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Yogurt:

  • Yogurt is also spelled yoghurt or yoghourt.
  • It is a fermented milk food that can have a semifluid or custardlike texture.
  • It has a sour flavor due to its lactic acid content.
  • Cow's milk is the primary milk used for yogurt in the United States and north-central Europe.
  • Yogurt can be made from the milk of sheep, goats, or water buffalo, too.
  • Yogurt may have originated in Turkey.
  • It is made in Turkish homes by boiling milk in an uncovered pan to sterilize it and reduce the water content. When the milk is cooled, it is inoculated with a little yogurt made previously, and then it is incubated for a few hours. It is slowly cooled to room temperature before use.
  • Commercial dairies often add milk solids to cow's milk to make yogurt with a thicker, custardlike consistency.
  • Concentrated, sterilized milk is inoculated with certain bacteria, including Streptococcus thermophilus and Lactobacillus bulgaricus.
  • Sometimes Lactobacillus acidophilus, other bacteria, or lactose-fermenting yeast is added.
  • The inoculated milk is incubated 4 - 5 hours at about 110 degrees, Fahrenheit, until a curd forms.
  • Yogurt may be sweetened and/or flavored.
  • Natural yogurt may be mixed with fresh fruits or vegetables.
  • Yogurt is known and consumed in almost all parts of the world.

Source: Encyclopedia Brittanica online at http://www.brittanica.com, entry Yogurt.