So basically, we need a little amount of yoghurt in order to ferment a pot of milk into yoghurt. Then, how did the first yoghurt ever get fermented without no yoghurt before?
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A lot of food preparation methods we now now were discovered by accident. Creation of Camembert cheese for example is believed to have happened because some dude forgot his cheese in the cellar and it got infected by mold. Also sourdough bread is infected by bacteria that are in the air. The good bacteria tend to take over and make it safe to use/eat
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