yogurt

noun

yo·​gurt ˈyō-gərt How to pronounce yogurt (audio)
variants or less commonly yoghurt
: 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

Examples of yogurt in a Sentence

Recent Examples on the Web
Examples are automatically compiled from online sources to show current usage. Read More Opinions expressed in the examples do not represent those of Merriam-Webster or its editors. Send us feedback.
Greek yogurt, which is made when regular yogurt is strained to remove liquid whey, has a thicker consitence and more sour taste—along with a higher protien content plus less carbs and sugar. Jahnavi Rapaka, Vogue, 21 Mar. 2026 Breakfast is served a la carte and includes standard items like eggs, pastries, and yogurt, as well as local specialties like a tasty budino di riso (a Tuscan pastry made with rice pudding). Condé Nast, Condé Nast Traveler, 18 Mar. 2026 Stir a tablespoon of chia seeds or ground flaxseed into oatmeal, yogurt or smoothies. Leeann Weintraub, Daily News, 18 Mar. 2026 Mix 2 tablespoons water into the yogurt, then add the yogurt to the batter in 2 batches, beating on low speed until combined after each addition. Olivia Wakim, AJC.com, 17 Mar. 2026 See All Example Sentences for yogurt

Word History

Etymology

Turkish yoğurt

First Known Use

1625, in the meaning defined above

Time Traveler
The first known use of yogurt was in 1625

Browse Nearby Words

Cite this Entry

“Yogurt.” Merriam-Webster.com Dictionary, Merriam-Webster, https://www.merriam-webster.com/dictionary/yogurt. Accessed 21 Mar. 2026.

Kids Definition

yogurt

noun
yo·​gurt
variants also yoghurt
: a slightly acidic semisolid food that is often flavored and sweetened and is made of milk that has been soured by the addition of bacteria

Medical Definition

yogurt

noun
yo·​gurt
variants also yoghurt
: a fermented slightly acid often flavored semisolid food made of milk and milk solids to which cultures of bacteria of the genus Lactobacillus (L. bulgarius) and Streptococcus (S. thermophilus) have been added

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