What You Need to Know
Yogurt fermentation involves the conversion of milk sugars into lactic acid by Lactobacillus bulgaricus and Streptococcus thermophilus bacteria, resulting in a pH decrease and the production of compounds that contribute to the characteristic flavor and texture of yogurt. The process requires specific temperature and time conditions to produce a desirable product.
Steps
- 1.
Labneh (Levantine): Extended fermentation creates thick, spreadable cheese-like texture
- 2.
Skyr (Icelandic): Strained fermentation yields extra-thick consistency
- 3.
Dahi (Indian): Ambient temperature fermentation develops complex flavor profile
The Science
Primary Reaction
Lactic acid fermentation