Yogurt = Bulgarian yogurt
Greek Style Yogurt = Strained Yogurt = very thick yogurt
Skyr = Icelandic Cheese
Heirloom cultures = Ability to reculture, (not cooked like a cream Brule)
Milk Kefir = Fermented milk product which fermentation is triggered by lactic acid bacteria and Yeast
Viili = Scandinavian alternative for yoghurt
A short history of the skimmed milk
