How was yoghurt made?

Answer 1

It is likely that yoghurt was discovered via the accidental fermentation of milk stored in animal skins and exposed to wild bacteria.

It is produced via bacterial fermentation, with lactobacillus organisms converting lactose into lactic acid.

Answer 2

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Answer 3

to make yoghurt, milk is heated to approximately 200° Fahrenheit (93° Celsius) and kept at that temperature for 10-30 minutes, depending upon the thickness desired. For thicker yoghurt, the milk is heated longer. Next, the milk is rapidly cooled to approximately 112° Fahrenheit (44° Celsius) and mixed with a yoghurt starter, which contains the necessary bacteria. This dairy mixture is placed in clean containers and incubated for a minimum of four hours at 100° Fahrenheit (37° Celsius). The longer the incubation, the more tart the yoghurt, because more acids will develop.