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RE: The Process of Making Yogurt in Food Industry
you know that when we make yoghurt at home ( we call it curd), we dont get the same consistency as manufactured yoghurt. But it is very tasty and much more natural. We warm up milk (pre boiled), add leftover curd and cover it up so that it will ferment. Buffalo milk gives the best consistency while cow's milk yields the best taste
It is because we don't have controlled growth of microbes in home. While it is controlled in food industry and that is why Yogurt have consistant texture and taste.