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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Precise 40–45 °C incubation optimizes lactic acid bacteria to acidify milk to pH ≈ 4.5, forming yogurt.
Origin: Caucasus peoples (~6000 BC) — Caucasus, Middle East
See full technique reference →During incubation, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus ferment lactose to lactic acid, lowering pH and destabilizing casein micelles. The acidification triggers coagulation, creating a gel network that defines yogurt’s texture. Temperature and time control the rate of acid production and the final acidity profile.
Primary Reaction
C12H22O11 + 2 → 2 CH3CH(OH)COOH (lactose → lactic acid)
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