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Beliefs and facts:
Through the centuries, people have had the belief that certain foods possess life-giving powers. Yogurt is one of those foods. The fact is, yogurt doesn’t really have life-giving powers, but research has shown that it offers a range of nutritional and bacterial benefits.
Let’s start with a taste of yogurt history. Yogurt was first made hundreds of years ago in the Middle East by nomads. They fermented milk from different animals when their milk was plentiful, and turned it into yogurt to eat and drink. In winter, when milk was scarce, they made yogurt from a type of dried milk.
Yogurt was probably discovered by somebody trying to preserve milk by heating it gently over an open fire. Natural bacteria then turned the milk sour forming a basic type of yogurt.
Of course, the early yogurt makers couldn’t have known what was really happening. The milk’s undesirable micro-organisms were being destroyed during the fermentation process. Meanwhile, the milk’s 'friendly bacteria' produced lactic acid, giving this ancient yogurt a distinctive pleasant taste and smell you still experience.
THE TRUTH:
It was only in the twentieth century that doctors discovered that these bacteria were, in fact, yogurt’s secret ingredients. When live 'good bacteria', known as 'cultures' are added to a milk mixture, warmed and then left to mature, we get a great tasting, nutritious snack - yogurt.
Made from milk with added skim milk, yogurt is also a great source of protein, carbohydrate and calcium for helping to grow strong bones (and you’ve already read how important that is). Nestlé only uses premium quality milk to make their yogurts. The milk is concentrated by evaporation and blended to ensure a thicker yogurt. In the yogurt making process the raw milk is then homogenised like the milk you drink every day, to evenly distribute the fat throughout the milk and make a creamier, even thicker yogurt.
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