I guess Dannon yogurt could be as nutritious as the homemade stuff made by georgian old world farmers, but I wouldn’t put any money that bet.
I suspect the key is the strain of culture that is used. I can’t remember the specifics, but there are hints of how certain (secret?) cheeses or wines were made, and even I think balms and salves, had to do with protecting and carrying down the cultures that were used.
*in the bible
I eat yogurt all the time.
I don’t feel any younger...............