Beer is made through a process called fermentation, where yeast converts sugars from malted grains into alcohol and carbon dioxide. In contrast, yogurt is produced by fermenting milk with specific bacterial cultures, primarily Lactobacillus bulgaricus and Streptococcus thermophilus, which convert lactose into lactic acid, thickening the milk and giving yogurt its tangy flavor. Both processes rely on microbial fermentation but involve different ingredients and organisms.
chesse and yogurt
There are a variety of books available on the process in which an individual can produce their own beer. A few of the titles of these books include How to Make Beer in 30 Days, Home Beer Making, How to Make a Good Beer from Scratch, and Make Your Own Beer.
The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tang. Yogurt is a fermented milk product that contains the characteristic bacterial cultures Lactobacillus bulgaricus and Streptococcus thermophilus. All yogurt must contain at least 8.25% solids not fat.
no bacteria are used to make yogurt
Beer clarification is a process where solid particles and haze are removed to make the beer clear. This is typically done through filtration or using additives like finings to help the particles settle out. Once clarified, the beer is ready for consumption.
makeyourownyogurt.com has a step by step process with videos that break down how simple it is to make yogurt at home, they even offer quite a few recipes.
Milk + Bacteria = Yogurt
Any type of fermentation in foods requires bacteria: beer, wine, mash, pickles, sauerkraut, bread, and yogurt among many others.
di-hydrate regular yogurt
greek yogurt
Yes, you can use lemon to make yogurt starter.
Fermentation is a process where microorganisms break down substances to produce energy. In various industries, fermentation is used to make products like beer, wine, yogurt, and biofuels. It is also used in pharmaceuticals to produce antibiotics and in food production to enhance flavors and preserve foods.