MAGAZINE F NO.24 YOGURT
450.000₫
Yogurt is one of the most popular dairy products made by fermenting milk and converting lactose into lactic acid. It is widely enjoyed across the globe in various ways, and some variations have positioned themselves as iconic foods for certain cultures, such as lassi from India, ayran from the Middle East, and açaí bowl from Hawaii. In a bowl of yogurt, milk’s nutrients are kept intact while the substances are prevented from going sour. Such strengths have promoted yogurt as one of the best healthy food products, and its market has continuously grown, thanks to popular demand for wellness and a healthy lifestyle. The market is now seeing a new landscape shaped by rising game-changers such as artisan yogurt and strained yogurt.
- About the Publication
Magazine F is a food documentary magazine co-created by Magazine B and Baemin, which introduces one particular ingredient that has had a significant impact on people’s table. Baemin has become a critical mover and shaker in South Korean contemporary food culture, and B provides a balanced view on brands through multi-layered stories. This collaboration brings together these two areas of expertise in F, which is hoped to become a record of essential ingredients and food culture of our time.
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Contents
- 2 Intro
- 8 Letter from F
- 12 Spoonful of Yogurt: Yogurt bowls on social media
- 16 Dairy Farm Journal
Rose and Glenn Atherton run a thirdgeneration farm that balances a hightech system and the human realm - 24 The Micro-Dairy
St David Dairy is leading the trend of high-quality yogurt - 34 From Melbourne to Sydney
Trendy cafés and restaurants that offer a taste of the Australian lifestyle - 61 Academic Manual
Yogurt history, tradition, and trends - 80 F Cut
Different textures that bring about colorful variations of yogurt - 90 Interview
- 90 Andrew McConnell
The owner-chef of Gimlet says some fascinating aspects of yogurt match his culinary philosophy - 100 Arman Uz
This yogurt enthusiast and executive chef of Anason fuses traditional Turkish cuisine into Australian culinary culture - 110 Less is Better
People who recharge with yogurt - 122 5 Players
Leaders and emerging powerhouses in the yogurt market - 130 Interview
- 130 Kwangrak Hong: The Maeil fermented milk R&D researcher says Maeil manages every variable for consistent flavor until the yogurt products reach the consumer
- 136 Post Yogurt
Plant-based dairy alternatives brands at the vanguard of the future yogurt industry - 140 Retail
From organic markets to specialty stores, a range of shops that offer quality yogurt products - 146 Tools
Assorted tools related to yogurt - 148 City Dive
A city guide by F - 150 References
Recommended books on yogurt - 152 Outro
- 157 Index
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