Preparation, uses, and tips
Yogurt can be a simple, wholesome snack, eaten with fresh fruit,
nuts, or hearty bread. It is a healthy
substitute in recipes calling for sour cream,
even though cooking destroys its friendly bacteria. Often the best approach to yogurt is to
enjoy it as-is, and that can include using it as a substitute for milk with breakfast cereal.
Yogurt is available in many varieties, best described by their characteristics.
In addition to yogurt made from regular cows’ milk, some yogurts are made from
American yogurt originally contained only
Lactobacillus acidophilus, L. thermophilus, and L.
bulgaricus cultures. Yogurts are now available with added bifidobacteria and other
beneficial lactic-acid bacteria.
Yogurt can be purchased with a range of fat content, from cream-on-top style to fat-free.
Varieties include the different flavors of plain yogurts, and yogurts sweetened with sugar, honey, maple syrup, or fruit juice; some yogurt contains fruit preserves.
Some yogurts are thick and rich; others, made in the style of Eastern European yogurt, are
very smooth; yet another variety is a beverage drink that resembles Kefir, and yogurt products are available in many other
styles as well.
Yogurt, 1 cup (254g) (plain)
Total Fat: 3.8g
*Excellent source of: Calcium (447mg)
*Good source of: Magnesium (43mg), and Potassium (573mg)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily