yogurt

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• Received-Pronunciation: yŏgʹət
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• Received-Pronunciation: /ˈjɒɡ.ət/
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• UK: Recorded audio is listed in the source snapshot.
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• Canada, General-American: yōʹgərt
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• Canada, General-American: /ˈjoʊ.ɡɚt/
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• California: Recorded audio is listed in the source snapshot.
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• Australian: yōʹgət
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• Australian: /ˈjəʉ.ɡət/
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• New-Zealand: yōʹgət
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• New-Zealand: /ˈjɐʉ.ɡət/
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• rhymes with (Received Pronunciation) -ɒɡət
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• CMU ARPABET: Y OW1 G ER0 T Digits mark lexical stress: 1 primary, 2 secondary, 0 unstressed.
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Etymology tree Proto-Turkic *yugur- Proto-Turkic *-t Proto-Turkic *yogrut Ottoman Turkish یوغورت (yoğurt)bor. English yogurt Borrowed from Ottoman Turkish یوغورت (yoğurt). Ultimately from Proto-Turkic *yogrut.

187 source translations are retained for this English entry.

• Abkhaz: ахарҵәы (axarcwʼə) — a milk-based product thickened by a bacterium-aided curdling process
• Afrikaans: jogurt — a milk-based product thickened by a bacterium-aided curdling process
• Albanian: kos — a milk-based product thickened by a bacterium-aided curdling process
• Albanian: jogurt — a milk-based product thickened by a bacterium-aided curdling process
• Amharic: እርጎ (ʾərgo) — a milk-based product thickened by a bacterium-aided curdling process
• Arabic: لَبَن (laban) — a milk-based product thickened by a bacterium-aided curdling process
• Arabic: لَبَن زَبَادِيّ (laban zabādiyy) — a milk-based product thickened by a bacterium-aided curdling process
• Arabic: لَبَن رَائِب (laban rāʔib) — a milk-based product thickened by a bacterium-aided curdling process
• Arabic: رَوْب (rawb) — a milk-based product thickened by a bacterium-aided curdling process
• Arabic: رَوْبَة (rawba) — a milk-based product thickened by a bacterium-aided curdling process
• Arabic: مَاسْت (māst) — a milk-based product thickened by a bacterium-aided curdling process
• Arabic: زبادي (zabadi) — a milk-based product thickened by a bacterium-aided curdling process
• Arabic: روب (rōb) — a milk-based product thickened by a bacterium-aided curdling process
• Arabic: زبادي (zabādi) — a milk-based product thickened by a bacterium-aided curdling process
• Arabic: دانون (danon) — a milk-based product thickened by a bacterium-aided curdling process
• Assyrian Neo-Aramaic: ܡܲܣܬܵܐ (mastā) — a milk-based product thickened by a bacterium-aided curdling process
• Armenian: յոգուրտ (yogurt) — a milk-based product thickened by a bacterium-aided curdling process
• Aromanian: mãrcat — a milk-based product thickened by a bacterium-aided curdling process
• Assamese: দৈ (doi) — a milk-based product thickened by a bacterium-aided curdling process
• Asturian: yogur — a milk-based product thickened by a bacterium-aided curdling process
• Azerbaijani: qatıq — a milk-based product thickened by a bacterium-aided curdling process
• Azerbaijani: yoğurt (in Tabriz) — a milk-based product thickened by a bacterium-aided curdling process
• Azerbaijani: yoqurt — a milk-based product thickened by a bacterium-aided curdling process
• Basque: jogurt — a milk-based product thickened by a bacterium-aided curdling process
• Belarusian: ёгурт (jóhurt) — a milk-based product thickened by a bacterium-aided curdling process
• Bengali: দই (doi) — a milk-based product thickened by a bacterium-aided curdling process
• Breton: yaourt — a milk-based product thickened by a bacterium-aided curdling process
• Bulgarian: ки́село мля́ко (kíselo mljáko) — a milk-based product thickened by a bacterium-aided curdling process
• Bulgarian: йо́гурт (jógurt) — a milk-based product thickened by a bacterium-aided curdling process
• Burmese: ဒိန်ချဉ် (dinhkyany) — a milk-based product thickened by a bacterium-aided curdling process
• Buryat: тараг (tarag) — a milk-based product thickened by a bacterium-aided curdling process
• Catalan: iogurt — a milk-based product thickened by a bacterium-aided curdling process
• Cebuano: yogur — a milk-based product thickened by a bacterium-aided curdling process
• Cherokee: ᏧᏂᎿᏦᏯᏍᏔᏅ (tsunihnatsoyastanv) — a milk-based product thickened by a bacterium-aided curdling process
• Chinese Cantonese: 乳酪 (jyu5 lok3) — a milk-based product thickened by a bacterium-aided curdling process
• Hakka Chinese: 優酪乳 /优酪乳 (yulólù) — a milk-based product thickened by a bacterium-aided curdling process
• Chinese: 酸奶 (sng-lin / sng-ni / suin-leng) — a milk-based product thickened by a bacterium-aided curdling process
• Chinese Mandarin: 酸奶 (suānnǎi) — a milk-based product thickened by a bacterium-aided curdling process
• Chinese Mandarin: 酸牛奶 (suānniúnǎi) — a milk-based product thickened by a bacterium-aided curdling process
• Chinese Mandarin: 酸凝酪 (suānnínglào, suānníngluò) — a milk-based product thickened by a bacterium-aided curdling process
• Chinese Mandarin: 優酪乳 /优酪乳 (yōulàorǔ, yōuluòrǔ) — a milk-based product thickened by a bacterium-aided curdling process
• Chinese Mandarin: 發酵乳 /发酵乳 (fājiàorǔ) — a milk-based product thickened by a bacterium-aided curdling process
• Chinese Mandarin: 乳酪 (rǔlào) — a milk-based product thickened by a bacterium-aided curdling process
• Chinese Mandarin: 发酵乳 (fājiàorǔ, fāxiàorǔ) — a milk-based product thickened by a bacterium-aided curdling process
• Chinese Mandarin: 優格 /优格 (yōugé) — a milk-based product thickened by a bacterium-aided curdling process
• Wu Chinese: 酸奶 (1soe-na) — a milk-based product thickened by a bacterium-aided curdling process
• Cornish: yogort — a milk-based product thickened by a bacterium-aided curdling process
• Crimean Tatar: yoğurt — a milk-based product thickened by a bacterium-aided curdling process
• Crimean Tatar: qatıq — a milk-based product thickened by a bacterium-aided curdling process
• Czech: jogurt — a milk-based product thickened by a bacterium-aided curdling process
• Danish: jogurt — a milk-based product thickened by a bacterium-aided curdling process
• Danish: yoghurt — a milk-based product thickened by a bacterium-aided curdling process
• Dutch: yoghurt — a milk-based product thickened by a bacterium-aided curdling process
• Esperanto: jogurto — a milk-based product thickened by a bacterium-aided curdling process
• Esperanto: jahurto — a milk-based product thickened by a bacterium-aided curdling process
• Estonian: jogurt — a milk-based product thickened by a bacterium-aided curdling process
• Faroese: jogurt — a milk-based product thickened by a bacterium-aided curdling process
• Finnish: jogurtti — a milk-based product thickened by a bacterium-aided curdling process
• French: yaourt — a milk-based product thickened by a bacterium-aided curdling process
• French: yogourt — a milk-based product thickened by a bacterium-aided curdling process
• Gagauz: yuurt — a milk-based product thickened by a bacterium-aided curdling process
• Galician: iogur — a milk-based product thickened by a bacterium-aided curdling process
• Georgian: იოგურტი (iogurṭi) — a milk-based product thickened by a bacterium-aided curdling process
• Georgian: მაწონი (mac̣oni) — a milk-based product thickened by a bacterium-aided curdling process
• German: Joghurt — a milk-based product thickened by a bacterium-aided curdling process
• Greek: γιαούρτι (giaoúrti) — a milk-based product thickened by a bacterium-aided curdling process
• Gujarati: દહીં (dahī̃) — a milk-based product thickened by a bacterium-aided curdling process
• Hebrew: יוֹגוּרְט (yogúrt) — a milk-based product thickened by a bacterium-aided curdling process
• Hindi: दही (dahī) — a milk-based product thickened by a bacterium-aided curdling process
• Hungarian: joghurt — a milk-based product thickened by a bacterium-aided curdling process
• Icelandic: jógúrt — a milk-based product thickened by a bacterium-aided curdling process
• Ido: yogurto — a milk-based product thickened by a bacterium-aided curdling process
• Indonesian: yoghurt — a milk-based product thickened by a bacterium-aided curdling process
• Indonesian: yogurt — a milk-based product thickened by a bacterium-aided curdling process
• Interlingua: yogurt — a milk-based product thickened by a bacterium-aided curdling process
• Irish: iógart — a milk-based product thickened by a bacterium-aided curdling process
• Italian: yogurt — a milk-based product thickened by a bacterium-aided curdling process
• Italian: iogurt — a milk-based product thickened by a bacterium-aided curdling process
• Italian: mezzorado — a milk-based product thickened by a bacterium-aided curdling process
• Japanese: ヨーグルト (yōguruto) — a milk-based product thickened by a bacterium-aided curdling process
• Kannada: ಮೊಸರು (mosaru) — a milk-based product thickened by a bacterium-aided curdling process
• Kazakh: йогурт (iogurt) — a milk-based product thickened by a bacterium-aided curdling process
• Kazakh: қатық (qatyq) — a milk-based product thickened by a bacterium-aided curdling process
• Khmer: ទឹកដោះគោជូរ (tɨk dɑh koo cuu) — a milk-based product thickened by a bacterium-aided curdling process
• Korean: 요구르트 (yogureuteu) — a milk-based product thickened by a bacterium-aided curdling process
• Kumyk: ювурт (yuwurt) — a milk-based product thickened by a bacterium-aided curdling process
• Central Kurdish: ماست (mast) — a milk-based product thickened by a bacterium-aided curdling process
• Northern Kurdish: mast — a milk-based product thickened by a bacterium-aided curdling process
• Kyrgyz: йогурт (yogurt) — a milk-based product thickened by a bacterium-aided curdling process
• Kyrgyz: катык (katık) — a milk-based product thickened by a bacterium-aided curdling process
• Kyrgyz: жуурат (juurat) — a milk-based product thickened by a bacterium-aided curdling process
• Ladino: yaúrt — a milk-based product thickened by a bacterium-aided curdling process
• Lao: ນົມສົ້ມ (nom som) — a milk-based product thickened by a bacterium-aided curdling process
• Latin: melca — a milk-based product thickened by a bacterium-aided curdling process
• Latin: iogurtum — a milk-based product thickened by a bacterium-aided curdling process
• Latvian: jogurts — a milk-based product thickened by a bacterium-aided curdling process
• Lithuanian: jogurtas — a milk-based product thickened by a bacterium-aided curdling process
• Luxembourgish: Jughurt — a milk-based product thickened by a bacterium-aided curdling process
• Macedonian: јо́гурт (jógurt) — a milk-based product thickened by a bacterium-aided curdling process
• Malay: yogurt — a milk-based product thickened by a bacterium-aided curdling process
• Malayalam: തൈര് (tairŭ) — a milk-based product thickened by a bacterium-aided curdling process
• Maltese: jowgart — a milk-based product thickened by a bacterium-aided curdling process
• Manx: binjean — a milk-based product thickened by a bacterium-aided curdling process
• Māori: waiū tepe — a milk-based product thickened by a bacterium-aided curdling process
• Māori: waipupuru — a milk-based product thickened by a bacterium-aided curdling process
• Māori: waiū pupuru — a milk-based product thickened by a bacterium-aided curdling process
• Māori: mirakapē — a milk-based product thickened by a bacterium-aided curdling process
• Marathi: दही (dahī) — a milk-based product thickened by a bacterium-aided curdling process
• Mongolian: тараг (tarag) — a milk-based product thickened by a bacterium-aided curdling process
• Nepali: दहि (dahi) — a milk-based product thickened by a bacterium-aided curdling process
• Nogai: ювырт (yuvırt) — a milk-based product thickened by a bacterium-aided curdling process
• Norwegian Bokmål: jogurt — a milk-based product thickened by a bacterium-aided curdling process
• Norwegian Bokmål: yoghurt — a milk-based product thickened by a bacterium-aided curdling process
• Norwegian Nynorsk: yoghurt — a milk-based product thickened by a bacterium-aided curdling process
• Norwegian Nynorsk: jogurt — a milk-based product thickened by a bacterium-aided curdling process
• Occitan: iogort — a milk-based product thickened by a bacterium-aided curdling process
• Occitan: iaort — a milk-based product thickened by a bacterium-aided curdling process
• Old Uyghur: 𐽶𐽳𐽲𐽾𐽳𐾀 — a milk-based product thickened by a bacterium-aided curdling process
• Oromo: itittuu — a milk-based product thickened by a bacterium-aided curdling process
• Pannonian Rusyn: йоґурт (jogurt) — a milk-based product thickened by a bacterium-aided curdling process
• Pashto: ماسته (māstə) — a milk-based product thickened by a bacterium-aided curdling process
• Pashto: مستى (masté) — a milk-based product thickened by a bacterium-aided curdling process
• Iranian Persian: ماسْت (mâst) — a milk-based product thickened by a bacterium-aided curdling process
• Iranian Persian: چُغْرات (čoġrât) — a milk-based product thickened by a bacterium-aided curdling process
• Iranian Persian: جُغْرات (joġrât) — a milk-based product thickened by a bacterium-aided curdling process
• Iranian Persian: یوقورْت (yuġurt) — a milk-based product thickened by a bacterium-aided curdling process
• Polish: jogurt — a milk-based product thickened by a bacterium-aided curdling process
• Portuguese: iogurte — a milk-based product thickened by a bacterium-aided curdling process
• Punjabi: ਦਹੀਂ (dahī̃) — a milk-based product thickened by a bacterium-aided curdling process
• Punjabi: دَہِیں (dahīṉ) — a milk-based product thickened by a bacterium-aided curdling process
• Punjabi: یوگُرْٹ (yogurṭ) — a milk-based product thickened by a bacterium-aided curdling process
• Quechua: yugur — a milk-based product thickened by a bacterium-aided curdling process
• Romanian: iaurt — a milk-based product thickened by a bacterium-aided curdling process
• Romansh: jogurt — a milk-based product thickened by a bacterium-aided curdling process
• Russian: йо́гурт (jógurt) — a milk-based product thickened by a bacterium-aided curdling process
• Russian: простоква́ша (prostokváša) — a milk-based product thickened by a bacterium-aided curdling process
• Rwanda-Rundi: yawurute — a milk-based product thickened by a bacterium-aided curdling process
• Sardinian: gioddu — a milk-based product thickened by a bacterium-aided curdling process
• Scottish Gaelic: iogart — a milk-based product thickened by a bacterium-aided curdling process
• Serbo-Croatian: јо̀гурт — a milk-based product thickened by a bacterium-aided curdling process
• Serbo-Croatian: jògurt — a milk-based product thickened by a bacterium-aided curdling process
• Sicilian: jogurt — a milk-based product thickened by a bacterium-aided curdling process
• Sindhi: ڏهي (ḏhe) — a milk-based product thickened by a bacterium-aided curdling process
• Sinhalese: යෝගට් (yōgaṭ) — a milk-based product thickened by a bacterium-aided curdling process
• Slovak: jogurt — a milk-based product thickened by a bacterium-aided curdling process
• Slovene: jogurt — a milk-based product thickened by a bacterium-aided curdling process
• Lower Sorbian: jogurt — a milk-based product thickened by a bacterium-aided curdling process
• Spanish: yogur — a milk-based product thickened by a bacterium-aided curdling process
• Spanish: yogurt — a milk-based product thickened by a bacterium-aided curdling process
• Spanish: yagurt — a milk-based product thickened by a bacterium-aided curdling process
• Swahili: maziwa ya mgando — a milk-based product thickened by a bacterium-aided curdling process
• Swedish: yoghurt — a milk-based product thickened by a bacterium-aided curdling process
• Sylheti: ꠖꠂ (doi) — a milk-based product thickened by a bacterium-aided curdling process
• Tagalog: yogart — a milk-based product thickened by a bacterium-aided curdling process
• Tajik: ҷурғот (jurġot) — a milk-based product thickened by a bacterium-aided curdling process
• Tajik: мост (most) — a milk-based product thickened by a bacterium-aided curdling process
• Tajik: йогурт (yogurt) — a milk-based product thickened by a bacterium-aided curdling process
• Tajik: қатиқ (qatiq) — a milk-based product thickened by a bacterium-aided curdling process
• Tamil: தயிர் (tayir) — a milk-based product thickened by a bacterium-aided curdling process
• Tatar: йогырт (yoğırt) — a milk-based product thickened by a bacterium-aided curdling process
• Tatar: катык (qatıq) — a milk-based product thickened by a bacterium-aided curdling process
• Telugu: పెరుగు (perugu) — a milk-based product thickened by a bacterium-aided curdling process
• Thai: โยเกิร์ต (yoo-gə̀ət) — a milk-based product thickened by a bacterium-aided curdling process
• Thai: นมเปรี้ยว (nom-bprîao) — a milk-based product thickened by a bacterium-aided curdling process
• Tibetan: ཞོ (zho) — a milk-based product thickened by a bacterium-aided curdling process
• Tigrinya: ርግኦ (rəgʾo) — a milk-based product thickened by a bacterium-aided curdling process
• Turkish: yoğurt — a milk-based product thickened by a bacterium-aided curdling process
• Ottoman Turkish: یوغورت (yoğurt) — a milk-based product thickened by a bacterium-aided curdling process
• Ottoman Turkish: لبن (leben) — a milk-based product thickened by a bacterium-aided curdling process
• Ottoman Turkish: ماست (mast) — a milk-based product thickened by a bacterium-aided curdling process
• Turkmen: gatyk — a milk-based product thickened by a bacterium-aided curdling process
• Turkmen: süzme — a milk-based product thickened by a bacterium-aided curdling process
• Turkmen: ýogurt — a milk-based product thickened by a bacterium-aided curdling process
• Ukrainian: йо́гурт (jóhurt) — a milk-based product thickened by a bacterium-aided curdling process
• Ukrainian: йо́ґурт (jógurt) — a milk-based product thickened by a bacterium-aided curdling process
• Ukrainian: юґу́рт (jugúrt) — a milk-based product thickened by a bacterium-aided curdling process
• Urdu: دَہی (dahī) — a milk-based product thickened by a bacterium-aided curdling process
• Urdu: ماسْت (māst) — a milk-based product thickened by a bacterium-aided curdling process
• Uyghur: قايماق (qaymaq) — a milk-based product thickened by a bacterium-aided curdling process
• Uzbek: qatiq — a milk-based product thickened by a bacterium-aided curdling process
• Uzbek: yogurt — a milk-based product thickened by a bacterium-aided curdling process
• Vietnamese: sữa chua — a milk-based product thickened by a bacterium-aided curdling process
• Vietnamese: da ua — a milk-based product thickened by a bacterium-aided curdling process
• Welsh: iogwrt — a milk-based product thickened by a bacterium-aided curdling process
• Yiddish: יאָגורט (yogurt) — a milk-based product thickened by a bacterium-aided curdling process
• Zazaki: mast (diq) — a milk-based product thickened by a bacterium-aided curdling process
• Zazaki: most (diq) — a milk-based product thickened by a bacterium-aided curdling process