Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Yoghurt along with all the trcipes employing Yoghurt presented on this site, with 488 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Yoghurt recipes added to this site.

These recipes, all contain Yoghurt as a major wild food ingredient.

Yoghurt (also sometimes known as yogurt, yoghourt or yogourt) is a dairy product formed by the bacterial fermentation of milk. Fermentation of the milk sugar (lactose) produces lactic acid, which acts on milk protein to give yoghurt its gel-like texture and its characteristic tang.

Yoghurt can be consumed as a drink (such as the Indian lassi) or eaten as a kind of relish (such as the Indian raita, a cooling mixture of yoghurt and cucumber), or made into a kind of cheese (such as labneh). It can also be used as a dressing or as a marinade to tenderise meats, as in tandoori chicken.

In Western Europe yoghurt is most popularly consumed as a sweetened fruit dessert or breakfast food. t's often used in northern Indian curries to give flavour and texture and to temper the heat of chillies and it can be used as a marinade to tenderise meats, as in tandoori chicken. Yoghurt can also be used as a replacement for cream or crème fraîche in most recipes.

The word for yogurt is derived from the Ottoman Turkish: یوغورت, romanized: yoğurt, and is usually related to the verb yoğurmak, 'to knead', or 'to be curdled or coagulated; to thicken'.