In fact it is, reader Erica, it is exactly the same principle, the main difference being the type of bacterial culture involved. If you were around for my exhausting — I’m sorry I mean exhaustive — series on fermented dairy foods from several years ago, you may recall that it’s the species of lactic acid bacteria in the milk that ultimately determines both the flavor and the texture of fermented milk and/or cream. Milk exposed to the kind of lactic acid bacteria common to Khazakhstan will be transformed into a thick and tangy yogurt. Milk exposed to the kind of lactic acid bacteria common to places like Kentucky will produce the thinner product we call clabber. Ireland and Scotland are in the same situation, so is pretty much all of western Europe. We just don’t have the bugs for yogurt. Thanks for the question, Erica!