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{{Press
|author = Nathan Yau
|title = Decade-Long Battle for “Yogurt” vs. “Yoghurt” on Misplaced Pages
|date = June 26, 2024
|org = ]
|url = https://flowingdata.com/2024/06/26/decade-long-battle-for-yogurt-vs-yoghurt-on-wikipedia/
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|quote = In 2002, a Misplaced Pages article for yogurt was created. Debates ensued.
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|accessdate = June 26, 2024

|author2 =
|title2 = The Depths of Wikipedians
|date2 = November 1, 2024
|org2 = Asterisk Magazine
|url2 = https://asteriskmag.com/issues/08/the-depths-of-wikipedians
|lang2 = <!-- default is English -->
|quote2 = Take the page for yogurt. The debate over whether to call it “yogurt” or “yoghurt” lasted seven years and totaled over 140,000 words. What happened there specifically, and what makes the process so inefficient in general?
|archiveurl2 = <!-- URL of an archived copy of the page, if the original URL becomes unavailable. -->
|archivedate2 = <!-- do not wikilink -->
|accessdate2 = December 11, 2024
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== Commercial Yogurt Additives == == "Swiss style" yogurt ==


This appears to be a North American concept. A quick google produces mostly US and Canadian hits. The article should really clarify that this is a regional, not global, term. ] (]) 13:34, 5 October 2022 (UTC)
The use of pectin and gelatin in commercial yogurts is mentioned in the "Sweetened and flavored yogurt" section (which did not include a citation). This topic has potential to be it's own subtopic. Additives in commercial yogurt include pectin, gelatin, carrageenan, rice starch and others are used to influence the yogurts texture to artificially thicken it. Other yogurt additives that we can be mentioned is the use of high fructose corn syrup and aspartame has declined recently. Example: Yoplait stopped the using high fructose corn syrup in their yogurt formula in 2012 and Aspartame in 2014.] (]) 23:00, 18 September 2016 (UTC)
==Reversion of edit==
Yesterday I added much information to the article, and it was all reverted by User:Zefr. Here are the two paragraphs that I modified:
<blockquote>
A 100-gram serving of plain Greek yoghurt from whole milk is 81% water, 9% ], 5% ] and 4% ]. In addition to the {{convert|406|kJ|kcal}} of food energy supplied by the protein, fat, and carbohydrate, there is food energy supplied by the lactic acid. The carbohydrate in yoghurt is in the form of lactose (milk sugar)<ref name=FSANZ/> and ] and ] which are produced when the lactose is ]d. The amounts of lactose and lactic acid vary, depending on the fermentation conditions, the amount of ] added, and whether the yoghurt is filtered.<ref>{{cite web|title=How much lactose is in yogurt?|url=https://www.quora.com/How-much-lactose-is-in-yogurt|website=Quora}}</ref> A 1982 study found that lactose content dropped from just under 5% in the milk to around 2.4% during the first day (including a 3- to 4-hour fermentation at 43° or 44°C), and decreased to 2.3% after 10 more days of storage (temperature not stated), at which point the galactose content was 1.3%.<ref name=Livia>{{cite journal|last1=Livia Alm|title=Effect of Fermentation on Lactose, Glucose, and Galactose Content in Milk and Suitability of Fermented Milk Products for Lactose Intolerant Individuals|journal=]|date=Mar 1982|doi=10.3168/jds.S0022-0302(82)82198-X}}</ref> An Australia-New Zealand government website gives a figure of 1.5&nbsp;g lactic acid per 100-mL serving.<ref name=FSANZ>{{cite web|title=NUTTAB 2010 Online Searchable Database|url=http://www.foodstandards.gov.au/science/monitoringnutrients/nutrientables/nuttab/Pages/default.aspx|publisher=Food Standards Australia and New Zealand}} Click on "Search for a food", then type in "yoghurt", then click on "Yoghurt, natural, regular fat (~4%)".</ref> As a proportion of the ] (DV), a serving of yogurt is a rich source of ] (31% DV) and ] (23% DV), with moderate content of protein, ] and ] (14 to 19% DV; table).


:Agreed. I don't see any sources cited for this term. The reference has been in there for 20 years; since the . I will ping that editor, {{ping|Collabi}}, as they are still active. As I was looking for the origin edit I did notice at some point there was a citation to a website now apparently defunct, and also it used to say the term is used in the US. But maybe we should say North America because here's a for it. --] ] 03:58, 23 December 2022 (UTC)
Although yogurt is often associated with ]s having positive effects on ], ] or ] health,<ref>{{Cite journal|last=El-Abbadi|first=Naglaa Hani|last2=Dao|first2=Maria Carlota|last3=Meydani|first3=Simin Nikbin|date=2014-05-01|title=Yogurt: role in healthy and active aging|journal=Am J Clin Nutr|volume=99|issue=5 Suppl|pages=1263S–70S|doi=10.3945/ajcn.113.073957|issn=1938-3207|pmid=24695886|url=http://ajcn.nutrition.org/content/99/5/1263S.full.pdf+html}}</ref><ref name="astrup">{{cite journal | url=http://ajcn.nutrition.org/content/99/5/1235S.long | title=Yogurt and dairy product consumption to prevent cardiometabolic diseases: epidemiologic and experimental studies | author=Astrup A | journal=Am J Clin Nutr | year=2014 | volume=99 | issue=Suppl 5 | pages=1235S-42S | doi=10.3945/ajcn.113.073015 | pmid=24695891|format=}}</ref><ref>{{cite journal | url=http://ajcn.nutrition.org/content/103/4/1111.long | title=Consumption of dairy foods and diabetes incidence: a dose-response meta-analysis of observational studies |vauthors=Gijsbers L, Ding EL, Malik VS, de Goede J, Geleijnse JM, Soedamah-Muthu SS | journal=Am J Clin Nutr | year=2016 | volume=103 | issue=4 | pages=1111–24 | doi=10.3945/ajcn.115.123216 | pmid=26912494}}</ref> as of 2011 there was insufficient high-quality clinical evidence to conclude that consuming yogurt lowers risk of diseases or improves health.<ref name=bridging>{{cite journal | author = Rijkers GT, de Vos WM, Brummer RJ, Morelli L, Corthier G, Marteau P | title = Health benefits and health claims of probiotics: Bridging science and marketing | journal = British Journal of Nutrition | volume = 106 | issue = 9 | pages = 1291–6 | year = 2011 |url=http://library.wur.nl/WebQuery/edepot/177309| pmid = 21861940 | doi = 10.1017/S000711451100287X | last2 = De Vos | last3 = Brummer | last4 = Morelli | last5 = Corthier | last6 = Marteau }}</ref> Research published in 2014 studying Swedes over a 20-year period found that women who ate lots of cheese and yoghurt had lower death rates and lower rates of bone fractures than those who consumed low amounts of dairy products, but those who drank three glasses of milk a day had higher rates. The paper also cites other research showing an association between high intake of fermented milk products and lowered cardiovascular risk, but an increased risk of cardiovascular disease and diabetes among those with a high intake of unfermented milk.<ref>{{cite journal|last1=Karl Michaëlsson ''et al.''|title=Milk intake and risk of mortality and fractures in women and men: cohort studies|journal=]|date=Oct 2014|doi=10.1136/bmj.g6015|url=http://www.bmj.com/content/349/bmj.g6015}}</ref><ref>{{cite journal|last1=Andy Coghlan|title=Guzzling milk might boost your risk of breaking bones|journal=]|date=Oct 28, 2014|url=https://www.newscientist.com/article/dn26469}}</ref>
</blockquote>
I added the last two sentences. I also added this paragraph:
<blockquote>
Yoghurt has been found to decrease or eliminate symptoms of ]. The 1982 study mentioned earlier found that lactose-intolerant subjects had abdominal distress and diarrhea after consuming 500 mL of milk but had no symptoms after consuming the same volume of yoghurt.<ref name=Livia/>
</blockquote>
and I added a table of nutritional data for normal yoghurt, in addition to the table that was already there for Greek-style yoghurt.


:::The use of 'Swiss style' and other allusions to Swiss yoghurt packaging was common in the UK in the 1960s (when yoghurt was much less commonly eaten here) and later - see pictures at https://www.skidairy.co.uk/story . It was probably meant to sound all very healthy and pure. As more and more companies started selling yoghurt, this fashion disappeared. But the yoghurt itself had nothing to do with Switzerland. ] (]) 08:36, 23 December 2022 (UTC)
Zefr claims in his edit comment that "Previous nutrition version was accurate; rv content per WP:NOTTEXTBOOK; addition to health effects section not based on WP:MEDRS."
::::Are you sure? I just Googled for “yogurt in Switzerland” and found this statement on a : {{Quotation| The Swiss eat a lot of dairy products and yoghurts are no exception. Everyone eats them, and if you peeked into a fridge of a family with teenagers, it would probably be stacked with lots of yoghurts. Swiss yoghurts are stirred instead of strained (set), which results in a creamier consistency. In fact, if you Google stirred yoghurt, it often comes up as Swiss yoghurt. There are only a few exceptions to this in Switzerland; the chocolate, coffee and toffee yoghurts are set ones, all other ones are stirred.}} —] ] 16:42, 23 December 2022 (UTC)
::I think Misplaced Pages has misattributed that very old diff. I didn't write the initial revisions of the article (nor that factoid about the swiss style); I just fixed some details about the science. ] (]) 23:58, 6 January 2023 (UTC)
While I think more research is required to find better sourcing before we cite the reference in the article, I think we've established the "swiss" usage exists and is not limited to the US or even to North America. --] ] 18:29, 23 December 2022 (UTC)
:Hmm. I challenge you to find 'Swiss style' yogurt in a British supermarket, though Nestlé still use the old 'Ski' brand, which has vaguely Swiss connotations. I don't think the issue is important enough to make a fuss about though. --] (]) 16:40, 19 January 2023 (UTC)


== Production - hung sentence ==
I don't contest that the previous nutrition version was accurate (if he means the nutrition data on Greek yoghurt), and I left it (even though I don't think we should have a table on Greek yoghurt). I strongly disagree that the information I added was "textbook" information which should not be mentioned! These are exactly the issues that people want to know about — to what extent the lactose is converted into lactic acid, and what the effects of health are. I did all this research yesterday because I came to Misplaced Pages to find out the answers to these questions, and the information was not here. And why does Zefr think he knows that all my references are unreliable? The Journal of Dairy Science and the British Medical Journal are reputable sources after all. ] (]) 05:55, 22 April 2017 (UTC)
{{reflist-talk}}
:Briefly, the two main objections to your edit were: 1) the discussion about lactic acid and its metabolism having food energy, and the discussion that followed about galactose, fermentation, etc., were over-detailed (]) and an example of undue weight for a sideline topic having no precedence in nutrition, ]; 2) your other additions about a) consumption of dairy products affecting death rate and bone fractures, b) disease risk in people consuming unfermented milk, and c) lactose intolerance, are not generally accepted as scientifically established facts, and there are no MEDRS-quality reviews supporting such claims. Regarding your statement that Misplaced Pages should provide answers to all questions, refer to the topics under ]. --] (]) 15:29, 22 April 2017 (UTC)
::E - Not a question of the quality of an individual clinical trial, nor the journal it was published in. The Misplaced Pages policy on medical & health issues is to not cite these at all. Instead, use reviews, systemic reviews, meta-analyses and government or organization position papers. Hence Z's mention of a desire for MEDRS-quality reviews. ] (]) 19:05, 10 July 2017 (UTC)
: Added lactose intolerance back in, by copying from the ] article including ref. --] (]) 10:32, 16 July 2018 (UTC)


Under the "Production" heading, the first paragraph ends with the sentence: "That step is followed by addition of starter culture and standing "
== Ubiquity of the word "Yogurt" across languages ==


My sister asked me why the word "yogurt" is the same in every language. I said it wasn't, and immediately looked up the word in Japanese and Hebrew. Nope, she had a point. We know that the Persian word is different, but a very large number of languages seem to have this word in common. ] (]) 13:36, 26 May 2017 (UTC) Now, I'm just a tourist here, and I don't know enough about yogurt to complete the sentence. It's been that way for at least a year I think, looking at the history. I could compare more revisions but again, I'm only a tourist looking for info on how yogurt is made. ] (]) 23:48, 19 March 2023 (UTC)
:interesting, and perhaps not surprising... based on a few conversations I've had with Israeli speakers of Hebrew, they may be just as likely to call it "]" as "yogurt." Speaking English, they used "yogurt," of course. I got the impression that Levantine ''leben'' is strained, similar to what's called "Greek style" yogurt in parts of the US. I could be completely mistaken. Naturally, anything written in the article will need a ]. ] (]) 14:09, 26 May 2017 (UTC)
:In U.S. stores, I see "lebneh" labeled as such, rather than as "yogurt". In any event, it isn't really surprising that a staple that spread to the world largely from one place had its name borrowed along with the product itself. Check out terms around the world for "chocolate", for instance: https://www.wikidata.org/Q195#sitelinks-wikipedia. Here's the one for yogurt: https://www.wikidata.org/Q13317#sitelinks-wikipedia, which does show more variation, as with Bengali and Swahili. ] (]) 14:58, 26 May 2017 (UTC)


== Yogurt vs "curds" ==
* ''paleo-Greek noun'': (το) πηξιόμελγμα


It would be nice to have similarities and differences between yogurt and ] (as in curds and whey). Curds are sometimes made by adding rennet, but can also be made by bacterial fermentation of fresh milk. Differences would seem to include more careful control of the bacterial culture and the temperature, but in both pocesses the milk sugar (lactose) is converted to lactic acid, lowering the pH and coagulating the non-whey proteins. ] (]) 17:47, 20 June 2023 (UTC)
==Comparison of Milk and Yogurt nutrition==


== Semi-protected edit request on 7 January 2024 ==
The article states "The above shows little difference exists between whole milk and yogurt made from whole milk with respect to the listed nutritional constituents. The differences may be explained as a result of testing the product after draining liquid whey from the yogurt thereby changing the percentage of that constituent in the final product." However, this does not seem to apply to cholesterol which is more than halved in the yoghurt. is this correct and if so, what is the explanation as cholesterol levels in food are of significance. ] (]) 18:23, 7 June 2017 (UTC)
:Good eye to catch this, {{u|Stub Mandrel}}. The entry for cholesterol content in the table cell for yogurt is in error. The editor entered the 11% DV, not the cholesterol mg amount which is 32 mg per cup (24 mg per cup of whole milk with 3.25% milk fat). Checking the two references from the Conde Nast Nutritiondata.com tables (select 1 cup from pick list for amount) will show you the actual reports. Thanks. --] (]) 22:07, 7 June 2017 (UTC)
::Thanks, I see you have amended the table. ] (]) 19:03, 25 June 2017 (UTC)


{{edit semi-protected|Yogurt|answered=yes}}
== Commercial Yogurt ==
The article in History section states: 'Isaac Carasso industrialized the production of yogurt. In 1919, Carasso, who was from Ottoman Salonika', however I suggest to be changed to: "Isaac Carasso industrialized the production of yogurt. In 1919, Carasso, who was from Salonika'. Revised the description of Isaac Carasso's origin. Removed the specific mention of 'Ottoman Salonika' to focus on the geographical location (Salonika/Thessaloniki) without implying historical or cultural influences that are not essential to the context of his yogurt business. The goal is to present factual information pertinent to Carasso's business endeavors without unnecessary historical connotations. ] (]) 20:42, 7 January 2024 (UTC)


{{done}}, although with ] (]) 23:26, 7 January 2024 (UTC)
<blockquote>
Two types of Yogurt are supported by ] for import and export.<ref name="FAO Codex">, ]</ref>
# '''Pasteurized Yogurt''' (officially Heat Treated Fermented Milk<ref name="FAO Codex" />), is Yogurt pasteurized to kill all bacterias(including Probiotics).
# '''Probiotic Yogurt''' (labeled as Live Yogurt or Active Yogurt), is Yogurt pasteurized to kill all bacterias, and ] added in measured units before packaging.<ref></ref>
#* '''Yogurt probiotic drink''' (categorized as Probiotics), is Yogurt pasteurized to kill all bacterias, and ] added in large quantity before packaging. Example: ]


== Oxygala is a type of curd and has no direct connection with the origins of yoghurt ==
Research suggests Homemade Yogurt<ref></ref> and Live Yogurt<ref></ref> are much more beneficial than 'Heat Treated Fermented Milk' (Pasteurized Yogurt).
</blockquote>
So ], which sections are poorly referenced ? --] (]) 05:16, 9 July 2018 (UTC)
{{reflist-talk}}
Hello {{u|Ne0Freedom}}. The FAO downloaded PDF is from 1999 and is not useful for an online encyclopedia. A more recent web version is preferred, but I was unable to find a suitable ] source. The About Yogurt website is not really a ] source and has promotional, non-NPOV content. The other two refs are from animal research which is not ]-quality for a food article. --] (]) 13:52, 9 July 2018 (UTC)
: yes, apparently the original UN decision for this was made in 1999, but it is still relevant today. We can cite more recent books( p159) or individual government regulations, as secondary sources.
: AboutYogurt.com is a website from the ], referred to by many books( p159) for Yogurt purchase decisions. Many websites refer to "Live & Active Cultures", promoted by National Yogurt Association, and mentioned in AboutYogurt.com. We can cite those books or websites as ].
: For ], we can cite secondary sources (because they are usually pay-walled). --] (]) 05:45, 10 July 2018 (UTC)


The theory of 'oxygala is the origin of yoghurt' needs to be proven otherwise it distorts the flow of the article. The history section should start with the first written or historically valid arguments. There are many other curd types invented or discovered different parts of the world independently, however these either do not follow the same production steps with yoghurt or there is no information about the process at all. Oxygala mention should be moved to later stages in the article, and should not be the very first part of the history section unless it's clearly validated: "The cuisine of ancient Greece included a dairy product known as oxygala (οξύγαλα) which was a form of yogurt. Galen (AD 129 – c. 200/c. 216) mentioned that oxygala was consumed with honey, similar to the way thickened Greek yogurt is eaten today." ] (]) 09:09, 18 February 2024 (UTC)
== Infobox ==


:Although I agree with you that the connection between ''oxygala'' and yogurt is not well-established, it is the position taken by multiple ] cited in the article, which is what we have to rely on. If you can find RS which question this connection, we should add those to the article.
{{ping|Akocsg}} There is no need to give an ] weight to Turkey in the infobox. According to the history section, yogurt originated in Mesopotamia 7000 years ago. If i'm not mistaken, you're the same user who tried to claim that Azerbaijanis are of Turkish origin while numerous reliable sources support the fact that they're of Iranian origin. I would suggest you to desist from irredentist editing. Thanks.<b><span style="color:orange">---Wikaviani </span></b><sup><small><b>] ]</b></small></sup> 23:36, 28 December 2018 (UTC)
:As for oxygala being a type of "curd", that word is itself rather ambiguous. It can mean cheese curd or even yogurt. --] (]) 20:34, 18 February 2024 (UTC)
:Oxygala is probably Teleme. Yogurt is not consumed with honey but teleme is consumed with honey. Teleme is made with the help of figs which is native to the Medditerian sea regions. ] (]) 13:39, 22 September 2024 (UTC)

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See also Talk:Yogurt/yogurtspellinghistory

This article is written in American English, which has its own spelling conventions (color, defense, traveled) and some terms that are used in it may be different or absent from other varieties of English. According to the relevant style guide, this should not be changed without broad consensus.
Media mentionThis article has been mentioned by multiple media organizations:
  • Nathan Yau (June 26, 2024). "Decade-Long Battle for "Yogurt" vs. "Yoghurt" on Misplaced Pages". FlowingData. Retrieved June 26, 2024. In 2002, a Misplaced Pages article for yogurt was created. Debates ensued.
  • "The Depths of Wikipedians". Asterisk Magazine. November 1, 2024. Retrieved December 11, 2024. Take the page for yogurt. The debate over whether to call it "yogurt" or "yoghurt" lasted seven years and totaled over 140,000 words. What happened there specifically, and what makes the process so inefficient in general?

"Swiss style" yogurt

This appears to be a North American concept. A quick google produces mostly US and Canadian hits. The article should really clarify that this is a regional, not global, term. Ef80 (talk) 13:34, 5 October 2022 (UTC)

Agreed. I don't see any sources cited for this term. The reference has been in there for 20 years; since the 3rd revision. I will ping that editor, @Collabi:, as they are still active. As I was looking for the origin edit I did notice at some point there was a citation to a website now apparently defunct, and also it used to say the term is used in the US. But maybe we should say North America because here's a Canadian citation for it. --В²C ☎ 03:58, 23 December 2022 (UTC)
The use of 'Swiss style' and other allusions to Swiss yoghurt packaging was common in the UK in the 1960s (when yoghurt was much less commonly eaten here) and later - see pictures at https://www.skidairy.co.uk/story . It was probably meant to sound all very healthy and pure. As more and more companies started selling yoghurt, this fashion disappeared. But the yoghurt itself had nothing to do with Switzerland. Sbishop (talk) 08:36, 23 December 2022 (UTC)
Are you sure? I just Googled for “yogurt in Switzerland” and found this statement on a Swiss website:

The Swiss eat a lot of dairy products and yoghurts are no exception. Everyone eats them, and if you peeked into a fridge of a family with teenagers, it would probably be stacked with lots of yoghurts. Swiss yoghurts are stirred instead of strained (set), which results in a creamier consistency. In fact, if you Google stirred yoghurt, it often comes up as Swiss yoghurt. There are only a few exceptions to this in Switzerland; the chocolate, coffee and toffee yoghurts are set ones, all other ones are stirred.

—В²C ☎ 16:42, 23 December 2022 (UTC)
I think Misplaced Pages has misattributed that very old diff. I didn't write the initial revisions of the article (nor that factoid about the swiss style); I just fixed some details about the science. Collabi (talk) 23:58, 6 January 2023 (UTC)

While I think more research is required to find better sourcing before we cite the reference in the article, I think we've established the "swiss" usage exists and is not limited to the US or even to North America. --В²C ☎ 18:29, 23 December 2022 (UTC)

Hmm. I challenge you to find 'Swiss style' yogurt in a British supermarket, though Nestlé still use the old 'Ski' brand, which has vaguely Swiss connotations. I don't think the issue is important enough to make a fuss about though. --Ef80 (talk) 16:40, 19 January 2023 (UTC)

Production - hung sentence

Under the "Production" heading, the first paragraph ends with the sentence: "That step is followed by addition of starter culture and standing "

Now, I'm just a tourist here, and I don't know enough about yogurt to complete the sentence. It's been that way for at least a year I think, looking at the history. I could compare more revisions but again, I'm only a tourist looking for info on how yogurt is made. Anafyral (talk) 23:48, 19 March 2023 (UTC)

Yogurt vs "curds"

It would be nice to have similarities and differences between yogurt and curds (as in curds and whey). Curds are sometimes made by adding rennet, but can also be made by bacterial fermentation of fresh milk. Differences would seem to include more careful control of the bacterial culture and the temperature, but in both pocesses the milk sugar (lactose) is converted to lactic acid, lowering the pH and coagulating the non-whey proteins. Eaberry (talk) 17:47, 20 June 2023 (UTC)

Semi-protected edit request on 7 January 2024

This edit request has been answered. Set the |answered= or |ans= parameter to no to reactivate your request.

The article in History section states: 'Isaac Carasso industrialized the production of yogurt. In 1919, Carasso, who was from Ottoman Salonika', however I suggest to be changed to: "Isaac Carasso industrialized the production of yogurt. In 1919, Carasso, who was from Salonika'. Revised the description of Isaac Carasso's origin. Removed the specific mention of 'Ottoman Salonika' to focus on the geographical location (Salonika/Thessaloniki) without implying historical or cultural influences that are not essential to the context of his yogurt business. The goal is to present factual information pertinent to Carasso's business endeavors without unnecessary historical connotations. Neuron1989 (talk) 20:42, 7 January 2024 (UTC)

 Done, although with further editing and a source. Zefr (talk) 23:26, 7 January 2024 (UTC)

Oxygala is a type of curd and has no direct connection with the origins of yoghurt

The theory of 'oxygala is the origin of yoghurt' needs to be proven otherwise it distorts the flow of the article. The history section should start with the first written or historically valid arguments. There are many other curd types invented or discovered different parts of the world independently, however these either do not follow the same production steps with yoghurt or there is no information about the process at all. Oxygala mention should be moved to later stages in the article, and should not be the very first part of the history section unless it's clearly validated: "The cuisine of ancient Greece included a dairy product known as oxygala (οξύγαλα) which was a form of yogurt. Galen (AD 129 – c. 200/c. 216) mentioned that oxygala was consumed with honey, similar to the way thickened Greek yogurt is eaten today." 50kalibre (talk) 09:09, 18 February 2024 (UTC)

Although I agree with you that the connection between oxygala and yogurt is not well-established, it is the position taken by multiple reliable sources cited in the article, which is what we have to rely on. If you can find RS which question this connection, we should add those to the article.
As for oxygala being a type of "curd", that word is itself rather ambiguous. It can mean cheese curd or even yogurt. --Macrakis (talk) 20:34, 18 February 2024 (UTC)
Oxygala is probably Teleme. Yogurt is not consumed with honey but teleme is consumed with honey. Teleme is made with the help of figs which is native to the Medditerian sea regions. 84.40.106.211 (talk) 13:39, 22 September 2024 (UTC)
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