- noun milk which has become slightly sour and thicker after bacteria are added, often flavoured with fruit
- noun soured milk in which fermentation is accelerated by the introduction of specific bacterial microorganisms
- A fermented product made from any milk treated with a culture of Lactobacillus bulgaricus and possibly Streptococcus thermophilus at a temperature of 37 to 44°C. The fermentation is stopped by cooling to below 5°C after 4 to 6 hours when the liquid will have developed a lactic acid flavour and will be more or less thick, possibly even a gel. Different cultures of the microorganisms and the different milks lead to country-specific textures and flavours. The raw natural yoghurt so obtained may be further pasteurized, sweetened, flavoured, thickened with gums or starches, have fruit added or be treated in a variety of other ways to satisfy western tastes.
- noun fermented milk usually eaten as a dessert
Origin & History of “yoghurt”
It has taken a long time for yoghurt to settle down orthographically, and the process is not yet complete. It was originally acquired (from Turkish yoghurt) in the 1620s as yoghurd, and since then spellings such as yaghourt, yooghort, yughard, yohourth, and yaourt (reflecting the fact that Turkish gh is silent) have been tried. Yoghurt still vies with yogurt.