Biology B3.1 - Making Yoghurt and Soy Sauce

Yoghurt is fairly easy to make.

Add Lactobacillus to Milk at about 37 degrees Celsius. The bacteria convert the lactose present in the Milk into Lactic Acid. The low ‘pH’ of the acid causes the proteins present in the milk to coagulate and thus make the milk thicken, it does not, however cause it to set. The final process is pasteurisation which just stuns the bacteria and does…