In the United States, yogurt is usually made with cow’s milk. In other parts of the world, however, milk from other animals might be used, including sheep, goats, and camels. Yogurt is made by adding certain bacteria to milk in a carefully-controlled environment and allowing it to ferment. The fermentation process gives yogurt its consistency and tangy flavor.
For example, the bacteria used to create yogurt are Streptococcus thermophiles and Lactobacillus bulgaricus. When added to fresh milk and heated, these bacteria convert the sugar (lactose) in the milk into lactic acid. The lactic acid thickens the milk and gives yogurt its tangy flavor.
The longer the bacteria are allowed to ferment, the thicker and tangier the yogurt will be. Sometimes other bacteria, such as Lactobacillus acidophilus, are added to enhance flavor and provide additional health benefits.
When the desired consistency and flavor are attained, the yogurt is cooled. At this point, sweeteners and flavorings can be added. Gelatin may also be added to create a creamier texture.
Yogurt earns its reputation as a healthy snack by being high in protein and minerals. It’s also good food for people who are lactose intolerant since it contains a special enzyme that breaks down lactose in the intestines. Since yogurt can be made in regular, low-fat, and non-fat varieties, you can choose a specific yogurt that meets your goals for daily fat intake.
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