Mmmmm whole milk yogurt is back on store shelves, holding its own next to the sugared, gelatinized, stabilized mass market varieties, in California at least. Although U.S. law does state that yogurt must be made with two specific cultures, yogurt does not have to have live cultures when it is sold. The additional bacteria often present in the naturally produced whole milk varieties may have immune system and digestive benefits. A higher percentage of milk solids give these yogurts their thick texture, often achieved with pectin, gelatin and gums in other brands. Of course you can make your own yogurt (a recipe is in the article), though you’ll need to pick a starter yogurt to prime the process.