The Cultured Yogurt

Yogurt is a semi-solid, processed and fermented milk product, mostly prepared from cow’s milk. Yogurt is produced by the act of bacterial fermentation of milk. The bacteria used to make this dairy product are known as ‘yogurt cultures.’ Although milk from various domestic animals are used for yogurt production, but most commercial yogurt production units across the globe now use cow’s milk to maintain a consistent taste. However, yogurt can be prepared with any type of milk; be it from cow, buffalo, goat, and sheep. But nowadays, soymilk is also seen as a new-age component for commercial yogurt preparation.

Since time immemorial, this form of curd is being consumed in almost every part of the world with variations in forms and taste. Generally taste and texture of yogurt differs according to the quality of the milk used, which varies from one region to another. It is still among the most popular dairy items of our day-to-day menus, whether we live in cosmopolitan or rural India.

Curdling Up

Yogurt is a semi-solid, processed and fermented milk product, mostly available with a consistency similar to that of thick, creamy and whisked curd. To relish yogurt, one has to use good quality milk that contains a higher concentration of solids than normal milk. The milk that possesses more solid content bestows a thicker and firmer texture to the yogurt. In its preparation route, milk is processed and pasteurised for attaining a good output. Often, most producers add non-fat dry milk (NFDM) or milk powder to thicken the milk.