Yogurt

Yogurt is a cultured dairy product made by fermenting milk until it sets into a smooth, spoonable gel. It tastes tangy and creamy, with a slightly thick body that clings to a spoon. Cooks stir it into sauces, marinades, and dressings, fold it into batters, or dollop it over savory dishes and fruit; sold as plain, Greek, and flavored styles.\n\nIt developed across the Middle East and Central Asia and spread through Europe and the Americas. Modern producers inoculate pasteurized milk with live cultures and incubate it to set; Turkish, Persian, and Indian cuisines showcase it in savory and sweet dishes.