Basic facts on yogurt

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Origin of yogurt Yogurt ingredients How yogurt is made Different types of yogurt Yogurts around the world

Yogurt has been eaten by people around the world since ancient times. Each yogurt-eating locale has its own unique ingredients and lactic acid bacteria that are used in their recipes.

Russia and surrounding countries Africa Near and Middle East Japan Asia Western Europe Northern Europe Eastern Europe
References
  • 1． Michio Kambe. Sekai no dentoteki na hakkonyu (Traditional fermented milk around the world)
    (First, Middle, and Last Volumes). Nyusankin News, 1998 Fall, 1999 New Year, and 1999 Spring Issues.
    Japanese Association of Fermented Milks and Fermented Milk Drinks / Fair Trade Council of Lactic Acid Bacteria Drinks.
  • 2．Michio Kambe. Kyoi no yogurt (Amazing yogurt). Kodansha.
  • 3．Michio Kambe. Yogurt: Himitsu to koyo (Its secrets and positive effects). Nittoshoin.
  • 4．Michio Kambe. Sekai no dentoteki na hakkonyu (Traditional fermented milk around the world). Hakkonyurui no kino (Functions of fermented milk products). Edited by Yuji Nakazawa and Akiyoshi Hosono.
    Shokuhinshizai Kenkyukai.
  • 5．Michio Kambe. Rekishi to shurui (History and types).
    Hakkonyu no kagaku (Science of fermented milk). Edited by Akiyoshi Hosono. I & K Corporation.