Yogurt is a creamy, somewhat tart cultured dairy product made by fermenting whole, low-fat or skim milk with a bacterial culture. It has been a staple in the Middle East and Eastern Europe for centuries, but it was not commercially available in the United States until 1940 and did not become popular until the 1970's. Yogurt is available plain, flavored and frozen. Flavored yogurt is available with fruit on the bottom (sundae-style), with fruit blended throughout (Swiss- or French-style) and also without fruit pieces but with added flavors. Frozen yogurt resembles soft-serve ice cream.

Yogurt, popular for its health benefits, is a good source of calcium and protein. The active bacteria used to culture yogurt can be beneficial to the digestive system. Check the package label to know if the cultures are "active," or "living," or if they have been destroyed during heat treatment.