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#REDIRECT ] {{R from alternative spelling}}
'''Yogurt''' or '''yoghurt''', or less commonly '''yoghourt''' or '''yogourt''' (see ]), is a ] produced by ]l ] of ]. It can be made from any milk, but modern production is dominated by ]'s milk. The fermentation of milk ] (]) produces ], which acts on milk protein to give yogurt its ]-like ] and characteristic tang. yogurt is often sold in a ], ], or ] flavor, but can be unflavored.
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{{nutritionalvalue | name=Yogurt, full fat | kJ=257 | protein=3.5 g | fat=3.3 g | carbs=4.7 g | sugars=4.7 g (*) | calcium_mg=121 | riboflavin_mg=0.14 | satfat=2.1 g | monofat=0.9 g | right=1 | source_usda=1 | note=(*) ] content diminishes during storage.}}
==History==
There is evidence of cultured milk products being produced as ] for at least 4,500 years, since the ]. The earliest yogurts were probably spontaneously fermented by wild bacteria living on the ]skin bags carried by the ] (or Hunno-Bulgars), a nomadic people who began migrating into Europe in the 2nd century AD and eventually settled on the Balkans by the end of the 7th century.

Yogurt remained primarily a food of ], ], ], ] and ] until the ], when a ]n ] named ] theorized that heavy consumption of yogurt was responsible for the unusually long lifespans of ] peasants. Believing '']'' to be essential for good health, Mechnikov worked to popularize yogurt as a foodstuff throughout Europe. It fell to a Spanish ] named ] to industrialise the production of yogurt. In 1919, Carasso started a commercial yogurt plant in ], naming the business ] after his son. It is better known in the United States as 'Dannon'.

Yogurt with added fruit ] was invented to protect yogurt better against decay. It was patented in ] by the ] dairy in ].

Yogurt was first commercially produced and sold in the United States in ] by ]n immigrants Rose and Sarkis Colombosian, whose family business later became ].

===Etymology of 'yogurt'===
The word derives from the ] ''yoğurt'' (] {{IPA|}}) deriving from the adjective 'yoğun', which means "dense" and "thick", or from the verb ''yoğurmak'', which means "to knead" and possibly meant "to make dense" originally -- how yogurt is made. The letter ] is silent between ]s in Modern Turkish, but was formerly pronounced as a ] {{IPA|}} and still retains this pronunciation in some eastern dialects.
] pronunciation varies according to the local accent but common pronunciations include {{IPA|/ˈjɒgət/}} and {{IPA|/ˈjoʊgɚt/}}.

==Contents==

Yogurt is made by introducing specific ] into milk under controlled temperature and environmental conditions, especially in industrial production. The bacteria ingest natural milk sugars and release lactic acid as a waste product. The increased acidity causes milk ]s to tangle into a solid mass (], ]). The increased acidity (]=4–5) also prevents the proliferation of potentially pathogenic bacteria. To be named yogurt, the product must contain the bacteria '']'' and '']'' (official name ''Lactobacillus delbrueckii'' ssp. ''bulgaricus''). Often these two are co-cultured with other lactic acid bacteria for taste or health effects (]). These include '']'', ''] and '']'' species.

In most countries, a product may be called yogurt only if live bacteria are present in the final product. Pasteurized products, which have no living bacteria, are called fermented milk (drink).

In the U.S.A., non-pasteurized yogurt is sold as "live" or containing "live active culture", which some believe to be nutritionally superior.
In ], yogurt producers were divided between those who wanted to reserve the name ''yogurt'' for live yogurt and those who wanted to include pasteurised products, the ] group being the most prominent among the latter. '''] yogurt''' has a ] of months and does not require ]. Both sides submitted scientific studies supporting their claims. The Spanish government eventually allowed the label ''yogur pasteurizado'' to replace the former ''postre lácteo'' ("dairy dessert").

People who are otherwise ] often enjoy yogurt without ill effects, since live yogurt culture contains ]s that help break down lactose inside the ].<ref></ref><ref></ref>

Yogurt is rich in protein, several ], and essential ]s. It contains as much ] as the milk it is made from.

For women who experience yeast infections, a common cure is the daily ingestion of yogurt containing '']'', which combats the imbalance of colonies of the fungus '']'' by adding more '']''.
Another method to combat a yeast infection
is the direct topical application of yogurt to the affected female area
since Candida species are not able to thrive in the acidic pH
that topically applicated yogurt would generally create.


Non-sweetened, drinkable yogurt is typically sold in the West as ''buttermilk'' or ''cultured buttermilk''. This is a misnomer, as the drink has little in common with ] and is, in fact, most similar to ].

==Presentation==

To offset its natural sourness, yogurt is often sold sweetened, flavored, or with ] on the bottom. If the fruit is stirred into the yogurt, it may be referred to as Swiss-style. Most yogurt in the United States adds ] or ]. Like ], some specialty yogurts (e.g., ]) have a layer of fermented fat at the top. Fruit ] is used instead of raw fruit pieces in fruit yogurts to allow storage for weeks.

==Yogurt types==
===Dahi yogurt===

] yogurt of the ] is known for its characteristic taste and consistency. The English term for a specific yogurt in India and Pakistan is ]. A typical preparation of curd, a dessert called 'shrikhand' in India or RusMalai in ], is made with curd placed in a soft cloth with very fine holes, such as soft muslin. Tied up and hung to drain for a few hours while all the water is drained out, sugar, saffron, cardamom, diced fruit, raisins, and nuts are then mixed for taste.

===Dadiah or Dadih===

]
]

''']''' or Dadih is a traditional West ] yogurt made from ] milk. It is fermented in bamboo tubes.

===Labneh or Labaneh===

] yogurt of ] is a thickened yogurt used for ]. Olive oil, cucumber slices, olives, and various green herbs may be added. It can be thickened further and rolled into balls, preserved in olive oil, and fermented for a few more weeks. It is sometimes used with onions, meat, and nuts as a stuffing for a variety of Lebanese pies or ] كبة balls.

===Bulgarian yogurt===
Bulgarian yogurt, commonly consumed plain, is popular for its taste, aroma, and quality. The qualities arise from the '']'' and '']'' culture strains used in Bulgaria. This yogurt is often labelled and sold as Greek yogurt, especially in British and American markets. Bulgarian yogurt producers are taking steps to protect the Bulgarian yogurt trademark in Europe and to distinguish it from other products that do not contain live bacteria.

Bulgarian yogurt is often strained by hanging it in a cloth for a few hours to reduce water content. The resulting yogurt is creamier, richer and milder in taste because of increased fat content. Hanging it overnight creates a concentrated yogurt similar to cream cheese. Yogurt is also used to prepare Bulgarian ]. Commercial versions of strained yogurt exist.

A popular cold soup made from yogurt is popular in the summertime in ] and ]. Called ] and ], respectively, it is made with ], cucumbers, garlic and ground walnuts.

===Yogurt Drinks===

] is a yogurt-based beverage originally from Indian Subcontinent ( i.e. ], ] and ]), usually made salty or sweet. Salty lassi is usually flavored with ground-roasted ] and ]s; the sweet variety with ], ], ] or other fruit juice. Another yogurt-based beverage, a salty drink called ], is popular in ], ] and ]. It is made by mixing yogurt with water and adding salt. The same drink is known as ''tan'' in ]. A similar drink, ], is popular in the Middle East between ] and ]; it differs from ayran by the addition of herbs, usually ], and is carbonated, usually with ]. In the United States, yogurt-based beverages are often marketed under names like "yogurt ]" or "drinkable yogurt".

===Kefir===

] is a fermented milk drink originating in ]. A related Central Asian-Turco Mongolian drink made from ] milk is called ], or airag in ]. Some American dairies have offered a drink called "kefir" for many years with fruit flavors but without carbonation or alcohol. As of ], names like "drinkable yogurt" and "yogurt smoothie" have been introduced.

===Homemade yogurt===

Homemade yogurt is consumed throughout the world and is the norm where yogurt has an important place in traditional cuisine, such as ], ], ], ], ], ] and ]. It can be made with a small amount of store-bought plain live active culture yogurt as the starter culture. One recipe starts with a litre of low-fat milk and requires some means of incubating the fermenting yogurt at a constant 43°C (109°F) for several hours. Yogurt-making machines are available for this purpose. As an alternative, a heating pad sold in pharmacies for muscle aches may be set at medium with a pot of tepid water on top. Place the milk in the pot. As with all fermentation processes, cleanliness is very important.

* Bring the milk to 85°C (185°F) over a stove and keep it there for two minutes to kill undesirable microbes.
* Pour the re-pasteurised milk into a tall, sterile container and allow to cool to 43°C (110°F).
* Mix in 120 ml of the warmed yogurt and cover tightly.
* After about six hours of incubation at precisely 43°C (110°F), the entire mixture becomes a very plain but edible yogurt with a loose consistency.
**The further below 43°C (110°F) the temperature, the longer it will take for the yogurt to solidify. If a precise means of temperature control is not available, place the culture in a warm place, such as on top of a water heater or in a gas oven with just the pilot flame burning. You may wrap a small towel around the container. An electric oven with the light on may work nicely, depending on the bulb size. It is done when it no longer moves if you tilt the jar.

In Japan, ''Caspian Sea Yogurt'' is a very popular homemade yogurt. It is believed to have been introduced into the country by researchers in a sample brought back from Georgia in the ] region in 1986. This Georgian yogurt, called ''Matsoni'', is mostly made up of ''Lactococcus lactis'' subsp. ''cremoris'' and ''Acetobacter orientalis'' and has a uniquely viscous, honey-like texture and is milder in taste than many other yogurts.

Caspian Sea yogurt is well-suited for making yogurt at home because it require no special equipment and cultures at room temperature (20–30°C) in about 10 to 15 hours, depending on the temperature. In Japan, freeze-dried starter cultures are sold in big department stores or online, although many people obtain starter cultures from friends as well.

* General instructions: ] all utensils, containers and lids in boiling water prior to use.
** Stir the freeze-dried starter in a container into about 250 ml of milk and cover it with a lid. Incubation time is approximately 12-36 hours from starter. Make the next batch as below using the actual yogurt as the starter.
** In the winter, use about one part yogurt to four parts milk. In the summer, use about one part yogurt to nine parts milk.
* Place the lid gently on top of the container so as to allow some air in, but prevent contamination. Leave in a clean dry place for 10-15 hours or until thick. This may take less than 10 hours in the summer and longer than 15 hours in the winter.
* Some thickening of the yogurt will occur in the refrigerator.
* The yogurt can be stored in the refrigerator for a week or longer.
* To reduce contamination, always make the next batch of yogurt before using the current batch, and use the containers ''only'' for making yogurt.

==References==
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==See also==
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==External links==
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Revision as of 21:30, 13 October 2006

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