Yogurt
The dairy treat that’s full of goodness
Yogurt has been a vital form of calcium in the diet in South Eastern Europe and Asia Minor for thousands of years. However, in modern times it was largely unknown outside traditional communities until 1908 when a Russian doctor published a book suggesting a direct link between yogurt and the unusually long lifespan enjoyed by Bulgarian peasants. Though this link was never proven, yogurt quickly gained popularity across Europe and the USA, particularly after it began to be produced commercially (and when fruit was added in the 1940s to counteract its naturally sour taste) Yogurt was introduced into the Irish dairy market in the 1970s and soon became a household essential, particularly popular with younger consumers.
Today, yogurt is marketed in a great range of formats and flavours and is enjoyed as a snack, a refreshing drink, in savoury cooking and as an indulgent dessert.
Yogurt is produced from milk and is usually fortified with about five per cent skimmed milk powder, making it a more concentrated source of protein than milk.
Whole milk plain yogurt provides protein, calcium, phosphorous, iodine and vitamins B2 and B12. One carton (~125ml) counts as one of the recommended three servings of dairy per day. This convenient, versatile food makes a natural choice for growing children, adults and older people.
Yogurt is popular in Mediterranean cooking, particularly in Greece. Our recipe section has some delicious meal-time suggestions.