Yogurt

food · bacteria · dairy · science

Bacteria do the work. Yogurt is made when special bacteria eat the natural sugars in milk and turn them into lactic acid. This acid makes the milk thicken and taste tangy and sour.

Milk from many animals. While cow's milk is most common, yogurt can also be made from the milk of water buffalo, goats, sheep, horses, camels, and even yaks!

Perfect texture and flavor. The lactic acid created by bacteria doesn't just make yogurt taste tart, it also changes how the milk proteins work together, creating that creamy, smooth texture you love.

Ancient fermentation magic. Fermentation is an ancient cooking trick where microorganisms transform food, and yogurt is one of the most delicious examples of this scientific process.