According to Wikipedia, Yogurt is defined as a dairy product which is produced by bacterial fermentation of milk. The bacteria used in this process are known as 'yogurt cultures'. And, the fermentation of lactose by these bacteria produces lactic acid, which will act on milk protein to give yogurt its texture and its characteristics. * Cow's milk is the most commonly used but milk from water buffalo, goats, sheep, horses, camels and yaks has also been used in some parts of the world. * The initial step to produce yogurt, is to heat up the milk to about 80 °C (176 ° F). This is to kill any undesirable bacteria and to denature the milk proteins so that they set together rather than form curds. Then, cools it to about 45 °C (112 °F). The bacteria culture is added and the temperature is maintained for 4 to 7 hours to allow fermentation. Presently, more and more end-users are consuming yogurt for good health. It has known to be nutritionally rich in protein, calcium, ribofla...