Streptococcus Thermophilus development background

 

By purchasing a starter of Streptococcus thermophilus and Lactobacillus bulgaricus, yogurt can be made at home with a simple recipe. These probiotic cultures are available most health food stores, online, and even in the health food section of some grocery stores. Boil one quart of milk, preferably 2% or whole milk, then removeStreptococcus thermophilus   from heat and cool to between 104 degrees and 114 degrees. It is important to use a sterile container to pour the milk into. Add a generous teaspoon-or the appropriate amount listed on the package instructions-of the yogurt starter. Stir, cover, and incubate at 104 to 110 degrees for six to ten hours. Refrigerate.
This constant incubation temperature is a very important part of the process. Those that have trouble maintaining this temperature might want to consider purchasing a yogurt maker, which regulates temperature.
The process behind this yogurt  Streptococcus thermophilus is beneficial to digestive health in a couple of ways. The good bacteria ferment the sugar in the milk, also known as lactose. The lactose is transformed into lactic acid, which is highly effective in preventing lactose intolerance. The production of the lactic acid reduces pH and results in the milk curdling and turning tart. This also prevents the growth of bacteria that causes food poisoning.
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