Yogurt

Commercially made yogurts are produced by injecting whole or skimmed milk with a culture of Lactobacillus acidophilus, Lactobacillus bulgaricus or Streptococcus thermophilus. These harmless bacteria cause the milk to ferment and thicken and give yoghurt its distinctive tangy taste. Although originally produced to lengthen the storage time of milk, yogurt is now simply enjoyed for its taste and versatility.

Although all yogurts are 'live', those that are labelled as such are the varieties that contain probiotic or 'friendly' bacteria that are reputed to aid digestion.

Uses

Yogurt is an extremely versatile food, it can be:

Added to fresh fruit and cereals for breakfast
Used to make dips and salad dressings
Used as a marinade for meat
Used to add a creamy taste and texture to sauces and curries
Used as a garnish for soups
Eaten as a dessert, either on its own or with fruit
Used as a substitute for cream or ice cream
Added as a topping for meringues or gateaux

If used in cooking, yogurt must be stabilised to prevent it from separating. This may be done by heating the yogurt and then stirring in a cornflour and water paste and simmering for 10 minutes until it thickens. It may then be added to the recipe.