The geographical origin of yogurt is commonly located in Eastern Europe, from where nomadic people and traders introduced it in the West. Thanks to intense trading and military exchanges, the yogurt became widespread also among Phoenicians, Egyptians, Sumerians, Romans, and Greeks, who attributed it beneficial properties for the liver and the stomach.
The yogurt has a creamy consistency and an acidulous taste. It is made with cow, sheep, goat, or camel's milk.
The yogurt produced in Decima Malafede Nature Reserve (RomaNatura) is characterized by a whole rennet, similar to the Greek yogurt, and is made with whole and fresh sheep's milk, pasteurized at 90°C, with addition of freeze-dried milk enzymes.
Although the Italian law recognizes the commercial name of "yogurt" only for cow's milk products, the use of a different milk can have better gastronomic and nutritional results. With a compact aspect, this sheep's milk yogurt is sold in glass jars of 300 gr and must be preserved in the fridge at 4°C.