The process of converting milk into yoghurt involves the bacterial fermentation of cow milk. The milk sugar or lactose is transformed into lactic acid, which then has the effect on the milk's protein of giving it a more consistent texture and taste. The bacteria is administered in controlled conditions and temperatures, with the level of acidity regulated in order to prevent extra bacteria, which is killed off. Heat treatments also increase the protein level of the milk. The live action culture that remains as yoghurt is believed to nutritionally positive, while pasteurized yoghurt, subject to higher levels of bacterial regulation, has a longer expiry time. Flavours and different consistencies can be added to the yoghurt during its production in order to produce different effects. Types such as frozen and drinking yoghurt are subject to increased 'breaking' or reduction in consistencies, while frozen yoghurt is also blended with solid ice cream to produce its particular quality.
Its take maximum 7 to8 hours!
Just live milk out in the open and it will become fermented yogurt.
Yogurt contains good bacteria called lactic acid whereas milk contains significant amounts of unsaturated fat, protein and calcium.
Throught a certain type of bacteria
Put some corn starch into milk and heat it on gas or microwave. And serve chilled
Why do you even care. I have a project on this and I hate it!!!!! Could you give it in easier words