Yogurt is one of the most versatile and health-oriented dairy products enjoyed across the globe. Whether you're a curious consumer, a food entrepreneur, or a dairy technologist, understanding the yogurt-making process is your first step toward mastering or scaling yogurt production.
Here’s a simplified overview of how traditional yogurt is made in a dairy plant:
Milk Selection and Standardization
High-quality milk is selected and its fat and solids content are adjusted to desired specifications.
Milk Pasteurization
The milk is heated (typically at 85–90°C for 30 minutes or 95°C for 5–10 minutes) to kill harmful bacteria and denature proteins for a better gel structure.
Homogenization
This step breaks down fat molecules, improving yogurt texture and preventing cream separation.
Cooling and Inoculation
The pasteurized milk is cooled to 42–45°C, and a starter culture (Lactobacillus bulgaricus and Streptococcus thermophilus) is added.
Fermentation
The inoculated milk is kept undisturbed at 42–45°C for 4–6 hours until it thickens and reaches the desired pH.
Cooling and Storage
Once fermented, the yogurt is cooled to 4°C to stop the culture activity and extend shelf life.
Packaging
The yogurt is packed under hygienic conditions and stored under refrigeration.
Greek yogurt, known for its thicker, creamier texture and higher protein content, follows the same process as regular yogurt with one extra key step:
Follow standard yogurt-making process until fermentation.
Strain the yogurt using muslin cloth or specialized centrifugal systems to remove excess whey.
The result is a thick, protein-rich yogurt with a rich mouthfeel.
Strained yogurt may also be mixed with cream to enhance texture and mouthfeel before packaging.
Thinking of starting your own yogurt brand? It all begins with understanding your milk source, selecting quality cultures, ensuring consistent fermentation, and mastering hygienic packaging. With growing health-consciousness, probiotic-rich yogurt presents a strong business opportunity.
You've heard the rumors—can yogurt become alcoholic? Technically, traditional yogurt does not contain alcohol. However, innovative R&D in fermented dairy has introduced hybrid products infused with probiotics and small alcohol content—sparking interest in niche markets. Explore this topic in our exclusive webinar!
Catch up with the latest global trends in yogurt and curd production:
Growing demand for plant-based or lactose-free yogurt
Clean-label and probiotic innovations
Automation in small-scale yogurt units
Market expansion in tier-2 and tier-3 cities
Explore our Knowledge Base for:
Basics for Yogurt Plants
Selecting the Right Culture for Yogurt
Equipment Used in Industrial Yogurt Processing
Need help setting up your own yogurt unit? 📩 Raise a support ticket or 🧠 Talk to an expert. https://www.goosesolutions.in/get-a-quote