When was yogurt discovered

In the s, Dannon as the company was known in the US combined yogurt with jams, a move that made yogurt popular to a broader market. Canadian standards state that all yogurt must contain Lactobacillus bulgaricus and Streptococcus thermophiles. Other bacteria may also be added e. L acidophilus , B bifidus. Yogurt must have at least 10 million bacteria per gram at the time it is marketed.

Today, consumers have a rich variety of choices in the yogurt aisle. And on top of that, you can make your own yogurt. Yogurt is well-tolerated by people with lactose intolerance since the bacteria in yogurt help with digesting lactose. Try draining your yogurt to make your own yogurt cheese that you can spread on bread or crackers. Because of its acidity, yogurt blends well in sauces without curdling and is used frequently in Indian cuisine, as in this recipe for Chicken Korma , or this for Shrimp and Cauliflower Curry.

French parents often introduce their children to cooking by making a yogurt cake. The measuring is really simple in this recipe—just use the cup that yogurt comes in as the measure! Whether you like to cook with it or eat it on its own, there are many ways to enjoy this tangy foundational food.

Today we take a closer look at the history of yogurt. In addition to being a delicious source of nutrients, this dairy product is also a mine of interesting facts. Keep reading to learn more. Yogurt is a good source of calcium, phosphorous, riboflavin, and vitamin B12, among other nutrients.

With variations, yogurt is consumed all over the world. In Egypt and India, yogurt is made from milk of the water buffalo. The origins of yogurt date back millennia, when herdsmen began storing milk and discovered probably by accident that fermented milk was safe to consume. One thing is for sure: the history of yogurt and that of human civilization go hand in hand. However, the origin of yogurt is not singular. Yogurt can be found in nearly every culture that has kept animals for milk and it was likely discovered in similar ways in each region.

When fresh milk is left in a container with friendly bacteria , the milk thickens and develops a delicious, sour taste. The lactic acid produced by the fermentation process also acts as a preservative , helping the cultured milk stay fresh longer. In the past, warmer regions favored thermophilic bacteria , while cooler areas favored mesophilic bacteria. Our Greek Yogurt Starter Culture is an example of a heat-loving thermophilic culture while our Heirloom Yogurt Starter Cultures are examples of cooler temperature mesophilic cultures.

Around , scientists started studying and isolating the bacteria that made yogurt. Soon after, they were able to combine selected strains that would culture reliably for commercial creameries.

With no starter to maintain, direct-set starters made it possible for a company to consistently make the same yogurt with each batch.

Thanks to this research, it is now simple to buy powdered yogurt starter such as our delicious Mild Flavor Yogurt Starter Culture and make this same yogurt at home.

In , the FDA defined fresh, prepared yogurt in the United States and stated that it must include Lactobacillus bulgaricus and Streptococcus thermophilus. Does that mean the mesophilic starters do not make true yogurt?