Nonfat Yogurt: Cultured Pasteurized Grade A Nonfat Milk

Nonfat yogurt is made from skim milk (milk with most of the fat removed) that has been cultured with live bacteria. These bacteria ferment the milk's natural sugars, creating the tangy flavor and thick texture characteristic of yogurt. It is a dairy product commonly found in many forms of yogurt.

Manufacturers use nonfat yogurt as a base for many yogurt products, offering a lower-fat alternative to regular yogurt. Its creamy texture and mild flavor make it versatile for both sweet and savory applications, including dips, sauces, and frozen desserts.

Nonfat yogurt is a source of protein and calcium. The FDA considers it a dairy product. The World Health Organization (WHO) and the Food and Agriculture Organization (FAO) have evaluated yogurt as part of their broader assessments of dairy products. Consuming nonfat yogurt can contribute to a balanced diet.