You have my apology. I learn something new every day. Thanks to you I learned a new way to spell yogurt.
Yoghurt:
Yoghurt, full fat
Nutritional value per 100 g (3.5 oz)
Energy
257 kJ (61 kcal)
Carbohydrates
4.7 g
- Sugars
4.7 g (*)
Fat
3.3 g
- saturated
2.1 g
- monounsaturated
0.9 g
Protein
3.5 g
Vitamin A equiv. 27 μg (3%)
Riboflavin (Vit. B2) 0.14 mg (9%)
Calcium 121 mg (12%)
(*) Lactose content diminishes during storage.
Percentages are relative to US recommendations for adults.
Source: USDA Nutrient database
Cacık, a Turkish cold appetiser yoghurt variety
Yogurt, or yoghurt, is a dairy product made by bacterial fermentation of milk. The lactose in the milk becomes lactic acid when it is fermented. Lactic acid acts on the protein in the milk to make yoghurt thick and sour. Yoghurt made from cow's milk is called dairy yoghurt. It is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus bacteria. The milk is heated to about 80°C to kill any bad bacteria and to change the milk proteins so that they set together instead of becoming curds. After it is cooled to about 45°C, the bacteria culture is added, and the milk is kept at that temperature for 4 to 7 hours to ferment. Soy yoghurt is made from soy milk.
People have been making and eating yoghurt for at least 5,400 years. Today, it is eaten all over the world. A nutritious food which is especially good for your health, it is rich in protein, calcium, riboflavin, vitamin B6 and vitamin
