Jogurty

Jogurty are fermented dairy products produced by inoculating milk with lactic acid bacteria. The fermentation thickens the milk and imparts a tangy flavor as acids build up. In Polish usage, jogurty cover a range of products from plain natural yogurt to flavored or drinkable variants.

Most jogurty are made by heating milk, cooling it to about 40–45°C, and inoculating with starter cultures, typically Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. The mix incubates until a firm set is achieved, then it is cooled and packaged. Some styles are strained to increase thickness, producing Greek-style yogurt.

Variants include natural or plain jogurty, fruit and flavored versions, and drinking yogurts. Fat content varies, from low-fat to full-fat, and some products are fortified with vitamins or minerals.

Nutritionally, yogurt provides protein, calcium, and potassium, with about 3–4 g of protein and 60–100 calories per 100 g, depending on fat content and added ingredients. Probiotic cultures are sometimes claimed to aid digestion, but health effects depend on the strains and the amount consumed.

Regulation and labeling of jogurty differ by jurisdiction. In many regions yogurt must contain live cultures and may list starter bacteria. Storage is generally refrigerated, and shelf life depends on processing, packaging, and added ingredients.

Used in breakfasts, desserts, sauces, marinades, and cooking, jogurty are a common dairy staple in many cuisines, including Poland, where they appear in traditional breakfasts, fruit toppings, and as a base for smoothies and desserts.