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Yogurt is a dairy product made by fermenting milk with a yogurt culture.

Yes, yogurt is high in protein, calcium, vitamins, and live culture, or probiotics, which can enhance the gut microbiota.

While it's recommended to consume yogurt before the best before date, if it's shortly after, it's been properly stored, and there's no signs of mold, it's usually safe to eat.

Most lactose intolerant individuals can tolerate yogurt in moderate amounts as the fermentation process reduces the lactose content.

Most plain yogurts are gluten free, but flavored or added mix-in yogurts may contain gluten.

Greek yogurt is strained more times than regular yogurt which makes it thicker and creamier, and it has more protein but less sugar.

Yes, in many recipes yogurt can be a healthier substitute for sour cream.

You can buy it at Weee! Asian Market, www.sayweee.com.

There are several types of yogurt, including plain, flavored, Greek, Icelandic, and non-dairy alternatives.

Yes, yogurt can be used in a variety of dishes such as dressings, marinades, sauces, baked goods, and more.

Yes, yogurt can be frozen, but it may change the texture and taste once thawed.

Yes, there are several non-dairy alternatives made from almond milk, coconut milk, soy milk, and other plant-based milks.

Yes, homemade yogurt can be made with a few simple ingredients: milk and a yogurt starter culture.

Probiotics are healthy bacteria that are good for your gut and immune system. Many yogurts are made with these live cultures.

Some popular brands include Chobani, Yoplait, Fage, Siggi's, and Stonyfield.

Traditional yoghurt is made from dairy, so it's not vegan, but there are vegan alternatives made from plant-based milks.