Yogurt production begins with the selection of high-quality milk, which can be from cows, goats, or plants. The milk is then pasteurized to eliminate harmful bacteria. After cooling, specific bacterial cultures are added, including Lactobacillus bulgaricus and Streptococcus thermophilus. These cultures ferment the milk, converting lactose into lactic acid, which thickens the mixture and gives yogurt its tangy flavor. The fermentation process typically takes several hours at a controlled temperature. Once the desired consistency and taste are achieved, the yogurt is cooled and can be flavored or sweetened if desired. Finally, the yogurt is packaged for sale, ready for consumers to enjoy as a nutritious snack or ingredient in various dishes.