The History and Making of Yogurt

Yogurt is a milk-based food created by fermenting milk with bacteria like lactobacillus bulgaricus and streptococcus thermophilus. Its origins trace back to 6,000 BC in Central Asia, where it was likely discovered accidentally. Yogurt became commercially available in 1919 with Isaac Carasso's Danone in Barcelona. It gained popularity in America in the 1940s through Dannon. Yogurt can be easily made at home by culturing milk with a spoonful of yogurt. Globally, yogurt is used in various cultural practices, culinary dishes, and even cosmetics.

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