Yogurt
Delicious California Yogurt
California makes more yogurt than any other state and yogurt is an excellent source of calcium and potassium. This means yogurt is a food you can feel good about eating any time of day. It comes in a variety of flavors and makes a great snack or meal on the go. Try these California yogurt ideas to add nutrients and low-fat flavor to your diet.
About Yogurt
Find more information about yogurt including a glossary of familiar terms, storage and handling tips and nutritional information.
- Glossary of Yogurt Terms
- Yogurt Storage and Handling Tips
- Yogurt Nutritional Information
- Yogurt Recipes
Did you know...
California yogurt is made by the addition of two or more bacterial strains, including Lactobacillus and Streptococcus thermophilus.
Yogurt is thought to have evolved from a lucky accident when bacteria naturally present in the environment got into fresh milk.
Yogurt is an excellent source of calcium, potassium and riboflavin and has grown in popularity as a healthy food option.
Because yogurt is high in calcium, eating a lot of it is good for building strong bones in all age groups.
Yogurt is thought to have evolved from a lucky accident when bacteria naturally present in the environment got into fresh milk.
Yogurt is an excellent source of calcium, potassium and riboflavin and has grown in popularity as a healthy food option.
Because yogurt is high in calcium, eating a lot of it is good for building strong bones in all age groups.
Yogurt is a cultured milk product that is often flavored with fruit or sweeteners. It is an excellent source of calcium, potassium and riboflavin, and has grown in popularity as a healthy food option.
Plain Yogurt is unflavored yogurt made from pasteurized nonfat, low-fat or whole milk. Regular yogurt contains at least 3.25 percent milkfat, low-fat yogurt contains between 0.5 percent and 2 percent milkfat and nonfat yogurt contains no more than 0.5 grams milkfat per serving. Some yogurts contain a significant number of live, active cultures. If yogurt is not heat-treated after it is produced, the bacterial cultures will remain active.
Flavored Yogurt is sweetened and flavored with fruit or other flavors. Flavored yogurt is available either blended or with the flavor mixture at the bottom of the container.
Frozen Yogurt is a frozen dessert with a tart flavor produced from lactic acid-producing bacterial cultures. Regular frozen yogurt contains at least 3.5 percent fat, but frozen yogurts containing higher and lower fat contents are available.
Yogurt Cheese is a silky, creamy cheese made by draining the liquid whey from yogurt. If made from flavored yogurt, yogurt cheese will taste less sweet as much of the sugar drains out in the whey. Yogurt cheese is a low-fat or nonfat ingredient used in baking, as a spread or topping, and can be made easily at home.
Yogurt Storage and Handling
Store yogurt in the refrigerator, which is typically set at 38°F - 40°F. Keep it tightly sealed in the container in which it is sold.
Yogurt containers are stamped with a "sell by" date, which refers to how long the retail store can keep the product for sale on the shelf.
If separation occurs, gently stir the liquid back into the yogurt.
Discard yogurt that has become moldy.
Freezing yogurt is not recommended.
Yogurt Nutrition
Like other dairy products, yogurt is a good source of high-quality protein, calcium, potassium and riboflavin. Scientists have found that yogurt with specific health-benefiting active cultures (probiotics) may contribute to a healthy digestive system. Some yogurts carry a seal on the label indicating that the yogurt contains a significant level of live, active cultures. Many people with symptoms of lactose intolerance experience fewer symptoms after eating yogurt than after drinking milk.
Click here for a pdf with a nutrition table.
An instrumentality of the Department of Food and Agriculture, State of California.
Plain Yogurt is unflavored yogurt made from pasteurized nonfat, low-fat or whole milk. Regular yogurt contains at least 3.25 percent milkfat, low-fat yogurt contains between 0.5 percent and 2 percent milkfat and nonfat yogurt contains no more than 0.5 grams milkfat per serving. Some yogurts contain a significant number of live, active cultures. If yogurt is not heat-treated after it is produced, the bacterial cultures will remain active.
Flavored Yogurt is sweetened and flavored with fruit or other flavors. Flavored yogurt is available either blended or with the flavor mixture at the bottom of the container.
Frozen Yogurt is a frozen dessert with a tart flavor produced from lactic acid-producing bacterial cultures. Regular frozen yogurt contains at least 3.5 percent fat, but frozen yogurts containing higher and lower fat contents are available.
Yogurt Cheese is a silky, creamy cheese made by draining the liquid whey from yogurt. If made from flavored yogurt, yogurt cheese will taste less sweet as much of the sugar drains out in the whey. Yogurt cheese is a low-fat or nonfat ingredient used in baking, as a spread or topping, and can be made easily at home.
Yogurt Storage and Handling
Store yogurt in the refrigerator, which is typically set at 38°F - 40°F. Keep it tightly sealed in the container in which it is sold.
Yogurt containers are stamped with a "sell by" date, which refers to how long the retail store can keep the product for sale on the shelf.
If separation occurs, gently stir the liquid back into the yogurt.
Discard yogurt that has become moldy.
Freezing yogurt is not recommended.
Yogurt Nutrition
Like other dairy products, yogurt is a good source of high-quality protein, calcium, potassium and riboflavin. Scientists have found that yogurt with specific health-benefiting active cultures (probiotics) may contribute to a healthy digestive system. Some yogurts carry a seal on the label indicating that the yogurt contains a significant level of live, active cultures. Many people with symptoms of lactose intolerance experience fewer symptoms after eating yogurt than after drinking milk.
Click here for a pdf with a nutrition table.
An instrumentality of the Department of Food and Agriculture, State of California.
