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Kitchen Dictionary: yogurt

Pronounced: YOE-gart

Dairy product, made by the ripening of milk with a bacteria culture (usually bifidus). Consistency can range from very thick and creamy (Greek and Turkish yoghurt) to almost fat-free and thin.


Season: available year-round

How to store: Store in fridge. Can be stored at low temperatures (less than 5 degrees C) for several weeks. Do not attempt to freeze.

How to prepare: Goes well with: almost everything; can be used in a variety of recipes, from sweet deserts to spicy side dishes, entrees and mains.

Matches well with: apples, bananas, blueberries, carrots, coconut, cucumbers, granola, honey, mint, nuts, oats, onions, peaches, radishes, raspberries, strawberries

More Yogurt Recipes
Popular Yogurt Recipes
Yummy Yogurt Marinated Chicken
Vanilla Yogurt (Homemade)
A Breakfast Yogurt Parfait (Granola)

Nutrition Facts

Calculated for 1
Amount Per Serving %DV
Calories 0
Calories from Fat (%)
Total Fat 0.0g %
Saturated Fat 0.0g %
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.0g
Trans Fat 0.0g
Cholesterol 0mg %
Sodium 0mg %
Potassium 0mg %
Total Carbohydrate 0.0g %
Dietary Fiber 0.0g %
Sugars 0.0g
Protein 0.0g %

How is this calculated?