How is

yogurt made?

Yogurt is produced through the fermentation of milk by lactic acid bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus, which acts on milk protein to give yogurt its unique texture and characteristic tang.

The milk is firstly heat treated, homogenised and then cooled to allow the addition of bacteria or starter culture. Given the right conditions i.e. correct temperature and moisture, the bacteria ferments the milk sugar (lactose) to produce lactic acid. The milk proteins then coagulate and set to form yogurt. Yogurt can be plain, sweetened or flavoured with fruit.