The harmonious blend of creaminess and tang, with variations in sweetness and acidity, is what will make you spend your last few coins on yoghurt.
Yoghurt is a cultured dairy product made by fermenting milk with beneficial bacteria, mainly Lactobacillus bulgaricus and Streptococcus thermophilus.
The fermentation process gives yoghurt its characteristic thickness and tangy flavour. Its texture is velvety, ranging from smooth to slightly grainy, depending on the preparation method.
Packed with essential nutrients, yoghurt offers a range of health benefits, including high-quality protein essential for muscle building, repair and overall body maintenance.
It contains probiotics, live beneficial bacteria that support a healthy gut by aiding digestion and supporting the immune system.
It provides minerals such as phosphorus and potassium, essential for bone health and maintaining electrolyte balance in the body.
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Yoghurt also contains enzymes such as lactase, which helps digest lactose, making it easier for people with lactose intolerance to tolerate.
The delicacy comes in a variety of varieties, including Greek, flavoured, probiotic and plant-based, as well as regular yoghurt.
With the rise of plant-based diets, yoghurt made from non-dairy alternatives such as almond, soy, coconut or oat milk has become popular to cater for lactose-intolerant individuals or those following a vegan lifestyle.
Greek yoghurt has a thick, velvety texture achieved by removing excess whey, resulting in a concentrated, protein-rich product.