Yogurt

Yogurt is a fermented dairy food made by culturing milk with bacteria, which thickens the milk and gives it a tangy taste.

Yogurt is a fermented dairy food made by culturing milk with bacteria, which thickens the milk and gives it a tangy taste. It is eaten worldwide in both plain and flavoured forms, and can also be made from non-dairy ingredients.

What it is

Yogurt is produced by bacterial fermentation of milk, typically using Lactobacillus bulgaricus and Streptococcus thermophilus. The fermentation converts lactose into lactic acid, which thickens the milk and creates yogurt’s tart flavour. It is commonly made from cow’s milk, but sheep, goat, and water buffalo milk are also used.

Why it matters

Yogurt is widely sold in Canada as a refrigerated dairy product and is used in cooking, baking, and breakfast foods. It is commonly described as a source of protein and calcium, with additional nutrients such as riboflavin and vitamin B12. Frozen yogurt is a related dessert made with yogurt and sometimes other dairy or non-dairy ingredients.

Key details

Yogurt is believed to originate in Western Asia or the Middle East, associated with early fermentation practices among nomadic herders. The English word is linked to Turkish roots meaning to thicken or coagulate. Yogurt is sold plain or flavoured, with texture ranging from liquid to set and smooth, and appears in both sweet and savoury dishes.