Matsoni is a Georgian yogurt in the Caucasus and Russia. The East Indian dessert, a variation of traditional dahi called mishti dahi, offers a thicker, more custard-like consistency, and is usually sweeter than western yogurts. Ad Choices, Yogurt's in everything these days, and has been for thousands of years, but the weird word comes from one specific place, All the Yogurt Recipes From Our Cali-Persian Feast. Ground roasted cumin, ground white pepper, green chili pepper paste and sugar are often added. [2] Cow's milk is commonly available worldwide and, as such, is the milk most commonly used to make yogurt. Yogurt has become such a ubiquitous part of American breakfast-and-healthy-snack culture that it's been naturalized as a plain English word. Recipes you want to make. Tarator and Cacık are cold soups made from yogurt during summertime in eastern Europe. 131.200 Yogurt", Physicians Committee for Responsible Medicine, An Essay on Abstinence from Animal Food, as a Moral Duty, Moral Inquiries on the Situation of Man and of Brutes, Thirty-nine Reasons Why I Am a Vegetarian, Why We Love Dogs, Eat Pigs, and Wear Cows, https://en.wikipedia.org/w/index.php?title=Yogurt&oldid=987898868, Short description is different from Wikidata, Wikipedia indefinitely semi-protected pages, Articles containing Turkish-language text, Articles containing Ancient Greek (to 1453)-language text, Wikipedia articles in need of updating from July 2020, All Wikipedia articles in need of updating, Articles needing additional references from January 2020, All articles needing additional references, Articles needing additional references from September 2015, Articles with disputed statements from April 2020, Creative Commons Attribution-ShareAlike License, Pasteurized yogurt ("heat treated fermented milk"), Probiotic yogurt (labeled as "live yogurt" or "active yogurt") is yogurt pasteurized to kill bacteria, with, Yogurt probiotic drink is a drinkable yogurt pasteurized to kill bacteria, with, This page was last edited on 9 November 2020, at 22:05. [42] There is concern about the health effects of sweetened yogurt due to its high sugar content,[40] although research indicates that use of sugar in yogurt manufacturing has decreased since 2016 in response to WHO and government initiatives to combat obesity.[40][44]. [29] By the late 20th century, yogurt had become a common American food item and Colombo Yogurt was sold in 1993 to General Mills, which discontinued the brand in 2010.[30]. Strained yogurt has been strained through a filter, traditionally made of muslin and more recently of paper or non-muslin cloth. Professor Mauro Fisberg (from the Federal University of São Paulo in Brazil) presented the history of yogurt and current consumption patterns at the 2nd Global Summit on the Health Effects of Yogurt, in San Diego, California, on 30th April 2014. Share on Facebook Doogh is a savory yogurt-based beverage, traditionally served cold and is sometimes carbonated and seasoned with mint and salt. Yogurt has become such a ubiquitous part of American breakfast-and-healthy-snack culture that it's been naturalized as a plain English word. It helps that, compared to the very Frenchy yaourt, "yogurt" is a lot easier for an English speaker to say. Dadiah or dadih is a traditional West Sumatran yogurt made from water buffalo milk, fermented in bamboo tubes. In 1905, he described it as consisting of a spherical and a rod-like lactic acid-producing bacteria. [6] It may be related to yoğun, meaning thick or dense. Dovga, a yogurt soup cooked with a variety of herbs and rice, is served warm in winter or refreshingly cold in summer. Solids can be increased by adding dried milk. Milk from water buffalo, goats, ewes, mares, camels, and yaksis also used to produce yogurt where available lo… Borhani (or burhani) is a spicy yogurt drink from Bangladesh. [6] In modern Turkish the letter ğ marks a diaeresis between two vowels, without being pronounced itself, which is reflected in some languages' versions of the word (e.g. In Britain the name "Greek" may only be applied to yogurt made in Greece.[47]. Yogurt (UK: /ˈjɒɡərt/; US: /ˈjoʊɡərt/,[1] from Turkish: yoğurt), also spelled yoghurt, yogourt or yoghourt, is a food produced by bacterial fermentation of milk. After heating, the milk is allowed to cool to about 45 °C (113 °F). All rights reserved. [34][35][36] However, to date high-quality clinical evidence has been insufficient to conclude that consuming yogurt lowers the risk of diseases or otherwise improves health. [24] It was popularized by John Harvey Kellogg at the Battle Creek Sanitarium, where it was used both orally and in enemas,[25] and later by Armenian immigrants Sarkis and Rose Colombosian, who started "Colombo and Sons Creamery" in Andover, Massachusetts in 1929. Srikhand, a dessert in India, is made from strained yogurt, saffron, cardamom, nutmeg and sugar and sometimes fruits such as mango or pineapple. Yogurt is one of the oldest produced foods in human history. Longer fermentation times produces a more acidic yogurt. Cow's milk is commonly available worldwide and, as such, is the milk most commonly used to make yogurt. A 100-gram amount provides 406 kilojoules (97 kcal) of dietary energy. One Nepalese yogurt is called juju dhau, originating from the city of Bhaktapur. Without an Academie Francaise-style language dictatorship to keep English in line, stealing words from non-Latin alphabets inevitably gets kind of messy. Yogurt is made by heating milk to a temperature that denaturates its proteins (scalding), essential for making yogurt,[50] cooling it to a temperature that will not kill the live microorganisms that turn the milk into yogurt, inoculating certain bacteria (starter culture), usually Streptococcus thermophilus and Lactobacillus bulgaricus, into the milk, and finally keeping it warm for several hours. [23], Yogurt was introduced to the United States in the first decade of the twentieth century, influenced by Élie Metchnikoff's The Prolongation of Life; Optimistic Studies (1908); it was available in tablet form for those with digestive intolerance and for home culturing. RELATEDHow to Make Your Own Yogurt at HomeAll the Yogurt Recipes From Our Cali-Persian FeastThe Eat Your Word Archives. [3], To produce yogurt, milk is first heated, usually to about 85 °C (185 °F), to denature the milk proteins so that they do not form curds. Neolithic man in Central Asia had domesticated horses, cattle, and camels, and were known to drink their milk. Yogurt , also spelled yoghurt, yogourt or yoghourt, is a food produced by bacterial fermentation of milk. To revisit this article, select My Account, then View saved stories. Key ingredients are yogurt blended with mint leaves (mentha), mustard seeds and black rock salt (Kala Namak). Tzatziki in Greece and milk salad in Bulgaria are thick yogurt-based salads similar to tarator. The word is derived from Turkish: yoğurt,[6] and is usually related to the verb yoğurmak, "to knead", or "to be curdled or coagulated; to thicken". Until the 1900s, yogurt was a staple in diets of people in the Russian Empire (and especially Central Asia and the Caucasus), Western Asia, South Eastern Europe/Balkans, Central Europe, and the Indian subcontinent. In Britain as "Greek-style yogurt". The starter culture may be a small amount of live (not sterilized) existing yogurt or commercially available dried starter culture. It must be cooled to 50 °C (122 °F) or somewhat less, typically 40–46 °C (104–115 °F). And then we were off to the races: by the 1800s, people were writing of "yahourt," "yaghourt," "yaghourt," "yogurd," "yoghourt," "yooghort," and "yughard," and even Evelyn Waugh, in his 1925 novel A Handful of Dust, had a character gobbling "her morning yoghourt." Olive oil, cucumber slices, olives, and various green herbs may be added. Two types of yogurt are supported by the Codex Alimentarius for import and export.[53]. bulgaricus, Learn how and when to remove this template message, List of yogurt-based dishes and beverages, "YOGURT | meaning in the Cambridge English Dictionary", "Yogurt: from Part 131 – Milk and Cream. [59], Lactose intolerance is a condition in which people have symptoms due to the decreased ability to digest lactose, a sugar found in dairy products. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. It is sometimes used with onions, meat, and nuts as a stuffing for a variety of pies or kibbeh balls. In English, the several variations of the spelling of the word include yogurt, yoghurt, and to a lesser extent yoghourt or yogourt. It may be pasteurized or raw. Greek γιαούρτι giaoúrti, French yaourt, Romanian iaurt). Yogurt with added fruit jam was patented in 1933 by the Radlická Mlékárna dairy in Prague. In 2010, the European Food Safety Authority (EFSA) determined that lactose intolerance can be alleviated by ingesting live yogurt cultures (lactobacilli) that are able to digest the lactose in other dairy products. Acidity alone has been questioned by recent outbreaks of food poisoning by E. coli O157:H7 that is acid-tolerant. It's unclear whether Samuel Purchas got the hard G in his "yoghurd" from writing down what a Turkish speaker with an old-timey dialect was saying to him, or transliterating from the Arabic script used in the Ottoman Empire, but either way, we took that hard-G to heart. The sound ğ was traditionally rendered as "gh" in transliterations of Turkish from around 1615–1625. Subpart B – Requirements for Specific Standardized Milk and Cream, Sec. The brand later expanded to the United States under an Americanized version of the name: Dannon. The milk used may be homogenized or not. The fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Each type of milk produces substantially different results. [37][needs update]. Some yogurts, often called "cream line", are made with whole milk which has not been homogenized so the cream rises to the top. This type of yogurt may be marketed under the name Swiss-style, although it is unrelated to conventional Swiss yogurt. Common appetizers are spinach or eggplant borani, Mâst-o-Khiâr with cucumber, spring onions and herbs, and Mâst-Musir with wild shallots. Food words have some seriously gnarly roots, but follow them far back enough, and you can see culinary history all tangled up in a few short syllables. [40] Common flavors may include vanilla, honey, and toffee, and various fruits. Cooking advice that works. They are made with ayran, cucumbers, dill, salt, olive oil, and optionally garlic and ground walnuts. The Russian biologist and Nobel laureate Ilya Mechnikov, from the Institut Pasteur in Paris, was influenced by Grigorov's work and hypothesized that regular consumption of yogurt was responsible for the unusually long lifespans of Bulgarian peasants.