What is in the yogurt culture Why are we adding milk?

Yogurt culture contains live bacteria, primarily Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus. These bacteria are responsible for fermenting the lactose in milk, converting it into lactic acid, which gives yogurt its characteristic tangy flavor and thick texture.

We add milk to the yogurt culture because it provides the necessary nutrients for the bacteria to grow and multiply. Milk contains lactose, proteins, fats, vitamins, and minerals, which are all essential for the growth and metabolism of the bacteria.