In ten hours the yoghourt is made, and it is preserved in a cold place.
This consisted mainly of an excellent tomato stew, chapatties, yoghourt and fruit.
Such an organism was found in Bulgarian soured milk (yoghourt), and was considered pre-eminently adapted to this purpose.
This ferment is a portion of the yoghourt of good flavour and is called "Maya" or "Zakvaska."
It is found in the yahourt (yoghourt), which originates in Bulgaria.
A local observer states that in Bulgaria yoghourt is made in nearly every household, especially in the spring and summer.
In common, too, with yoghourt, the prevailing temperature is much higher than is required for keffir and koumiss.
The great resemblance this colony bears to those formed by the granule bacillus from yoghourt will be apparent.
The great reputation that the yoghourt has acquired in Western Europe has caused this "Maya" to become an article of commerce.
1620s, a mispronunciation of Turkish yogurt, in which the -g- is a "soft" sound, in many dialects closer to an English "w." The root yog means roughly "to condense" and is related to yogun "intense," yogush "liquify" (of water vapor), yogur "knead."