Yogurt


Ingredient: Yogurt
Origin: The word “yogurt” is of Turkish origin, but it is also believed to have emerged in other continents like Central Asia.

Over the past few years, yogurt has grown in popularity substantially and become one of the top selling dairy products in grocery stores. The health benefits and wide range of flavors makes yogurt appealing to individuals of all ages. While it does have a tangy bite, its smooth and creamy texture is perfect for a wide range of dishes.

Yogurt is most basically milk that has been fermented with an active bacterial culture. There are many different types of yogurt. Non-fat or low-fat plain yogurt with vitamin D and calcium is the healthiest of types. Greek yogurt is another type that has been strained three times, so the protein is higher but the calcium is lower. Both plain and greek yogurt are sold in different flavors. While the flavors are appealing, it also could mean more sugar and more calories.

When cooking or baking with yogurt, the options are really endless because of its versatility. Yogurt is great in dressings and marinades for a creamy texture and acidic bite. Yogurt is also perfect in sauces, like the traditional tzatziki sauce for Greek gyros. Yogurt is a great substitute for sour cream and heavy cream to cut calories and gain additional protein. Overall, yogurt is a food trend I don’t see going away any time soon.

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