On Mon, 2008-10-06 at 23:17 +0530, Alok G. Singh wrote: > Either. I had some half-baked theories about stabilisation of the > cultures to account for the 3 cycles before the curd tasted good when a > biologist friend of mine shot all of them down. I buy the probiotic > (whatever that means) one purely based on taste now.
most yoghurt sold in western supermarkets is sterilised. obviously, it became yoghurt because there was a live culture, and was _then_ sterilised. probiotic or live-culture yoghurts are sold with the bacteria still living. you can only use these as starters for your own yoghurt, and they often have different - sometimes trademarked, even patented - varieties of bacteria that are supposed to lead to better taste, digestion, eternal life etc. -rishab
