Yogurt is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow’s milk is the milk most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks are also used to produce yogurt. The milk used may be homogenized or not. It may be pasteurized or raw. Each type of milk produces substantially different results.

Differences between commercial and homemade yogurt

With so many options in the grocery store dairy section, why would anyone want to make their own yogurt? The shortest and best answer is so you can control what you eat.

Commercial yogurts have their place. They are quick, safe, and have a fairly long shelf -life. They also have a lot of additives, and preservatives that most of us can simply do without.

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