Description
Lactic acid bacterial fermentation of skim milk producing a dense, protein-rich yogurt with mild acidity.
Technical
Mesophilic Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus convert lactose into lactic acid, causing casein micelle aggregation at pH <4.6. Subsequent straining removes whey via gravity or centrifugation.
Culinary Significance
Creates a versatile dairy product with 10-12% protein content (dry basis) and spoonable texture ideal for breakfast, baking, or savory applications.
Gear for Skyr Culture
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