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"Yogurt" is a dairy product produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures," which ferment lactose (the natural sugar in milk) into lactic acid. This process gives yogurt its characteristic tangy flavor and thick texture.
Here are some key aspects of yogurt:
* Types:
* There are many different types of yogurt, including plain yogurt, Greek yogurt, Icelandic yogurt (skyr), and flavored yogurts.
* Greek yogurt is strained to remove whey, resulting in a thicker, creamier texture and higher protein content.
* Nutritional Value:
* Yogurt is a good source of protein, calcium, and vitamin B12.
* It also contains probiotics, which are beneficial bacteria that can support gut health.
* Uses:
* Yogurt can be eaten on its own, used in smoothies, added to recipes, or used as a topping for fruits and cereals.
* It is used in many different culinary dishes across the world. 15 replies
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