page_title: Yogurt
hierarchical_section_title: Yogurt
caption_attribution_description: العربية: طبق خيار بِاللبن، أو «جَاجِيْك»، إحدى أطباق المازات الشهيرة في الشَّام وتُركيَّا والبلقان. English: Turkish cacık, made with yoghurt and cucumber. Türkçe: Yeşillikle süslenmiş bir kâse koyu kıvamlı cacık.
context_page_description: Yogurt, or yoghurt is a milk product made by bacterial fermentation of milk. The lactose in the milk becomes lactic acid when it is fermented. Lactic acid acts on the protein in the milk to make yoghurt thick and sour. The milk is heated to about 80 °C to kill any bacteria present, and to change the milk proteins so that they set together instead of becoming curd. After it is cooled to about 45 °C, the bacteria culture is added, and the milk is kept at that temperature for 4 to 7 hours to ferment. Soy yoghurt is made from soy milk.
  Yogurt is one of the oldest produced foods in human history. No one knows for sure how long yogurt has been around. Today, it is eaten all over the world. It is rich in protein, calcium, riboflavin, vitamin B₆ and vitamin B₁₂.
context_section_description: Yogurt, or yoghurt is a  milk product made by bacterial fermentation of milk. The lactose in the milk becomes lactic acid when it is fermented. Lactic acid acts on the protein in the milk to make yoghurt thick and sour. The milk is heated to about 80 °C to kill any bacteria present, and to change the milk proteins so that they set together instead of becoming curd. After it is cooled to about 45 °C, the bacteria culture is added, and the milk is kept at that temperature for 4 to 7 hours to ferment. Soy yoghurt is made from soy milk.
  Yogurt is one of the oldest produced foods in human history. No one knows for sure how long yogurt has been around. Today, it is eaten all over the world. It is rich in protein, calcium, riboflavin, vitamin B₆ and  vitamin B₁₂.
caption: Cacık, a Turkish cold appetiser yoghurt variety
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