Plain Low-fat Yogurt

Plain low-fat yogurt is a dairy product made by fermenting milk with live bacterial cultures, typically Lactobacillus bulgaricus and Streptococcus thermophilus. The fermentation process thickens the milk and gives it a tangy flavor. Low-fat yogurt is made from milk that has had most of its fat removed.

Yogurt is often used as a base for dips, sauces, and dressings due to its creamy texture and mild flavor. It can also be used in baking as a substitute for sour cream or buttermilk, adding moisture and a slight tang. Manufacturers use it in frozen dinners and other prepared meals for its texture and flavor.

Yogurt is a source of protein, calcium, and probiotics, which are beneficial bacteria that may support gut health. The FDA considers yogurt a safe food. International bodies like the WHO and EFSA have evaluated probiotics and yogurt components, generally recognizing their safety and potential health benefits. Evidence suggests regular yogurt consumption may be part of a healthy diet.