The Comprehensive Guide to Yogurt

Yogurt has been nourishing civilizations for millennia. Originating in Mesopotamia around 5000 BC, it became a staple for its preservation properties and health benefits.

Yogurt's unique texture and flavor come from bacteria fermenting milk. Lactobacillus bulgaricus and Streptococcus thermophilus convert lactose into lactic acid, thickening the milk.

Modern production involves pasteurizing milk, adding cultures, fermenting at controlled temperatures, and cooling. Flavorings and fruit can be added before packaging.

Yogurt is a probiotic powerhouse, supporting gut health. It's high in protein, calcium, vitamins B6 and B12, and has been linked to bone health and reducing high blood pressure.

Emerging trends include non-dairy yogurts from coconut, almond, and soy milk. Producers are also developing low-sugar, high-protein, and functional yogurts with added health benefits.

Yogurt has been part of astronauts' diets on the International Space Station, providing essential nutrients and aiding in digestion during space missions.