Category
page 1Yogurts

yogurt
Yogurt (; , from , ; also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow's milk is most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt. The milk used may be homogenized or not. It may be pasteurized or raw. Each type of milk produces substantially different results.
strained yogurt
dairy product
frozen yogurt
frozen dessert

katyk
thumb|Qatiq from Azerbaijan
thumb|Bulgarian qatiq
Qatiq is a fermented milk product from the Turkic countries. It is a more solid form of yogurt than ayran.
dahi
traditional yogurt or fermented milk product, originating from the Indian subcontinent
dadiah
Dadiah (Minangkabau) or dadih (Indonesian and Malaysian Malay) a traditional fermented milk popular among people of West Sumatra, Indonesia, is made by pouring fresh, raw, unheated, buffalo milk into a bamboo tube capped with a banana leaf and allowing it to ferment spontaneously at room temperature for two days.
Bogurar doi
type of curd from Bogura