Archaeological evidence suggests that humans began consuming milk around 10,000 years ago, with the domestication of animals like cows, goats, and sheep.

In ancient Egypt, milk was considered a sacred substance and was primarily used in religious ceremonies and rituals, rather than as a food source.

The invention of yogurt is attributed to the ancient Persians, who discovered that adding certain bacteria to milk resulted in a thick, creamy substance with a tangy flavor.

The spread of Islam led to the introduction of yogurt to new regions, the development of new yogurt-based dishes, and the use of yogurt as a medicinal remedy.

The primary difference between milk and yogurt is the presence of live bacteria in yogurt, which gives it its characteristic tangy flavor and health benefits.

Yogurt can be made from cow's milk, goat's milk, sheep's milk, or a combination of these.

Starter cultures play a crucial role in yogurt production by converting lactose into lactic acid, giving yogurt its characteristic flavor and texture, and helping extend its shelf life.

The optimal temperature range for yogurt fermentation is 30-35°C (86-95°F), which allows for the growth and activity of the starter cultures.

Milk and yogurt naturally contain vitamin D, which is important for bone health and immune function.

The main type of sugar found in milk is lactose, which is a disaccharide composed of glucose and galactose.

Greek yogurt is typically strained to remove excess whey, resulting in a thicker, creamier texture and higher protein content.

In many cultures, yogurt is traditionally made by placing milk in a warm oven or a warm place in the house, allowing the natural bacteria present in the milk to ferment it.

Ayran is a type of yogurt drink popular in Turkey and other Middle Eastern countries, made by diluting yogurt with water and adding salt and sometimes herbs.

Casein is the primary protein found in milk and yogurt, accounting for about 80% of the total protein content.

Dahi is a type of yogurt popular in India and is often served with meals as a condiment or side dish.