Webster’s dictionary defines yogurt as a “fermented slightly acid often flavoured semisolid food made of whole or skimmed cow's milk and milk solids to which cultures of bacteria of the genus Lactobacillus (L. bulgarius) and Streptococcus (S. thermophilus) have been added”. Sweeteners and flavourings may be added, but yogurt is best with nothing added to it. Yogurt is a very good source of calcium, protein, potassium and magnesium.