THOUSANDS OF YEARS AGO, herders in the Middle East carried milk from their animals in goatskin bags slung across a camel’s back. As the herders traveled, their bags jostled under the hot Sun. Legend has it that, one day, the milk turned into a tangy custard. The herders tasted the semi-solid stuff, liked it, and named the new food “yogurt.”
Milk turns to yogurt when bacteria break down lactose, a sugar found in milk. The bacteria change lactose into lactic acid, turning the milk tart. As lactic acid builds up, tiny particles of protein in the milk come together in blobs and fall out of the whey, the liquid part of the milk. When this happens, voilá, you’ve got yogurt. The microbes help preserve the food. Fresh milk spoils quickly,…
