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What is yogurt? About the ingredient yogurt. Including 402 recipes with yogurt, nutrition data, and where to find it.


Yoghurt or yogurt is a dairy product produced by bacterial fermentation of milk. Fermentation of lactose produces lactic acid, which acts on milk protein to give yoghurt its texture and its characteristic tang.

Dairy yoghurt is produced using a culture of Lactobacillus delbrueckii subsp.bulgaricus and Streptococcus salivarius subsp. thermophilus bacteria.

The milk is heated to about 80 °C to kill any undesirable bacteria and to change the milk proteins so that they set together rather than form curds. It is then cooled to about 45 °C. The bacteria culture is added, and this temperature is maintained for 4 to 7 hours for fermentation. Soy yoghurt, a non-dairy yoghurt alternative, is made from soy milk.

Health Benefits

Yoghurt is nutritionally rich in protein, calcium, riboflavin, vitamin B6 and vitamin B12. It has nutritional benefits beyond those of milk. People who are moderately lactose-intolerant can consume yoghurt without ill effects, because much of the lactose in the milk precursor is converted to lactic acid by the bacterial culture.

Yoghurt may also be used in preventing antibiotic-associated diarrhea.

Yoghurt is believed to promote good gum health, possibly because of the effect of lactic acid present in yoghurt.

A study published in the International Journal of Obesity (11 January 2005) also found that the consumption of "low-fat yoghurt can promote weight loss", especially due to the calcium in the yoghurt.

Flavored yoghurt

To offset its natural sourness, yoghurt can be sold sweetened, flavored or in containers with fruit or fruit jam on the bottom. If the fruit has been stirred into the yoghurt before purchase, it is commonly referred to as Swiss-style. Most yoghurts in North America have added pectin, found naturally in fruit, and/or gelatin to artificially create thickness and creaminess at lower cost.

This type of adulterated product is also marketed under the name Swiss-style, although it is unrelated to the way yoghurt is eaten in Switzerland. Some yoghurts, often called "cream line," are made with whole milk which has not been homogenized so the cream rises to the top. Fruit jam is used instead of raw fruit pieces in fruit yoghurts to allow storage for weeks.

Strained yoghurt AKA Greek yogurt

Strained yoghurts are types of yoghurt which are strained through a paper or cloth filter, traditionally made of muslin, to remove the whey, giving a much thicker consistency and a distinctive, slightly tangy taste.


Nutrition Facts

Serving Size 1 cup (8 fl oz) (245g)
Amount per Serving
Calories 149Calories from Fat 71
 % Daily Value *
Total Fat 8.0g 12%
Saturated Fat 5.1g 26%
Trans Fat ~
Cholesterol 31mg 11%
Sodium 112mg 5%
Total Carbohydrate 11.4g 4%
Dietary Fiber 0g 0%
Sugars 11.4
Protein 8.5g
Vitamin A 5% Vitamin C 2%
Calcium 30% Iron 1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.

Where found

Yogurt is usually found in the dairy section or aisle of the grocery store or supermarket.

Food group

Yogurt is a member of the Dairy and Egg Products USDA nutritional food group.

How much does yogurt weigh?

measure grams
1 cup (8 fl oz) 245
1 container (8 oz) 227
1 container (4 oz) 113

In Chinese:酸奶
British (UK) term: Yogurt
en français:la yaourt
en español:el yogur

Recipes using yogurt

There are 388 recipes that contain this ingredient.

Absolutely Perfect Palak Paneer
Alton Brown's Tzatziki Sauce
Applesauce Carrot Cake
Apricot Stuffed Chicken Breasts
Arugula, Potato and Leek Soup
Banana Oats and Walnut Bread
Beaver Club Banana Bread
Beral's Berry Coffee Cake
Berry Yoghurt Ice Cream
Blueberry Cornmeal Loaf Cake
Blueberry Cornmeal Loaf Cake
Bread Maker Blueberry Yogurt Cake-bread

All 388 recipes


See more about yogurt over 12 years ago
Usda nutrition data over 8 years ago

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