What is a common characteristic of yogurt?

Yogurt is characterized by being fermented with specific bacterial cultures, a process that transforms milk into yogurt. This fermentation involves the introduction of beneficial bacteria such as Lactobacillus bulgaricus and Streptococcus thermophilus, which convert lactose into lactic acid. The result is a unique texture and tangy flavor that distinguishes yogurt from other dairy products. The fermentation process is essential, as it not only develops yogurt’s characteristic taste and consistency but also can enhance its nutritional value by increasing the presence of probiotics, which are beneficial to gut health.

The other options do not accurately describe yogurt universally. Yogurt can be made from various types of milk, including whole, low-fat, and skim milk, meaning it is not always made from skim milk. Additionally, while many types of yogurt do contain minimal to no added sugar, there are also flavored varieties that contain added sugars for taste. Yogurt is typically consumed cold, not hot, further indicating that it is not always served hot. Overall, the fermentation process with specific bacteria is what fundamentally defines yogurt.