[quote] Except for alcoholic fermented foods like wine, beers, and distilled spirits, fermented foods like cheese, yogurt, and pepperoni do not contain alcohol. When ethanol is present in fermented foods, it is often at very low levels. Thus, cultured buttermilk or sour cream may contain ethanol but it will be at concentrations so low (like 0.01%) it is even hard to measure. Indeed, this is about the same as that present in apple juice or bread. [/quote]

Not every type of fermentation is the same. Diferrent types of microorganisms. This is a case of lactic acid fermentation (also occurring on muscle-cells lacking oxygen I believe...?). It's not the same process occurring on alcoholic beverages.

Wrong kind of microorganisms. Alcohol is mostly made by yeasts, a type of fungus, whereas yogurt contains lactobacillus, a bacteria. There is an alcoholic fermented milk beverage, but it’s not common outside it’s home region.

I don't think so, but then again, I drink fermented water, so there might be fermented yoghurt