a semisolid, fermented milk product obtained by inoculating milk at body temperature with the yoghurt bacteria Lactobacillus bulgaricus, Streptococcus lactis, Thermobacterium yoghurti, etc., and then incubating it overnight (8 hours) at the same temperature, more or less liquid, resulting from the coagulation of milk, rohke kuivainesisaldusega hapupiim, mis saadakse eribakteritega hapendamisel