Biotech I students tested the best conditions to create yogurt using live bacterial cultures (Lactobacillus). Lactobacillus is part of our gut microbiata. In other words, it lives in our intestine and prevents allergies.

To measure the best temperature for yogurt production, we began by inoculating warm milk with live bacteria (Photo 1).
Next, we stored samples for 6-8 hours in three locations: In the fridge (4C), at room temperature (21C), and in the incubator oven (37C). Any guesses about the winning temperature?

Yes, it is that simple. Check out Whole Foods, or other natural product stores for a yogurt sample with live bacteria and try making yogurt at home. You can eat it frozen, greek, plain, with chocolate, apples, bananas, pineapple, kiwi, french fries…