What is Low Fat Vanilla Yogurt?
Low fat vanilla yogurt is a cow's milk based dairy product. It tastes sweet and has a vanilla flavor. It is made using lowfat milk or part skim milk and contain 0.5 to 2% milk fat. Yogurt is white or cream colored with a texture that is smooth and moist, similar to pudding and minus the gelatin quality. It is served cold.
What does Low Fat Vanilla Yogurt Taste Like?
...Sweet is one of the five main tastes. It has smooth and round notes in its flavor profile. Sweet is a naturally occurring flavor in many foods, including fruits, berries, winter squashes, sugarcane, and honey. The sweet taste in these foods is due to a higher sugar content. Sweetness is characteristic of desserts and is used as an accent in savory foods.
...Sour is one of the five main tastes. It is tart and bright, sometimes with a mouth-puckering quality. Sour is a naturally occurring flavor found in many foods, including citrus, vinegar, various dairy products, and certain fruits. Sour is used to enhance a dish or drink and is used as both a main and complimentary flavor.
...Skimmed milk, also called skim milk is when all of the cream has been removed from the milk. The cream contains the fat from which butter is made and which gives milk an extra rich flavor. Skim milk can have no more than 0.2% fat. The milk is white and a little thinner than whole milk. The flavor is mild, creamy and a bit blander than milks that contain more fat.
...Sugar comes from sugar cane and sugar beets. The sugar is extracted from the juice of both plants and refined into the granulated substance known as sugar. Sucrose, the sweet substance of sugar is a combination of glucose and fructose. White sugar is composed of tiny white, dry granules. The flavor is sweet and neutral. Brown sugar is brown and has more moisture, with a richer flavor that hints at molasses. Sugar is used in both sweet and savory foods.
...Cornstarch is obtained from the endosperm of the corn kernel. This is the main body and juicy part of the kernel. Cornstarch is a fine, white powder with a squeaky texture and neutral flavor. It is used in many foods, particularly in America. Cornstarch makes an easy thickener for liquids, such as sauces and an excellent binding agent for baked goods. In the 1800's cornstarch was used for starching laundry, making the clothing appear stiff and professional.
...Vanilla extract is a flavoring used in baked goods, candies and drinks. It is made by infusing alcohol with vanilla pods or beans. This mixture sits for some months and is then strained. It is also extracted using heat and alcohol. The result of either is a thin brown liquid that smells and tastes like vanilla. It has a rich and gentle sweetness to its flavor.
...Additives are added to food items in small quantities to improve the flavor, change the texture, enhance appearance, or preserve the item. Additives are both natural and artificial. Natural additives have been used for a long time, while many artificial ones were discovered in the 19th century. There are numerous artificial additives including soy lecithin, guar gum, ascorbic acid and sodium nitrite.
...Yogurt culture is composed of healthy bacteria. They eat the lactose in the milk; the primary ingredient of yogurt, thereby converting it to lactic acid. Yogurt culture assists in the process of making yogurt thick in texture and tangy in flavor. The culture usually comes in powder form and is white. Yogurt culture is not meant to be consumed directly, but added to milk to make yogurt.