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A Tangy Yogurt Challenge For You

Priya Johnson
It's amazing how the yogurt isle has overtaken the dairy section in supermarkets. Let's challenge ourselves to a fun trivia and find our how much we know about yogurt.
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Bacteria acts on the milk by fermenting the sugars and producing lactic acid, which in turn acts on the milk protein to form yogurt.
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Yogurt comprises 81% water and is excellent food source to stay hydrated. That's why it's consumed a lot in the summers.
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Greek yogurt is thicker because the water content is separated by straining method. Thus, it's higher in protein content than regular yogurt.
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Pea milk made from split yellow peas is a great source of protein-rich vegan yogurt. Milk obtained from soy, cashews, tofu, etc. are also used to make vegan yogurt.
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For thickening coconut milk, you can use agar agar or even tapioca starch flakes as vegan thickeners. For extra-thick yogurt, chia seeds are also used.

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The probiotic content in yogurt is believed to benefit those with hypertension, although the results are not entirely proven.
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Yogurt is high in protein and keeps you fuller for longer. It's the perfect snack for those on a weight loss journey.
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Besides flavor and texture, the fat and milk solid content also directly affects the nutritional value of the yogurt.
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Frozen yogurt in the powder form is mostly sold for the soft serve version, where it's mixed with water and then poured into the soft serve machine.
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Lactose-intolerant people are seen to be able to easily digest yogurt, because much of the lactose content in milk has been turned to lactic acid by the bacterial fermentation.
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Frozen yogurt has become as popular as ice cream, enjoyed in an array of flavoring and toppings. It constitutes about 10% of the frozen-treats market.
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Frozen yogurt is known to remove stains and brighten up brass vessels and candlesticks. Wow, talk about versatility!