The humble yoghurt has been believed to exist since the time of Abraham in the Bible. In those days of yonder, people ate and drank yoghurt made from various fermented animal milks when milk was fresh and plentiful and a dried from was used in winter when fresh milks were scare. Fresh milk was also preserved by heating it over an open fire to produce a smooth, delicious product known as ‘ sour milk’ , a forerunner of today’s yoghurt. This ancient fermentation process changed and modified the milk, destroying undesirable micro-organisms. Beneficial lactic acid producing ‘friendly’ bacteria survived to give the finished product the qualities and pleasant, distinctive aroma and flavour yoghurt lovers appreciate today.
Yoghurt is also one of the most versatile foods in your fridge. It can be added to breakfast cereals or fruits to boost flavour. It makes appetising dips and salad dressings and is a healthy ingredient for sauces and marinades. You can use it as a substitute for sour cream and even coconut milk in curry recipes. Yoghurt can reduce the kilojoules rating of many dishes and brings out the flavour of other foods from fish to fruits and vegetables. It also makes tasty and nutritious desserts
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