Portal:Yogurts
Portal maintenance status: (October 2018)
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Introduction
Yogurt, yoghurt, or yoghourt (/ˈjoʊɡərt/ or /ˈjɒɡərt/; from Turkish: yoğurt) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures. Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow's milk is commonly available worldwide and, as such, is the milk most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt where available locally. The milk used may be homogenized or not, even pasteurized or raw. Each type of milk produces substantially different results.
Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. In addition, other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt. Some countries require yogurt to contain a certain amount of colony-forming units (CFU) of bacteria; in China, for example, the requirement for the number of lactobacillus bacteria is at least 1 million CFU per milliliter.
Selected general articles
Kumis (also spelled kumiss or koumiss or kumys, see other transliterations and cognate words below under terminology and etymology - Kazakh: қымыз, qymyz) is a fermented dairy product traditionally made from mare's milk. The drink remains important to the peoples of the Central Asian steppes, of Huno-Bulgar, Turkic and Mongol origin: Kazakhs, Bashkirs, Kalmyks, Kyrgyz, Mongols, and Yakuts.
Kumis is a dairy product similar to kefir, but is produced from a liquid starter culture, in contrast to the solid kefir "grains". Because mare's milk contains more sugars than cow's or goat's milk, when fermented, kumis has a higher, though still mild, alcohol content compared to kefir. Read more...
Soy yogurt, also referred to as Soya yogurt, Soygurt or Yofu (a portmanteau of yogurt and tofu), is yogurt prepared with soy milk. Read more...
Ryazhenka (Ukrainian: ряжaнка, Russian: ряженка, IPA: [ˈrʲaʐɨnkə]) is a traditional fermented milk product in Belarus, Russia and Ukraine. It is made from baked milk by lactic acid fermentation. Read more...- Yakult (ヤクルト, Yakuruto) is a probiotic milk beverage fermented with the bacteria strain Lactobacillus paracasei Shirota, first isolated from the human intestine by Japanese scientist Minoru Shirota in the 1930s and sold by Yakult Honsha. Read more...
Kashk (Persian: کشک, Arabic: كشك, Kurdish: keşk, Turkish: keş peyniri), qurut (Kazakh: құрт, Turkmen: gurt, Uzbek: qurt, Azerbaijani: qurut, Bashkir: ҡорот, Kyrgyz: курут, Pashto: قروت, Turkish: kurut, sürk, taş yoğurt, kurutulmuş yoğurt, Shor: қурут), chortan (Armenian: չորթան, [chor, meaning "dried", plus tan]), aaruul (Mongolian: ааруул) is a range of dairy products used in cuisines of Iranian, Kurdish, Turkish, Mongolian, Central Asian, Transcaucasian, and the Levantine peoples. Kashk is made from drained yogurt (in particular, drained qatiq) or drained sour milk by forming it and letting it dry. It can be made in a variety of forms, including rolled into balls, sliced into strips, and formed into chunks.
There are three main kinds of food products with this name: foods based on curdled milk products like yogurt or cheese; foods based on barley broth, bread, or flour; and foods based on cereals combined with curdled milk. Read more...
Quark or quarg is a type of fresh dairy product made by warming soured milk until the desired amount of curdling is met, and then straining it. It can be classified as fresh acid-set cheese. Traditional quark can be made without rennet, but in modern dairies small quantities of rennet are typically added. It is soft, white and unaged, and usually has no salt added. It is traditional in the cuisines of German-speaking, Slavic and Scandinavian countries.
Dictionaries sometimes translate it as curd cheese, cottage cheese, farmer cheese or junket. In Germany, quark and cottage cheese are considered to be different types of fresh cheese, while in Eastern Europe cottage cheese is usually viewed as a type of quark (e.g. Russian for cottage cheese is "зернёный творог" zernyony tvorog, literally "grainy quark"). Read more...
Bowl of chili with sour cream and cheese
Sour cream is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Its name comes from the production of lactic acid by bacterial fermentation, which is called souring. Read more...
Viili (Finnish) or filbunke (Swedish, or simply fil) is a mesophilic fermented milk product found in Finland that originated in Scandinavia. This cultured milk beverage is the results of microbial action of lactic acid bacteria (LAB) and a surface-growing yeast-like fungus Geotrichum candidum present in milk, which forms a velvet-like surface on viili. In addition, most traditional viili cultures also contain yeast strains such as Kluveromyces marxianus and Pichia fermentans. The LAB identified in viili including Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar. diacetylactis, Leuconostoc mesenteroides subsp. cremoris. Among those mesophilic LAB strains, the slime-forming Lc. lactis subsp. cremoris produce a phosphate-containing heteropolysaccharide, named viilian. Viilian is similar to kefiran produced by kefir grains. The production of exopolysaccharides (EPS) by the strain forms the consistency character of viili and it has been claimed to have various functional benefits toward the rheological properties of milk products and the health improving potential.
In modern practice, pasteurized milk is used, fermentation is carried out in a dairy plant in controlled conditions using laboratory-grown cultures and the product sold fresh. Viili is widely available in Finland in grocery stores in several variants. Read more...- Jocoque or jocoqui is a dairy product based on fermented milk, typical of Mexican cuisine. Jocoque is a word of Nahuatl origin. Read more...
Filmjölk (Swedish: [²fiːlmjœlk]), also known as fil, is a traditional fermented milk product from Sweden, and a common dairy product within the Nordic countries. It is made by fermenting cow's milk with a variety of bacteria from the species Lactococcus lactis and Leuconostoc mesenteroides. The bacteria metabolize lactose, the sugar naturally found in milk, into lactic acid which means people who are lactose intolerant can tolerate it better than other dairy products. The acid gives filmjölk a sour taste and causes proteins in the milk, mainly casein, to coagulate, thus thickening the final product. The bacteria also produce a limited amount of diacetyl, a compound with a buttery flavor, which gives filmjölk its characteristic taste.
Filmjölk is similar to cultured buttermilk or kefir in consistency and has a mild and slightly acidic taste. It has a shelf-life of around 10–14 days at refrigeration temperature. Read more...- Omaere is a traditional name given to the soured milk prepared from acidification of milk by the Herero people. Usually the activity is performed by the females, they are responsible for milking and keeping the milk to acidify and later it is used for consumption. Omaere is one of the special food for the herero people, young people or children are given Omaere for their fast growth and strength.The females are taught how to milk and prepare Omaere at their early stage so that they may be responsible wives. Read more...
A bowl of borscht with smetana.
Smetana is one of the names for a range of sour creams from Central and Eastern Europe. It is a dairy product produced by souring heavy cream. It is similar to crème fraîche (28% fat), but nowadays mainly sold with 9% to 36% milkfat content depending on the country. Its cooking properties are different from crème fraîche and the lighter sour creams sold in the US, which contain 12 to 16% butterfat. It is widely used in cooking and baking. Read more...
Çılbır with duck-fat sautéed ramps
Çılbır is a Turkish dish of poached eggs with yogurt (often with garlic mixed in).
There are records of çılbır being eaten by Ottoman sultans as far back as the 15th century. It is now common to serve the dish topped with melted butter infused with Aleppo pepper, for which paprika can be substituted. Read more...
Ayran (from Turkish: ayran, Azerbaijani: ayran, Persian: دوغ "doogh") is a cold savory yogurt-based beverage that is mixed with salt. It is popular in Turkey, Iran, Iraq, Armenia, Azerbaijan, Kazakhstan, Tajikistan, Kyrgyzstan, North Caucasus, the Balkans, Afghanistan and the Middle East, particularly Lebanon and Syria. Yogurt drinks are popular beyond the Middle East region—ayran has been likened by some to lassi from the Indian subcontinent. Read more...- Calpis (カルピス, Karupisu) is a Japanese uncarbonated soft drink, manufactured by Calpis Co., Ltd. (カルピス株式会社, Karupisu Kabushiki-gaisha), headquartered in Shibuya, Tokyo. Calpis Co. is a subsidiary of Asahi.
Still life with Calpis wrapping paper (1923), by Nakamura Tsune; launched on the day of the Star Festival in 1919, the white dots on a blue ground represent stars in the Milky Way
The beverage has a light, somewhat milky, and slightly acidic flavor, similar to plain or vanilla flavored yogurt or Yakult. Its ingredients include water, nonfat dry milk and lactic acid, and is produced by lactic acid fermentation.
The drink is sold as a concentrate which is mixed with water or sometimes milk just before consumption. A pre diluted version known as Calpis Water (カルピスウォーター, Karupisu Wōtā), or its carbonated variety, known as Calpis Soda (カルピスソーダ, Karupisu Sōda), are also available. It is also used to flavor kakigōri (shaved ice) and as a mixer for cocktails and chūhai. Read more...
Chaas (gu:છાશ)(hi:छाछ) is a dahi (yogurt)-based drink popular across Indian subcontinent. It is also written "chhaachh." In the Bengal region of the Indian subcontinent, it is called "ghol". It is often called "laban" in the Old Dhaka in Bangladesh. In Indian English, it is often called "buttermilk". Read more...
Skyr (Icelandic pronunciation: [ˈscɪːr̥], English: /ˈskɪər/ SKEER) is an Icelandic cultured dairy product. It has the consistency of strained yogurt, but a milder flavor. Skyr is technically classified as cheese, although widely regarded as yogurt. It has been a part of Icelandic cuisine for centuries.
Skyr has a slightly sour dairy flavor, with a hint of residual sweetness. It is traditionally served cold with milk and a topping of sugar. Commercial Icelandic manufacturers of skyr have added flavors such as vanilla or fruit to the final product to increase its appeal. Read more...
Bowls of shubat (left), beverage of fermented camel milk, and kumis (right), beverage made from fermented mare's milk
Chal, or shubat (Kazakh: шұбат, pronounced [ʃʊˈbɑt]), is a Turkic (especially Turkmen and Kazakh) beverage of fermented camel milk, sparkling white with a sour flavor, popular in Central Asia — particularly in Kazakhstan and Turkmenistan. In Kazakhstan the drink is known as shubat, and is a staple summer food. Due to preparation requirements and perishable nature, chal has proved difficult to export. Agaran (fermented cream) is collected from the surface of chal. Read more...
Bifidobacterium is a genus of gram-positive, nonmotile, often branched anaerobic bacteria. They are ubiquitous inhabitants of the gastrointestinal tract, vagina and mouth (B. dentium) of mammals, including humans. Bifidobacteria are one of the major genera of bacteria that make up the gastrointestinal tract microbiota in mammals. Some bifidobacteria are used as probiotics.
Before the 1960s, Bifidobacterium species were collectively referred to as "Lactobacillus bifidus". Read more...
Lactobacillus is a genus of Gram-positive, facultative anaerobic or microaerophilic, rod-shaped, non-spore-forming bacteria. They are a major part of the lactic acid bacteria group (i.e. they convert sugars to lactic acid). In humans, they constitute a significant component of the microbiota at a number of body sites, such as the digestive system, urinary system, and genital system. In women of European ancestry, Lactobacillus species are normally a major part of the vaginal microbiota. Lactobacillus forms biofilms in the vaginal and gut microbiota, allowing them to persist during harsh environmental conditions and maintain ample populations. Lactobacillus exhibits a mutualistic relationship with the human body as it protects the host against potential invasions by pathogens, and in turn, the host provides a source of nutrients. Lactobacillus is the most common probiotic found in food such as yogurt, and it is diverse in its application to maintain human well-being as it can help treat diarrhea, vaginal infections and skin disorders such as eczema. Read more...
Frozen yogurt (also spelled frozen yoghurt; also known as frogurt or by the tradename Froyo /ˈfroʊjoʊ/) is a frozen dessert made with yogurt and sometimes other dairy products including non-dairy products. It is usually more tart than ice cream, as well as lower in fat (due to the use of milk instead of cream). It is different from ice milk (more recently termed low-fat or light ice cream) and conventional soft serve. Unlike yogurt, frozen yogurt is not regulated by the U.S. Food and Drug Administration (FDA) but is regulated by some U.S. states. Frozen yogurt may or may not contain live and active bacteria cultures. Read more...
Dovga (Azerbaijani: Dovğа) is a national meal of Azerbaijani cuisine, a soup traditionally made from plain yoghurt and herbs.
More often now, it is a vegetarian, yoghurt-based soup cooked with a variety of herbs. Coriander, dill, mint and rice are mainstrays of the soup. Chervil and mountain parsley can be added. Spring onions or sorrel can also be used for more tender flavours. sometimes it's cooked with chickpeas. It is often served warm in winter or refreshingly cool in summer. Traditionally served as an Azerbaijani wedding soup, served between courses of meat. Read more...
Kefir or kephir (/kəˈfɪər/ kə-FEER), alternatively milk kefir (to distinguish it from water kefir) or búlgaros, is a fermented milk drink made with a yeast/bacterial fermentation starter of kefir grains, that originated in the northern parts of the Caucasus Mountains. It is prepared by inoculating cow, goat, or sheep milk with kefir grains. Traditional kefir was made in goatskin bags that were hung near a doorway; the bags would be knocked by anyone passing through to keep the milk and kefir grains well mixed. Read more...
Raita is the common name of a condiment from the South Asia, made with dahi (yogurt, often referred to as curd) together with raw or cooked vegetables, more seldom fruit, or in the case of boondi raita, with fried droplets of batter made from besan (chickpea flour, generally labeled as gram flour).
The closest approximation in western cuisine is a side dish or dip, or a cooked salad. It is often referred to as a condiment, but unlike traditional western condiments like salt, pepper, mustard and horseradish that make dishes more spicy, a dish of dahi or raita has a cooling effect to contrast with spicy curries and kebabs that are the main fare of some Asian cuisines. In Indian cuisine, some type of flatbread may be eaten together with raita, chutneys and pickles. Read more...
Qatiq from Azerbaijan
Qatiq is a fermented milk product from the Turkic countries. It is considered a more solid form of yogurt than ayran.
Some of the local names include: katık in Turkey, qatıq in Azerbaijan, qatiq in Uzbekistan, ҡатыҡ in Bashkortostan, қатық in Kazakhstan, айран in Kyrgyzstan, катык in Tatarstan, gatyk in Turkmenistan. It is known as къатыкъ among the Crimean Tatars and as қатиқ among the Uyghurs. In Bulgaria, катък is not a drink, but a spread that has the consistency of mayonnaise. Read more...
Clabber is a type of soured milk. It is produced by allowing unpasteurized milk to turn sour (ferment) at a specific humidity and temperature. Over time, the milk thickens or curdles into a yogurt-like substance with a strong, sour flavor.
In rural areas of the Southern United States, it was commonly eaten for breakfast with brown sugar, nutmeg, cinnamon, or molasses added. Some people also eat it with fruit or black pepper and cream. Prior to the now-popular use of baking soda, clabber was used as a quick leavener in baking. Due to its stability, clabbered milk has been popular in areas without access to steady refrigeration. Read more...
Tzatziki, cacık or tarator is a dip, soup, or sauce found in the cuisines of Southeast Europe and Middle East. It is made of salted strained yogurt or diluted yogurt mixed with cucumbers, garlic, salt, olive oil, sometimes with vinegar or lemon juice, and herbs like dill, mint, parsley and thyme. It is generally served as a cold appetizer (meze) or a side dish. Read more...
Strawberries and crème fraîche
Crème fraîche (English pronunciation: /ˌkrɛmˈfrɛʃ/, French pronunciation: [kʁɛm fʁɛʃ] (
listen), lit. "fresh cream") is a dairy product, a soured cream containing 10–45% butterfat, with a pH of around 4.5. It is soured with a bacterial culture. European labeling regulations disallow any ingredients other than cream and bacterial culture. Compared to U.S.-style sour cream, which may contain thickening agents, it is less sour, more fluid, and fattier. It is served over fruit, added to soups and sauces, and used in a variety of other recipes.
The name "crème fraîche" is French, but similar soured creams are found in much of northern Europe. Read more...
Dadiah is a traditional fermented milk of West Sumatra, Indonesia prepared with fresh, raw and unheated buffalo milk
Fermented milk products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria such as Lactobacillus, Lactococcus, and Leuconostoc. The fermentation process increases the shelf life of the product, while enhancing the taste and improving the digestibility of milk. There is evidence that fermented milk products have been produced since around 10,000 BC. A range of different Lactobacilli strains has been grown in laboratories allowing for a wide range of cultured milk products with different tastes. Read more...
Mursik is a traditional fermented milk variant of the Kalenjin people of Kenya. It can be made from cow or goat milk and is fermented in a specially made calabash gourd locally known as Sotet . The gourd is lined with soot from specific trees which add flavor to the fermented milk. It is normally consumed with Ugali or on its own and is served at room temperature or chilled. Read more...
Streptococcus thermophilus also known as Streptococcus salivarius subsp. thermophilus is a gram-positive bacterium, and a fermentative facultative anaerobe, of the viridans group. It tests negative for cytochrome, oxidase, and catalase, and positive for alpha-hemolytic activity. It is non-motile and does not form endospores. S. thermophilus is fimbriated. It has an optimal growth temperature range of 35 - 42 °C while L. bulgaricus has an optimal range of 43 - 46 °C.
It is also classified as a lactic acid bacterium. S. thermophilus is found in fermented milk products, and is generally used in the production of yogurt, alongside Lactobacillus delbrueckii subsp. bulgaricus. The two species are synergistic, and S. thermophilus probably provides L. d. bulgaricus with folic acid and formic acid which it uses for purine synthesis. Read more...
Dadih (Indonesian: Dadih), a traditional fermented milk popular among people of West Sumatra, Indonesia, is made by pouring fresh raw unheated buffalo milk into a bamboo tube capped with a banana leaf, and allowing it to ferment spontaneously at room temperature for two days.
The milk is fermented by indigenous lactic bacteria of the buffalo milk. Its natural fermentation provides different strains of indigenous lactic bacteria involved in each fermentation. The natural indigenous lactic acid bacteria observed in dadih could be derived from the bamboo tubes, buffalo milk or banana leaves involved in milk fermentation. Read more...- Matsoni (მაწონი) (Armenian: մածուն matsun) also known as Caspian Sea yoghurt in Japan(Japanese: カスピ海ヨーグルト) is a fermented milk product of Georgian origin, found in Caucasian cuisine, particularly in Armenia and Georgia. It is very similar to yogurt. It is made with Lactobacillus acidophilus (original only), Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus lactic acid bacteria.
Matzoon is made from cow's milk (mostly), goat's milk, sheep's milk, buffalo milk, or a mix of them and a culture from previous productions. Read more...
Tzatziki, cacık or tarator is a dip, soup, or sauce found in the cuisines of Southeast Europe and Middle East. It is made of salted strained yogurt or diluted yogurt mixed with cucumbers, garlic, salt, olive oil, sometimes with vinegar or lemon juice, and herbs like dill, mint, parsley and thyme. It is generally served as a cold appetizer (meze) or a side dish. Read more...
Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacture of cheese or casein and has several commercial uses. Sweet whey is a byproduct produced during the manufacture of rennet types of hard cheese, like Cheddar or Swiss cheese. Acid whey (also known as sour whey) is a byproduct produced during the making of acid types of dairy products, such as cottage cheese or strained yogurt.
Whey proteins consist of α-lactalbumin, β-lactoglobulin, serum albumin, immunoglobulins, and proteose-peptones. Read more...- Acidophiline (Russian: ацидофилин) is a type of drinkable yogurt, with Lactobacillus acidophilus as the starter culture. Kefir yeast is also added. It has antibacterial properties and is used in the former Soviet Bloc countries to treat intestinal diseases such as colitis and enterocolitis. The sweetened acidophiline was the only yoghurt-like drink widely produced in the USSR, apart from kefir and ryazhenka. Read more...
Lactobacillus delbrueckii subsp. bulgaricus (until 2014 known as Lactobacillus bulgaricus) is the main bacteria used for the production of yogurt. It is also found in other naturally fermented products. First identified in 1905 by the Bulgarian doctor Stamen Grigorov, the bacterium feeds on lactose to produce lactic acid, which is used to preserve milk.
Lactobacillus delbrueckii subsp. bulgaricus can be found naturally in the gastrointestinal tract of mammals living in Bulgaria, but one specific strain, Lactobacillus bulgaricus GLB44, is extracted from the leaves of the Galanthus nivalis (snowdrop flower) in Bulgaria as well. The bacterium is also grown artificially in many other countries. Read more...
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Selected images
Skyr is an Icelandic cultured dairy product, similar to strained yogurt traditionally served cold with milk and a topping of sugar
Ayran is a Turkish savory yogurt-based beverage, traditionally served cold and is sometimes carbonated and seasoned with mint and salt.
A drinkable yogurt made from water buffalo milk
Tart flavored frozen yogurt is a frozen dessert made with yogurt and sometimes other dairy products including non-dairy products. It is usually more tart than ice cream, as well as lower in fat. It is different from ice milk and conventional soft serve.
Unstirred Turkish Süzme Yoğurt (strained yogurt), with a 10% fat content
Raita is a condiment made with yogurt in India, Pakistan and Bangladesh
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