>The same kind of process applies to yogurt. Yes, lots of people in India make yogurt (called curd here) at home daily in that way - just add a spoonful or so

>The same kind of process applies to yogurt. Yes, lots of people in India make yogurt (called curd here) at home daily in that way - just add a spoonful or so of the previous curd to the warm milk of the next batch to be made. I doubt anyone adds any separate starter culture - the old curd plays that role.