Yogurt

Yogurt is a fermented dairy product obtained through the bacterial fermentation of milk, primarily by the bacteria Lactobacillus bulgaricus and Streptococcus thermophilus. It has a creamy texture and a slightly acidic flavor, a result of the fermentation process that provides digestive benefits and a significant contribution of proteins and probiotics.

Its origin dates back thousands of years to regions of the Middle East and Central Asia, where it was discovered that the natural fermentation of milk prolonged its shelf life and improved its nutritional properties.

Yogurt is recognized for its nutritional properties: it is an excellent source of calcium, high-quality proteins, B vitamins, and probiotics that help maintain the balance of the gut flora, aid digestion, and strengthen the immune system.

In different Latin American countries, besides yogurt, it is commonly found under the following names: yogurt, yoghurt, yoğur (less frequent), or simply liquid curd. In some regions, it is also known as plain yogurt when referring to yogurt without added sugars or flavorings.

In cooking, yogurt is a versatile ingredient used in both sweet and savory preparations: from dressings, marinades, and sauces to desserts and smoothies.