Yogurt is a kind of milk drink with sweet and sour taste. It is a kind of milk product that takes milk as raw material, adds beneficial bacteria (starter) to milk after pasteurization, and then cools and fills after fermentation.

Historical evidence shows that yogurt has been used as food for at least 4500 years. The earliest yogurt may be that the milk of nomads in sheep skin bags is naturally fermented by bacteria attached to the bags and becomes cheese.

More than 2000 BC, the ancient Thracians who lived in the northeast of Greece and Bulgaria also mastered the production technology of yogurt. They first used goat's milk. Later, yogurt technology was introduced to other parts of Europe by the ancient Greeks.

The Qutadghu Bilik written by Yusuf Khass Hajib records that Turks ate yogurt in the Middle Ages. The book mentions the word "yogurt" and details the nomadic methods of using yogurt. The first record about yogurt in Europe comes from the clinical history of France: Francis I suffered from a serious dysentery, and the French doctors at that time were helpless. Suleiman I of the Allies sent him a doctor, who claimed that he had cured the patient with yogurt.

Until the 20th century, yogurt gradually became a food material in South Asia, Central Asia, West Asia, Southeast Europe, and central Europe.