Natural yogurt is a fermented milk product made by adding live bacterial cultures to milk, which thickens it and gives it a tangy flavor. It is plain, without added sweeteners, colors, or flavors, and can be thin or thick depending on the production process. Its nutritional profile includes protein and calcium, and it can contain beneficial live and active probiotic cultures.
Production and characteristics
Fermentation: Milk is fermented by yogurt cultures (live bacteria) which convert lactose into lactic acid, causing the milk to thicken and develop its characteristic sour taste.
Ingredients: The basic ingredients are milk and the live cultures. It contains natural sugars from milk (lactose) but no added sugars, preservatives, or flavors.
Consistency: Natural yogurt typically has a thinner consistency than Greek yogurt because it isn't strained to remove whey. However, some "natural" yogurts may be thicker if they are allowed to set in individual pots.
Nutritional value: It is a good source of calcium and can be rich in protein. It may also contain beneficial probiotic cultures, which can support digestive health.
How to choose natural yogurt
Read the label: Look for products that list only milk and live cultures as ingredients to avoid those with additives like modified starch, thickeners, or sweeteners.
Consider fat content: Natural yogurt can be low-fat, but some versions have higher saturated fat. Choosing reduced-fat yogurt may be a healthier option.
Check for live cultures: Ensure the label specifies "live and active cultures" to get the probiotic benefits.
Recognize additives: Flavored yogurts, particularly low-fat varieties, often have added sweeteners and thickeners to make up for lost flavor and texture during processing.
Type
Dairy
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