(Non-Dairy Milk Only)

A comprehensive re-think does not end with removal of pre-treatment.

Further problems with the Traditional way of making yogurt arise from –

•     Non-transparent side walls of bowls and vats

•     Randomised fermentation

•     Separating harvested yogurt into the main yield and a smaller yield (for use as starter)

•     The effects of stirring on the harvest

•     The large surface area of liquid milk exposed to to the air during fermentation

•     The need for draining and and sterilisation of the fermentation vessel after fermentation