Making yogurt isn’t cooking. Not really. It’s more like conjuring spirits: You create the conditions that summon mysterious creatures, invisible to the naked eye, to do all the real work.
In the case of yogurt, the “creatures” are good bacteria, or “live, active cultures” or, to use their trendier handle of late, probiotics. Whatever you call them, the lactic acid bacteria are the kitchen grunts, transforming milk into thick, tangy yogurt while you brag on social media about your experiments with heirloom cultures.
To find out how, read Wednesday’s Arkansas Democrat-Gazette.