Yogurt is a fermented dairy product made by adding bacteria cultures to milk, which transforms the milk’s sugar into lactic acid. The acid lowers the ph of the milk and causes the milk proteins to curdle. The end product, yogurt, is thick and creamy, tangy and full of health benefits.

Yogurt calms the intestinal tract by replenishing the active, “good” bacteria it needs to stay healthy, and may help ailments like irritable bowel syndrome. Yogurt also contains many vital nutrients including calcium, vitamin D, potassium, magnesium and protein, and may help lower cholesterol and prevent osteoporosis.

Plain yogurt can be used in myriad recipes, adding moisture, a tart kick and creaminess to everything from soup to cake. It is a staple of many cusines, including Turkish cooking. In fact, the word yogurt stems from the Turkish words yogurmark (“to knead”) and yogun (“to thicken”).

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