Editing Yogurt (section)

==Varieties and presentation==
[[File:Tzatziki Greek meze or appetizer, also used as a sauce.jpg|thumb|''[[Tzatziki]]'' or {{lang|tr|cacık}} is a [[meze]] made with yogurt, cucumber, olive oil and fresh mint or dill.]]

''[[Dahi (curd)|Dahi]]'' is a yogurt from the [[Indian subcontinent]], known for its characteristic taste and consistency. The word ''dahi'' seems to be derived from the [[Sanskrit]] word ''dadhi'' ("sour milk"), one of the five elixirs, or [[panchamrita]], often used in Hindu ritual. Sweetened dahi (''[[mishti doi]]'' or ''meethi dahi'') is common in eastern parts of India, made by fermenting sweetened milk. While cow's milk is currently the primary ingredient for yogurt, goat and buffalo milk were widely used in the past, and valued for the fat content (see [[Dahi (curd)#Buffalo curd|buffalo curd]]).

[[Dadiah]] or dadih is a traditional West [[Sumatra]]n yogurt made from [[Domestic buffalo|water buffalo]] milk, fermented in [[bamboo]] tubes.<ref>{{cite journal | vauthors = Surono IS | title = Traditional Indonesian dairy foods | journal = Asia Pacific Journal of Clinical Nutrition | volume = 24 | pages = S26–S30 | date = 1 January 2015 | issue =   Suppl 1| pmid = 26715081 | doi = 10.6133/apjcn.2015.24.s1.05 }}</ref> Yogurt is common in [[Nepal]], where it is served as both an appetizer and dessert. Locally called ''dahi'', it is a part of the Nepali culture, used in local festivals, marriage ceremonies, parties, religious occasions, family gatherings, and so on. One Nepalese yogurt is called ''[[Dhau|juju dhau]]'', originating from the city of [[Bhaktapur]]. In [[Tibet]], yak milk (technically dri milk, as the word yak refers to the male animal) is made into yogurt (and butter and cheese) and consumed.

In [[Northern Iran]], ''Mâst Chekide'' is a variety of [[kefir]] yogurt with a distinct sour taste. It is usually mixed with a [[pesto]]-like water and fresh herb purée called [[Delal sauce|delal]]. Common appetizers are [[spinach]] or [[eggplant]] [[borani]], ''Mâst-o-Khiâr'' with cucumber, spring onions and herbs, and ''Mâst-Musir'' with wild [[shallot]]s. In the summertime, yogurt and ice cubes are mixed together with cucumbers, [[raisin]]s, salt, pepper and onions and topped with some croutons made of Persian traditional bread and served as a cold soup. [[Ashe-Mâst]] is a warm [[yogurt soup]] with fresh herbs, spinach and lentils. Even the leftover water extracted when [[strained yogurt|straining yogurt]] is cooked to make a sour cream sauce called [[kashk]], which is usually used as a topping on soups and stews.

[[Matsoni]] is a [[Georgia (country)|Georgian]] yogurt in the [[Caucasus]] and Russia. [[Tarator]] and {{lang|tr|[[cacık]]}} are cold soups made from yogurt during summertime in eastern Europe. They are made with [[ayran]], [[cucumber]]s, [[dill]], salt, [[olive]] oil, and optionally garlic and ground [[walnut]]s. [[Tzatziki]] in Greece and [[milk salad]] in Bulgaria are thick yogurt-based salads similar to tarator.

[[Khyar w Laban]] (cucumber and yogurt salad) is a dish in Lebanon and Syria. Also, a wide variety of local Lebanese and Syrian dishes are cooked with yogurt like "Kibbi bi Laban" [[Rahmjoghurt]], a creamy yogurt with much higher fat content (10%) than many yogurts offered in English-speaking countries. [[Dovga]], a yogurt soup cooked with a variety of herbs and rice, is served warm in winter or refreshingly cold in summer. [[Jameed]], yogurt salted and dried to preserve it, is consumed in [[Jordan]]. [[Zabadi]] is the type of yogurt made in Egypt, usually from the milk of the [[Water Buffalo#Egypt|Egyptian water buffalo]]. It is particularly associated with [[Ramadan]] fasting, as it is thought to prevent thirst during all-day fasting.<ref>{{Cite web|title=The technology of traditional milk products in developing countries II. Acidified Milks|url=https://www.fao.org/3/t0251e/T0251E14.htm|access-date=2023-01-02|website=www.fao.org}}</ref>

===Sweetened and flavored===
{{more citations needed|section|date=January 2020}}
To offset its natural [[sour]]ness, yogurt is also sold sweetened, sweetened and flavored or in containers with fruit or fruit jam on the bottom.<ref name="moore18">{{cite journal | vauthors = Moore JB, Horti A, Fielding BA | title = Evaluation of the nutrient content of yogurts: a comprehensive survey of yogurt products in the major UK supermarkets | journal = BMJ Open | volume = 8 | issue = 8 | pages = e021387 | date = September 2018 | pmid = 30228100 | pmc = 6144340 | doi = 10.1136/bmjopen-2017-021387 | url = }}</ref> The two styles of yogurt commonly found in the grocery store are set-style yogurt and Swiss-style yogurt. Set-style yogurt is poured into individual containers to set, while Swiss-style yogurt is stirred prior to packaging. Either may have fruit added to increase sweetness.<ref name=moore18/>

[[Lassi]] is a common Indian beverage made from stirred liquified yogurt that is either salted or sweetened with sugar commonly, less commonly honey and combined with fruit pulp to create flavored lassi.<ref name="cloake">{{cite news |first = Felicity | last = Cloake | name-list-style = vanc |title=How to make the perfect mango lassi |url= https://www.theguardian.com/lifeandstyle/wordofmouth/2015/may/21/how-to-make-perfect-mango-lassi-recipe |access-date=8 January 2020 |work=The Guardian |date=21 May 2015}}</ref> Consistency can vary widely, with urban and commercial lassis having uniform texture through being processed, whereas rural and rustic lassi has discernible curds or fruit pulp.<ref name=cloake/>

Large amounts of sugar – or other [[sweetener]]s for low-energy yogurts – are often used in commercial yogurt.<ref name=moore18/><ref name="berry">{{cite web | first = Donna | last = Berry | name-list-style = vanc |title=Building a better yogurt |url=https://www.foodbusinessnews.net/articles/4191-building-a-better-yogurt |publisher=Food Business News, Sosland Publishing |access-date=8 January 2020 |date=20 May 2014}}</ref> Some yogurts contain added [[modified starch]],<ref>{{cite journal|journal=Food Hydrocolloids|volume=23|issue=3|pages=980–987|doi=10.1016/j.foodhyd.2008.07.011|title=Improved creaminess of low-fat yogurt: The impact of amylomaltase-treated starch domains|year=2009|last1=Alting|first1=Arno C|last2=Fred Van De Velde|last3=Kanning|first3=Marja W|last4=Burgering|first4=Maurits|last5=Mulleners|first5=Leo|last6=Sein|first6=Arjen|last7=Buwalda|first7=Piet | name-list-style = vanc}}</ref> [[pectin]] (found naturally in fruit) or [[gelatin]] to create thickness and creaminess. This type of yogurt may be marketed under the name Swiss-style, although it is unrelated to conventional Swiss yogurt. Some yogurts, often called "cream line", are made with whole milk which has not been homogenized so the cream rises to the top. In many countries, sweetened, flavored yogurt is common, typically sold in [[single-use|single-serving]] [[plastic cup]]s.<ref name=moore18/> Common flavors may include [[vanilla]], [[honey]], and [[toffee]], and various fruits.<ref name=moore18/><ref name=berry/> In the early 21st century, yogurt flavors inspired by desserts, such as chocolate or cheesecake, became common.<ref name=berry/> There is concern about the [[#Nutrition|health effects of sweetened yogurt]] due to its high sugar content,<ref name=moore18/> although research indicates that use of sugar in yogurt manufacturing has decreased since 2016 in response to [[World Health Organization|WHO]] and government initiatives to combat [[obesity]].<ref name=moore18/><ref>{{cite journal |last1=Moore |first1=J. Bernadette |last2=Sutton |first2=Eiméar H. |last3=Hancock |first3=Neil | name-list-style = vanc |date=8 January 2020 |title=Sugar reduction in yogurt products sold in the UK between 2016 and 2019 |journal=Nutrients |volume=12 |issue=1 |pages=171 |doi=10.3390/nu12010171 |pmid=31936185 |pmc=7019219 |doi-access=free }}</ref>

===Straining===
{{main|Strained yogurt}}
[[File:StrainYogurt.jpg|thumb|A coffee filter used to strain yogurt in a home refrigerator]]
Strained yogurt has been strained through a filter, traditionally made of [[muslin]] and more recently of paper or non-muslin cloth. This removes the [[whey]], giving a much thicker consistency. Strained yogurt is made at home, especially if using skimmed milk which results in a thinner consistency.<ref>{{cite book |title= The Oxford Companion to Food |last= Davidson |first= Alan | name-list-style = vanc|year= 2014 |publisher= Oxford University Press |isbn=9780191040726}}</ref> Yogurt that has been strained to filter or remove the whey is known as [[Labneh]] in Middle Eastern countries. It has a consistency between that of yogurt and cheese. It may be used for [[sandwich]]es in Middle Eastern countries. Olive oil, cucumber slices, olives, and various green herbs may be added. It can be thickened further and rolled into balls, preserved in olive oil, and fermented for a few more weeks. It is sometimes used with onions, meat, and nuts as a stuffing for a variety of pies or [[kibbeh]] balls.

Some types of strained yogurts are boiled in open vats first, so that the liquid content is reduced. The East Indian dessert, a variation of traditional dahi called [[mishti doi|mishti dahi]], offers a thicker, more custard-like consistency, and is usually sweeter than western yogurts.<ref>{{cite book |editor=Ramesh C. Chandan |editor2=Charles H. White |editor3=Arun Kilara, Y. H. |title=Manufacturing yogurt and fermented milks|year=2006|publisher=Blackwell|location=Ames, IA |isbn=9780813823041|pages=364|url=https://books.google.com/books?id=IroZmON2tHsC}}</ref> In western Indian (Marathi and Gujarati) cuisine, strained yogurt is macerated with sugar and spices such as saffron, cardamom and nutmeg to make the dessert "shrikhand". Strained yogurt is also enjoyed in Greece and is the main component of ''[[tzatziki]]'' (from Turkish "{{lang|tr|[[cacık]]}}"), a well-known accompaniment to [[Gyro (food)|gyros]] and [[souvlaki]] pita sandwiches: it is a yogurt sauce or dip made with the addition of grated [[cucumber]], [[olive oil]], salt and, optionally, mashed garlic. [[Srikhand]], a dessert in India, is made from strained yogurt, [[saffron]], [[cardamom]], [[nutmeg]] and sugar and sometimes fruits such as [[mango]] or [[pineapple]].

In North America, strained yogurt is commonly called "Greek yogurt". Powdered milk is sometimes added in lieu of straining to achieve thickness. In Britain, the name "Greek" may only be applied to yogurt made in Greece.<ref>{{Cite news|date=2014-01-29|title='Greek' yoghurt Chobani firm loses legal battle|language=en-GB|work=BBC News|url=https://www.bbc.com/news/business-25954228|access-date=2023-01-02}}</ref>

===Beverages===
{{More citations needed section|date=October 2024}}
Ayran, [[doogh]] ("dawghe" in [[Assyrian Neo-Aramaic|Neo-Aramaic]]) or dhallë is a yogurt-based, salty drink. It is made by mixing yogurt with water and (sometimes) salt.

[[Borhani]] (or burhani) is a spicy yogurt drink from [[Bangladesh]]. It is usually served with kacchi [[biryani]] at weddings and special feasts. Key ingredients are yogurt blended with mint leaves ([[mentha]]), [[mustard seeds]] and black rock salt ([[Kala Namak]]). Ground roasted [[cumin]], ground [[white pepper]], green [[chili pepper]] paste and sugar are often added.

[[Lassi]] is a yogurt-based beverage that is usually slightly salty or sweet, and may be commercially flavored with [[rosewater]], [[mango]] or other fruit juice. Salty lassi is usually flavored with ground, roasted cumin and [[chili pepper|red chilies]], and may be made with [[buttermilk]].<ref>{{Cite news |last=Clark |first=Melissa |date=2014-05-16 |title=Yogurt Drinks, Not Too Smooth |url=https://www.nytimes.com/2014/05/21/dining/yogurt-drinks-not-too-smooth.html |url-status=live |archive-url=https://web.archive.org/web/20221027123945/https://www.nytimes.com/2014/05/21/dining/yogurt-drinks-not-too-smooth.html |archive-date=2022-10-27 |access-date=2024-10-20 |work=[[New York Times]]}}</ref>

An unsweetened and unsalted yogurt drink usually called simply ''jogurt'' is consumed with ''[[burek]]'' and other baked goods in the [[Balkans]]. Sweetened yogurt drinks are the usual form in Europe (including the UK) and the US, containing fruit and added sweeteners. These are typically called "drinkable yogurt". Also available are "yogurt smoothies", which contain a higher proportion of fruit and are more like [[smoothie]]s.

[[File:Drinkable Yogurt.png|thumb|Yogurt drinks on sale]]