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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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.