Glossary

Erdmandel is thesmall tuber of a grass (Cyperus esculentus). It is grown and eaten as a roasted snack or a cooked vegetable mainly in Westafrica. It can also be ground into a flour. In Spain the tubers are soaked in iced water and under addition of sugar processed into a milk, called: "Horchata de Chufa". It can be used as a glutenfree substitute in bakery items.

Yogurt is made by the fermentation of milk with Streptococcus thermophilus and Lactobacillus bulgaricus bacteria, also called yogurt cultures. During the fermentation process these bacteria convert the milk sugar (lactose) into lactic acid, which gives yogurt its characteristic texture and taste. Yogurt is regarded as a healthy food as it provides calcium as well as "good" gut bacteria. Yoghurt can be eaten plain or mixed with fruit preparations, flavours and sweeteners. It can be further thickend with additions of milkpowder or thickener.

Watch this short video on the process of making yogurt.

Source: https://youtu.be/1ZSoYrHyX9c