Yogurt is a fermented dairy product that is made by adding bacterial cultures to milk. The bacteria consume the lactose in the milk and produce lactic acid, which gives yogurt its tangy flavor and thick, creamy texture.
The origins of yogurt are not definitively known, but it is believed to have been first made in the Middle East or in central Asia thousands of years ago. It was likely discovered by accident when milk was stored in animal skin bags or pots made of animal intestines, which naturally contain the bacteria needed to ferment the milk.
Yogurt became popular in Europe in the 19th century and was introduced to the United States in the early 20th century. It has since become a staple food in many cultures around the world and is valued for its health benefits and versatility in cooking.
Today, yogurt is made in a variety of flavors and styles, including plain, flavored, and sweetened. It is often enjoyed as a snack or breakfast food and is also used as an ingredient in a variety of dishes, such as dips, sauces, and baked goods.
In December we were staying in Germany for Christmas and during that time we had a discussion with my parents about Finnish joghurt. If you were ever used to German joghurt you will only like some of the Finnish joghurts, perhaps the one liter…
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