Probiotic Yogurt - Simply Healthful and Delicious
Thursday, September 27th, 2007The yogurt making process begins by pasteurizing milk traditionally cow’s but has gone on to include goat’s or sheep’s milk, to eliminate any harmful bacteria that may be present. Then this cooled to about 45 degrees Centigrade, at which time the so called good bacteria are added. These bacteria ferment the pasteurized milk into a tart, creamy gel or semi solid (the curd) and a resultant liquid (the whey). Since it is made from milk, it is rich in protein, calcium and other vitamins and minerals. Researchers however, point to the living bacterial cultures in yogurt as the source of innumerable health benefits.