Yogurt (also spelled yogourt or yoghurt) is a semi-solid fermented milk product which originated centuries ago in Bulgaria. It's popularity has grown and is now consumed in most parts of the world. Although the consistency, flavour and aroma may vary from one region to another, the basic ingredients and manufacturing are essentially the same.

Yogurt is used as an ingredient in specialty dishes in Greek, Syrian and Indian cooking. In the Middle East, it is often eaten plain or with honey as a dessert. It is also diluted with water and used as a cold beverage.

Although milk of various animals has been used for yogurt production in various parts of the world, most of the industrialized yogurt production uses cow's milk. Whole milk, partially skimmed milk, skim milk or cream may be used.

The special bacteria that turn milk into yogurt are lactobacillus bulgaricus, lactobacillus acidophilus and streptococuss thermophilus. The coagulation and the fermentation of milk sugar into lactic acid is caused by these bacteria. This action curdles the protein in yogurt and acts as a preservative.

Nutritionnal Values
The Greeks felt that yogurt had therapeutic qualities for diseases caused by intestinal disorders. Mahatma Gandhi, concerned about the health of his people, strongly advocated the virtues of yogurt in his book Diet Reform. Bulgarians attribute their good health and longevity in part to their daily intake of yogurt.