yoghurt

Yoghurt, also spelled yogurt, is a dairy product produced by fermenting milk with lactic acid bacteria. The traditional cultures are Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. During fermentation, lactose is converted into lactic acid, which coagulates milk proteins and gives yogurt its characteristic texture and tangy flavor.

Yogurt is produced in various forms, from plain, unsweetened products to flavored and sweetened varieties. Strained yogurts, such as Greek yogurt, have most of the whey removed and typically contain higher protein and less lactose. Non-dairy yogurts are made from plant milks such as soy, almond, or coconut, and may use different cultures. Yogurt can be eaten alone, with fruit or sweeteners, or used in cooking and baking.

Storage and shelf life: yogurt is refrigerated and generally lasts one to three weeks, though the exact duration depends on the product and the presence of live cultures. Some yogurts are heat-treated after fermentation and may have reduced or no live cultures by consumption.

Nutrition and health: yogurt is a source of calcium and protein. It can contain live probiotic cultures, depending on processing and labeling. Probiotics are claimed to support gut health, but effects vary by strain and product. Lactose-intolerant individuals often tolerate yogurt better than milk, due to higher acidity and the presence of lactase-producing cultures.

History and etymology: yogurt has origins in South and Central Asia and the Balkan region. The word derives from Turkish and Persian roots, and yogurt spread through Europe in the 19th and 20th centuries, evolving into a common dairy product worldwide.