Yogurt is a food produced by the bacterial fermentation of milk, in which bacteria ferment the milk's sugars into lactic acid, which acts on milk protein to give yogurt its characteristic texture and tart flavor; it is most commonly made from cow's milk, though milk from water buffalo, goats, ewes, mares, camels and yaks can also be used. The main bacteria used in its production are Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, with other lactobacilli and bifidobacteria sometimes added during or after culturing, and some countries regulate the minimum bacterial count or the specific strains that yogurt must contain.
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Partially Attested
Earliest Documented Use, From (Year)Source states the origins of yogurt are unknown; this region and year are described as the probable, not confirmed, first discovery. Origin RegionCentral Asia and Mesopotamia 1 Source states the origins of yogurt are unknown; this region and year are described as the probable, not confirmed, first discovery. Yogurt
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Source Banitsa, Wikipedia
Source Bogurar doi (Wikipedia)
Source Bulgarian Cuisine (Wikipedia)
Source Chicken Chettinad (Wikipedia)
Source Chicken tikka (Wikipedia)
Source Chicken tikka masala - Wikipedia
Source Curd rice (Wikipedia)
Source Dahi baigana (Wikipedia)
Source Khoresht mast (source article)
Source Qurutob (Wikipedia)
Source Şambali (Wikipedia)
Source Shakriyeh (Wikipedia)
Source Snow White salad (Wikipedia)
Source Tahchin, Wikipedia
Source Tatar böreği (Wikipedia)
Source Tirokafteri (Wikipedia)
Source Yayla çorbası (Wikipedia)
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Source Yogurt - Wikipedia
Also in Geography Atlas: where this subject originated.
Source Yogurt - Wikipedia
Also in Geography Atlas: where this subject originated.
Source Yogurt - Wikipedia
Sources
1. Yogurt - Wikipedia
History section, opening paragraph
The origins of yogurt are unknown but it was probably discovered first by Neolithic people in Central Asia and Mesopotamia around 5000 BC, when the first milk-producing animals were domesticated.
Introduction
Yogurt (UK: ; US: ; also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk.
View the SourceBanitsa, Wikipedia
Used By: Banitsa, Infobox main_ingredient field: Dough: flour, eggs, water; Filling: crushed white cheese (sirene), yogurt, eggsView the Source Tahchin, Wikipedia
Used By: Tahchin, Infobox main_ingredient field: Rice, chicken fillet, yogurt, saffron, eggView the Source Fatteh - Wikipedia
Used By: Fatteh, Infobox main_ingredient field: Flatbread, yogurt, chickpeas, oilView the Source Chicken Chettinad (Wikipedia)
Used By: Chicken Chettinad, Infobox main_ingredient field: Chicken, kalpasi, yogurt, cream, tomato, onion, garlic, ginger, chili pepper, black pepper, coconutView the Source Curd rice (Wikipedia)
Used By: Curd rice, Infobox main_ingredient field: Rice, yogurt, temperingView the Source Borani (Wikipedia)
Used By: Borani, Infobox main_ingredient field: Yogurt, VegetablesView the Source Tirokafteri (Wikipedia)
Used By: Tirokafteri, Infobox main_ingredient field: feta cheese, hot peppers, roasted peppers, olive oil, lemon juice, garlic, yogurt, oreganoView the Source Şambali (Wikipedia)
Used By: Şambali, Infobox main_ingredient field: Semolina, yogurt, syrupView the Source Yayla çorbası (Wikipedia)
Used By: Yayla çorbası, Infobox main_ingredient field: yogurt, flour, rice, egg, spinach, mint, parsleyView the Source Snow White salad (Wikipedia)
Used By: Snow White salad, Infobox main_ingredient field: Yogurt, cucumbersView the Source Chicken tikka (Wikipedia)
Used By: Chicken tikka, Infobox main_ingredient field: Chicken, curd (yogurt), red chili powder, ginger and garlic paste, lemon juiceView the Source Chicken tikka masala - Wikipedia
Used By: Chicken Tikka Masala, infobox main_ingredient fieldQuote, Used By: Chicken Tikka Masala, infobox main_ingredient field
Chicken, yogurt, tomato, onion
Qurutob (Wikipedia)
Used By: Qurutob, infobox main_ingredient fieldQuote, Used By: Qurutob, infobox main_ingredient field
Yogurt, fatir (flatbread), tomato, cucumber, greens, onion
Bogurar doi (Wikipedia)
Used By: Bogurar doi, Formula sectionQuote, Used By: Bogurar doi, Formula section
To make Bogra yogurt, full cream milk, sugar, sodium bi-carbonate (baking soda) a small amount of old yogurt, known as base yogurt, and a clay pot are needed.
Shakriyeh (Wikipedia)
Used By: Shakriyeh, Lead sentenceQuote, Used By: Shakriyeh, Lead sentence
Shakriyeh (Arabic: شاكرية, also known as "laban emmo") is a traditional Levantine stew of lamb cooked in yogurt, often served with Arabic rice.
Khoresht mast (source article)
Used By: Khoresht mast, The Dish [dietary-suitability]Quote, Used By: Khoresht mast, The Dish [dietary-suitability]
a heated mixture of thick, full-fat yogurt and sugar
Dahi baigana (Wikipedia)
Used By: Dahi baigana, Lead paragraphQuote, Used By: Dahi baigana, Lead paragraph
Dahi baigana is an Odia dish prepared from dahi (yogurt) and eggplant especially during festivals.
Tatar böreği (Wikipedia)
Used By: Tatar böreği, LeadQuote, Used By: Tatar böreği, Lead
The dumplings are usually covered in yogurt and filled with ground beef, garlic and parsley.
Cilbir (Wikipedia)
Used By: Çılbır, lead paragraphQuote, Used By: Çılbır, lead paragraph
Çılbır or Turkish Eggs is a Turkish dish of poached eggs with yogurt (often with garlic mixed in).
Lassi (Wikipedia)
Used By: Lassi, lead paragraphQuote, Used By: Lassi, lead paragraph
Lassi (pronounced [ləsːi]) is a yogurt-based beverage with a smoothie-like consistency.
Bulgarian Cuisine (Wikipedia)
Used By: Bulgarian Cuisine, Wikipedia article textQuote, Used By: Bulgarian Cuisine, Wikipedia article text
Similar to other Balkan cultures, the per-capita consumption of yogurt (Bulgarian: кисело мляко, romanized: kiselo mlyako, lit. 'sour milk') among Bulgarians is traditionally higher than the rest of Europe.
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