Joogivalmistus

Joogivalmistus, also known as yogurt making, is the process of creating yogurt by fermenting milk. This fermentation is typically achieved by introducing specific bacterial cultures, most commonly Lactobacillus bulgaricus and Streptococcus thermophilus, to milk. These bacteria consume lactose, the sugar found in milk, and produce lactic acid as a byproduct. The accumulation of lactic acid causes the milk proteins to denature and coagulate, resulting in the thickened, tangy texture characteristic of yogurt.

The process generally begins with heating the milk to a specific temperature, which kills off any unwanted microorganisms and alters the milk proteins to create a more stable yogurt structure. After cooling to a suitable fermentation temperature, the starter cultures are added. The mixture is then kept warm for several hours, allowing the bacteria to multiply and ferment the lactose. Once the desired acidity and consistency are reached, the yogurt is cooled to halt the fermentation process. Various types of milk, such as cow's, goat's, or sheep's milk, can be used, and fat content can influence the final product's richness. Additives like fruit, sweeteners, or thickeners may be incorporated during or after the fermentation stage to create different flavor profiles and textures. Home yogurt making allows for control over ingredients and the absence of artificial additives.