A common dish made of milk curdled and fermented with a culture of lactobacillus (the milk bacillus). The word was acquired in the 1620s from turkey. It can be spelled myriad ways including yogurt, yoghurt, yaghourt, yooghurt, yughard, and yaourt. The most popular spellings in the anglo-saxon world are yogurt and yoghurt while in france one eats yaourt.
(12 Dec 1998)
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