Legend has it that yogurt was invented accidentally.
Somewhere long ago in Turkey, milk in a goat skin bag curdled (or fermented) during a desert journey.
That brave nomad must have been pleasantly surprised when he tried the end result. Turkey is still famous for it’s yogurt, but it’s different from the types of regular yogurt available at your local supermarket.
Commercial western yogurt is made by adding bacteria, usually lactobacillus bulgaricus and streptococcus thermophilus to pasteurized milk, then heating. These bacteria are responsible for many of yogurt’s claims to health fame.
Unfortunately, some processing steps destroy the bacteria. So, for the best nutritional benefit, make sure your yogurt label says “Active Yogurt Cultures.”Read More