Main Entry: yo·gurt

Variant(s): also yo·ghurt \ˈyō-gərt\

Function: noun

Etymology: Turkish yoğurt

Date: 1625

: a fermented slightly acid often flavored semisolid food made of milk and milk solids to which cultures of two bacteria (Lactobacillus bulgaricus and Streptococcus thermophilus) have been added