Milk is mixed with yoghurt, which is then fermented by a lactic acid-producing culture. Additional bacteria, sweeteners, flavours, and other additives might be added. The semifluid fermented milk dish known as Yoghurt —also written yoghurt, yourt, or yoghourt—has a smooth texture and a somewhat sour flavour due to the presence of lactic acid. From the milk of cows, sheep, goats, or water buffalo, yoghurt can be prepared. In the United States and north-central Europe, cow's milk is used; in Turkey and southeastern Europe, sheep's and goat's milk are favoured; while in Egypt and India, water buffalo's milk is most frequently used. Non-dairy items can also be used to make yoghurt.
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