Yogurt is a fermented product, created when healthy bacteria is added to milk, turning milk’s lactose to lactic acid and causing it to thicken. Most commonly lactobacillus bulgaricus and streptococcus thermophilus are added to milk to produce a yogurt worthy of a Live and Active Cultures label. Yogurt benefits many people as part of a healthy diet.
Because it is made from milk, yogurt serves as a delicious vehicle for getting essential nutrients into your diet. 1 cup counts as one serving of dairy. There are many products available on the market. Some favorites include:
- Low-Fat: can be made from whole, reduced-fat or non-fat milk. Low-fat yogurt contains either 0.5%, 1%, 1.5% or 2% milk fat.
- Non-Fat: Yogurt labeled non-fat contains less than 0.5% milk fat.
- Greek: Greek yogurt is made by straining the liquid whey and lactose, leaving behind a thicker, protein-dense yogurt that is often highly tolerated by those with lactose intolerance.
Recipes, Uses and Tips
- Yogurt has been associated with many nutritional benefits and may be useful in aiding digestion, easing diarrhea, boosting immunity and fighting infection through improving gut health.
- Plain yogurt’s tangy, yet buttery flavor can be used as substitutes in many recipes: add a dollop to chili, baked potatoes or tacos.
- Plain and flavored make delicious parfaits, dips, smoothies and afternoon snacks.
Western Dairy Blog
From a Chef