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Yogurt What is Yogurt? • Bacterial fermentation of milk • Lactobacillus acidophilus bacteria consume the sugar in milk (lactose) and produce lactic acid • Lactic acid gives yogurt a tangy flavor, coagulates the milk proteins, and preserves the yogurt How is Yogurt Made? • Milk is scalded (heated to just below its boiling point) – Kills off undesirable bacteria – Unfolds proteins in the milk • Add bacteria culture (Lactobacillus) • Incubate for several hours • Cool down and enjoy! Is Yogurt Nutritious? • High in: – Protein – Calcium – Riboflavin – Vitamin B6 & B12 • Many people who are lactose-intolerant can eat yogurt • May aid in digestive tract health Yogurt Varieties • Cacik – cold soups made with cucumbers, yogurt, and spices (Turkey) • Rahmjoghurt – creamy yogurt with high fat content (Germany) • Zabadi – made from water buffalo milk (Egypt) • Raita – side dish with herbs and spices (South Asia and India) • Dahi – often used for religious rituals (India) • Tzatziki – used as a condiment in gyros (Greece)
