Yogurt

Cultured milk product made by fermenting milk with *Lactobacillus bulgaricus* and *Streptococcus thermophilus* at ~110°F (43°C) for several hours. Thick, tangy, probiotic-rich. Regular (non-Greek) yogurt is lighter and pourable; Greek yogurt is strained for thicker texture and higher protein; Icelandic skyr is even thicker. A staple from Greek tzatziki to Indian raita, Bulgarian ayran, and American parfaits. Live-culture yogurts support gut health.