I Love Yogurt
Especially Dairy Free Yogurt
Yogurt (UK: /ˈjɒɡərt/; US: /ˈjoʊɡərt/,[1] from Turkish: yoğurt,[a] also
spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial
fermentation of milk. The bacteria used to make yogurt are known as
yogurt cultures. 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 the milk most
commonly used to make yogurt. A variety of plant-based yogurt
alternatives appeared in the 2000s, using
soy milk,
rice milk , and nut milks such as
almond milk
and coconut milk fermented with cultures.
>These products may be suitable for people with lactose intolerance or
those who prefer plant-based foods such as vegetarians or
vegans.
>
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