Yogurt is made by the fermentation of milk with Streptococcus thermophilus and Lactobacillus bulgaricus bacteria, also called yogurt cultures. During the fermentation process these bacteria convert the milk sugar (lactose) into lactic acid, which gives yogurt its characteristic texture and taste. Yogurt is regarded as a healthy food as it provides calcium as well as "good" gut bacteria. Yoghurt can be eaten plain or mixed with fruit preparations, flavours and sweeteners. It can be further thickend with additions of milkpowder or thickener.
