Physical Description
Yogurt is a fermented dairy product made by adding bacterial cultures to milk, which causes the transformation of the milk's sugar, lactose, into lactic acid. This process gives yogurt its refreshingly tart flavor and unique pudding-like texture, a quality that is reflected in its original Turkish name, Yoghurmak, which means "to thicken."
Selecting and Buying
Choosing: Some yogurt manufacturers pasteurize their yogurt products, while others do not.Check the expiration date on the side of the yogurt container to make sure that it is still fresh. Avoid yogurts that have artificial colors, flavorings or sweeteners. Additionally, while fruit-filled yogurt can be a delicious treat, be aware that oftentimes these yogurt products contain excess sugar.
Buying:
Procuring: The milk is heated to about 80°C to kill any undesirable bacteria and to change the milk proteins so that they set together rather than form curds. It is then cooled to about 45°C. The bacteria culture is added, and this temperature is maintained for 4 to 7 hours for fermentation. Soy yoghurt, a non-dairy yoghurt alternative, is made from soy milk.
Preparation and Use
Yogurt parfaits are a visual as well as delicious treat. In a large wine glass, alternate layers of yogurt and your favorite fruits.
Yogurt is a great base for salad dressings. Simply place plain yogurt in the blender with enough water to achieve your desired consistency. Add to this your favorite herbs and spices. Mix cold cereal or granola with yogurt for a twist on the traditional cereal and milk breakfast.
Conserving and Storing
Store yogurt in the refrigerator in its original container. If unopened, it will stay fresh for about one week past the expiration date.
Social/Political
Yogurt and other fermented dairy products have long been a staple in the diets of cultures of the Middle East, Asia, Russia and Eastern European countries, such as Bulgaria. Yet, the recognition of yogurt's special health benefits did not become apparent in Western Europe and North America until the 20th century, as a result of research done by Dr. Elie Metchnikoff.
History: While it is unclear when and where yogurt was developed, fermented dairy products were probably consumed for thousands and thousands of years, ever since the beginning of the domestication of cows. One of the first records of yogurt consumption comes from the Middle East during the times of the Conqueror Genghis Khan in the 13th century, whose armies were sustained by this healthful food. People have been making and eating yogurt for at least 5,400 years. Today, it is a common food item throughout the world. A nutritious food with unique health benefits, it is rich in protein, calcium, riboflavin, vitamin B6 and vitamin B12
