Yogurt is a dairy product made by fermenting milk with beneficial bacteria, primarily Lactobacillus bulgaricus and Streptococcus thermophilus. This fermentation process gives yogurt its tangy flavor and creamy texture. It is rich in protein, calcium, vitamins B12 and B2, and probiotics, which support gut health and digestion. Yogurt comes in various types, including plain, flavored, Greek yogurt (which is strained to remove whey for a thicker texture), and yogurts with added fruit or sweeteners. It is a versatile ingredient used in both sweet and savory dishes, from breakfast parfaits and smoothies to sauces, marinades, and dips. Yogurt's probiotics help maintain a healthy balance of gut bacteria, which may boost immunity and overall well-being. As a low-lactose dairy option, yogurt is often well-tolerated by those with mild lactose intolerance. Its popularity extends globally, with each culture adding its own twist to yogurt-based recipes and preferences for texture and flavor. Whether enjoyed on its own or incorporated into meals, yogurt remains a nutritious and delicious part of many diets worldwide.