Dairy
Yoghurt
Yoghurt is milk fermented with live bacterial cultures until it thickens and develops a characteristic tang. Protein network, fat level, straining, and culture strains determine whether the result is set, stirred, Greek-style, drinkable, or labneh-like. It is eaten plain, sweetened, or savoury; used as marinade, sauce base, baking ingredient, and breakfast staple across Mediterranean, Middle Eastern, South Asian, and global tables. Animal milk source and traditional styles such as Greek, Icelandic skyr, and Indian dahi expand its culinary range.
Also known as: Yiaourti, Skyr, Yoğurt, Dahi, Laban, Labneh, Kiselo Mlyako, Prostokvasha / Ryazhenka, Yaourt, Yoghurt, Yogurt, Yōguruto
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 10.4 g
- Saturated Fat 5.78 g
- Trans Fat 0.3 g
- Monounsaturated Fat 3.18 g
- Polyunsaturated Fat 0.29 g
- Cholesterol 28.8 mg
- Sodium 78.6 mg
- Salt 0.19 g
- Total Carbohydrate 5.09 g
- Dietary Fibre 0 g
- Total Sugars 4.99 g
- Complex / starch 0 g
- Protein 7.53 g
- Water 71.1 g
- Energy 139 kcal
- Water 71.1 g
- Carbohydrates 5.09 g
- Sugars 4.99 g
- Monosaccharides 3.5 g
- Disaccharides 5.99 g
- Protein 7.53 g
- Animal Protein 7.15 g
- Fat 10.4 g
- Saturated Fat 5.78 g
- Monounsaturated Fat 3.18 g
- Polyunsaturated Fat 0.29 g
- Trans Fat 0.3 g
- Vitamins 236 mg
- Vitamin A 220 µg
- Vitamin B1 — Thiamine 0.05 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 0.11 mg
- Vitamin B5 — Pantothenic Acid 0.45 mg
- Vitamin B6 0.06 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 8.7 µg
- Vitamin B12 — Cobalamin 1.5 µg
- Vitamin C 2 mg
- Vitamin D 0.5 µg
- Vitamin E 0.11 mg
- Vitamin K 0.5 µg
- Minerals 354 mg
- Major Minerals 349 mg
- Trace Minerals 5.9 mg
- Salt 0.19 g
- Sodium Chloride 0.19 g
- Cholesterol 28.8 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.5 · vitamin-a: 220 · vitamin-b1-thiamine: 0.05 · vitamin-b2-riboflavin: 0.23 · vitamin-b3-niacin: 0.11 · vitamin-b5-pantothenic-acid: 0.45 · vitamin-b6: 0.06 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 8.7 · vitamin-d: 0.5 · vitamin-e: 0.11 · vitamin-k: 0.5 ·
Minerals
Sodium: 78.55 · Potassium: 170 · Calcium: 100 · Iron: 0.5 · Zinc: 0.4 · Iodine: 5 ·
Dairy contributes complete protein, saturated fat, and lactose unless cultured or strained.
In the kitchen
Culinary partners and combinations that usually underperform with Yoghurt.
Usually avoid with
Often clash in flavour or tradition
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Pastoral peoples of Central Asia and the Near East discovered that natural fermentation preserved milk as a thick, tart food.
Yoghurt became embedded in Turkic and Anatolian diets as a daily staple and cooking ingredient.
Scientific identification of yoghurt cultures and Balkan dairy traditions raised European interest in fermented milk health foods.
Commercial yoghurt brands expanded across Europe, standardising cup-set products for urban consumers.
Fruit-on-the-bottom, low-fat, and later Greek-style strained yoghurts transformed supermarket dairy aisles worldwide.
High-protein strained styles, drinkable kefir-adjacent yoghurts, and non-cow milk yoghurts diversified global markets.