Yoghurt is a fermentation of milk with selected bacteria transforming hard to digest milk sugars into lactic acids which assist in digestion of milk proteins and give yoghurt its characteristic tang.
Lacto-fermenting bacteria like Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus are often used, but also others, different brands distinguishing themselves with different recipes.
With Leo Bakx and Stefan Pfundtner.
Wednesday 30 September, 12:15 – 12:45h @ HTC Community Garden, Eindhoven. Continue reading