What is yogurt?
Yogurt, yoghurt or yoghourt is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures. The fermentation of lactose by these bacteria produces lactic acid , which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow's milk is commonly available worldwide and, as such, is the milk most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt where available locally. The milk used may be homogenized or not, even pasteurized or raw. Each type of milk produces substantially different results.
Large amounts of sugar – or other sweeteners for low-energy yogurts – are often used in commercial yogurt. Some yogurts contain added modified starch, pectin (found naturally in fruit), and/or gelatin to create thickness and creaminess artificially at lower cost. This type of yogurt is also marketed under the name Swiss-style, although it is unrelated to the way yogurt is eaten in Switzerland.
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For vegan & vegetarian lovers, a variety of plant-milk yogurts appeared in the 2000s, using soy milk, rice milk, and nut milks such as almond milk and coconut milk. These yogurts are suitable for vegans, people with intolerance to dairy milk, and those who prefer plant-based products.
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