Plain, fruit-filled or with a hint of spice, yoghurt is delicious anyway

Yoghurt is a fermented dairy product made by adding bacterial cultures to milk that transforms sugar and lactose in the milk into lactic acid. This process gives yoghurt its refreshingly tart flavour and unique pudding-like texture

The lactic acid bacteria (Lactobacillus bulgaricus and Streptococcus thermophilus) also lends yoghurt its many health benefits. Though yoghurt is available in a variety of flavours, plain yoghurt is the most wholesome and versatile. Certain varieties of yoghurts also feature a fruit mixture.

Some manufacturers pasteurise the yoghurt to kill any harmful bacteria present. But this also kills the beneficial lactic acid bacteria in the yoghurt, substantially reducing its health benefits.

Always check the expiration date on the container. Avoid yoghurts that have artificial colours, flavourings or sweeteners. While fruit-filled yoghurt can be a delicious treat, it often contains excess sugar. Look for yoghurt made from organic milk.

Store yoghurt in the refrigerator in its original container. If unopened, it will stay fresh for about a week, past the expiration date.

Yoghurt is a very good source of iodine, calcium, phosphorus, and Vitamin B2. It is also a good source of protein and Vitamin B12

Dahi wala sattu

Ingredients

Roasted Bengal gram 70 gm

A pinch of black salt

Lemon juice 10 ml or as desired

Curd 100ml

Chopped ginger 3 gm

Green chilly chopped as desired.

Method

Grind the Bengal gram into a fine powder and put the masalas into it. Add desired quantity of curd and enough water. Check the seasoning and serve it chilled.

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