Glossary Y
Deutsch: Yamato / Español: Yamato / Português: Yamato / Français: Yamato / Italiano: Yamato
Yamato in the food context often refers to Yamato Imo or Yamato Nadeshiko, which are types of ingredients or cuisine styles related to traditional Japanese food. The term "Yamato" is historically significant, denoting ancient Japan or Japanese heritage, and is associated with traditional Japanese products and ingredients.
Deutsch: Joghurt / Indian: Thayer
Yogurt or yoghurt or yoghourt is a fermented milk product (soy milk, nut milks such as almond milk, and coconut milk can also be used) produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic tang.
Deutsch: Hefe / Español: Levadura / Português: Levedura / Français: Levure / Italiano: Lievito
Yeast is an eukaryotic microorganism classified in the kingdom Fungi, with 1,500 species currently described. Yeasts are unicellular, although some species with yeast forms may become multicellular through the formation of strings of connected budding cells known as pseudohyphae, or false hyphae, as seen in most molds.
Yufka refers to ready-made very thin and delicate pastry dough or leaves used in Turkey and Greece for making sweet and savory dishes with fillings and stuffings, like Baklava and Börek/Boerek, respectively.
Yufka which are sold in plastic packs are sometimes available in big supermarkets. If a Turkish foodshop is nearby, Yufka will definitely be available. If it is not readily available, sheets of phyllo/filo dough can be use as a substitute.