Yogurtbased

Yogurt-based describes foods and products in which yogurt, or a yogurt-like dairy product, serves as the primary ingredient or flavor base. It encompasses sauces, dips, dressings, beverages, desserts and some baked goods where yogurt defines texture and tanginess.

Most traditional yogurt is made by fermenting milk with live cultures, commonly Streptococcus thermophilus and Lactobacillus bulgaricus. Dairy yogurt can be full-fat, low-fat, or nonfat, and may be strained to produce a thicker product such as Greek yogurt or labneh. Plant-based yogurts made from soy, almond, coconut, oats, or other ingredients can be used as substitutes in yogurt-based preparations.

Common yogurt-based preparations include dips and sauces such as tzatziki, raita, and cacık; creamy dressings for salads; yogurt-based marinades for meats; tarator or cold yogurt soups; and desserts such as yogurt parfaits and frozen yogurt. Yogurt is also used in baking and as a moisture-rich ingredient in muffins and cakes.

Nutritionally, yogurt provides high-quality protein, calcium, B vitamins, and, when cultured, probiotics; the exact profile depends on processing and flavorings. Some yogurt-based products can be high in added sugars or saturated fats. People with dairy allergies or lactose intolerance should consider lactose-free or plant-based alternatives. Plant-based yogurts may have different protein content and sugar levels.

In culinary traditions, yogurt-based foods are prominent in the Balkans, the Middle East, South Asia, and parts of Europe, often featuring herb and spice pairings such as garlic, cucumber, mint, cumin, or dill.