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This article has previously been nominated to be moved. Please review the prior discussions if you are considering re-nomination. Move logs: Yogurt Yoghurt Discussions: See also Talk:Yogurt/yogurtspellinghistory RM #1, Yoghurt -> Yogurt, Abandoned discussion; no consensus, 12 May 2005, Talk:Yogurt/Archive 1#Requested move RM #2, Yoghurt -> Yogurt, Move to Yogurt, 10 October 2006, Talk:Yogurt/Archive 2#"buttermilk" as yogurt? RM #3, Yoghurt -> Yogurt Revisited, no consensus, defaulting to keep at Yoghurt., 26 October 2006, Talk:Yogurt/Archive 2#Requested move revisited RM #4, Yoghurt -> Yogurt , No consensus, 21 May 2007, Talk:Yogurt/Archive 3#Naming poll RM #5, Yoghurt -> Yogurt , "Not enough consensus"; page not moved, 21 June 2009, Talk:Yogurt/Archive 5#Requested move RM #6, Yoghurt -> Yogurt , Delisted, 6 July 2009, Talk:Yogurt/Archive 5#No Consensus RM #7, Yoghurt -> Yogurt, No consensus, 27 October 2011, Talk:Yogurt/Archive 5#Move page to Yogurt RM #8, Yoghurt -> Yogurt, Moved, 10 December 2011, Talk:Yogurt/Archive 6#Move page to yogurt

This article is written in American English, which has its own spelling conventions (color, defense, traveled) and some terms that are used in it may be different or absent from other varieties of English. According to the relevant style guide, this should not be changed without broad consensus.

This article has been mentioned by multiple media organizations: Nathan Yau (June 26, 2024). "Decade-Long Battle for "Yogurt" vs. "Yoghurt" on Misplaced Pages". FlowingData. Retrieved June 26, 2024. In 2002, a Misplaced Pages article for yogurt was created. Debates ensued. "The Depths of Wikipedians". Asterisk Magazine. November 1, 2024. Retrieved December 11, 2024. Take the page for yogurt. The debate over whether to call it "yogurt" or "yoghurt" lasted seven years and totaled over 140,000 words. What happened there specifically, and what makes the process so inefficient in general?

"Swiss style" yogurt

This appears to be a North American concept. A quick google produces mostly US and Canadian hits. The article should really clarify that this is a regional, not global, term. Ef80 (talk) 13:34, 5 October 2022 (UTC)

Agreed. I don't see any sources cited for this term. The reference has been in there for 20 years; since the 3rd revision. I will ping that editor, @Collabi:, as they are still active. As I was looking for the origin edit I did notice at some point there was a citation to a website now apparently defunct, and also it used to say the term is used in the US. But maybe we should say North America because here's a Canadian citation for it. --В²C ☎ 03:58, 23 December 2022 (UTC)

The use of 'Swiss style' and other allusions to Swiss yoghurt packaging was common in the UK in the 1960s (when yoghurt was much less commonly eaten here) and later - see pictures at https://www.skidairy.co.uk/story . It was probably meant to sound all very healthy and pure. As more and more companies started selling yoghurt, this fashion disappeared. But the yoghurt itself had nothing to do with Switzerland. Sbishop (talk) 08:36, 23 December 2022 (UTC)

Are you sure? I just Googled for “yogurt in Switzerland” and found this statement on a Swiss website:

The Swiss eat a lot of dairy products and yoghurts are no exception. Everyone eats them, and if you peeked into a fridge of a family with teenagers, it would probably be stacked with lots of yoghurts. Swiss yoghurts are stirred instead of strained (set), which results in a creamier consistency. In fact, if you Google stirred yoghurt, it often comes up as Swiss yoghurt. There are only a few exceptions to this in Switzerland; the chocolate, coffee and toffee yoghurts are set ones, all other ones are stirred.

—В²C ☎ 16:42, 23 December 2022 (UTC)

I think Misplaced Pages has misattributed that very old diff. I didn't write the initial revisions of the article (nor that factoid about the swiss style); I just fixed some details about the science. Collabi (talk) 23:58, 6 January 2023 (UTC)

While I think more research is required to find better sourcing before we cite the reference in the article, I think we've established the "swiss" usage exists and is not limited to the US or even to North America. --В²C ☎ 18:29, 23 December 2022 (UTC)

Hmm. I challenge you to find 'Swiss style' yogurt in a British supermarket, though Nestlé still use the old 'Ski' brand, which has vaguely Swiss connotations. I don't think the issue is important enough to make a fuss about though. --Ef80 (talk) 16:40, 19 January 2023 (UTC)

Production - hung sentence

Under the "Production" heading, the first paragraph ends with the sentence: "That step is followed by addition of starter culture and standing "

Now, I'm just a tourist here, and I don't know enough about yogurt to complete the sentence. It's been that way for at least a year I think, looking at the history. I could compare more revisions but again, I'm only a tourist looking for info on how yogurt is made. Anafyral (talk) 23:48, 19 March 2023 (UTC)

Yogurt vs "curds"

It would be nice to have similarities and differences between yogurt and curds (as in curds and whey). Curds are sometimes made by adding rennet, but can also be made by bacterial fermentation of fresh milk. Differences would seem to include more careful control of the bacterial culture and the temperature, but in both pocesses the milk sugar (lactose) is converted to lactic acid, lowering the pH and coagulating the non-whey proteins. Eaberry (talk) 17:47, 20 June 2023 (UTC)

Semi-protected edit request on 7 January 2024

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The article in History section states: 'Isaac Carasso industrialized the production of yogurt. In 1919, Carasso, who was from Ottoman Salonika', however I suggest to be changed to: "Isaac Carasso industrialized the production of yogurt. In 1919, Carasso, who was from Salonika'. Revised the description of Isaac Carasso's origin. Removed the specific mention of 'Ottoman Salonika' to focus on the geographical location (Salonika/Thessaloniki) without implying historical or cultural influences that are not essential to the context of his yogurt business. The goal is to present factual information pertinent to Carasso's business endeavors without unnecessary historical connotations. Neuron1989 (talk) 20:42, 7 January 2024 (UTC)

 Done, although with further editing and a source. Zefr (talk) 23:26, 7 January 2024 (UTC)

Oxygala is a type of curd and has no direct connection with the origins of yoghurt

The theory of 'oxygala is the origin of yoghurt' needs to be proven otherwise it distorts the flow of the article. The history section should start with the first written or historically valid arguments. There are many other curd types invented or discovered different parts of the world independently, however these either do not follow the same production steps with yoghurt or there is no information about the process at all. Oxygala mention should be moved to later stages in the article, and should not be the very first part of the history section unless it's clearly validated: "The cuisine of ancient Greece included a dairy product known as oxygala (οξύγαλα) which was a form of yogurt. Galen (AD 129 – c. 200/c. 216) mentioned that oxygala was consumed with honey, similar to the way thickened Greek yogurt is eaten today." 50kalibre (talk) 09:09, 18 February 2024 (UTC)

Although I agree with you that the connection between oxygala and yogurt is not well-established, it is the position taken by multiple reliable sources cited in the article, which is what we have to rely on. If you can find RS which question this connection, we should add those to the article.

As for oxygala being a type of "curd", that word is itself rather ambiguous. It can mean cheese curd or even yogurt. --Macrakis (talk) 20:34, 18 February 2024 (UTC)

Oxygala is probably Teleme. Yogurt is not consumed with honey but teleme is consumed with honey. Teleme is made with the help of figs which is native to the Medditerian sea regions. 84.40.106.211 (talk) 13:39, 22 September 2024 (UTC)

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