Yogurt is a popular dairy product made by the bacterial fermentation of milk.
The bacteria used to make yogurt are called “yogurt cultures,” which ferment lactose, the natural sugar found in milk. This process produces , a substance that causes milk proteins to curdle, giving yogurt its unique flavor and texture.
Yogurt can be made from all types of milk. Varieties made from skim milk are considered fat-free, whereas whole milk options are considered full fat.
Plain yogurt without added is a white, thick liquid with a tangy flavor. However, most commercial brands contain added ingredients, such as suger and artificial flavors.
Here are six science-based health benefits of natural yogurt.
