The SCD™ Knowledge Base
Using Dannon yoghurt for Starter
In answer to a question on the SCD™ listserv,
I have emailed then
to verify, but my thinking is that the above does
state the cultures. yoghurt cultures are: S. thermophilus and
bulgaricus. No other strain can be legally called a yoghurt culture.
is a product of these two strains by definition. Without them,
you do not
have yoghurt, just some other fermented milk product - call it
PS. Dannon does have some info on there site that also alludes
but doesn't come right out and say it.