yogurt


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yogurt:

see fermented milkfermented milk,
whole or skim milk curdled to beverage or custardlike consistency by lactic-acid-producing microorganisms. Many forms of fermented milk were used by early nomadic herders, especially in Asia and S and E Europe, Scandinavia, Africa, and South America.
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yogurt

[′yō·gərt]
(food engineering)
A fermented milk food made by adding cultures of Lactobacillus acidophilus and Streptococcus thermophilus to skimmed cow's milk and milk solids.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
References in periodicals archive ?
"I've gotten goat yogurt, different brands of yogurt.
You can use regular yogurt, but since it is thinner than Greek yogurt (extra liquid has been drained from Greek yogurt so that its really thick and creamy), the layers may not stay as well defined.
Americans had scarcely eaten any Greek yogurt before Chobani first hit store shelves in 2007.
Drinkable yogurts were made by mixing freshly made, low-fat mango yogurt containing 25% to 45% yogurt acid whey, or 45% water, which was the control.
[27.] Amna M, Naheed A and A Gilani Quality of stirred buffalo milk yogurt blended with apple and banana fruit, Pakistan.
For more information on Good Karma Foods' Dairy Free Yogurts, or to find a store near you, visit http://goodkarmafoods.com.
Deciding which yogurt to choose is getting more complicated.
While frozen yogurt may on the surface seem more appropriate for a hot summer day instead of a day in the heart of the winter months, the word "free" has a way of resonating with individuals regardless of what was being given away without a price tag.
Sure, Greek yogurt's had a good run, but nothing lasts forever, so grocers and manufacturers alike are looking ahead to other types of yogurt likely to take off, and coming up with some potential winners.