Jogurti

Jogurti is a fermented dairy product produced by the lactic acid fermentation of milk. It is commonly made with starter cultures that include lactic acid bacteria, typically Lactobacillus bulgaricus and Streptococcus thermophilus, which give jogurti its characteristic tang and thick texture. In Albanian, jogurti refers to yogurt and the term is widely used in the Balkans and beyond.

Production typically begins with pasteurized milk, which is heated to denature proteins and then cooled to about 40–45°C. A small amount of a starter culture is added, and the mixture is incubated until it thickens and develops acidity, usually several hours. After fermentation, jogurti is cooled and packaged. Some varieties are strained to remove whey, resulting in a thicker product such as Greek-style jogurti. Flavored or sweetened versions may include added sugars, fruit, or flavorings.

Nutritionally, plain jogurti provides protein, calcium, phosphorus, and B vitamins, with fat content varying by the milk used. The fermentation process reduces lactose somewhat, but lactose remains present in most yogurts. Probiotic potential is often cited, though health effects depend on the specific strains and amounts consumed. Plant-based and lactose-free alternatives are also available.

Culinary uses are diverse: jogurti can be eaten plain or with fruit, honey, and nuts; used in smoothies, dressings, marinades, and sauces; or incorporated into desserts. Culturally, it is a staple in many cuisines, including the Balkans, the Middle East, and South Asia, where it is valued for flavor, texture, and versatility. Proper storage is essential: refrigerate at about 4°C and consume within the pack’s freshness window after opening.