Yogurt is a kind of fermented milk. It can be made from cow's, sheep's or goat's milk. It forms a fairly liquid curd that is slightly acidic. This fermented milk is formed by the action of two lactic bacteria: Lactobacillus bulgaricus which gives the yogurt its acidity and Streptococcus thermophilus which develops its flavors. The bacteria must be cultured simultaneously and be alive in the yogurt. 

Little chocolate-vanilla cakes with raspberries
Johanna Maier, Johanna Maier & Söhne, Hôtel Hubertus, Autriche
Mango Balls with Lemongrass Jelly and Yogurt Sorbet
Lothar Eiermann, Wald & Schlosshotel Friedrichsruhe, Allemagne
Roasted and dried figs with spiced caramel crust, fromage blanc and trails of spices
Michel & Sébastien Bras, Bras - Michel et Sébastien, France
Cucumber with Yogurt and Peppermint, with Cumin Biscuits
Guy Martin, Restaurant Le Grand Véfour, Paris
Alain Labrie, La table du chef, Sherbrooke, Québec

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