Xinjiang Handmade Yogurt

It is made from fresh whole cow (goat) milk, sterilized and fermented by adding lactic acid bacteria (already fermented yogurt seeds).

Lactic acid bacteria grow and multiply in large numbers, breaking down the lactose in the milk into lactic acid, which in turn takes away the calcium ions from the acidic protein calcifiers in the milk.

The proteins begin to precipitate. This is called pre-acidification.

And then the sour milk into the 10-15 degrees C or so room, let it continue to ferment, a day or two later, produce aroma, which formed the flavor and quality of the sour milk.