49 Yogurt

Yogurt is a thick or semi-solid food made from pasteurized milk fermented by lactic bacteria. The milk coagulates when a sufficient quantity of lactic acid is produced. Yogurt is a rich, versatile food capable of enhancing the flavour and texture of many recipes. It is prepared sweetened or unsweetened, and is used in baking to make yogurt-flavoured cream cakes, desserts, and frozen products. Yogurt is an unstandardized product in Canada — that is, it does not have to conform to specific calorific requirements.