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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!

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16y ago

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