Short answers, pulled from the story.
The first yogurt was likely created around 5000 BC in the warm climates of Central Asia and Mesopotamia. This spontaneous fermentation occurred when milk stored in animal skin bags was exposed to wild bacteria.
A Bulgarian medical student named Stamen Grigorov discovered the specific bacteria responsible for yogurt fermentation in 1905. He identified two distinct types of lactic acid-producing bacteria, including the rod-like form later named Bacillus bulgaricus.
Isaac Carasso started a small business in Barcelona, Spain, in 1919 and named his company Danone after his son Daniel. This innovation allowed yogurt to be produced on an industrial scale for a wider audience.
Studies suggest that consuming yogurt may improve lactose tolerance and digestion while reducing the risk of type 2 diabetes. A 2021 review found a cause-and-effect relationship between yogurt consumption and improved lactose tolerance as well as potential associations with improved bone health.
Goat milk yogurt has a low viscosity and a thinner texture when compared to cow milk yogurt. Sheep milk has a higher content of solids which results in a higher viscosity and thicker texture.
The European Union ruled in 2017 that the word yogurt is reserved for products of animal origin only. This ruling followed regulation 1308/2013 which restricts the use of the term for plant-based alternatives.