Yoghurt is a dairy product that is made by fermenting milk with specific bacteria. The process involves heating the milk to 180°F (82°C) and adding live cultures, which are usually Lactobacillus bulgaricus or Streptococcus thermophilus. These bacteria convert lactose in the milk into lactic acid, causing a sour taste and thick texture. The mixture is then cooled to 108°F (42°C) and left at that temperature for several hours until it becomes fermented yoghurt.
Yoghurt has been consumed for thousands of years in various cultures, including the Middle East, Central Asia, and Eastern Europe. It is a popular food item worldwide due to its unique taste, texture, and nutritional benefits. Yoghurt is high in protein, calcium, and vitamin B12, making it an excellent addition to a healthy diet.
In modern times, yoghurt has become available in many different flavors and varieties, including fruit-flavored, Greek, low-fat, and fat-free options. It is often used as a base for desserts or as a savory ingredient in cooking. Overall, yoghurt is a versatile food that offers both nutritional value and culinary possibilities.