To produce yogurt, milk is first heated, usually to about 85 ° C (185 ° F), to denature the milk proteins so that they do not form curds. After heating, the milk is allowed to cool to about 45 ° C (113 ° F). The bacterial culture is mixed in, and a temperature of 45 ° C (113 ° F) is maintained for four to twelve hours to allow fermentation.
where does the protein in yogurt come from
milk milk milk