Concentrated Yogurt or Whey: The primary ingredient, made from sheep or goat milk (though cow's milk is common in commercial versions). It provides the distinctively salty and sour umami flavor.
Water: Used to achieve the smooth, pourable liquid consistency seen in the jar.
Salt: Acts as both a flavor enhancer and a natural preservative.
Processing & Stability
Permitted Stabilizers: Ingredients like pectin or modified starch are sometimes added to prevent the dairy from separating during pasteurization or when heated in soups.
Lactic Acid: Sometimes added to standardize the acidity level and ensure that sharp, tangy taste.
