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Yoghurt

Fermented and coagulated milk, which results when milk sugar (lactose) is converted to a lactic acid, producing a bacterial change. Yoghurt can occur naturally or be made commercially by adding active bacteria such as lactobacillus bulgaricus and streptococcus thermophilus to milk. Yoghurt has been the staple food of Turkey, the Balkans, India, the Middle East and Central Asia for centuries. Yoghurt is usually made from cow’s milk but can also use milk from the goat, sheep, mare, water buffalo, camel or yak. In the Western world, yoghurt is usually eaten as a dessert or for breakfast but in the Middle East, Central Asia and India it is a much more important food and is eaten as an accompaniment to meals. Yoghurt can be drained and made into a type of cheese called labna; it is used as a medium for marinating and cooking meat (it also acts as a tenderizer), a tradition from areas where water was generally polluted; and is treated as a sauce in many meat and vegetable dishes.

Special Note

Also known as — yoghourt, yogurt