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These cultures feed on the natural sugars in milk, producing lactic acid as a by-product. This acid is what causes the proteins in milk to coagulate, giving yogurt its distinctive texture whilst also creating that slightly sour taste we associate with it.
The word yogurt itself comes from the Turkish term yoğurmak, meaning to thicken, which gives a clue as to how central temperature and time are to achieving that familiar creamy consistency.Essential