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Central Asia to the world: How did yogurt enter the food culture of various places?
Yoghurt, as a food made from fermented dairy products, has become a part of many cultures around the world. Its origins can be traced back thousands of years to Central Asia and Mesopotamia, where early humans may have stumbled upon the fermentation process that resulted in this probiotic-rich, nutrient-dense food.
In the United Kingdom, Australia, and New Zealand, yogurt is usually spelled "yoghurt" and in the United States it is "yogurt." The Canadian spelling is "yogourt", which is derived from the French "yaourt".
The yogurt-making process involves adding specific bacterial cultures, such as Lactobacillus and Streptococcus, to milk and then fermenting it by keeping it at temperatures between 30 and 45 degrees Celsius for several hours. This process not only turns the milk into yogurt, but also gives it its unique texture and sour taste.
The history of yogurt
Yoghurt has a long history. Ancient Greek literature records a dairy product called "oxygala", which can be regarded as an early form of yogurt. Over time, yogurt has been given different names and uses in various cultures:
Pliny the Elder mentioned in ancient texts that certain "savage peoples" had learned how to turn milk into a substance with a pleasant sour taste.
Until the early 20th century, yogurt was a staple food for many people in places such as the Russian Empire, central Asia, and the Indian subcontinent. Bulgarian medical student Stamen Grigorov first studied the microorganisms of Bulgarian yogurt, which inspired the subsequent theory of healthy probiotics.
Global yogurt culture
Over time, yogurt has acquired different variations across the globe. In India, dahi is a widely loved yogurt that is often used in celebrations and religious ceremonies. Its preparation and flavor vary from place to place. "College English Dictionary" mentioned:
In Nepal, yogurt is considered a traditional food and used in various celebrations.
In the Middle East, strained yogurt is called Labneh. It has the consistency of cheese and is often eaten with olive oil or spices, showing its diverse cooking styles.
Health benefits of yogurt
Scientific research shows that the probiotics contained in yogurt may help improve gut health and have been linked to a reduced risk of certain diseases. Health experts mention:
Drinking yogurt is significantly related to improving lactose tolerance and digestive function.
However, more high-quality clinical research is still needed to further determine its health benefits.
Market changes and consumer culture
According to 2017 data, the average consumption of yogurt in the United States was approximately 6.2 kilograms, but this number has declined since 2014. As competition intensifies among the many yogurt types on the market, the decline of Greek-style yogurt has allowed Icelandic skyr to gradually gain ground. The wide range of yogurt varieties, flavors and preparation methods continues to emerge, demonstrating its rich diversity in food culture.
Conclusion
Today, yogurt is not only a food, but also a carrier that connects different cultures. Yogurt is made and consumed in different ways across different geographical locations and developmental contexts, which begs the question: How do you see the continued evolution and impact of a food that has spanned thousands of years?
