Shadowing Practice: Where Does Yogurt Come From? - Learn English Speaking with Video
Creating lesson...
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You know what one of my favorite snacks is?
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Yogurt!
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It's creamy and tangy.
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Tangy means sort of sour and strong tasting, and I think it's really delicious.
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Sometimes I'll have some yogurt for breakfast, maybe with some granola sprinkled on top, or some fruit mixed in.
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Or sometimes I'll just have it as a snack!
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It's so tasty and it's also really good for you!
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Most yogurt is made from milk.
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Usually cow's milk, but not always.
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There's also goat milk yogurt, sheep milk yogurt, and even buffalo milk yogurt.
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But the ingredient that makes it so thick and creamy, and gives it that tangy taste, is something you might not expect.
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Bacteria.
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Surprising, right, Squeaks?
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Bacteria are super-duper small living things, too small for us to see with our eyes.
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You might have heard people mention them when they're talking about germs that can make you sick.
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Just like there are lots of different types of animals and plants, there are also lots of different types of bacteria.
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And the kinds that we put in milk to make yogurt are actually good for you!
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Before yogurt makers add this special good bacteria to the milk,
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they first get rid of any bad bacteria that could make you sick by pasteurizing the milk or heating it up.
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That kills any bad bacteria that might be hanging around.
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We do this for all sorts of stuff that's made from milk.
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Yogurt, of course, and also cheese and butter.
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Once the yogurt makers get rid of any bad bacteria, it's time to introduce the good bacteria.
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This is the special stuff that makes yogurt, yogurt!
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We call them probiotics!
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We already have some of these bacteria inside our bodies, and they help our stomachs stay healthy.
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Sometimes it's good to get extra probiotics, like if you have an upset stomach or you are taking certain types of medicines.
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So the probiotics in yogurt are like a special extra boost.
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When we add probiotics to milk, they start to eat a type of sugar that's in the milk.
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And as they eat it, they turn it into something else, an ingredient called lactic acid.
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That's what makes yogurt so creamy and tangy!
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There are a bunch of different types of probiotics out there, and they all make yogurt taste a little different.
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Some yogurts have a really strong flavor, and other yogurts are pretty mild.
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The type of milk the yogurt is made of affects the flavor, too.
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Yogurt from a cow will taste different than yogurt from a sheep.
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You might also have seen yogurts that aren't made from animal milk at all.
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Maybe they're made from soy milk, or coconut milk, or almond milk.
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The same kind of probiotics that are added to cow
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or sheep milk to make yogurt are added to non-dairy milks like soy milk, and that's how they become yogurt, too.
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But of course, we can put different flavors in the yogurt to give it different tastes, like vanilla or strawberry.
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Yogurts can also taste different from one another because of another ingredient — sugar.
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More sugar means the yogurt tastes sweeter.
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And there's usually more of it in flavored yogurts than in the plain kind.
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We try not to eat too much sugar, though.
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And a little bit is okay, but eating a lot of sugar isn't very good for you.
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You know what, Squeaks?
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All this yogurt talk is kind of making me hungry.
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How about a nice fresh bowl of tangy yogurt?
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We could even add some raspberries on top!
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Thanks for joining us!
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If you want to keep learning all about our delicious, nutritious world, hit the subscribe button and we'll see you next time here at the Fort!
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Vocabulary and speaking notes for this lesson
This A2 speaking lesson is built on the video “Where Does Yogurt Come From?”. The speaker keeps coming back to these words: yogurt, milk, bacteria, probiotics, taste. This video has 51 sentences and 628 words to shadow. The speech runs for 3:09. The speaker talks fast, about 199 words per minute, so expect linked and reduced sounds. 79% of the words are among the 3,000 most common in English; the rest is worth studying before you start.
Key vocabulary in this video
15 words from the video worth learning, with pronunciation and meaning:
| Word | Pronunciation | Meaning |
|---|---|---|
| yogurt noun | /ˈjɒɡ.ət/ | A milk-based product stiffened by a bacterium-aided curdling process, and sometimes mixed with fruit or other flavoring. |
| flavor noun | /ˈfleɪvə/ | The quality produced by the sensation of taste or, especially, of taste and smell in combined effect. |
| sheep noun | /ˈʃiːp/ | A woolly ruminant of the genus Ovis. |
| ingredient noun | /ɪnˈɡɹiːdi.ənt/ | One of the substances present in a mixture, especially food. |
| stomach noun | /ˈstʌmək/ | An organ in animals that stores food in the process of digestion. |
| delicious adjective | /dɪˈlɪ.ʃəs/ | Pleasing to the sense of taste; tasty. |
| maker noun | /ˈmeɪk.ɚ/ | Someone who makes; a person or thing that makes or produces something. |
| snack noun | /snæk/ | A light meal. |
| thick adjective | /θɪk/ | Relatively great in extent from one surface to the opposite in its smallest solid dimension. |
| acid noun | /ˈæsɪd/ | A sour substance. |
| hungry adjective | /ˈhʌŋ.ɡɹi/ | Affected by hunger; having the physical need for food. |
| plain noun | /pleɪn/ | An expanse of land with relatively low relief and few trees, especially a grassy expanse. |
| boost verb | /buːst/ | To lift or push from behind (one who is endeavoring to climb); to push up. |
| butter noun | /ˈbʌtɚ/ | A soft, fatty foodstuff made by churning the cream of milk (generally cow's milk). |
| introduce verb | /ˌɪntɹəˈdus/ | To cause (someone) to be acquainted (with someone else). |
Phrasal verbs you will hear
| Word | Meaning |
|---|---|
| hang around verb | To stay, linger, or loiter. |
Grammar in this video
The structures the speaker uses most, with the exact words from the video:
| Structure | In the video |
|---|---|
| Passive voice be + past participle — the focus is on what happens, not who does it | is made · aren't made · are added |
| Possibility with “might / may” might/may + verb — something that is possible but not certain | might not expect · might have · might be |
| Future with “will” will + verb — a decision, promise or prediction | I'll have · I'll just have · will taste |
| Present continuous am/is/are + -ing — something happening right now or around now | they're talking · are taking |
Pronunciation to watch
The speaker uses 7 contractions and reduced forms, such as I'll, they're, aren't. Say them the short way, as you hear them.
- The “sh” and “zh” sounds: sheep /ˈʃiːp/, delicious /dɪˈlɪ.ʃəs/, nutritious /nuːˈtɹɪʃəs/
- Long words — get the stress right: ingredient /ɪnˈɡɹiːdi.ənt/, probiotic /ˌpɹoʊ.baɪˈɑ.tɪk/
How to practise with this video
- Listen to the whole video once without speaking and note the words you do not know.
- Start at 0.75× speed, shadow it sentence by sentence, then go back to normal speed once it feels easy.
- Record yourself and compare with the original, paying attention to words like yogurt, flavor, sheep.
What is the Shadowing Technique?
Shadowing is a science-backed language learning technique originally developed for professional interpreter training and popularized by polyglot Dr. Alexander Arguelles. The method is simple but powerful: you listen to native English audio and immediately repeat it out loud — like a shadow following the speaker with just a 1–2 second delay. Unlike passive listening or grammar drills, shadowing forces your brain and mouth muscles to simultaneously process and reproduce real speech patterns. Research shows it significantly improves pronunciation accuracy, intonation, rhythm, connected speech, listening comprehension, and speaking fluency — making it one of the most effective methods for IELTS Speaking preparation and real-world English communication.