Too good yogurt (strawberry)

It is a fermented milk product that contains the characteristic bacterial cultures Lactobacillus bulgaricus and Streptococcus thermophilus. It contains at least 8.25% solids not fat. Full fat yogurt must contain not less than 3.25% milk fat, lowfat yogurt not more than 2% milk fat, and nonfat yogurt less than 0.5% milk. The full legal definitions for yogurt, lowfat yogurt and nonfat yogurt are specified in the Standards of Identity listed in the U.S. Code of Federal Regulations (CFR), in sections 21 CFR 131.200, 21 CFR 131.203, and 21 CFR 131.206, respectively.