Unflavored Yogurt

Making your own yogurt will take only about five minutes away from your other work while you monitor the temperature of the milk in Step 1. The incubation takes care of itself, thanks to the bacteria cultures lacto-bacillus bulgaricus and streptococcus thermophilous. Basically, they consume lactose as a source of energy, thereby producing lactic acid during the incubation period, which, after the pH has reached 4 to 4.5, sets the liquid.

Fermented milk is nothing new.