Making Yoghurt - Health - Biology - FuseSchool

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I’m sure you know that yoghurt comes from milk But did you know that bacteria are also a key ingredient?

Yes – bacteria! But don’t worry, these are good bacteria and are often called probiotics.

Your gut has thousands of types of bacteria happily living inside, whose job it is to aid digestion. Yoghurt is thought to be a good vehicle to bring more of these good bacteria in.

So in this video, we’re going to learn a bit more about how yoghurt is made.

First off we need milk

Before we start the next steps, all of our equipment needs to be sterilised to kill off any unwanted bacteria and other microorganisms.

Now we’re ready to start.

The milk is heated to somewhere between 85 and 95 degrees celsius for between 15 and 30 minutes. This is a process called pasturisation, and is also done to kill off any bacteria and other microorganisms that are naturally found in the milk.

The milk is then homogenised. This breaks down the fat droplets in milk to make them smaller so that they stay suspended in the yoghurt, rather than sinking and making it all lumpy.

So we’ve sterilised our equipment, then pasturised and homogenised the milk.

Now the mixture is cooled to 40 to 45 degree celsius. Now the mixture is cooled to 40 to 45 degrees Celsius and we add our special yoghurt-making bacteria. The mixture needs to be cooled first so that the bacteria aren’t killed by the high temperature.

You might be wondering why on earth are we adding bacteria when we’ve gone to all the effort so far of killing all the bacteria??!!

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FuseSchool - Global Education

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