Legend has it that yoghurt was discovered by accident in the Middle East. A desert nomad, so the story goes, filled his goat skin bag with milk instead of water, and went on his travels. Hours later, he was astonished to see a custard-like substance in place of the milk. The heat of the sun and the bacteria in the bag had curdled the milk and transformed it into yoghurt. Gingerly he tasted it, and found it had a pleasantly tart and creamy taste. Having consumed it and discovering that there were no after-effects, he shared his discovery with his fellow tribesmen. And so was born yoghurt. 

What is yoghurt? It is milk coagulated and fermented by two types of benign bacteria, which ferments the milk sugar into lactic acid. This gentle acid curdles the protein in yoghurt and acts as a preservative.

The Greeks and Romans knew yoghurt and were aware of its healthful properties. In the medieval Arab world, yoghurt was greatly respected. Persia introduced it to India, where it quickly became popular. Mixed with honey, it was considered a food of the gods by yogis. Bulgarians attributed their robustness and longevity to the large quantities of it they consumed.

It was soon found that yoghurt, in addition to having  a pleasant taste and texture, was a superior way to preserve milk. Variations were tried out. A low fat version, made with skimmed milk, gained popularity with the diet conscious. Fruit flavoured, sweetened yoghurts flooded the markets. Although the sweetening more than cancelled out the benefits of the low fat milk, flavoured yoghurt was still found to be lower in calories than junk food and rich pastries and sweets.

Throughout the centuries, a remarkable number of beneficial charecteristics have been attributed to it. It has been reputed to prolong life, calm frazzled nerves, and cure a long list of bodily illnesses ranging from skin diseases to gastro-intestinal ailments. It can be made from skim, low-fat or whole milk, making a difference not only in fat content and calories, but in the amount of nutrients as well. Its high calcium content makes it particularly suitable for older people whose bone tissue has become thin. Excellent though it is, it cannot be considered a complete food in itself, but rather as a component of a well balanced diet. Because of its easy digestibility, it can be consumed by people with sensitive stomachs, also the very young, the elderly, the ill or convalescent. Research indicates that it contains an element that inhibits cholesterol production and actually reduces its level in the blood. It helps to plant friendly bacteria in the colon.  

All in all, it is without question a healthful, nutritious, and easily digestible product with a pleasantly tangy taste. But one cannot regard it merely a diet-health food, and flavoured snack or dessert. Rather it should be seen as a basic ingredient in a myriad of delectable dishes ranging from salads to beverages, from soups to desserts. It can be used as a marinade for meat, or as a substitute for mayonnaise. It can also be used instead of sour milk, or cream, or buttermilk in most recipes. It's fun to experiment. Try a Papaw, or Mango or Avocado Yoghurt Sorbet in the blender, adding orange juice, lime juice, and sugar to taste.

It's subtle wholesome food value can help maintain your health while you wage a battle against an ever increasing waistline. Once you become a yoghurt devotee, I assure you, you'll always be one.

By Therese Motha