and Gluconobacter sp. has a unique viscous, honey-like texture and is milder in taste than many other yoghurts.
Caspian Sea yoghurt is particularly well suited for making at home because it does not require any special equipment and cultures at room temperature (20–30°C) in about 10 to 15 hours, depending on the temperature. [2] In Japan it is possible to buy a freeze-dried starter culture at big department stores or online, but many people obtain a quantity of the yoghurt from a friend and start making their own yoghurt from that.
- General instructions: sterilise all utensils, containers and lids in boiling water prior to use.
- From freeze-dried starter: stir starter into 500ml of milk. Make the next batch as below (from the actual yoghurt as the starter).
- From yoghurt: In winter, use one part yoghurt to four parts milk. In summer use one part yoghurt to nine parts milk.
- Place the lid gently on top of the container so as to allow some air in, but prevent contamination. Leave in a clean dry place for 10-15 hours or until thick. In summer, this may be less than 10 hours and in winter, longer than 15 hours.
- Some thickening of the yoghurt will also occur in the refrigerator.
- The yoghurt can be stored in the refrigerator for about 1 week or longer.
See also
- Fruit bottom
- Ayran
- Cheese and Sirene
- Kefir
- 'Yoplait' brand yoghurt
- Bulgarian cuisine
- YoGo
- Cacık
- Danone