Yogurt Encyclopedia
Creamy, tangy cultured dairy
beginner1 day
Hour 0-2Inoculation
Milk heated, cooled, and inoculated with starter culture.
Hour 3-6Early Fermentation
LAB begin multiplying and producing acid.
Hour 7-10Setting
Proteins coagulate as pH drops. Yogurt sets.
Hour 10-12Ready
Fermentation complete. Refrigerate to stop culturing.
Hour 12+Over-Fermented
Continued fermentation makes yogurt very sour.