Soothe sunburn pain. Spread yogurt on the sunburn, let sit for twenty minutes, then rinse clean with lukewarm water.
Reduce the occurrence of yeast infections. The March 1992 issue of the Annals of Internal Medicine reports that daily consumption of yogurt containing Lactobacillus acidophilus cultures results in a three-fold decrease in the incidence of candida vaginitis (yeast infections).
Enhance your immune system. According to the International Journal of Immunotherapy, yogurt with active cultures enhances the body's immune system by increasing the production of gamma interferons, which play a key role in fighting certain allergies and viral infections. Other studies indicate that yogurt can help prevent gastrointestinal infections (lactic acid helps inhibit the growth of food-borne pathogens, and yogurt cultures produce bacteriocins which restore natural intestinal cultures).
Prevent diarrhea while taking antibiotics. Eat Dannon Yogurt with active cultures while taking antibiotics. Antibiotics may kill healthful bacteria in addition to disease-bearing ones, but the Lactobacillus acidophilus in yogurt produce bacteriocins which restore natural intestinal cultures.
Tighten pores and cleanse skin. Spread Dannon Yogurt over your face, wait twenty minutes, then wash with lukewarm water.
Cure yeast infections. Use a turkey baster to insert yogurt into the vagina. According to The New Our Bodies, Ourselves, some women claim that yogurt in the vagina is a remedy for candida albicans.
Soothe canker sores. Eat two servings of Dannon Yogurt a day until the sores clear.
Make yogurt cheese. Yogurt cheese has the same consistency as cream cheese but is much lower in fat. It can be used as a spread for bagels, toast, and crackers, or as a low-calorie, low-fat, low-cholesterol substitute for cream cheese in traditional cheese cake recipes. To make yogurt cheese, empty a pint of yogurt into a large, fine-meshed strainer or colander lined with a double thickness of cheesecloth, a coffee filter, or yogurt strainer. Place a bowl under the strainer to catch the liquid (whey) that drains from the yogurt. Cover the remaining yogurt and refrigerate for eight to 24 hours (texture will vary depending on how long it drains). Save the calcium-rich whey to use in soups and gravies. Makes about one cup of yogurt cheese.