Benefits of Homemade Yogurt Versus Commercial

By Dr. Mercola Yogurt has come a long way since it was presumably stumbled upon around 5,000 B.C., during the rise of animal domestication. A by-product of fermented milk, yogurt is widely accepted to have Turkish roots and continues to be referred to by its Turkish name in languages around the world.1 Because yogurt is a milk derivative, it contains many of the same beneficial nutrients as milk: calcium, phosphorus, potassium, riboflavin and vitamin A. Furthermore, in its traditional form, yogurt is a nutrient-dense food that is rich in high-quality protein, beneficial probiotics and cancer-fighting conjugated linoleic acid. Today, the availability, convenience and healthy properties of yogurt appeal to people worldwide. Sales of yogurt in the U.S. are roughly $8 billion annually, about half of which is attributed to Greek yogurt.2 As you may know, Greek or Greek-style yogurt is the result of a straining process that removes the liquid whey, resulting in a thicker, creamier yogurt. W


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