Yoghurt

Category: Other | Alcohol: Non alcoholic

About Ingredient


Yoghurt (or yogurt) is the result of milk, usually cow's milk, that has fermented and coagulated after friendly bacteria have been added in a controlled environment. The end result is a creamy-textured yoghurt with an astringent, slightly tart taste. In commercial yoghurt Lactobacillus bulgaricus or Streptococcus thermophilus is the most widely used bacteria.