Yoghurt, usually made from cow or goat milk, made by heating /37-45°C/ and squeezing it or adding yoghurt /I-3%/ as yeast and thoroughly ladling up after which stored in a warm place at least one and a half hour. When the yoghurt is formed the milk acid germs not only kills all the rotting and other germs but also enriches the yoghurt with vitamins and makes it sour and tasty. In the folk medicine, yoghurt is used to remedy stomach, liver and gull bladder problems and for various food poisoning. It contains 1.2% fat, 3.4% protain and 3.3% sugar.