In its simplest form, only two ingredients are actually required to make our all natural yoghurt - milk and cultures. It all starts by separating milk into cream. The cream is then mixed into precise ratios depending on the type of yoghurt being made.
The milk is then homogenised to mix the cream droplets evenly throughout the milk and stop the cream from rising to the top of the tank. The milk is then pasteurised which involves heating the milk to kill any harmful bacteria that may be present.
After this is completed the milk is cooled to 30-45 degrees celsius before the cultures are added. Cultures contain a mix of good bacteria. The milk is kept warm during fermentation to allow the cultures to ferment lactose, which is the naturally occurring sugar in milk into lactic acid. The lactic acid produced increases the acidity of the milk and causes the milk to curdle over a period of 12 hours.
The yoghurt is then cooled and can be flavoured. The marvellous thing about yoghurt is that you can add almost anything to it and add it into almost every recipe!
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