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Anything good for you can also cause cancer

Why is Greek yogurt so much better than regular yogurt? It’s not just that it’s strained and thick! What makes it so mild and pleasant tasting? More distinct active live yogurt cultures? Shorter incubation period?

Update:
I incubated a batch of yogurt for four hours using Brown Cow (whole milk, plain) as a starter. So far it is mild and pleasant tasting! It is reasonably thick when cold and runny at room temperature. Now if I have time, I will strain it to get a thicker consistency.

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