Yogurt is simply milk or similar combinations of dairy products combined and left to ferment with friendly bacteria (known as cultures) for several hours. This creates a tangy, creamy treat that’s great for breakfast or dessert.
There’s obviously nuance in the processes and choices of ingredients, but the basics are pretty straightforward.
Milk contains naturally occurring enzymes that cause it to separate into curds and whey. Cultures like Lactobacillus bulgaricus and Streptococcus thermophilus are added to help speed up the fermentation process. These cultures eat up the lactose found in milk and convert it into lactic acid, creating a thick, tangy product.
Some yogurts use additional ingredients such as fruit juice or honey to add flavor.
There is also a wide array of non dairy yogurts available today. Instead of cow milk, they use alternative dairy free milk as the base ingredient. Most commonly dairy free yogurts are made of coconut, almond, soy, oat or cashew milk.
The dairy industry is not happy about these products being called yogurts, so they are usually called yogurt alternatives or something entirely different such as “oatgurt” or “cashewgurt”.
Carbs
Sugar
Protein
No posts