bulgaricus genome indicates that the bacterium may have originated on the surface of a plant. Sale of yogurt was down 3.4 percent over the 12 months ending in February 2019. One Nepalese yogurt is called juju dhau, originating from the city of Bhaktapur. Ground roasted cumin, ground white pepper, green chili pepper paste and sugar are often added.

A 100-gram amount provides 406 kilojoules (97 kcal) of dietary energy. Some types of strained yogurts are boiled in open vats first, so that the liquid content is reduced. It's unclear whether Samuel Purchas got the hard G in his "yoghurd" from writing down what a Turkish speaker with an old-timey dialect was saying to him, or transliterating from the Arabic script used in the Ottoman Empire, but either way, we took that hard-G to heart. [59], Lactose intolerance is a condition in which people have symptoms due to the decreased ability to digest lactose, a sugar found in dairy products. Yogurt's popularity in the United States was enhanced in the 1950s and 1960s, when it was presented as a health food by scientists like Hungarian-born bacteriologist Stephen A.

The starter culture may be a small amount of live (not sterilized) existing yogurt or commercially available dried starter culture. Yogurt can be found in nearly every culture that has kept animals for milk and it was likely discovered in similar ways in each region.When fresh milk is left in a container with friendly bacteria, the milk thickens and develops a delicious, sour taste.

Once the word made its way to English, though, the going got a little choppy.

Each type of milk produces substantially different results. [28] Plain yogurt still proved too sour for the American palate and in 1966 Colombo Yogurt sweetened the yogurt and added fruit preserves, creating "fruit on the bottom" style yogurt.

A variety of plant milk yogurts appeared in the 2000s, using soy milk, rice milk, and nut milks such as almond milk and coconut milk fermented with yogurt cultures. These yogurts are suitable for vegans, people with intolerance to dairy milk, and those who prefer plant-based products, and are more environmentally friendly as they are produced with fewer resources, water and land.[48][49]. [10] Persian traditions hold that "Abraham owed his fecundity and longevity to the regular ingestion of yogurt".

Yogurt is one of the oldest produced foods in human history. In many countries, sweetened, flavored yogurt is common, typically sold in single-serving plastic cups. [51] The yogurt-making process provides two significant barriers to pathogen growth, heat and acidity (low pH).

The milk may be held at 85 °C (185 °F) for a few minutes, or boiled (giving a somewhat different result). [9] In ancient Indian records, the combination of yogurt and honey is called "the food of the gods". The Russian biologist and Nobel laureate Ilya Mechnikov, from the Institut Pasteur in Paris, was influenced by Grigorov's work and hypothesized that regular consumption of yogurt was responsible for the unusually long lifespans of Bulgarian peasants. The country that brought yoghurt to the world Not only is the history of yoghurt tied to Bulgaria, but Bulgaria's history and identity can be traced through its production. RELATEDHow to Make Your Own Yogurt at HomeAll the Yogurt Recipes From Our Cali-Persian FeastThe Eat Your Word Archives. To revisit this article, select My⁠ ⁠Account, then View saved stories. Also, a wide variety of local Lebanese and Syrian dishes are cooked with yogurt like "Kibbi bi Laban" Rahmjoghurt, a creamy yogurt with much higher fat content (10%) than many yogurts offered in English-speaking countries. The above shows little difference exists between whole milk and yogurt made from whole milk with respect to the listed nutritional constituents. It is usually served with kacchi biryani at weddings and special feasts. [20][21] Being grateful, the French king spread around the information about the food that had cured him.

E. coli O157:H7 is easily destroyed by pasteurization (heating); the initial heating of the milk kills pathogens as well as denaturing proteins. His ally Suleiman the Magnificent sent a doctor, who allegedly cured the patient with yogurt.

It is particularly associated with Ramadan fasting, as it is thought to prevent thirst during all-day fasting.

Common appetizers are spinach or eggplant borani, Mâst-o-Khiâr with cucumber, spring onions and herbs, and Mâst-Musir with wild shallots. Tarator and Cacık are cold soups made from yogurt during summertime in eastern Europe. [34][35][36] However, to date high-quality clinical evidence has been insufficient to conclude that consuming yogurt lowers the risk of diseases or otherwise improves health.

The milk used may be homogenized or not. In 2017, the average American ate 13.7 pounds of yogurt and that figure has been declining since 2014. Like zucchini or pita, it's completed the journey from utterly alien loan-word to humdrum noun, one that we can throw around without the italics of foreignness or "according to locals" scare quotes. It is usually mixed with a pesto-like water and fresh herb purée called delal. Milk with a higher concentration of solids than normal milk may be used; the higher solids content produces a firmer yogurt. Dadiah or dadih is a traditional West Sumatran yogurt made from water buffalo milk, fermented in bamboo tubes. The target population is individuals with lactose maldigestion."[59].

[3], To produce yogurt, milk is first heated, usually to about 85 °C (185 °F), to denature the milk proteins so that they do not form curds. [12][13][14][15] Galen (AD 129 – c. 200/c.

Starter culture must then be mixed in well, and the mixture must be kept undisturbed and warm for some time, anywhere between 5 and 12 hours. [39], To offset its natural sourness, yogurt is also sold sweetened, sweetened and flavored or in containers with fruit or fruit jam on the bottom. Yogurt with added fruit jam was patented in 1933 by the Radlická Mlékárna dairy in Prague. Milk from water buffalo, goats, ewes, mares, camels, and yaksis also used to produce yogurt where available lo… [6] It may be related to yoğun, meaning thick or dense. This removes the whey, giving a much thicker consistency.

Professor Mauro Fisberg (from the Federal University of São Paulo in Brazil) presented the history of yogurt and current consumption patterns at the 2nd Global Summit on the Health Effects of Yogurt, in San Diego, California, on 30th April 2014.

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The word dahi seems to be derived from the Sanskrit word dadhi ("sour milk"), one of the five elixirs, or panchamrita, often used in Hindu ritual. Yogurt (UK: /ˈjɒɡərt/; US: /ˈjoʊɡərt/,[1] from Turkish: yoğurt), also spelled yoghurt, yogourt or yoghourt, is a food produced by bacterial fermentation of milk.

[42] There is concern about the health effects of sweetened yogurt due to its high sugar content,[40] although research indicates that use of sugar in yogurt manufacturing has decreased since 2016 in response to WHO and government initiatives to combat obesity.[40][44]. Even the leftover water extracted when straining yogurt is cooked to make a sour cream sauce called kashk, which is usually used as a topping on soups and stews. Strained yogurt has been strained through a filter, traditionally made of muslin and more recently of paper or non-muslin cloth. [55] Most commercial yogurts in the United States are not heat treated after culturing, and contain live cultures. Yogurt has become such a ubiquitous part of American breakfast-and-healthy-snack culture that it's been naturalized as a plain English word. Dovga, a yogurt soup cooked with a variety of herbs and rice, is served warm in winter or refreshingly cold in summer. The word is derived from Turkish: yoğurt,[6] and is usually related to the verb yoğurmak, "to knead", or "to be curdled or coagulated; to thicken".

In 1905, he described it as consisting of a spherical and a rod-like lactic acid-producing bacteria.

[6], Analysis of the L. delbrueckii subsp.

[11], The cuisine of ancient Greece included a dairy product known as oxygala (οξύγαλα) which was similar to yogurt. Two types of yogurt are supported by the Codex Alimentarius for import and export.[53].

131.200 Yogurt", Physicians Committee for Responsible Medicine, An Essay on Abstinence from Animal Food, as a Moral Duty, Moral Inquiries on the Situation of Man and of Brutes, Thirty-nine Reasons Why I Am a Vegetarian, Why We Love Dogs, Eat Pigs, and Wear Cows, https://en.wikipedia.org/w/index.php?title=Yogurt&oldid=987898868, Short description is different from Wikidata, Wikipedia indefinitely semi-protected pages, Articles containing Turkish-language text, Articles containing Ancient Greek (to 1453)-language text, Wikipedia articles in need of updating from July 2020, All Wikipedia articles in need of updating, Articles needing additional references from January 2020, All articles needing additional references, Articles needing additional references from September 2015, Articles with disputed statements from April 2020, Creative Commons Attribution-ShareAlike License, Pasteurized yogurt ("heat treated fermented milk"), Probiotic yogurt (labeled as "live yogurt" or "active yogurt") is yogurt pasteurized to kill bacteria, with, Yogurt probiotic drink is a drinkable yogurt pasteurized to kill bacteria, with, This page was last edited on 9 November 2020, at 22:05. Olive oil, cucumber slices, olives, and various green herbs may be added. But "yogurt" began in Turkish, as yoghurt (there go the italics!). It has a consistency between that of yogurt and cheese. The bacteria used to make yogurt are known as yogurt cultures.

Sweetened dahi (mishti doi or meethi dahi) is common in eastern parts of India, made by fermenting sweetened milk. [38] Yogurt is common in Nepal, where it is served as both an appetizer and dessert. Srikhand, a dessert in India, is made from strained yogurt, saffron, cardamom, nutmeg and sugar and sometimes fruits such as mango or pineapple.

However, the origin of yogurt is not singular. Strained yogurt is made at home, especially if using skimmed milk which results in a thinner consistency. [52] The microorganisms that turn milk into yogurt can tolerate higher temperatures than most pathogens, so that a suitable temperature not only encourages the formation of yogurt, but inhibits pathogenic microorganisms. [40][42] Some yogurts contain added modified starch,[43] pectin (found naturally in fruit) or gelatin to create thickness and creaminess. Adding to the confusion is the fact that, in modern Turkish, the word spelled yoghurt is actually pronounced more like the French word for it, yaourt, with the "gh" in the middle of the Turkish word just lengthening the vowel before it. Key ingredients are yogurt blended with mint leaves (mentha), mustard seeds and black rock salt (Kala Namak). In North America, strained yogurt is commonly called "Greek yogurt". Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor.

bulgaricus and Streptococcus thermophilus) per gram.

Milk from water buffalo, goats, ewes, mares, camels, yaks and plant milks are also used to produce yogurt. Yogurt , also spelled yoghurt, yogourt or yoghourt, is a food produced by bacterial fermentation of milk.

[23], Yogurt was introduced to the United States in the first decade of the twentieth century, influenced by Élie Metchnikoff's The Prolongation of Life; Optimistic Studies (1908); it was available in tablet form for those with digestive intolerance and for home culturing. bulgaricus). [46] In western Indian (Marathi and Gujarati) cuisine, strained yogurt is macerated with sugar and spices such as saffron, cardamom and nutmeg to make the dessert "shrikhand". [16] The use of yogurt by medieval Turks is recorded in the books Dīwān Lughāt al-Turk by Mahmud Kashgari and Kutadgu Bilig by Yusuf Has Hajib written in the 11th century.