Yogurt

Yogurt

Yogurt is a fermented milk product made by introducing harmless bacteria into either whole or skimmed milk. It has a tangy flavour and may be smooth or set and silky in texture.
Cow's milk is the most common type, but milk from goats, ewes, camels, yaks and water bufalo can be used, with changes in taste and cooking properties according to the animal source. Yogurt is easier to digest than milk and is said to have a beneficial effect on the digestive system. Bio yogurt is made with bacteria that survive in the digestive system, where they aid digestion and boost the immune system.
Yogurt comes in numerous varieties and flavors such as low-fat yogurt, light yogurt, probiotic yogurt, sugar-free yogurt, lactose-free yogurt, organic yogurt, yogurt with fruit, kefir, Greek yogurt, tube yogurt, frozen yogurt and drinkable yogurt. Yogurt can be used in sweet or savoury dishes, on breakfast cereals, spooned on to desserts, in salad dressings, as a meat tenderiser in a marinade.


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