https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AYogurt%2F44%2Fen Translations:Yogurt/44/en - Revision history 2026-09-11T21:46:34Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Yogurt/44/en&diff=146872&oldid=prev FuzzyBot: Importing a new version from external source 2025-05-29T06:26:20Z <p>Importing a new version from external source</p> <p><b>New page</b></p><div>==Production==<br /> [[File:Joghurtgerät.JPG|thumb|right|Commercially available home yogurt maker]]<br /> Yogurt production involves preparing warm milk to a temperature ({{convert|30|–|45|C|F}}) that will not kill the live [[microorganism]]s that turn the milk into yogurt, inoculating certain bacteria ([[starter culture]]), usually &#039;&#039;[[Streptococcus thermophilus]]&#039;&#039; and &#039;&#039;[[Lactobacillus bulgaricus]]&#039;&#039;, into the milk, and finally keeping it warm for several hours (4–12 hours).</div> FuzzyBot