See Also: yogurt(medicine)
yogurt(encyclopedia)
yogurt(dictionary)
Yogurt Sauce(recipes)
Yogurt Dressing(recipes)
Herbed Yogurt Dressing(recipes)
Honey Granola with Yogurt(recipes)
Honey-Yogurt Sauce(recipes)
Mango Yogurt Drink(recipes)
Very Berry Yogurt Parfaits(recipes)

Dacca (oh) and yogurt (sh)


Dacca (oh)



the old spelling of Dhaka, the capital of Bangladesh

yogurt (sh)




Semisolid, fermented, often flavoured milk Food.

Yogurt is known and consumed in almost all parts of the world. It is traditionally made by adding common strains of Streptococcus and Lactobacillus bacteria to raw milk. The culture is produced by taking a portion of a previous batch. In modern commercial yogurt making, a blend of concentrated sterilized milk and milk solids is inoculated with the two bacteria; sometimes L. acidophilus or a lactose-fermenting yeast is also added. The product is then incubated four or five hours at 110-112 ¡ãF (43-44 ¡ãC) until curd forms. Various flavours and sweetening may be added.