Dairy
Drinking
Drinking yoghurt is fermented milk thinned or formulated to pour and sip—bottled breakfast drinks, salty or sweet laban, and lightly viscous cultured milks. Solids are lower than set or Greek pots; live cultures may still be present depending on heat treatment after fermentation. Shake before opening, chill well, and use as a snack, smoothie base, or light marinade. It will not hold cucumber in tzatziki or stand on a spoon. Some styles are salted (Middle Eastern laban), others fruit-sweetened for children and convenience markets.
Also known as: Laban
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Characteristics
Preparations
Traits
History
Drinkable sour milks were everyday hydration and food across pastoral and urban Middle Eastern diets.
Bottled drinking yoghurt and lactic drinks expanded in East Asian convenience culture.
European and US brands launched drinkable yoghurt bottles for on-the-go breakfast.
Protein drinking yoghurts and kefir-adjacent bottles crowded the chilled drinks door.