The same reason that cheese and sour cream are preserved: all of these products are made from milk that is mixed with various bacterial cultures. These cultures change the milk into a new product in which fermentation occurs instead of spoiling. Fermentation is also the process that preserves wine where fruit juice would spoil.
The microorganisms that exist in fermented products (sourdough bread dough is another) keep the oxygen cycle working to keep the food fresh. Fermentation is an ancient process used by many cultures world wide to create food that has a longer shelf life. Beer uses this process too, as does sourkraut.
Milk and starter. The starter is a small amount of yogurt. It is very easy to make, but you must have pasteurized milk, sterile containers, and an even temperature source usually supplied by a water bath in a moderately low temperature oven.
Milk + Bacteria = Yogurt
Butter is obtained from the milk , the milk is heated and changes in to yogurt ,this yogurt when churned releases cream this cream is actually called butter.
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.
Yogurt
bacteria+milk
a cow does not make yogurt it makes milk and it is 8 quarts of milk and that equals 2 hole gallons
Yogurt is made of culturing milk and certain bacterias but yogurt is still healthy for you and the perfect snack!
No. Yogurt comes from the milk from a cow, not from the bones of a cow. Bacteria and flavour is added to it to make it yogurt.
Yes, you can make your own yogurt at home using milk and a yogurt starter culture. Simply heat the milk, add the culture, and allow it to ferment at a warm temperature for several hours. Once the yogurt has set, refrigerate it before consuming.
Usually you can, yes.
milk is boiled to kill of any unwanted microbes. bacteria are then added which release enzymes that make the milk go thick and slightly sour. flavouring can be added to yogurt to change the taste.