Yogurts

Yogurt is a fermented dairy product produced by lactic acid fermentation of milk using bacterial cultures, typically Lactobacillus bulgaricus and Streptococcus thermophilus. The milk is pasteurized, cooled to incubating temperatures, and inoculated with starter cultures. As the bacteria ferment lactose to lactic acid, the milk protein coagulates and thickens, creating the characteristic texture and tangy flavor. Yogurt can be produced as a set product in containers or as a stirred product after coagulation.

Traditional yogurt can be strained to remove whey, yielding a thicker form such as Greek yogurt or labneh in Middle Eastern cuisines. Other varieties include drinkable yogurt, flavored or sweetened versions, and yogurt-based dessert items. In addition to dairy, plant-based yogurts made from almond, coconut, soy, oats, and other substrates use similar cultures, though texture and mouthfeel differ.

Nutritionally, yogurt provides protein, calcium, phosphorus, and B vitamins such as riboflavin and B12. Fat content varies with the milk used. Fermentation can reduce lactose content, which may aid some people who are lactose tolerant, though lactose remains present in most products. Many yogurts are fortified with additional probiotics or other strains, but probiotic content and health effects vary by product and regulation.

Yogurt has ancient origins in the Near East, the Caucasus, and Central Asia, where dairy fermentation practices developed long before modern processing. It remains a staple in many cuisines, used in cooking, sauces, breakfast dishes, and desserts, and is often paired with fruit, honey, or cereals. Safety and quality depend on proper pasteurization, clean processing, and refrigeration; individuals with dairy allergies or lactose intolerance may choose lactose-free or non-dairy substitutes.