Yogures

Yogures are fermented dairy products made by inoculating milk with lactic acid bacteria, typically Lactobacillus bulgaricus and Streptococcus thermophilus. The cultures ferment lactose to lactic acid, thickening the milk and producing a tangy flavor. Yogures can be made from whole or reduced-fat milk and may include added sugars, fruit purées, or flavorings.

Origins and production: Yogures have ancient roots in Southeast Europe, the Middle East, and the Caucasus, with modern industrial production expanding in the 20th century due to pasteurization, refrigeration, and standardized cultures. Some yogures include stabilizers or additional probiotic strains.

Varieties: Common formats include plain (unsweetened) yogures, fruit-flavored versions, and strained varieties such as Greek-style yogur, which is thicker and higher in protein. Plant-based yogurts made from almond, soy, coconut, or oats are common non-dairy alternatives using different cultures.

Nutrition and health: Yogures provide calcium, protein, and vitamins. They may contain live probiotic cultures, though benefits depend on the strain and viability. They should be stored refrigerated and consumed by the use-by date; opened containers should be kept cold and consumed promptly to prevent spoilage.

Uses: Yogures are eaten plain or with fruit, cereal, or honey, and used in smoothies, dressings, marinades, desserts, and traditional dishes such as raita or ayran in some cuisines.