Quote:
Originally Posted by Apoleb
You're talking about the more sour yoghurt, right?
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It's not always more sour than what I've tasted in W.E. countries. It's just.. I don't know how to explain it. It's made with "fatter" milk and it's more creamy and has more pronounced taste but it's also not extremely sour. There is a true difference in the yoghurt made with all the living bacteria and from fatter milk. The best I've tasted was made in a small village by an old woman with the milk she herself milked the same morning. It's incredibly good. It also can be made from all types of milk and everyone has a completely different taste and it's outstanding. I recommend everyone to taste something like this at least once
