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Culture & Lifestyle • Food & Drink

Yogurt

Yogurt is a fermented dairy food made by culturing milk with bacteria, which thickens the milk and gives it a tangy taste.

By Ethan Anderson| Reviewed by Olivia Bennett, Standards & Fact-Checking Lead| Updated July 26, 2026|2 min read| Fact-checked

Yogurt is a fermented dairy product produced by the bacterial fermentation of milk. The process thickens the milk and imparts a characteristic tangy flavour. It is consumed globally in plain and flavoured varieties, and can also be prepared from non-dairy alternatives.

Production

Yogurt is made by adding bacterial cultures to heated milk and allowing it to ferment at a warm temperature. During fermentation, lactose is converted to lactic acid, which thickens the milk and develops the characteristic sour taste.

History and origin

Yogurt is widely described as an ancient food with origins in Western Asia or the Middle East, and is often associated with early fermentation practices among nomadic herders. The English word is commonly linked to Turkish roots meaning to thicken or coagulate.

Varieties and uses

Yogurt is sold plain or flavoured, and its texture can range from liquid to set and smooth. It is also used as a base for frozen yogurt and appears in both sweet and savoury dishes.

Nutrition

Yogurt is commonly described as a source of protein and calcium, and some sources note additional nutrients such as riboflavin and vitamin B12. Nutritional content varies by type, fat level, and added ingredients.

Key facts

  • Yogurt is produced by bacterial fermentation of milk.
  • The fermentation converts lactose into lactic acid, which thickens the milk and creates yogurt’s tart flavour.
  • It is commonly made from cow’s milk, but other animal milks may also be used.
  • Standard yogurt cultures commonly include Lactobacillus bulgaricus and Streptococcus thermophilus.
  • Yogurt may also be made from non-dairy products.
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Canadian context

Yogurt is widely sold in Canada as a refrigerated dairy product and is also used in Canadian cooking, baking, and breakfast foods.

Frequently asked questions

What is yogurt made from?
Yogurt is made from milk that has been cultured with bacteria, usually including Lactobacillus bulgaricus and Streptococcus thermophilus.
Is yogurt always dairy?
No. While yogurt is usually made from animal milk, sources note that it may also be produced from non-dairy ingredients.
Why does yogurt taste sour?
The bacteria convert lactose into lactic acid, which gives yogurt its tart flavour and helps thicken it.
What is the difference between yogurt and frozen yogurt?
Frozen yogurt is a dessert made with yogurt and sometimes other dairy or non-dairy products, then frozen.
What kind of milk is used for yogurt?
Cow’s milk is most common, but yogurt can also be made from sheep, goat, and water buffalo milk.

References

  1. Wikipedia — https://en.wikipedia.org/wiki/Yogurt
    Supports: Basic definition, common milks used, spelling variants, and fermentation process.
  2. Encyclopaedia Britannica — https://www.britannica.com/topic/yogurt
    Supports: Definition, production, and use of animal milks; note that nondairy yogurt may also be produced.
  3. Merriam-Webster — https://www.merriam-webster.com/dictionary/yogurt
    Supports: Dictionary definition and standard bacterial cultures used in yogurt.
  4. Harvard T.H. Chan School of Public Health — https://nutritionsource.hsph.harvard.edu/food-features/yogurt/
    Supports: Origins, production process, bacteria, and nutritional notes.
  5. BC Dairy — https://bcdairy.ca/food-for-thought-a-short-history-of-yogurt/
    Supports: Production steps, common bacteria, and common source milks.
  6. Wikipedia — https://en.wikipedia.org/wiki/Frozen_yogurt
    Supports: Definition of frozen yogurt as a related dessert.