Where did the starter culture for yoghurt making originate?

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Barbara

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Barbara  asked the Naked Scientists:
Hi Chris,

I have a yoghurt culture creamy white in colour, looks like cauliflower or soggy popcorn. Rubbery in texture and it multiplies while in the milk. We have had it for eight or more years and freeze it when we don't need it for a while.

My query is Where does the original culture come from? Where is its origin? Or where is it harvested?

Congratulations on the award.

Hope you understand what I am getting at with my query.

Regards Barbara

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Offline RD

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Where did the starter culture for yoghurt making originate?
« Reply #1 on: 07/01/2009 01:04:51 »
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The earliest yoghurts were probably spontaneously fermented by wild bacteria living on the goat skin bags carried by nomadic people.

http://en.wikipedia.org/wiki/Yogurt