Yogurt Base Ingredients: Cultured Grade A Nonfat Milk

Yogurt is a dairy product made by the bacterial fermentation of milk. The bacteria produce lactic acid from the milk's lactose, which causes milk protein to denature and thicken. This process gives yogurt its characteristic tart flavor and creamy texture.

Yogurt is commonly eaten on its own, used in smoothies, or as a base for dips and sauces. Manufacturers use it as a primary ingredient in various yogurt products, providing a creamy texture and tangy flavor.

Yogurt is a source of protein and calcium. The fermentation process can also produce beneficial probiotics, which some research suggests may support gut health. It is generally considered safe for consumption. Regulatory bodies like the FDA do not typically set specific limits for yogurt itself, as it is a whole food.