Cacık, a Turkish cold appetiser yoghurt variety.

Yoghurt or yogurt, less commonly yoghourt or yogourt (see spelling below), is a dairy product produced by bacterial fermentation of milk. Fermentation of the milk sugar (lactose) produces lactic acid, which acts on milk protein to give yoghurt its texture and its characteristic tang. Soy yogurt, a dairy yoghurt alternative, is made from soy milk. Image File history File links Metadata Size of this preview: 685 × 599 pixelsFull resolution‎ (2,394 × 2,095 pixels, file size: 975 KB, MIME type: image/jpeg) Turkish cacık, made with yoghurt and cucumber File historyClick on a date/time to view the file as it appeared at that... Image File history File links Metadata Size of this preview: 685 × 599 pixelsFull resolution‎ (2,394 × 2,095 pixels, file size: 975 KB, MIME type: image/jpeg) Turkish cacık, made with yoghurt and cucumber File historyClick on a date/time to view the file as it appeared at that... Pronounced JAH-Jik, this classic Turkish dish is the Turkish version of Tzatziki (which is usually less dense compared to the greek version) . It is easy to make and should be served cold in very small bowls as a first course. ... Dairy products are generally defined as foodstuffs produced from milk. ... Phyla Actinobacteria Aquificae Chlamydiae Bacteroidetes/Chlorobi Chloroflexi Chrysiogenetes Cyanobacteria Deferribacteres Deinococcus-Thermus Dictyoglomi Fibrobacteres/Acidobacteria Firmicutes Fusobacteria Gemmatimonadetes Lentisphaerae Nitrospirae Planctomycetes Proteobacteria Spirochaetes Thermodesulfobacteria Thermomicrobia Thermotogae Verrucomicrobia Bacteria (singular: bacterium) are unicellular microorganisms. ... For other uses, see Fermentation. ... A glass of cows milk. ... This article is about sugar as food and as an important and widely-traded commodity. ... Lactose is a disaccharide that consists of β-D-galactose and β-D-glucose molecules bonded through a β1-4 glycosidic linkage. ... For the production of milk by mammals, see Lactation. ... A representation of the 3D structure of myoglobin showing coloured alpha helices. ... Mouthfeel is a product’s physical and chemical interaction in the mouth. ... 500g package of Alpro soy yogurt, from a German supermarket The soy yogurt actually looks like usual cream yogurt Soy yogurt is yogurt prepared using soy milk, yogurt bacteria, mainly Lactobacillus bulgaricus and Streptococcus thermophilus and sometimes additional sweetener, like fructose, glucose, honey or raw sugar [1]. It is one... A can of Yeos soy milk, poured into a glass Greek Café Frappé prepared with soy milk, topped with additional cinnamon 1 l (2. ...

History

There is evidence of cultured milk products being produced as food for at least 4,500 years. The earliest yoghurts were probably spontaneously fermented by wild bacteria living on the goat skin bags carried by the Bulgars (or Hunno-Bulgars), a nomadic people who began migrating into Europe in the second century AD and eventually settled in the Balkans at the end of the seventh century. Today, many different countries claim yoghurt as their own,^{[citation needed]} yet there is no clear evidence as to where it was first discovered. Lactose is a disaccharide found in milk. ... For other uses, see FAT. Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water. ... Saturated fat is fat that consists of triglycerides containing only saturated fatty acids. ... For discussion how dietary fats affect cardiovascular health, see Diet and heart disease. ... A representation of the 3D structure of myoglobin showing coloured alpha helices. ... Riboflavin (E101), also known as vitamin B2, is an easily absorbed micronutrient with a key role in maintaining health in animals. ... For other uses, see Calcium (disambiguation). ... Lactose is a disaccharide that consists of β-D-galactose and β-D-glucose molecules bonded through a β1-4 glycosidic linkage. ... Reference Daily Intake (RDI) is the daily dietary intake level of a nutrient considered sufficient to meet the requirements of nearly all (97–98%) healthy individuals in each life-stage and gender group. ... Fermented milk products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria such as Lactobacillus, Leuconostoc, Pediococcus, Lactococcus, and Streptococcus. ... This article is about the domestic species. ... Not to be confused with Bulgarians. ...

The use of yoghurt by medieval Turks is recorded in the books Diwan Lughat al-Turk by Mahmud Kashgari and Kutadgu Bilig by Yusuf Has Hajib written in the eleventh century. In both texts the word "yoghurt" is mentioned in different sections and its use by nomadic Turks is described. The first account of a European encounter with yoghurt occurs in French clinical history: Francis I suffered from a severe diarrhoea which no French doctor could cure. His ally Suleiman the Magnificent sent a doctor, who allegedly cured the patient with yoghurt. To meet Wikipedias quality standards, this article or section may require cleanup. ... The Kutadgu Bilig, or Qutadğu Bilig (English: IPA: , Middle Turkic IPA, proposed: //), is a Karakhanid work from the 11th century written by of Balasagun for the prince of Kashgar. ... Yusuf Has Hajib, as shown on the Kyrgyz 1000 som note. ... Francis I of France (French: François Ier) (September 12, 1494 – March 31, 1547), called the Father and Restorer of Letters (le Père et Restaurateur des Lettres), was crowned King of France in 1515 in the cathedral at Reims and reigned until 1547. ... Diarrhoea is the correct way to spell the word Diarrhoea. ... Suleiman I (Ottoman Turkish: Sulaymān, Turkish: ; almost always Kanuni Sultan Süleyman) (November 6, 1494 – September 5/6, 1566), was the tenth and longest-reigning Sultan of the Ottoman Empire, from 1520 to his death in 1566. ...

Until the 1900s, yoghurt was a staple in diets of the South Asian, Central Asian, Western Asian, South Eastern European and Central European regions. The Russian biologist Ilya Ilyich Mechnikov had an unproven hypothesis that regular consumption of yoghurt was responsible for the unusually long lifespans of Bulgarian peasants. Believing Lactobacillus to be essential for good health, Mechnikov worked to popularise yoghurt as a foodstuff throughout Europe. It fell to a Sephardic Jewish entrepreneur named Isaac Carasso to industrialise the production of yoghurt. In 1919, Carasso, who was from Salonika, started a small yoghurt business in Barcelona and named the business Danone ("little Daniel") after his son. Carasso emigrated to the United States during World War II and set up a business in New York City under an Americanised version of the name: Dannon. Yoghurt with added fruit jam was invented to protect yoghurt from decay. It was patented in 1933 by the Radlická Mlékárna dairy in Prague, and introduced to the United States in 1947, by Dannon. Map of South Asia (see note on Kashmir). ... Map of Central Asia showing three sets of possible boundaries for the region Central Asia located as a region of the world Central Asia is a region of Asia from the Caspian Sea in the west to central China in the east, and from southern Russia in the north to... A map showing Southwest Asia - The term Middle East is more often used to refer to both Southwest Asia and some North African countries Southwest Asia, or West Asia, is the southwestern part of Asia. ... The Balkans is the historic and geographic name used to describe southeastern Europe (see the Definitions and boundaries section below). ... Central Europe is the region lying between the variously and vaguely defined areas of Eastern and Western Europe. ... A biologist is a scientist devoted to and producing results in biology through the study of organisms. ... Ilya Ilyich Mechnikov Ilya Ilyich Mechnikov (Илья Ильич Мечников, also known as Eli Metchnikoff, May 16, 1845, Ukraine – July 16, 1916, Paris) was a Russian microbiologist best remembered for his pioneering research into the immune system. ... Species L. acidophilus L. brevis L. delbrueckii subsp. ... In the strictest sense, a Sephardi (ספרדי, Standard Hebrew Səfardi, Tiberian Hebrew Səp̄ardî; plural Sephardim: ספרדים, Standard Hebrew Səfardim, Tiberian Hebrew Səp̄ardîm) is a Jew original to the Iberian Peninsula (Spain and Portugal: ספרד, Standard Hebrew Səfárad, Tiberian Hebrew Səp̄áraḏ / Səp̄āraḏ), or whose ancestors were among the Jews expelled from... For the computer game by Peter Molyneux, see The Entrepreneur. ... Isaac Carasso was an olive oil merchant of Jewish Greek origin. ... The White Tower The Arch of Galerius Map showing the Thessaloníki prefecture Thessaloníki (Θεσσαλονίκη) is the second-largest city of Greece and is the principal city and the capital of the Greek region of Macedonia. ... Location Coordinates : Time Zone : CET (GMT +1) - summer: CEST (GMT +2) General information Native name Barcelona (Catalan) Spanish name Barcelona Nickname Ciutat Comtal (City of Counts) Postal code 08001–08080 Area code 34 (Spain) + 93 (Barcelona) Website http://www. ... Danone factory in BieruÅ„, Poland Groupe Danone (Euronext: BN, NYSE: DA) (known as Dannon in the United States) is a food-product company with its central headquarters in Paris, France. ... Jam from berries Jam (also known as jelly or preserves) is a type of sweet spread or condiment made with fruits or sometimes vegetables, sugar, and sometimes pectin if the fruits natural pectin content is insufficient to produce a thick product. ... For other uses, see Prague (disambiguation). ...

Yogurt's popularity in the United States was enhanced in the 1950's and 60's when it was presented as a health food. Healthful eating is the act of following a balanced nutritional diet. ...

Culture

From the Bulgarian Pavilion, at Expo 2005.

Yoghurt is made by introducing specific bacteria strains into milk, which is subsequently fermented under controlled temperatures and environmental conditions (inside a bioreactor), especially in industrial production. The bacteria ingest natural milk sugars and release lactic acid as a waste product. The increased acidity causes milk proteins to tangle into a solid mass (curd) in a process called denaturation. The increased acidity (pH=4–5) also prevents the proliferation of potentially pathogenic bacteria. In the U.S., to be named yoghurt, the product must contain the bacteria strains Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Often these two are co-cultured with other lactic acid bacteria for taste or health effects (See probiotics). These include L. acidophilus, L. casei and Bifidobacterium species. In most countries, a product may be called yoghurt only if live bacteria are present in the final product. In the U.S., non-pasteurised yoghurt can be marketed as "live" or containing "live active culture". A small amount of live yoghurt can be used to inoculate a new batch of yoghurt, as the bacteria reproduce and multiply during fermentation. Pasteurised products, which have no living bacteria, are called fermented milk (drink). Image File history File links Download high resolution version (1280x960, 1343 KB) Summary en: Yogurt currently sold at the Bulgarija Pavilion of Expo 2005 Aichi Japan ja: 愛・地球博のブルガリア館で販売されていたヨーグルト。 Photo by Gnsin Licensing File links The following pages link to this file: Yoghurt ... Image File history File links Download high resolution version (1280x960, 1343 KB) Summary en: Yogurt currently sold at the Bulgarija Pavilion of Expo 2005 Aichi Japan ja: 愛・地球博のブルガリア館で販売されていたヨーグルト。 Photo by Gnsin Licensing File links The following pages link to this file: Yoghurt ... A part of the Global Loop at Expo 2005 Expo with the Corporate Pavilions in the background Wonder Circus, the Electric Power Pavilion Expo 2005 was the Worlds Fair held in Aichi Prefecture, Japan, east of the city of Nagoya. ... Phyla/Divisions Actinobacteria Aquificae Bacteroidetes/Chlorobi Chlamydiae/Verrucomicrobia Chloroflexi Chrysiogenetes Cyanobacteria Deferribacteres Deinococcus-Thermus Dictyoglomi Fibrobacteres/Acidobacteria Firmicutes Fusobacteria Gemmatimonadetes Nitrospirae Omnibacteria Planctomycetes Proteobacteria Spirochaetes Thermodesulfobacteria Thermomicrobia Thermotogae Bacteria (singular, bacterium) are a major group of living organisms. ... A bioreactor may refer to any device or system that supports a biologically active environment. ... A representation of the 3D structure of myoglobin showing coloured alpha helices. ... Curd is a dairy product obtained by curdling (coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar and then draining off the liquid portion (called whey). ... Irreversible egg protein denaturation and loss of solubility, caused by the high temperature (while cooking it) Denaturation is the alteration of a protein or nucleic acids shape through some form of external stress (for example, by applying heat, acid or alkali), in such a way that it will no... For other uses, see PH (disambiguation). ... This article belongs in one or more categories. ... Binomial name Lactobacillus bulgaricus Orla-Jensen, 1919 Lactobacillus bulgaricus (Official name Lactobacillus delbrueckii subspecius bulgaricus, LBB) is one of several bacteria used for the production of Kisselo mlyako(Bulgarian)- Sour milkyoghurt (yogurt). ... Probiotics are dietary supplements containing potentially beneficial bacteria or yeasts. ... Binomial name Lactobacillus acidophilus (Moro 1900) Hansen & Mocquot 1970 Lactobacillus acidophilus is one of several bacteria in the genus Lactobacillus. ... Binomial name Lactobacillus casei (Orla-Jensen 1916) Hansen & Lessel 1971 Lactobacillus casei is a transient, anaerobic microorganism of genus Lactobacillus found in the human intestine and mouth. ... Bifidobacteria (genus Bifidobacterium) are a group of anaerobic bacteria and a form of probiotic that is thought to have health-promoting properties for humans. ...

Benefits

Yoghurt has nutritional benefits beyond those of milk: people who are moderately lactose-intolerant can enjoy yoghurt without ill effects, because the lactose in the milk precursor is converted to lactic acid by the bacterial culture. The reduction of lactose bypasses the affected individuals' need to process the milk sugar themselves.^[1] Lactose intolerance is the name given to the condition (found in the majority of humans) in which lactase, an enzyme needed for proper metabolization of lactose, is not produced in adulthood. ...

Yoghurt also has medical uses, in particular for a variety of gastrointestinal conditions,^[2] and in preventing antibiotic-associated diarrhoea.^[3] One study suggests that eating yoghurt containing L. acidophilus helps prevent vulvovaginal candidiasis, though the evidence is not conclusive.^[4] Diarrhoea is the correct way to spell the word Diarrhoea. ... Binomial name Lactobacillus acidophilus (Moro 1900) Hansen & Mocquot 1970 Lactobacillus acidophilus is one of several bacteria in the genus Lactobacillus. ...

Presentation

To offset its natural sourness, yoghurt can be sold sweetened, flavored, or in containers with fruit or fruit jam on the bottom.^[5] If the fruit has been stirred into the yoghurt before purchase, it is commonly referred to as Swiss-style.^[6] Most yoghurts in the United States have added pectin or gelatin. Some specialty yoghurts have a layer of fermented fat at the top^{[citation needed]}. Fruit jam is used instead of raw fruit pieces in fruit yoghurts to allow storage for weeks.^{[citation needed]} "Strained" yoghurt is the concentrated residue (described as a sort of "yoghurt cheese") produced by filtering plain yoghurt that is without flavorings, gelatin, pectin, or other additives through a paper or cloth filter, and allowing water and whey to drain away. For other uses, see Fruit (disambiguation). ... Pectin, a white to light brown powder, is a heterosaccharide derived from the cell wall of higher terrestrial plants. ... For the art collective, see Gelitin. ... Jam from berries Jam (also known as jelly or preserves) is a type of sweet spread or condiment made with fruits or sometimes vegetables, sugar, and sometimes pectin if the fruits natural pectin content is insufficient to produce a thick product. ...

Varieties

• Strained yoghurts, which include Greek Yoghurt (yiaourti), Dahi and Bulgarian Yoghurt are types of yoghurt which are strained through a cloth or paper filter, traditionally made of muslin, to remove the whey, giving a much thicker consistency, and a distinctive, slightly tangy taste. Some types are boiled in open vats first, so that the liquid content is reduced. The popular East Indian dessert, Mishti Dahi, is a variation of traditional Dahi, offers a thicker, more custard-like consistency, and is usually sweeter than western yoghurts.

Dadiah sold in Bukittinggi Market.

• Dadiah, or Dadih, is a traditional West Sumatran yoghurt made from water buffalo milk. It is fermented in bamboo tubes.

• Labneh yoghurt of Lebanon is a thickened yoghurt used for sandwiches. Olive oil, cucumber slices, olives, and various green herbs may be added. It can be thickened further and rolled into balls, preserved in olive oil, and fermented for a few more weeks. It is sometimes used with onions, meat, and nuts as a stuffing for a variety of Lebanese pies or Kebbeh ( كبة ) balls.

• Tarator/cacık is a popular cold soup made from yoghurt, popular during summertime in Bulgaria, Macedonia, and Turkey. It is made with Ayran, cucumbers, dill, salt, olive oil, and optionally garlic and ground walnuts in Bulgaria, and generally without walnuts in Turkey.

• Rahmjoghurt, a creamy yoghurt with much higher milkfat content (10%) than most yoghurts offered in English-speaking countries (Rahm is German for cream), is available in Germany and other countries.

• Caspian Sea Yoghurt is believed to have been introduced into Japan in 1986 by researchers returning from a trip to the Caucasus region in Georgia^[7]. This variety, called Matsoni, is started with Lactococcus lactis subsp. cremoris and Acetobacter orientalis species and has a unique, viscous, honey-like texture.^[8] It is milder in taste than other varieties of yoghurts. Ideally, Caspian Sea yoghurt is made at home because it requires neither special equipment nor unobtainable culture. It can be made at room temperature (20–30°C) in 10 to 15 hours.^[9] In Japan, freeze-dried starter cultures are sold in department stores and online, although many people obtain starter cultures from friends.^{[citation needed]}

• Jameed is yoghurt which is salted and dried to preserve it. It is popular in Jordan.

Yoghurt or yogurt, or less commonly yoghourt or yogourt (see spelling below), is a dairy product produced by bacterial fermentation of milk. ... Muslin is a type of finely-woven cotton fabric, introduced to Europe from the Middle East in the 17th century. ... Percentages are relative to US recommendations for adults. ... Image File history File links Dadiah1. ... Image File history File links Dadiah1. ... City of Bukittinggi Bukittinggi (Indonesian for high hill) is one of the larger cities in West Sumatra, Indonesia, with a population of around 100,000 people. ... Dadiah or Dadih is a Traditional Minangkabau water buffalo yogurt which is fermented in bamboo container covered with banana leaf. ... For other uses, see Sumatra (disambiguation). ... For the controversy at the University of Pennsylvania, see Water buffalo incident. ... Labneh with olive oil. ... This article is about the food item. ... Kibbeh (also kibbee), known as içli köfte in Turkish, is a common food in North Africa, the Middle East, and parts of the Caucasus such as Armenia. ... Tarator is a cold soup, popular in summertime in Bulgaria. ... Pronounced JAH-Jik, this classic Turkish dish is the Turkish version of Tzatziki (which is usually less dense compared to the greek version) . It is easy to make and should be served cold in very small bowls as a first course. ... Ayran Ayran, tan or liquid Labneh (arabic version) (IPA: ) (Turkish: ayran; Kurdish: Mast ow ; Persian: دوغ(doogh) ; Kazakh Айран ; Bulgarian: айрян or sometimes мътеница / бърканица (literally dreggy or oily liquid); Macedonian: матеница, аjÑ€aн; Greek: Αϊράνι; Armenian: Ô¹Õ¡Õ¶; Assyrian: Döweh; Albanian: Dhallë) is a drink made of yoghurt and water, popular in Turkey, Armenia, Bulgaria, the Arab... It has been suggested that this article or section be merged with Caucasus Mountains. ... Fermentation starters (called simply starters within the corresponding context) are preparations to assist the beginning of the fermentation process in preparation of various foods and fermented drinks. ... Jameed (Arabic) is hard dry laban made from whey extracted from goats milk. ...

Drinks

Bihidasu, a Japanese edible brand of Ayran.

• Ayran is a yoghurt-based, salty drink popular in Turkey, Azerbaijan, Iran, Bulgaria, Macedonia, Kazakhstan and Kyrgyzstan. It is made by mixing yoghurt with water and adding salt. The same drink is known as "Tan" in Armenia, "Laban Ayran" in Syria and Lebanon, "Shenina" in Jordan, "Moru" in South India, and "Laban Arbil" in Iraq. A similar drink, doogh, is popular in the Middle East between Lebanon and Afghanistan; it differs from ayran by the addition of herbs, usually mint, and is carbonated, usually with seltzer water.

• Lassi is a yoghurt-based beverage originally from the Indian subcontinent that is usually slightly salty or sweet. Lassi is a staple of Punjab, in some parts of the subcontinent, the sweet version may be commercially flavored with rosewater, mango or other fruit juice to create a totally different drink. Salty lassi is usually flavored with ground, roasted cumin and red chillies, this salty variation may also use buttermilk, and is interchangeably called Mattha (North India), Tak(Maharashtra), or Chaas (Gujarat).

• Kefir is a fermented milk drink originating in the Caucasus. A related Central Asian Turco-Mongolian drink made from mare's milk is called kumis, or airag in Mongolia. Some American dairies have offered a drink called "kefir" for many years with fruit flavours but without carbonation or alcohol.

• Sweetened Yoghurt Drinks are the usual form in the US and UK containing fruit and added sweeteners. These are typical called "drinking / drinkable yoghurt". Also available are "yoghurt smoothies" which contain a higher proportion of fruit and are more like Smoothies.

Image File history File links Yoghurt photography person : MASA photography day : February, 2005 photography place : home of MASA File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Image File history File links Yoghurt photography person : MASA photography day : February, 2005 photography place : home of MASA File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Ayran Ayran, tan or liquid Labneh (arabic version) (IPA: ) (Turkish: ayran; Kurdish: Mast ow ; Persian: دوغ(doogh) ; Kazakh Айран ; Bulgarian: айрян or sometimes мътеница / бърканица (literally dreggy or oily liquid); Macedonian: матеница, аjÑ€aн; Greek: Αϊράνι; Armenian: Ô¹Õ¡Õ¶; Assyrian: Döweh; Albanian: Dhallë) is a drink made of yoghurt and water, popular in Turkey, Armenia, Bulgaria, the Arab... Ayran Ayran, tan or liquid Labneh (arabic version) (IPA: ) (Turkish: ayran; Kurdish: Mast ow ; Persian: دوغ(doogh) ; Kazakh Айран ; Bulgarian: айрян or sometimes мътеница / бърканица (literally dreggy or oily liquid); Macedonian: матеница, аjÑ€aн; Greek: Αϊράνι; Armenian: Ô¹Õ¡Õ¶; Assyrian: Döweh; Albanian: Dhallë) is a drink made of yoghurt and water, popular in Turkey, Armenia, Bulgaria, the Arab... The geographical south of India includes all Indian territory below the 20th parallel. ... Doogh (Dooqh), also called dugh, abdug, or tahn (the last two mostly by Armenians) is a beverage popular in Iran and other middle-eastern countries and the Caucasus. ... “Mint” redirects here. ... Bubbles in carbonated water float to the surface. ... Lassi is a traditional North Indian beverage, originally from Punjab made by blending yogurt with water, salt, and spices until frothy. ... Map of South Asia (see note) This article deals with the geophysical region in Asia. ... This article is about the geographical region. ... Rosewater or rose syrup (Persian: Golâb Turkish: Gül suyu) is the hydrosol portion of the distillate of rose petals. ... Species About 35 species, including: Mangifera altissima Mangifera applanata Mangifera caesia Mangifera camptosperma Mangifera casturi Mangifera decandra Mangifera foetida Mangifera gedebe Mangifera griffithii Mangifera indica Mangifera kemanga Mangifera laurina Mangifera longipes Mangifera macrocarpa Mangifera mekongensis Mangifera odorata Mangifera pajang Mangifera pentandra Mangifera persiciformis Mangifera quadrifida Mangifera siamensis Mangifera similis Mangifera... Geerah redirects here. ... Mattha is made from curd(you can prepare it with Yogurt also). ... Tak may refer to: Tak Province, a northern province in Thailand Tak (town), the capital of Tak Province in Thailand Tak district, the district around the town Tak (rapper), a rapper and member of Styles of Beyond Tak (function), a recursive mathematical function Tak and the Power of Juju, Tak... Grains of kefir For the Islamic term, see Kaffir. ... It has been suggested that this article or section be merged with Caucasus Mountains. ... 13 year old Peruvian Paso mare A broodmare and foal In English, a mare (an old Germanic word) is a female horse; the word is also an etymological root of marshal (originally marescalcus horse servant). Mares are considered easier to handle than males, which are called stallions or after castration... In the West, Kumis has been touted for its health benefits, as in this 1877 book also naming it Milk Champagne. Kumis (also spelled kumiss, koumiss, kymys; called airag in Mongolian cuisine) is a fermented milk drink traditionally made from the milk of horses. ... The traditional Mongolian cuisine primarily consists of Dairy products and meat. ... Blueberry Smoothie from Lollicup A smoothie is a blended, chilled, sweet beverage made from fresh fruit and fruit juices which is blended with crushed ice, frozen fruit, or frozen yogurt. ...

Homemade

A yoghurt-making kit, with container, thermos, and thermometer.

Yoghurt is customarily made in domestic environments in regions where yoghurt has an important place in traditional cuisine. It can be made by scalding milk, cooling it to just above body temperature, and then adding a small amount of previously made yoghurt (for example, store-bought, plain, live-culture yoghurt). The mixture is kept at the warm temperature for several hours, during which fermentation (proliferation of the bacteria that were in the previously made yogurt) causes it to become yoghurt.^[10] Special yoghurt-making machines assist in small-batch yoghurt-making.^[11] In 2005, Mireille Guiliano released her best selling book, French Women Don’t Get Fat, in which she touts yogurt as her secret weight loss weapon. In her book, she campaigned for Americans to discover the benefits and pleasures of homemade plain, non-fat yogurt, as opposed to the sugar and corn syrup-laden ‘impostors’ found in most U.S. supermarkets. Image File history File linksMetadata No higher resolution available. ... Image File history File linksMetadata No higher resolution available. ...

Etymology and spelling

The word is derived from Turkish yoğurt,^[12] and is related to yoğurmak 'to knead' and yoğun 'dense' or 'thick'.^[13]. The letter ğ was traditionally rendered as "gh" in transliterations of Turkish, which used to be written in a variant of the Arabic alphabet until the introduction of the Latin alphabet in 1928. In older Turkish the letter denoted a voiced velar fricative /ɣ/, but this sound is elided between back vowels in modern Turkish, in which the word is pronounced [joˈuɾt]. Some eastern dialects retain the consonant in this position, and Turks in the Balkans pronounce the word with a hard /g/. The title given to this article is incorrect due to technical limitations. ... The Ottoman Turkish alphabet (الفبا elifbâ) was the version of the Arabic alphabet that was used for the Ottoman Turkish language during the time of the Ottoman Empire. ... The voiced velar fricative is a type of consonantal sound, used in some spoken languages. ... In music, see elision (music). ... A back vowel is a type of vowel sound used in some spoken languages. ... A dialect (from the Greek word διάλεκτος) is a variant, or variety, of a language spoken in a certain geographical area. ... Balkan redirects here. ...

In English, there are several variations of the spelling of the word. In the United States, yogurt is the usual spelling and yoghurt a minor variant. In the United Kingdom, yoghurt and yogurt are both current, yoghurt being more common, and yoghourt is an uncommon alternative.^[14] Canada uses mostly yogurt and yogourt, the latter being particularly common in bilingual packaging, as it is also the spelling in Canadian French; in Australia and New Zealand yoghurt prevails.^[15][16]

Whatever the spelling, the word is pronounced with either a short "o" or a long "o" in the UK and New Zealand, and with a long "o" in North America, Ireland and Australia (UK IPA: /ˈjɒgət/ or /'jəʊgət/; North America /'joʊgɚt/; Australia /'jəʉgət/).

Further information: American and British English spelling differences

Spelling differences redirects here. ...

References

A digital object identifier (or DOI) is a standard for persistently identifying a piece of intellectual property on a digital network and associating it with related data, the metadata, in a structured extensible way. ... Year 2007 (MMVII) was a common year starting on Monday of the Gregorian calendar in the 21st century. ... is the 144th day of the year (145th in leap years) in the Gregorian calendar. ... Year 2007 (MMVII) was a common year starting on Monday of the Gregorian calendar in the 21st century. ... is the 144th day of the year (145th in leap years) in the Gregorian calendar. ...

See also

• Frozen yogurt
• Fermented milk products
• Soy yogurt
• Lassi

french fry frozen yogurt Frozen yogurt (also frozen yoghurt, Froyo[1] or frogurt) is a frozen dessert made from or containing yogurt or dairy analogues. ... Fermented milk products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria such as Lactobacillus, Lactococcus, and Leuconostoc. ... 500g package of Alpro soy yogurt, from a German supermarket The soy yogurt actually looks like usual cream yogurt Soy yogurt is yogurt prepared using soy milk, yogurt bacteria, mainly Lactobacillus bulgaricus and Streptococcus thermophilus and sometimes additional sweetener, like fructose, glucose, honey or raw sugar [1]. It is one... Lassi is a traditional North Indian beverage, originally from Punjab made by blending yogurt with water, salt, and spices until frothy. ...

External links

Wikimedia Commons has media related to:

Yoghurt

Look up yoğurt, yoghurt, yogurt in Wiktionary, the free dictionary.

• US National Center for Home Food Preservation: Fermenting Yogurt at Home
• Yogurt Forever: The Yogurt EncyclopediaPDF (259 KiB)

v • d • e Yoghurt in cuisine of Turkey For more information, see the articles about Turkish cuisine; cf. Category:Turkish cuisine, and Category:Turkish cuisine stubs. v • d • e Turkish milk products Ayran · Çökelek · Kaymak · Kefir · Kımız · Lor · Yoğurt Turkish cuisine related topics Beverage • Instrument • Habit • Restaurant • Kebab • Meze • Charcuterie • Dolma and Sarma • Dessert • Soup • Köfte • Salad • Pilav • Pasta • Pastry • Vegetable dish • Egg dish • Vegetabled meat • Roasted meat • Chicken • Seafood • Cheese and milk product (Yogurt . Kölemez . Pinir) Turkish cuisine related articles