Yogurt (UK: /ˈjɒɡət/; US: /ˈjoʊɡərt/,[1] from Ottoman Turkish: یوغورت,
Turkish: yoğurt;[a] also spelled yoghurt, yogourt or yoghourt) is a food
produced by bacterial fermentation of milk.[2] Fermentation of sugars in
the milk by these bacteria produces lactic acid, which acts on milk
protein to give yogurt its texture and characteristic tart flavor.[2]
Cow's milk is most commonly used to make yogurt. Milk from water
buffalo, goats, ewes, mares, camels, and yaks is also used to produce
yogurt. The milk used may be homogenized or not. It may be pasteurized
or raw. Each type of milk produces substantially different results.
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