Yoghurt is produced by the bacterial fermentation of milk. Greek yoghurt is a yoghurt that has been strained to remove its whey, resulting in a thicker yoghurt with a higher concentration of protein.
The bacteria used to make the yoghurt are Streptococcus thermophilus and Lactobacillus bulgaricus. These bacteria eat the sugars in the milk (lactose) and produce lactic acid, which causes the milk proteins to curdle and set.
You will often see yoghurts advertised as being "probiotic" which means they contain live bacterial organisms which have a beneficial effect on the balance of good bacteria in our digestive systems. Not all yoghurts are probiotic, check the label before buying to ensure that it contains live and active cultures.
Yoghurt makes a wonderful food for toddlers as it is jam packed with calcium, protein and probiotics.
Try out some of these ideas for serving yoghurt to your toddler: