A little bit of History:
Made by adding lactic acid bacteria to milk, yoghurt is a fermented dairy product with a slightly sour, but mild flavour. Its original Turkish name, Yoghurmak, means ‘to thicken’ and it has been consumed on Middle Eastern, Asian and Eastern European countries for centuries
Live yoghurt provides the most benefits – the bacterial cultures boost immune system and help maintain healthy digestion. As well as being a good source of calcium, it also contains vitamins B2, B5 and B12, biotin, zinc, selenium, potassium and protein – a combination of nutrients that makes it a complete health-supporting food.
- Purchase ‘live bio yoghurt’ as this has not been pasteurized – a process that kills the beneficial bacteria
- Mix with water and natural sweetners to make the Indian drinking yoghurt lassi, or use to thicken fruit smoothies
- Spoon your yoghurt into tomato and vegetable soups and stir
- Use as a breakfast topping, with crushed nuts and honeym on muesli or fruit salads
- Serve with a sprig of mint as a side dish to help cool down a red hot curry
Do you have any favourite yoghurt recipes? or other cool tips on this superfood?
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