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No. Bacteria help turn milk into yogurt; usually a bacteria named acidophilus.
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∙ 12y ago
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What is the using of bacteria acetobacter in food?
they turn milk into yogurt among other things
How muck milk is in yogurt?
Depending on the yogurt their can be about 8 to 10% of milk in it.
How do you turn plain yogurt into a flavored delight without using any fruit with seeds?
add milk
Why is milk different from yogurt?
well yogurt has more sugar plus yogurt has fruit in itMore information:Yogurt is cultured from milk.
How much is a serving of milk or yogurt?
A serving of milk or yogurt is generally 8 oz.
What are some foods that contain algae?
Sea weed chocolate milk peanut butter yogurt jello cups ect... many of which are very common at a home One way to see if your food contains seaweed is by seeing if it has any of these ingredients: carrageenan, alginate, or agar.
How do you make yogurt on alchemy?
Milk + Bacteria = Yogurt
From what liquid do you obtain yogurt?
Yogurt is made from milk.
Where you get yogurt from?
yogurt is a natural bacterial fermentation of milk
Is yogurt vegan?
Traditional yogurt is made with cows milk, but there are vegan yogurts available. Vegan yogurt brands - Nogurt Yogurt Nu Lait Dairy-Free Yogurt Ricera rice milk yogurt So Delicious coconut milk yogurt Trader Joe's Turtle Mountain WholeSoy & Co soy yogurt Wildwood soy yogurt
How much is a serving of each milk or yogurt?
A serving of milk or yogurt is generally 8 oz.
Can you use all purpose cream as an alternative to whipping cream when making yogurt?
Recipes I have used, and that came with my yogurt maker say you can use: Whole milk 2% milk 1% milk Fat free milk Soy Milk or Almond milk to make yogurt. I have never seen a recipe using cream for yogurt making. So I think all purpose cream would make a heavy yogurt and so would whipping cream. When I made yogurt using 2% milk it is much lighter than yogurt make with whole milk and takes longer to cure. The yogurt maker suggested 10 hours for whole milk yogurt and 12 hours for 2% yogurt. Good luck.
