If you are in Germany (guessing by the nickname), there is very good and inexpensive yoghurt based on live Lact. Bulg. I buy about 10 tubs every week. It's not that sour like in Bulgaria, but very tasty anyway.
Thanks for the tip. Although I grew up in Germany I've been living in the US for many years. When I first moved here in the 90s there wasn't much selection but since then yoghurt has become a massive food trend. We have everything from mass-produced to artisan specialty products. My fave is Fage greek right now, some of the smaller brands have real issues with quality control.
I don't know how it is in the US, but in Germany very few labels on the tub declare if there are any live cultures in the yogurt, and no one with the amount of that bacteria (like in BG). So one needs to develop a special taste to find out, if the yogurt was made thick by the work of bacteria or just by adding milk powder, gelatin etc.
I think for a food to qualify as a yoghurt in the EU, there has to be a live culture in there. I am sure it's like that in my country. The norm says how many millions of live bacteria per ml have to be there.
