Question: Is it possible to produce genuine yogurt from plant sources?
About the article "Yogurt", section "Non-dairy yogurt substitutes".

Candidate passages:
Various manufacturers have endeavoured to produce plant-based substitutes for yogurt, using soy milk, nut milks such as almond milk, and coconut milk, for consumers who are unable to tolerate dairy products in any form.
Although "Lactobacillus" strains exist that can produce lactic acid from plant-derived feed stock ("e.g."
sauerkraut), since plants do not produce lactose, it is not possible to produce genuine yogurt from plant sources with the same bacteria cultures used to convert milk into yogurt.
The liquid resulting from straining yogurt is called "acid whey", and composed of water, yogurt cultures, protein, slight amount of lactose and lactic acid.
It is difficult to dispose of.
If dumped into waterways, it reduces oxygen content as it decomposes.
Farmers have used the whey to mix with animal feed and fertilizer.
Using anaerobic digesters, it can be a source of methane that can be used to produce electricity. 
Dietary sources.
Arginine is a conditionally nonessential amino acid, meaning that most of the time it can be manufactured by the human body, and does not need to be obtained directly through the diet.
The biosynthetic pathway, however, does not produce sufficient arginine, and some must still be consumed through diet.
Individuals with poor nutrition or certain physical conditions may be advised to increase their intake of foods containing arginine.
Arginine is found in a wide variety of foods, including:  Animal sources  dairy products (e.g., cottage cheese, ricotta, milk, yogurt, whey protein drinks), beef, pork (e.g., bacon, ham), gelatin , poultry (e.g.
chicken and turkey light meat), wild game (e.g.
pheasant, quail), seafood (e.g., halibut, lobster, salmon, shrimp, snails, tuna)  Plant sources  wheat germ and flour, lupins, buckwheat, granola, oatmeal, peanuts, nuts (coconut, pecans, cashews, walnuts, almonds, Brazil nuts, hazelnuts, pinenuts), seeds (pumpkin, sesame, sunflower), chickpeas, cooked soybeans, "Phalaris canariensis" (canaryseed or ALPISTE)  
 Yogurt.
Breyers Yogurt was a brand of yogurt, owned previously by Kraft Foods then by CoolBrands International, a Canadian company, and it was sold to Healthy Food Holdings, an affiliate of Catterton Partners, a private equity firm based in Greenwich, Connecticut, in 2007.
The yogurt was manufactured under license from Unilever at an upstate New York facility until the licensing agreement was terminated and the Breyers Yogurt line was discontinued in April 2011.
Catterton continues to produce YoCrunch yogurt but without the Breyers co-branding. 
It would be difficult to prove unequivocally the origin of Bulgarian yogurt, but the fact is that Bulgaria has a strong tradition of making yogurt.
Traditionally Bulgarians have consumed a notable quantity of yogurt per head and is noted historically for the production of high quality yogurt, including using a unique variety of micro-organism called "Lactobacillus bulgaricus" in the manufacturing process.
It has even been claimed that yogurt originates from Bulgaria.
Though this cannot be substantiated, Bulgaria has been part of a region that has cultivated and consumed yogurt from as far back as 3000 BC.
Some historians view the Balkans as the “homeland” of yogurt.