Yes

The word is derived from Turkish yoğurt, and is related to yoğurmak 'to knead' and yoğun 'dense' or 'thick' basically turkey xx

Stamos

You can eat the yogurt or put it directly into the vagina. Be sure the yogurt has the live cultures.

I eat it up to 5 days after i make it out of whole or skim milk in my dorm room at college. all the other internet sites forums are full of germophobes telling you an hour is enough to let hamrful bacteria in, including the government, but the original reason humans learned to use helpful bacteria in yogurt was because it preserved milk before we had refrigerators. unless i have a monster immune system, this is all factual.

no

Yeast infections can smell somewhat like bread in the early stages, since there is yeast in breads, too, and it is a recognizable scent to many health professionals who can often suspect a yeast infection simply from the musty bread odor. Some describe the smell as "like beer" for the same reason. Oral yeast infections usually don't have much odor, e.g., thrush/candidiasis, unless they go untreated for a long duration or the person is immuno-suppressed with widespread oral infection.

As other skin and vaginal yeast infections get worse if untreated, and depending on where they are and the type of the yeast, they can start smelling much more odorous. Some describe vaginal yeast infections as smelling like strong cheese. Others say it is like fish (although that usually is a bacterial infection) and these progressively worsen to a sour smell with foul smelling discharges.

The term "live and active cultures" on a yogurt label refers to Lactobacillus bulgaricus and Streptococcus thermaophilus, living organisms used to ferment pasteurized milk into yogurt (some yogurts also contain Lactobacillus acidophilus, Bifidus and other cultures). These tiny critters break down milk lactose, giving the lactose-intolerant among us a better chance of getting the nutritional benefits of a milk product without suffering the side effects.

Some people would consider the risk of bacteria in food being left out too great to risk eating after one hour. Open Yogurt will separate after 4 hours, and will spoil after 12 hrs at room temp.

Yogurt, though, is produced with bacteria, changing its spoilage dynamic.

If it is still sealed, for example, uncontaminated yogurt has a much longer safe longevity*. However even then you are risking at least indigestion from the higher concentration of bacteria.

If it separates in the container, however, that is a sign it has probably been contaminated, or was not an ideal bacterial mix to begin, and should not be eaten regardless how long it was at room temp.

*Personal experience having eaten yogurt that at different occasions was; 6 months expired, left in a hot car for 1 day, and left in a backpack at room temperature for 2 days; with the only side effects being a change of texture with the hot car, and indigestion from the backpack yogurt. Room temperature is possibly the least safe of the three, based on that.

Many companies make a coffee flavored yogurt. Espresso and cappuccino are the most common coffee flavors to look for in the dairy isle. You can also make your own with plain yogurt and a half teaspoon of instant coffee. Blend and allow to sit in the fridge for a few hours to ensure it is not grainy in texture.

The development of yogurt happened in prehistoric times. The bacteria that thicken milk in yogurt are usually found in nature on the nipples of dairy animals, so the thickening of milk usually (or at least often) happens spontaneously when milk is stored for a short period of time.

It was first mentioned by Pliny the Elder (23-79 CE), according to Wikipedia, though there is no source cited there. His reference says that certain tribal groups made it, though it does not say it was unknown in his own culture.

The expiration date is when the product should be thrown out, however it is ok to eat it only if it is slightly (one or two day(s)) past the expiration date.

It is a Homogeneous mixture

There is beneficial bacteria in yogurt. That's why people with digestive problems often eat yogurt. The bacteria aids in digestion. The main ingredient in yogurt is milk.

Dannon Oikos Greek Yogurt has 3 Weight Watcher Points per container. Regular Greek yogurt typically has between 6-7 points per container.

In natural yogurt I wouldn't expect to see it. Often it is used as a binder to keep the yogurt from separating into milk solids and whey. It also has a sweetening effect, making the yogurt less tart.

you can freeze containers of yogurt, but it will take a lot of time. approximately three to eight hours to freeze because the yogurt reacts to the temperature in the freezer (or wherever you have put the yogurt to freeze). But the yogurt will still freeze because the temperature is more stronger. so it will take approximately three to eight hours depending on the flavour or/and ingredients.

no.they are not

While yoghurt has less lactose than the milk from which it is made, it does contain some lactose, because the fermentation process is not 100% complete. There do exist some brands of yoghurt designed to be edible by lactose-intolerant people, to which lactase enzyme has been added.

No, but double check it before you eat it.

No, it is not. It is made from dairy products, principally milk.

It is likely that yoghurt was discovered via the accidental fermentation of milk stored in animal skins and exposed to wild bacteria.

It is produced via bacterial fermentation, with lactobacillus organisms converting lactose into lactic acid.

Yoghurt is known as Dahi in MArathi. Marathi is a regional language spoken in Maharshtra.