| yoghurt | dairy product created with the use of bacteria | en | (isim) | en |
| yoghurt | see yogurt. a thick liquid food that tastes slightly sour and is made from milk, or an amount of this food | en | en |
| yoghurt | a custard-like food made from curdled milk | en | en |
| yogurt | dairy product created with the use of bacteria | en | (isim) | en |
| yogurt | a custard-like food made from curdled milk | en | en |
| yogurt | Yogurt is a food in the form of a thick, slightly sour liquid that is made by adding bacteria to milk. A yogurt is a small pot of yogurt. another spelling of yoghurt. Semisolid, fermented, often flavoured milk food. Yogurt is known and consumed in almost all parts of the world. It is traditionally made by adding common strains of Streptococcus and Lactobacillus bacteria to raw milk. The culture is produced by taking a portion of a previous batch. In modern commercial yogurt making, a blend of concentrated sterilized milk and milk solids is inoculated with the two bacteria; sometimes L. acidophilus or a lactose-fermenting yeast is also added. The product is then incubated four or five hours at 110-112 °F (43-44 °C) until curd forms. Various flavours and sweetening may be added | en | en |
| yogurt | Semi-solid dairy product made from partially evaporated and fermented milk Yogurt is one of only three foods that taste exactly the same as they sound The other two are goulash and squid | en | en |
| yogurt | A custardlike dairy product produced by fermenting milk with a culture | en | en |
| yogurt | A thick, custard-like, mildly acid preparation Usually made by fermenting partly skim or skim milk with a special culture Fruit of other flavorings may be added In the Middle East it is served as a sauce with meat, fruit and vegetables | en | en |
