Where did Yogurt come from?

Yogurt has no single point of origin — it’s one of those ancient foods that likely emerged independently in several cultures. But here’s the gist of what we know:

The Likely Origins

Yogurt probably originated over 7,000 years ago, around Central Asia or the Middle East, where people first began domesticating animals like cows, goats, and sheep.

• How it started: Early herders stored milk in animal skins or clay pots, where the natural bacteria in the environment fermented it. The result? Yogurt — by accident.
• The cool part: Fermented milk lasted longer, was easier to digest (especially for lactose-intolerant adults), and didn’t taste or smell like spoiled milk. It was basically milk with a new lease on life.

Spread Across Cultures:

• Central Asia: Nomadic Turkic and Mongol tribes consumed it regularly. In fact, the word “yogurt” comes from Turkish — yoğurmak means “to thicken.”
• Persians and Indians: Had their own versions, often mixing it with honey or spices. In India, dahi is a staple in meals and rituals alike.
• The Balkans: Big yogurt lovers. Bulgaria even claims to be the homeland of Lactobacillus bulgaricus, the key bacteria strain in traditional yogurt.
• The Middle East: Known as labneh when strained. Yogurt was often used in cooking, as a drink (ayran), or as a side dish.