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Archaeological evidence suggests that humans began processing milk into fermented products at least in Central and Southeastern Anatolia. This transformation is driven by Lactic Acid Bacteria (LAB) , specifically Lactobacillus bulgaricus and Streptococcus thermophilus . These microbes ferment lactose (milk sugar) into lactic acid, which causes milk proteins to clump together, creating the signature thick texture and tangy flavor. The Modern History of Yoghurt [essay] - Fermentology
Yogurt is an ancient food that has transitioned from a basic survival staple to a complex, multi-billion dollar global industry. Beyond its culinary versatility, yogurt is a living ecosystem—a product of the intricate biological partnership between humans, animals, and microscopic bacteria. yogurt
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