Yogurt-making

Yogurt-making is the process of fermenting milk using beneficial bacteria, mainly Lactobacillus bulgaricus and Streptococcus thermophilus. These bacteria convert lactose, the natural sugar in milk, into lactic acid. The acid lowers the pH, causing milk proteins to coagulate and form a smooth, tangy gel. To make yogurt, you heat milk to kill unwanted microbes, then cool it to a temperature suitable for bacteria to thrive. A small amount of existing yogurt or a starter culture is added, and the mixture is kept at warm temperatures for several hours to allow fermentation. The result is a probiotic-rich, creamy yogurt.