Yogurt

To make yogurt, milk is first heated to kill any harmful bacteria and then cooled to a temperature suitable for the growth of beneficial bacteria cultures, typically Lactobacillus bulgaricus and Streptococcus thermophilus. These bacteria are responsible for fermenting the milk and turning it into yogurt.

Description

To make yogurt, milk is first heated to kill any harmful bacteria and then cooled to a temperature suitable for the growth of beneficial bacteria cultures, typically Lactobacillus bulgaricus and Streptococcus thermophilus. These bacteria are responsible for fermenting the milk and turning it into yogurt.

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