Yogurt
Japanese: ヨーグルト
A semi-solid food made by fermenting milk with lactic acid bacteria. The bacteria convert lactose into lactic acid, coagulating proteins to create its characteristic texture.
Yogurt is one of the most widely consumed fermented foods worldwide. Lactic acid bacteria convert lactose into lactic acid, lowering pH and coagulating milk proteins for a smooth texture. Distinct yogurt cultures developed in Bulgaria, Turkey, India, and beyond. Different strains yield different flavors, and probiotic health benefits have drawn growing attention. It is an accessible gateway to fermentation. Knowing is the beginning of making.