Yoghurt

Its' name derives from the Turkish, possibly because it was introduced to the rest of Europe from this part of the world.

Historical:

Yoghurt is one of the oldest foods known. It was used by the Ancient Egyptians and Israelites and taken East to India by Arab traders.

Its first arrival into Europe is thought to have been around since 1600 but was mostly confined to monitories and Bulgaria, where it was proclaimed to be the elixir of life due to the longevity of tough, yoghurt eating Bulgarians.

In 1515, the doctor of King Francis 1st of France was given a fermented sheep's milk to drink by his doctor, who thought that it would cure him of his depression.

Fact:

Yoghurt is a cultured product, produced by fermenting milk with bacteria. The most common bacteria used are lactobacillus burglarious and streptococcus thermophilus.

To make yoghurt, the milk is first heated to destroy any unwanted micro-organisms, then a yoghurt started, containing the chosen bacteria is added, then left to keep warm at around 44 until set.

A bio-yoghurt is milder and creamier, due to different live cultures being used, called bifidus and acidophilus.

Health & Fitness:

Yoghurt contains a useful source of calcium and phosphorus, Vitamins B2 and B12, all good for strong teeth and nervous systems.

Live yoghurt has many useful benefits including the control of harmful bacteria in the gut, to reducing bad breath associated with digestive disorders.

It is recommended to take live yoghurt after taking a course of antibiotics, to help restore the body's beneficial bacteria that may have been destroyed by the medication.

Hints & Tips:

If you have used too much chilli, or hot curry spices in a dish, try adding yoghurt to help cool things down.