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Ever wondered how milk transforms into yogurt? In this video, I explain the science behind the yogurt-making process, focusing on the two key bacteria: Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Learn how these bacteria work together to create the perfect yogurt texture and taste! 🔍 Timestamps: 0:00 - Introduction & Video Topics 0:46 - The Process: How Bacteria Are Introduced to Milk 2:08 - Defining Yogurt with Two Bacterial Species 2:25 - Role of Streptococcus thermophilus: Acidifying the Milk 4:23 - Role of Lactobacillus delbrueckii subsp. bulgaricus: Solidifying the Acidic Milk 5:11 - Optimal Temperature Ranges for Yogurt Incubation 7:50 - Milk Proteins: Whey and Casein’s Role in Yogurt Solidification 11:25 - Troubleshooting Runny or Unset Yogurt 12:40 - Closing Words 🦠 Key Bacterial Strains: Bacterial Strain 1: Streptococcus thermophilus — Ideal temperature range: 95-108°F (35-42°C) — Main function: Acidifies the milk from a pH of ~6.5 to ~4.6. Bacterial Strain 2: Lactobacillus delbrueckii subsp. bulgaricus — Ideal temperature range: 109-115°F (43-46°C) — Main function: Solidifies the acidic milk into yogurt by further lowering the pH and causing casein precipitation. 💡 Note: Both bacteria are essential for yogurt making. Streptococcus thermophilus alone cannot lower the pH enough to solidify the milk proteins (casein). Lactobacillus delbrueckii subsp. bulgaricus is necessary to achieve the right acidity and texture. 📺 Watch my full 20-min step-by-step yogurt-making video here: • How to make yogurt (full technique) For more nutrition and kitchen tips, visit Cress Dietetics Thank you for watching! Feel free to ask questions in the comments below. #Yogurt #HomemadeYogurt #YogurtMaking #Microbiology #Fermentation #GutHealth #Probiotics #Nutrition #Chemistry