Yogurt making is a simple process that involves fermenting milk with specific bacteria. First, you heat the milk to kill any unwanted bacteria, then cool it down to a temperature suitable for fermentation. After that, you add a small amount of starter culture, which contains live bacteria, and mix it well. Next, the mixture is kept warm for several hours to allow fermentation to occur. During this time, the bacteria convert lactose in the milk into lactic acid, thickening the milk and giving it a tangy flavor. Once the yogurt reaches the desired consistency, it can be refrigerated and enjoyed.