Yogurt is a kind of food with a consistency of custard and pudding. It is made from milk which has been exposed to bacterial fermentation. Commercially-made yoghurt is often made with Lactobacillus acidophilus (or, alternatively, Lactobacillus bulgaricus) and Streptococcus thermophilis. It is also possible to make yogurt at home, by boiling milk and then adding commercial yoghurt to jumpstart the bacteria process. However, this mixture must be carefully maintained at a precise temperature of 112° Fahrenheit (45° Celsius). Yogurt is sometimes spelled yoghurt or yoghourt.
Yogurt is often served for breakfast (along with fruits, honey, jam or granola), or as a snack. It is also used as an ingredient for drinks, and can act as a substitute for sour cream and milk in some recipes. Some sauces, especially those of Middle Eastern origin, are made from yogurt. These are usually served with meat or vegetables. Others will add yogurt as a topping to an existing dish in order to create a tangy flavor. Many people who are on a diet will eat yogurt as a healthy alternative to chips or carbohydrate-rich food.
Yogurt is made from milk. Originally, it was made from goat’s milk but some cultures also make it from buffalo milk, sheep milk and even camel milk. Today, it is commonly made from cow’s milk.
Yogurt is readily available from supermarkets and health stores. Nutritionists recommend it for its high nutritional value, and the fact that it is easy to digest. In fact, young children can be given yogurt as a snack.
However it is important to store yogurt properly and to check the expiration date of the product. It can spoil quite easily if not refrigerated.