🥣 Yogurt
Also known as: yoghurt
Fermented with Lactobacillus bulgaricus and Streptococcus thermophilus.
Yogurt is a fermented milk product made by souring milk with two thermophilic bacteria: Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. The milk is usually standardized, sometimes concentrated or fortified with milk powder, heated to a high temperature, cooled to about 40–45 °C, inoculated with the culture and held for several hours. Lactic acid coagulates the casein, giving a firm texture and a tangy taste.
Yogurt has been made for centuries in the Balkans, Anatolia, the Middle East and South Asia; the word itself comes from the Turkic languages. It is most often made from cow’s milk, but buffalo, goat, sheep, camel and yak milk are also used. Strained yogurt (Greek yogurt, labneh) is thicker and higher in protein.
Yogurt differs from kefir in its cultures and temperature: it contains no yeasts or kefir grains, and it is fermented warm. Yogurt is eaten on its own or with fruit and used in sauces (tzatziki, raita), marinades and drinks such as ayran and lassi.
Composition per 100 g
| Fat | 3.25 g |
|---|---|
| Protein | 3.47 g |
| Carbohydrates | 4.66 g |
| Energy | 61 kcal |
| Calcium | 121 mg |
How it connects to milk
Links
- Made from which milk
- 🥛 Cow's milk
- Packed in
- 🫙 Tub
- Made from
- 🥛 Milk
- How it is made
- 🔄 Fermentation
- What is made from it
- 🥤 Lassi, 🫙 Labneh, ⚪ Jameed, 🥣 Kashk
- Where it is made
- 🏭 Dairy plant
- What it contains
- 🧪 Lactic acid
- Where it is traditional
- 🌍 Balkans, 🌍 Anatolia and the Middle East
- Which peoples make it
- 🧑🤝🧑 Bulgarians, 🧑🤝🧑 Turks
- Product type
- 🏺 Traditional dairy products
- Part of
- 🥣 Fermented milk products
- Wine and milk
- 🍷 Malolactic fermentation
Frequently asked questions
What bacteria are in yogurt?
Classic yogurt is fermented with Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Some yogurts also have added probiotic strains.
What is the difference between Greek yogurt and regular yogurt?
Greek yogurt is strained to remove part of the whey. That makes it thicker, with more protein per 100 g.
What is the difference between yogurt and kefir?
Yogurt is fermented with thermophilic bacteria at 40–45 °C without yeasts; kefir is fermented with grains containing bacteria and yeasts at room temperature.
Comparisons
Recipes
History
Similar
🍶 Ayran · 🫙 Labneh · 🥣 Kashk · ⚪ Jameed · 🥛 Kefir · 🧀 Soured milk
ℹ️ Dairy products contain lactose and milk proteins: if you are lactose intolerant or allergic to milk protein, ask a doctor.