The process diagram depicts the method of preparing yogurt in seven steps.
Overall, milk is kept at the temperature required for each stage, monitored by a thermometer, and also kept inside a domestic fridge before adding sugar and other additives to make it ready for transport to the market.
First of all, milk is heated to 90 °C for about 30 minutes; the time can be increased to get thicker yogurt. Following this step, it is cooled down to a temperature of 44 degrees Celsius, which is 122 degrees Fahrenheit, before pouring live bacteria sealed inside a small packet. Afterwards, milk is maintained at around room temperature, at 37 degrees Celcius or 100 degrees Fahrenheit, for 4 hours.
Next, the jar containing milk is put inside the refrigerator for some time, and then sugar as well as some other ingredients as per the requirement are added after taking it out. Finally, the prepared yogurt is poured into equally-sized cups to transport them via truck to retailers.
