Milk is an emulsion, which is to say dispersion of fat globules and proteins molecules in water, in which various molecules such as lactose are dissolved. When one adds yogurt to this emulsion, one is sowing it with bacteria which are called as Lactobacillius Bulgarius and Streptococcus Thermophilius transforms the lactose into lactic acid. This process of fermentation acidifies the liquid environment and triggers the aggregation of casein miscelles (a chemical term used to describe the structure that large molecule will form when dispersed in solvent) in a network that traps the water, fat globules and microorganism, which in the meantime helps the milk transform into yogurt.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.