yoghurt

A fermented product made from any milk treated with a culture of Lactobacillus bulgaricus and possibly Streptococcus thermophilus at a temperature of 37 to 44°C. The fermentation is stopped by cooling to below 5°C after 4 to 6 hours when the liquid will have developed a lactic acid flavour and will be more or less thick, possibly even a gel. Different cultures of the microorganisms and the different milks lead to country-specific textures and flavours. The raw natural yoghurt so obtained may be further pasteurized, sweetened, flavoured, thickened with gums or starches, have fruit added or be treated in a variety of other ways to satisfy Western tastes.