Milk cultured with bacteria to give it a slightly thick consistency and sour flavor. Yogurt can be eaten as is or combined with other foods. It is added to both savory and sweet dishes and is a key ingredient in the cuisines of, Greece, the Middle East and India. Plain yogurt can replace and be used in mayonnaise or vinaigrettes. The fat, carbohydrate and calorie content of commercially produced yogurt varies greatly. Yogurt is the main ingredient of the traditional Greek dip tzatiki.