Yogurt is produced when beneficial bacterial cultures ferment milk, converting lactose into lactic acid and creating its characteristic flavour and texture. Different cultures have developed their own expressions, from thick strained yogurt to refreshing drinks such as Indian lassi and Middle Eastern ayran.
This issue examines yogurt production, fermentation and regional food cultures, together with its use in sweet and savoury cooking. It considers yogurt as a breakfast staple, drink, sauce, marinade and accompaniment capable of adding creaminess, acidity and depth to a dish.
The magazine also explores the growth of artisan and strained yogurt, changing consumer interest in wellness and the development of commercial yogurt markets in different countries.
Presented through photography, interviews and documentary-style editorial storytelling, this English-language edition offers a broad exploration of yogurt as a fermented food, culinary ingredient and everyday cultural staple.
