pimg class=”alignright size-full wp-image-55513″ src=”http://cdn.marksdailyapple.com/wordpress/wp-content/uploads/2015/05/yogurt2.jpg” alt=”” width=”320″ height=”213″ /To answer the title, kind of. The same basic principle of yogurt-making applies to all yogurts: the inoculation of milk with specific strains of yogurt bacteria followed by incubation at a temperature warm enough to encourage growth and proliferation. a title=”Yogurt Mania” href=”http://www.marksdailyapple.com/yogurt-mania/”Yogurt/a is milk transformed into a creamy, tangy, more nutritious product. All yogurt is initially created equal, but after that, all bets are off. For whatever reason, food producers have seen fit to ruin a perfectly good thing with misguided additions and subtractions./p
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pThey remove the fat and try to recreate the texture using gums, stabilizers, thickeners, and a title=”Dear Mark: CoQ10, Gelatin, Fruit, and Eggs and LDL” href=”http://www.marksdailyapple.com/dear-mark-coq10-gelatin-fruit-and-eggs-and-ldl/”gelatin/a./p
pThey load it with a title=”How Much Sugar Is Recommended Per Day?” href=”http://www.marksdailyapple.com/how-much-sugar-is-recommended-per-day/”sugar/a and/or high fructose corn syrup, assuming consumers simply can#8217;t handle the tang of real yogurt./p
pThey turn an incredible whole food with thousands of […]

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