It is likely that natural stirred yogurt first emerged spontaneously – with goats milk reacting with wild bacteria in goat skin bags and fermenting. The result was a delicious, new and interesting dairy product which because of its acidity also kept for longer.
Today’s yogurt comes in many different forms. Although mainly made from cows milk, it is also made from other animal milks including goat and sheep, as well as nuts, soya and rice milk. Natural stirred yogurt is a plain, unsweetened product containing no added colour or other additives. Lactose-intolerant individuals can tolerate yogurt better than other dairy products, because the lactose is converted into glucose and galactose, as well as being partially fermented to lactic acid.