yoghurt

/ˈjɒɡət/

noun

Süt bakterileri ile fermente edilerek yapılan yoğun, kremamsı gıda

A thick, creamy food made by fermenting milk with bacterial cultures, often eaten as a snack or breakfast.

I had Greek yoghurt with honey for breakfast.
She prefers plain yoghurt without any added sugar.
The recipe calls for a cup of natural yoghurt.
Nutritional studies indicate that regular consumption of yoghurt containing live probiotic cultures can improve digestive health and enhance immune function.
Traditional fermentation methods for producing yoghurt vary widely across cultures, reflecting differences in available milk sources and ambient temperature conditions.
Food scientists are investigating the role of yoghurt in calcium absorption, particularly among populations at risk for osteoporosis and bone density loss.