Yogurt can be made from soy milk coconut milk and almond milk. Then heat the milk over medium high heat stirring it continuously so it doesn t scorch.

Yogurt Process

Fermentation is a natural process that can be used in a number of ways for wide variety of food products.

Milk to yogurt process. This isn t as important when using pasteurized milk but it is imperative when using raw or unpasteurized milk. It changes the milk protein in a way that allows it to culture and firm up. It kills any other bacteria that might be in the milk that would compete against the bacteria that convert milk to yogurt.

Modifying milk composition 1 when the milk arrives at the plant its composition is modified before it is used to make yogurt. This kills off any existing bacteria in the milk. To make your own yogurt at home all you need is milk and some store bought yogurt.

This process can take several hours. This allows the fermentation to progress to form a soft gel and the characteristic flavor of yogurt. Although most yogurt is made from bovine milk e g cow sheep goat the fermentation process works on other types of milk as long as they contain a sugar for the bacteria to ferment and protein that can be coagulated.

Let s discover more about the fermentation of yogurt and the microbiology that turns milk into yogurt. The basic process of making yogurt is simple. First pour 8 cups 2 liters of milk into a dutch oven.

Add fruit flavors. And adding fruit sugar and other materials. The yogurt is cooled to 7 c to stop the fermentation process.

You ll heat your milk slowly to 180 degrees. As a fermented food yogurt is the result of the bacterial transformation of milk. A standardizing clarifier and or a separator centrifuge is used to separate fat from milk and reduce the fat content.

The milk is held at 108 f 42 c until a ph 4 5 is reached. Make sure the yogurt contains live active cultures which are what turns the milk into more yogurt. You can make yogurt from any type of milk.

Fermenting at warm temperatures. This process typically involves reducing the fat content and increasing the total solids in the milk. Yogurt processing begins with modification of the incoming milk composition.

This is for two reasons. The general process of making yogurt includes modifying the composition of and pasteurizing the milk. The milk needs to be heated to about 170 180f 76 82c.