5. Milk process and tasty Tzaziki πŸ‡¬πŸ‡·

Yogurt is produced by the natural process of milk fermentation with the help of bacteria. Through the action of bacteria, fermentation takes place, whereby lactose, which represents milk sugar, turns into lactic acid. By heating the milk at a temperature of 41-45 degrees Celsius and adding milk bacteria whose Latin names are lactobacilius bulgaricus and streptococcus thermophilus. After 24 hours, the fermentation and acidification of the milk and the creation of yogurt occur.

When we add cucumber, garlic, dill, olive oil, garlic and pepper, we get tzatziki – a popular Greek sauce.

Milk process and tasty Tzaziki (lesson plan)

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