<P> Khyar w Laban (cucumber and yogurt salad) is a popular dish in Lebanon and Syria . Also, a wide variety of local Lebanese and Syrian dishes are cooked with yogurt like "Kibbi bi Laban" Rahmjoghurt, a creamy yogurt with much higher fat content (10%) than many yogurts offered in English - speaking countries . Dovga, a yogurt soup cooked with a variety of herbs and rice, is served warm in winter or refreshingly cold in summer . Jameed, yogurt salted and dried to preserve it, is popular in Jordan . Zabadi is the type of yogurt made in Egypt, usually from the milk of the Egyptian water buffalo . It is particularly associated with Ramadan fasting, as it is thought to prevent thirst during all - day fasting . </P> <P> To offset its natural sourness, yogurt is also sold sweetened, sweetened and flavored or in containers with fruit or fruit jam on the bottom . The two styles of yogurt commonly found in the grocery store are set - style yogurt and Swiss - style yogurt . Set - style yogurt is poured into individual containers to set, while Swiss - style yogurt is stirred prior to packaging . Either may have fruit added to increase sweetness . </P> <P> Lassi and moru are common beverages in India . Lassi is stirred liquified curd that is either salted or sweetened with sugar commonly, less commonly honey and often combined with fruit pulp to create flavored lassi . Mango lassi is a western favorite, as is coconut lassi . Consistency can vary widely, with urban and commercial lassis being of uniform texture through being processed, whereas rural and rustic lassi has curds in it, and sometimes has malai (cream) added or removed . Moru is a popular South Indian summer drink, meant to keep drinkers hydrated through the hot and humid summers of the South . It is prepared by considerably thinning down yogurt with water, adding salt (for electrolyte balance) and spices, usually green chili peppers, asafoetida, curry leaves and mustard . </P> <P> Large amounts of sugar--or other sweeteners for low - energy yogurts--are often used in commercial yogurt . Some yogurts contain added modified starch, pectin (found naturally in fruit), and / or gelatin to create thickness and creaminess artificially at lower cost . This type of yogurt is also marketed under the name Swiss - style, although it is unrelated to the way yogurt is eaten in Switzerland . Some yogurts, often called "cream line", are made with whole milk which has not been homogenized so the cream rises to the top . In the UK, Ireland, France and United States, sweetened, flavored yogurt is the most popular type, typically sold in single - serving plastic cups . Common flavors include vanilla, honey, and toffee, and fruit such as strawberry, cherry, blueberry, blackberry, raspberry, mango and peach . In the early twenty - first century yogurt flavors inspired by desserts, such as chocolate or cheesecake, have been available . There is concern about the health effects of sweetened yogurt, due to its high sugar content . </P>

Yogurt is produced by bacterial fermentation of milk