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Yoghurt can be enjoyed as a simple, wholesome snack, eaten with fresh fruit or nuts.
Yoghurt is a cultured milk product that has been made for thousands of years in Middle Eastern and Eastern European countries such as Bulgaria. Some people who cannot digest milk are able to enjoy yoghurt.
Varieties
Yoghurt is available in many varieties, best described by their characteristics.
Milk type
In addition to yoghurt made from regular cows’ milk, some yoghurts are made from goats’ milk.
Yoghurt culture
American yoghurt originally contained only Lactobacillus acidophilus, L. thermophilus, and L. bulgaricus cultures. Yoghurts are now available with added bifidobacteria and other beneficial lactic-acid bacteria.
Fat content
Yoghurt can be purchased with a range of fat content, from cream-on-top style to fat-free.
Flavouring
Varieties include the different flavours of plain yoghurts, and yoghurts sweetened with sugar, honey, maple syrup, or fruit juice; some yoghurt contains fruit preserves.
Texture
Some yoghurts are thick and rich; others, made in the style of Eastern European yoghurt, are very smooth; yet another variety is a beverage drink that resembles Kefir, and yoghurt products are available in many other styles as well.
Preparation, uses, and tips
Yoghurt can be a simple, wholesome snack, eaten with fresh fruit, nuts, or hearty bread. It is a healthy substitute in recipes calling for sour cream, even though cooking destroys its friendly bacteria. Often the best approach to yoghurt is to enjoy it as-is, and that can include using it as a substitute for milk with breakfast cereal.
Nutritional Highlights
Yoghurt, 1 cup (254g) (plain)
Calories: 155
Protein: 13g
Carbohydrate: 17g
Total Fat: 3.8g
Fiber: 0.0g
*Excellent source of: Calcium (447mg)
*Good source of: Magnesium (43mg), and Potassium (573mg)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.
