Yogurt

Yogurt is a fermented dairy product created through the action of live bacterial cultures, primarily Lactobacillus bulgaricus and Streptococcus thermophilus. It has a mildly tangy taste, creamy texture and beneficial effects on digestion. In the kitchen, it is highly versatile, it works as a base for sauces, dips and marinades, as well as in sweet desserts, smoothies or Indian lassi. It is added to batters and doughs for moisture and tenderness. Available in many varieties, plain, flavoured, Greek or skyr-style. Greek yogurt is thicker and higher in protein due to the straining of whey. Yogurt is also an excellent source of calcium and probiotics.