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1. 

   Benjamin Scott said, 10 months ago

   hahaha…i HATE yogurt…no idea why, but I just do…
   :D
2. 

   Phatts California said, 10 months ago

   . . . sometimes you don’t wanna know how they make it . . .
3. 

   margueritem said, 10 months ago

   @Benjamin Scott

   Try Greek yogurt.
4. 

   seyleigh said, 10 months ago

   Bacteria is yummy!
5. 

   Varnes said, 10 months ago

   Wow, Rat makes it really sound cool!
6. 

   naturally_easy said, 10 months ago

   It sounds so much better to refer to them as “active yogurt cultures.”
7. 

   einarbt7 said, 10 months ago

   Goat has got a problem.
8. 

   Amar7605 said, 10 months ago

   This Greek yogurt craze had me thinking… since it tastes a bit tangier to me, I think Greek yogurt is repackaged expired yogurt.

   And that funny feeling you get in your stomach? Well, the Greek yogurt marketing department calls it ‘probiotics’.
9. 

   scpandich said, 10 months ago

   @Amar7605

   LOL

   That’s like that one exchange from Family Guy:

   Lois: Ewww, What’s that smell?
   Brian: It’s either bad meat or good cheese…
10. 

    Sisyphos said, 10 months ago

    Rat sometimes amazes me! I like yogurt, whether mass-brand USA-made or Greek (as in made, bought, and consumed in Greece, when I visited there). Plain, with honey!
11. 

    Richard S. Russell said, 10 months ago

    Actually, if you looked behind the scenes on how MOST food is made, you’d probably starve to death.
12. 

    Kimberly Marley said, 10 months ago

    @scpandich

    That’s almost exactly what a painter said about the green paint my mother-in-law chose for her living room 16 years ago. “This is either the color of rotten meat or new cheese.”
13. 

    Nabuquduriuzhur said, 10 months ago

    I usually described things that are cultured as “selectively rotted.” (I eat them despite the colorful name, with the exception of buttermilk.)
14. 

    naturally_easy said, 10 months ago

    Anyone care for some curds and whey?
15. 

    bergamot said, 10 months ago

    I always refer to it as “rancid milk”. The only place I can stomache yogurt is in Indian cooking.
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