Yogurt

Yogurt is made by adding a special bacteria to milk and holding it at a warm temperature, which causes the milk to ferment, coagulate, and develop a tangy flavor. Yogurt has a thick, custardlike consistency and is eaten plain as well as flavored with berries or other fruits. It is used in the pastry kitchen to prepare churned frozen yogurt and in fillings and sauces, usually in an effort to reduce the fat content of a particular recipe. Fermented milk is known to have been consumed some form as early as 6000 B.C., invented most likely by accident, then used as a convenient way to preserve milk (see Cheese).