Yogurt: A Spoonful of Delight

Sooyeon Lee

These days, many people are looking for healthy and delicious well-being food. One of the rising healthy food is ‘yogurt’. Yogurt is basically a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures. The 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.

There are many different types of yogurt.

The first one is the traditional unstrained Yogurt. It is a type of cultured milk that is thickened through lactic-acid producing cultures being adding to milk. This also creates that familiar sour flavor of yogurt. This kind of yogurt tends to be thinner than yogurts like Greek or Australian because it hasn’t been strained and thus has more liquid content. An unstrained yogurt is a great option for kids because some are turned off from the thicker consistencies.

Next one is the Greek Yogurt. Greek yogurt has become the Beyoncé of yogurt in the past few years, making up 40 percent of the total yogurt market. Compared to unstrained yogurt, Greek yogurt has twice the protein, less sugar, and fewer carbs than regular cow’s milk yogurt. When buying this yogurt, checking the ingredients and protein counts are key because there are no FDA regulations on the ingredients or process of making Greek yogurt. Greek Yogurt stores are getting popular these days because it is healthy and also looks really nice and delicious with other fruits or decorations.