jogurtti

Jogurtti, or yogurt, is a fermented dairy product produced by fermenting pasteurized milk with bacterial cultures, most commonly Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. The fermentation converts lactose to lactic acid, thickening the milk and giving yogurt its characteristic tang. Production typically involves heating milk to about 80°C briefly to denature proteins, cooling to around 40–45°C, inoculating with starter cultures, and incubating until the pH reaches approximately 4.5, after which the product is cooled and packaged.

Variants include natural or plain yogurt, sweetened or flavored varieties, and fat levels from nonfat to full-fat. Strained yogurts, such as Greek yogurt, have more solids and higher protein content. Non-dairy yogurts made from soy, almond, coconut, or oats are produced with similar fermentation processes. Yogurts can also be fortified with vitamins or minerals.

Etymology: The word yogurt comes from Turkish yoğurt, with jogurtti being the Finnish form borrowed through wider European usage.

Nutrition and health: Yogurt provides protein, calcium, and vitamins such as B2 and B12. The fermentation introduces live cultures that may aid digestion, though effects vary by strain and viability. Lactose content is reduced compared with milk, and lactose-free versions are available for those with intolerance.

Culinary use: In Finland and many other countries, yogurt is commonly eaten at breakfast or as a snack, often with fruit, cereals, or honey. It can be used in smoothies, desserts, dressings, marinades, or as a substitute for sour cream in cooking.