Yogurt is one of the fermented foods developed by primitive people the world over. In Middle Eastern households, making yogurt is an almost daily activity. It’s an essential part of the Middle Eastern diet being referred to as “Persian milk” in Baghdad, as mast in Iran, as laban in Syria and Lebanon, laban zabadi in Egypt, and madzoon in Armenia.
Yogurt is also an excellent source of calcium and phosphorous, vitamin A, several B vitamins and zinc; and it is much more digestible than milk, it makes a great food for people with lactose intolerance, and works wonders for the digestive system helping to keep the good bacteria intact within the intestine.
If you are interested in buying yogurt look for the natural yogurt without a lot of sweeteners, colouring, flavouring, emulsifiers, thickeners and other chemical additives and be sure that the yogurt you buy has live and active cultures.
I always prefer homemade yogurt, which one can make from scratch and here is one such which you can use with any milk, but I prefer two kinds of milk, chocolate or vanilla; and also full cream or powdered skimmed milk.