- yogurt is not animal fat; it's milk, with or without the fat, but the crucial part for yogurtmaking is the lactose and protein, because that's what the bacteria eat
- 'animal fat' is ambiguous but usually refers to adipose tissue cut from the body of an animal, which yogurt essentially never contains
- while initially you inoculate the yogurt with a tiny quantity of bacteria, they multiply exponentially, doubling about 20 times, or a factor of a million. most of the bacteria die before yogurtmaking is complete, but the majority of the non-liquid mass of the yogurt at the end consists of living or dead bacteria
Do you see the difference? It's not mixed with anything. It's not culturing anything. It's just bacteria biomass. In bulk. Nothing else. You can bloviate all you want, but that's what bulk bacteria means. How hard is that to grasp?
the tablets in the first photo do in fact have other things mixed with the bacteria, as you would be aware if you had ever made tablets. yogurt looks pretty much the same under a microscope except that the morphology of streptococcus is more rounded than the brick-like spirulina cells
Spirulina, nostoc, fat choy. They're relatively niche though.