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.
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.
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 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.
Yogurt is usually found in the dairy section or aisle of the grocery store or supermarket.
Yogurt is a member of the Dairy and Egg Products USDA nutritional food group.
|1 cup (8 fl oz)||245|
|1 container (8 oz)||227|
|1 container (4 oz)||113|
|British (UK) term:||Yogurt|
|en français:||la yaourt|
|en español:||el yogur|
There are 388 recipes that contain this ingredient.
|See more about yogurt||over 12 years ago|
|Usda nutrition data||over 8 years ago|
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