1. Yogurt

2. What is Yogurt? Bacterial fermentation of milk Lactobacillus acidophilus bacteria consume the sugar in milk (lactose) and produce lactic acid Lactic acid gives yogurt a tangy flavor, coagulates the milk proteins, and preserves the yogurt

3. How is Yogurt Made? Milk is scalded (heated to just below its boiling point) –Kills off undesirable bacteria –Unfolds proteins in the milk Add bacteria culture (Lactobacillus) Incubate for several hours Cool down and enjoy!

4. Is Yogurt Nutritious? High in: –Protein –Calcium –Riboflavin –Vitamin B6 & B12 Many people who are lactose-intolerant can eat yogurt May aid in digestive tract health

5. Yogurt Varieties Cacik – cold soups made with cucumbers, yogurt, and spices (Turkey) Rahmjoghurt – creamy yogurt with high fat content (Germany) Zabadi – made from water buffalo milk (Egypt) Raita – side dish with herbs and spices (South Asia and India) Dahi – often used for religious rituals (India) Tzatziki – used as a condiment in gyros (Greece)