Yogurt contains active cultures. The yogurt maker gives these cultures a nice warm fuzzy environment to grow, reproduce, and feed. In the refrigerator after finished being made, these cultures are retarded, which means they respirate very slowly.
What these cultures are doing is eating the lactose of the milk, and producing lactic acid as a by-product. The longer you run the machine, the more lactic acid is produced, the more tangy it will become, and the thicker your yogurt will be. It really depends on your taste, if you enjoy a very tangy yogurt, then try some. If you don't like it, you can use it as a starter and try again!
Greek yogurt!
yes
yes
You can use Sour Cream of Mayonnaise as a substitute of yogurt.
what are the physical changes occur in yogurt making
When making your own probiotic yogurt at home you need to add an over the counter probiotic to the yogurt that you make in your yogurt maker.
Yes, oxygen as well as heat are necessary in the making of yogurt.
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there is no answer.
plain yogurt with a little vanilla, or sour cream with a little sugar and vanilla.
Yes, it should be just fine to do so. But you need to use 'regular' yogurt instead of the thicker types of yogurt, such as Greek yogurt. Otherwise, the filling for the pie will be too dense and dry.
Yes, if you want to.