Yogurt vs. Parfait — What's the Difference?

Yogurt (UK: ; US: , from Turkish: yoğurt) also spelled yoghurt, yogourt or yoghourt, is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures.

Parfait (, also UK: , French: [paʁfɛ] (listen); meaning "perfect") is either of two types of dessert. In France, where the dish originated, parfait is made by boiling cream, egg, sugar and syrup to create a custard-like puree.

A semi-solid sourish food prepared from milk fermented by added bacteria, often sweetened and flavoured

A dessert made of cream, eggs, sugar, and flavoring frozen together and served in a tall glass.

A custardlike food with a tart flavor, prepared from milk curdled by bacteria, especially Lactobacillus bulgaricus and Streptococcus thermophilus, and often sweetened or flavored.

A sweet dish usually made of ice cream, yogurt, or other creamy food layered with fruit, granola, nuts, or other ingredients, often served in a tall glass.

A milk-based product stiffened by a bacterium-aided curdling process, and sometimes mixed with fruit or other flavoring.

A French parfait (parfait glacé), an iced dessert made with egg yolks, sugar, cream, and flavouring (usually fruit), sometimes with the addition of a liqueur.

Any similar product based on other substances (e.g. soy yogurt).

An American parfait, a layered dessert often consisting of fruit, ice cream, pastries, whipped topping, etc. and served in a glass, often a parfait glass.

A custard-like food made from curdled milk

(UK) A smooth pâté, usually made from liver and flavoured with liqueurs.

Layers of ice cream and syrup and whipped cream