Cultured yogurt is made from milk and contains probiotics that aid digestion and boost the immune system. Dairy-free versions are made from soy, almond, or coconut milk and contain added sugar to nourish the cultures.
Cultured yogurt is a popular dairy product made from cow, goat or sheep’s milk and contains beneficial bacteria for the body known as probiotics. A cultured yogurt must contain at least one cultured probiotic to help break down the naturally occurring sugar lactose contained in milk. These yogurts are often marketed as a healthy addition to any diet that can tolerate dairy, as these cultures have been shown to ease digestion and provide protection against certain diseases. There are dairy-free versions of yogurt, using added sugar to replace the sugar in the milk, which is fermented with culture to create yogurt.
All dairy yogurt starts with milk, as this milk contains a sugar known as lactose that breaks down in response to additional cultures or probiotics. When the cultures are added to the milk and the sugar reacts, the milk begins to ferment and eventually becomes a thick, creamy yogurt. During the fermenting period of cultured yogurt, which often lasts 12 to 24 hours, beneficial bacteria called probiotics begin to multiply and grow within the yogurt. Some yogurt makers add more than one beneficial bacteria to yogurt to increase the probiotic count.
Research on cultured yogurt has shown its beneficial effects on the digestive system, as the good bacteria contained in yogurt are helpful in breaking down food within the body. Although individuals with lactose intolerance cannot handle pure dairy products due to the lactose, there are a small number of individuals who can tolerate cultured yogurt. The probiotics in yogurt have also been shown to boost the immune system in some studies, suggesting a possible role in protecting against some immune-related diseases. Many nutritionists often recommend yogurt for people suffering from indigestion.
Those who are vegan or allergic to traditional dairy products in any form can sometimes find dairy-free cultured yogurt made from soy, almond, or coconut milk. Because these milks lack lactose, which is an essential sugar that helps nourish the culture and bacteria, a small amount of sugar is often added to dairy-free milks. Bacteria such as lactobacillus bulgaricus and acidophilus are added to feed the sugar and aid in the fermentation process. These types of yogurts, while they vary in taste and texture, often contain the same probiotic counts as traditional dairy yogurts.
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