The Milk

Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About
Yogurt is made from all sorts of milk; sheep and goat were probably the first. Reduced-fat milks make especially firm yogurt because manufacturers mask their lack of fat by adding extra milk proteins, which add density to the acid-coagulated protein network. (Manufacturers may also add gelatin, starch, and other stabilizers to help prevent separation of whey and curd from physical shocks during transportation and handling.)