While yogurt has been independently invented in different cultures throughout history, the first people to do so were probably in Mesopotamia around 5,000 BCE.

The key step in making yogurt from milk is the fermentation of sugars, which creates lactic acid—the essential component that makes yogurt possible.

Although yogurt is most commonly made from cow’s milk and sometimes goat’s milk, other animals that have been milked for yogurt production include camels, yaks, and water buffalo.

The word “yogurt” comes from Ottoman Turkish, where it would be spelled the same if written in the Latin alphabet. It is related to a verb meaning “to curdle” and a noun meaning “thick.”

Many people enjoy making yogurt at home. All you need is milk, a small amount of yogurt as a starter culture, and the right conditions to keep the mixture warm for the appropriate amount of time.

Oxygala was a form of yogurt eaten in ancient Greece, often sweetened with honey—a tradition still common in modern Greek yogurt.

Yogurt is one of the most popular foods for astronauts to eat in space. Its long shelf life and high nutritional value contribute to its appeal.

Yogurt first became available in the United States in the early 20th century, though strangely, it was initially sold in tablet form or as an enema.

Frozen yogurt gained popularity in the 1970s and 1980s as part of a trend toward healthier alternatives to ice cream.

Yogurt is easier to digest for people with lactose intolerance since the bacteria that ferment yogurt break down much of the lactose.