Most yogurt is pasteurized which, by definition, kills off all of the bacteria because there is a high risk of e coli contamination and other microbes. Probiotic yogurts re-add the lactobactillius after they cook off everything else at the end. Don't buy chobani though, the CEO/founder is a Turkish national who only hires Syrian refugees.
I just make my own yogurt. The yogurt cultures with the lactobactillius at around 120F. The bacteria stays alive and you use some yogurt from the last batch to make the new stuff.
Most yogurt is pasteurized which, by definition, kills off all of the bacteria because there is a high risk of e coli contamination and other microbes. Probiotic yogurts re-add the lactobactillius after they cook off everything else at the end. Don't buy chobani though, the CEO/founder is a Turkish national who only hires Syrian refugees.
I just make my own yogurt. The yogurt cultures with the lactobactillius at around 120F. The bacteria stays alive and you use some yogurt from the last batch to make the new stuff.