Yoghurt is milk cultured with live bacteria until it thickens and turns pleasantly tangy, eaten plain, sweetened, or strained into a thicker Greek style. Made at home it takes only warm milk and a spoonful of starter, held at a steady temperature over several hours to set.
Yoghurt is milk cultured with live bacteria until it thickens and turns pleasantly tangy, eaten plain, sweetened, or strained into a thicker Greek style. Made at home it takes only warm milk and a spoonful of starter, held at a steady temperature over several hours to set.
Yoghurt is milk cultured with live bacteria until it thickens and turns pleasantly tangy, eaten plain, sweetened, or strained into a thicker Greek style. Made at home it takes only warm milk and a spoonful of starter, held at a steady temperature over several hours to set.
Yoghurt is milk cultured with live bacteria until it thickens and turns pleasantly tangy, eaten plain, sweetened, or strained into a thicker Greek style. Made at home it takes only warm milk and a spoonful of starter, held at a steady temperature over several hours to set.
Yoghurt is milk cultured with live bacteria until it thickens and turns pleasantly tangy, eaten plain, sweetened, or strained into a thicker Greek style. Made at home it takes only warm milk and a spoonful of starter, held at a steady temperature over several hours to set.
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