Yogurt
How Yogurt is Made
Fresh milk (and/or cream) is fermented using lactic bacteria starters or “cultures”: Lactobacillus bulgaricus and Streptococcus thermophilus. The bacteria are added to heated, pasteurized, homogenized milk, and the milk is then incubated at a specific temperature to maximize the activity of the bacteria.
The bacteria convert the lactose (milk sugar) to lactic acid, which thickens the milk and gives it the tangy taste characteristic of yogurt.
The yogurt is then cooled and can be flavoured with fruit, sugar, other sweeteners or flavourings. Stabilizers, such as gelatin, may also be added.
