How Yogurt is Made

The process of making yogurt is similar to that of making cheese: start with high-quality milk and then convince it to make curds. Vermont farms make yogurt with milk from cows, sheep and even water buffalo!

A starter culture of bacteria is added to warm milk, and left to gel, or become yogurt. The starter culture is usually Lactobacillus acidophilus or L. delbrueckii and Streptococcus salivarius subsp. thermophilis. Some manufacturers use additional types of Lactobacillus.

Flavors, such as maple, honey, or fruit are added. Vermont companies that make yogurt include Cabot, Willow Hill Farm, Star Hill Dairy, and Butterworks Farm.

Yogurt is a great way to add calcium to your diet, and is easier to digest than milk for people concerned about lactose intolerance. It is also a tasty snack for children.

Did you know that by eating one, 8-ounce serving of yogurt a day, you are on your way to a healthier diet? Add a glass of milk and a serving of cheese and you have three servings of dairy products in one day. For more information on the new 3-A-Day campaign, click here.