Frozen Yogurt

Ah, yogurt.

Who would've thought that something created from a bacteria culture could taste so good? Frankly, the Wiseass would rather eat frozen yogurt any day...or night...over ice cream, for that matter. In fact, the Wiseass can eat frozen yogurt at 11:00 at night with no need to swallow some antacid along with it. Seriously. Can't say the same for ice cream, though.

And flavors? The Wiseass's favorite is taro tart. Now, don't let the fact that the taro root, which looks like a kind of...um...really ugly potato, and is used to make (yuck) poi by mashing the heck out of those same roots, dissuade you from trying it. Trust me, it's really, really, really, REALLY good.

Oh, and the toppings. Now, the Wiseass is not the sort to sprinkle Cap'n Crunch or Gummie Bears on that nice, creamy mound of goodness. Nope, it's fruit and nuts, thank you. But, hey, whatever rocks your fro-yo; it's all good.

About Yogurt

Yoghurt or yogurt (also youghurt, yogourt, or yoghourt – see spelling below), is a dairy product produced by bacterial fermentation of milk. Fermentation of the milk sugar (lactose) produces lactic acid, which acts on milk protein to give yoghurt its texture and its characteristic tang. Soy yoghurt, a non-dairy yoghurt alternative, is made from soy milk.

It is nutritionally rich in protein, calcium, riboflavin, vitamin B6 and vitamin B12.[1]
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Making Yogurt

INTRODUCTION
Yogurt is a fermented milk product which was apparently broght to Turkey by the mongols millenia ago. It is produced by adding a "starter" of active yogurt containing a mixed culture of Lactobacillus bulgaricus (or occasionally L. acidophilus ) and Streptococcus thermophilus. These produce lactic acid during fermentation of lactose. The lactic acid lowers the pH, makes it tart, causes the milk protein to thicken and acts as a preservative since pathogenic bacteria cannot grow in acid conditions. The partial digestion of the milk when these bacteria ferment milk makes yogurt easily digestible. In addition, these bacteria will help settle GI upset including that which follows oral antibiotic therapy by replenishing non-pathogenic flora of the gastrointestinal tract.
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They Do the Work, You Reap the Yogurt

By HAROLD MCGEE
NY Times
Published: April 14, 2009

RIGHT now my kitchen is teeming with bacteria, and I’m doing everything I can to make them feel at home. They’re lactic acid bacteria, the ones that ferment milk into yogurt and buttermilk, cream into crème fraîche. I’ve been making all of these, as well as milk thickened with reputedly beneficial “probiotic” lactic acid bacteria. And getting to know viili, a Finnish fermented milk that reminds me of the Japanese soy product natto. It’s slithery.
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AboutYogurt.com

Welcome to AboutYogurt.com, the official resource for yogurt information. The National Yogurt Association (NYA) has created this site to help you understand the many health attributes of yogurt and to learn why it’s so important to choose yogurt that contains live and active cultures.
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Yogurt Fun Facts!

Did you know Americans enjoy more than 1.2 billion 8-ounce servings of yogurt a
year? Now, that's what we call a cultured society!

Yogurt contains active yogurt cultures including acidophilus which has been shown to improve digestion, stimulate the immune system, fight infection and help protect against cancer.

Eating yogurt has shown to improve bad breath

Americans eat over 300,000 tons of yogurt a year

Eating a lot of natural, preferably unsweetened yogurt has been proven to help with ones complexion

Because of the fermentation process, yogurt can easily be digested by many people who are lactose-intolerant.

Fruit was first added to commercial produced yogurt in 1946

~ From the Country Fresh website

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