What is Yogurt?
{{nutritionalvalue | name=Yogurt, full fat, plain | 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 | vitA_ug= 27 | right=1 | source_usda=1 | note=(*) [[Lactose]] content diminishes during storage.}} [[File:Joghurt.jpg|thumb|Yoghurt.]] '''Yogurt''', or '''yoghurt''' is a [[dairy product|milk product]] made by [[bacteria]]l [[fermentation]] of milk. The [[lactose]] in the milk becomes [[lactic acid]] when it is fermented. Lactic acid acts on the [[protein]] in the milk to make yoghurt thick and sour. The milk is heated to about 80 °C to kill any bacteria present, and to change the milk proteins so that they set together instead of becoming [[curd]]. After it is cooled to about 45 °C, the bacteria culture is added, and the milk is kept at that temperature for 4 to 7 hours to ferment. Yogurt can also be made from [[plant milk]]s such as [[almond milk]], [[soy milk]], and [[coconut milk]]. Yogurt is one of the oldest produced foods in human history. No one knows for sure how long yogurt has been around. Today, it is eaten all over the world. It is rich in [[protein]], [[calcium]], [[riboflavin]], [[Vitamin_B6|vitamin B<sub>6</sub>]] and [[Vitamin B12| vitamin B<sub>12</sub>]]. == Spelling == Yogurt derives romfrom the Turkish word yoğurt and in English, the word can be spelled either 'yogurt' or 'yoghurt'. In Canada 'yogourt' is also common.<ref>{{Cite web|url=https://porkandgin.com/other-stuff/words-language/yogurt-yoghurt-yogourt-or/|title=Yogurt, yoghurt, yogourt, or ?|first=John|last=Pope|date=1 April 2015|website=porkandgin|publisher=|accessdate=13 February 2017}}{{Dead link|date=February 2022 |bot=InternetArchiveBot |fix-attempted=yes }}</ref> It can be spoken with either a short or a long ''''o''''. == History == The earliest yogurts were probably made by wild bacteria (yeast infections) and happened by chance.<ref>Grigoroff, Stamen Étude sur une lait fermenté comestible. Le “Kissélo mléko” de Bulgarie. Revue Médical