A creamy, tangy dairy product made by fermenting milk with special bacteria cultures.
From Turkish 'yoğurt,' borrowed into English in the 17th century. The Turkish word likely derives from a root meaning 'to curdle.' Different English-speaking regions spell it yoghurt, yogurt, or yoghurt interchangeably.
Yoghurt is one of humanity's oldest probiotic foods—ancient people in Central Asia discovered that milk left in certain conditions would ferment and last longer, becoming a nutritional powerhouse that's now consumed by billions daily.
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