Yogurt is milk that’s been fermented with live active cultures. These living organisms feed on milk sugar, called lactose, and then produce lactic acid which gives yogurt its tangy taste and creates its custard-like consistency.
Here in North America, most yogurts are made from cow’s milk. But you can also find yogurts made from the milk of other animals like goats and sheep, and soy yogurt made from soymilk (soybeans).
Regularly eating yogurt with live active cultures naturally supports healthy digestion, and our yogurt is a good source of protein and an excellent source of calcium. It’s also low in lactose, so many lactose-intolerant people may be able to eat yogurt to get milk’s nutritional benefits with fewer digestion problems.