Natural yogurt

Plain yogurt is a fermented dairy product made from milk, usually cow's milk, through the action of beneficial bacteria, primarily Lactobacillus bulgaricus and Streptococcus thermophilus. It has a creamy texture and a slightly acidic flavor, resulting from the fermentation process that converts lactose into lactic acid.

Its origin dates back thousands of years to regions of Central Asia and Eastern Europe, where pastoral communities discovered that fermenting milk helped preserve it longer and improve its digestibility. Today, plain yogurt is a staple ingredient in many cuisines around the world due to its versatility and health benefits.

Properties: Plain yogurt is rich in protein, calcium, B vitamins, and probiotics, which promote digestive health and strengthen the immune system. Additionally, it is a nutritious low-fat option when chosen in its skim or semi-skimmed version. Thanks to its neutral flavor, it is used in both sweet and savory preparations, from sauces and dressings to desserts and marinades.

Synonyms in Spanish from Latin America: In different Latin American countries, plain yogurt is also known as yogur sin sabor (unflavored yogurt), yogurt natural, or simply yogur. In some places, it is called kéfir, although the latter is technically a different fermented beverage with similar characteristics.