hi
let’s say i use 1.5% fat milk or 1.5% yogurt to put culture into. what happens? and why?
would these do with a longer period allowed for bacteria growth?
thanks
Using 1.5% fat milk to make yogurt will give a product that is lighter, less creamy, and more likely to release whey because fat contributes to thickness and mouthfeel. The bacterial cultures will still grow normally, since they mainly rely on milk sugar (lactose), not fat. If you use 1.5% yogurt as a starter, it works fine as long as it has live cultures. Extending fermentation time makes the yogurt firmer and more acidic, but it can’t fully replace the creaminess provided by fat. For low-fat yogurts, producers often add extra milk proteins rather than just fermenting longer.