Using Good Bacteria to Make Yogurt
The bacteria in the plain yogurt contain bacteria. The bacteria are then put into a new culture and can grow and as they eat the lactose they are converting the milk into yogurt. The more bacteria that grow and proliferate, the more thick and tangy the yogurt will get.
1. Would different types of milk (2%, fat free, whole milk) produce different results?
2. Will flavored yogurt work as a starter culture?
3. Would goat milk, Lactaid, or soy milk produce the same results?